Ingredients
Equipment
Method
- Season the chicken breasts evenly on both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium heat. Add the chicken and cook until golden on both sides, about 4–5 minutes per side. Remove chicken from the skillet and set aside.
- Add the minced garlic to the same skillet and cook for about 30 seconds, just until fragrant.
- Stir in the chopped sun-dried tomatoes and pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Reduce heat slightly and add the cream. Let the sauce simmer gently for 3–5 minutes until it begins to thicken.
- Return the chicken to the skillet and spoon the sauce over top. Continue cooking until the chicken is fully cooked and the sauce is creamy.
- Sprinkle in the grated Parmesan cheese and stir gently until the sauce is smooth and well combined.
- Remove from heat and serve warm. This dish also keeps well for next-day lunches.
Nutrition
Notes
This dish keeps well for up to 3 days. Store in a shallow airtight container and reheat gently on the stove or in short microwave intervals to keep the sauce smooth. For a lighter version, swap heavy cream for half-and-half.
