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Creamy Sun-Dried Tomato Parmesan Chicken

A rich one-skillet chicken dinner with a creamy Parmesan sauce and savory sun-dried tomatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 495
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 tablespoons all-purpose flour for lightly dusting the chicken
Sauce
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 3/4 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1/3 cup sun-dried tomatoes chopped and drained if packed in oil
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
For Serving
  • 1 tablespoon fresh parsley or basil chopped, for garnish

Equipment

  • 1 large skillet
  • 1 tongs
  • 1 measuring cups
  • 1 measuring spoons
  • 1 knife
  • 1 cutting board

Method
 

Prepare the chicken
  1. Pat the chicken breasts dry. If needed, pound them to an even thickness for more even cooking.
  2. Season both sides of the chicken with salt, black pepper, and garlic powder, then lightly dust with the flour.
  3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes on the first side until golden brown.
  4. Flip and cook 4 to 5 minutes more, until browned on the second side. Transfer the chicken to a plate.
Make the sauce
  1. Reduce the heat to medium-low and melt the butter in the same skillet.
  2. Add the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 1 to 2 minutes.
  4. Stir in the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using.
  5. Simmer gently for 3 to 4 minutes, stirring often, until the sauce begins to thicken.
Finish the dish
  1. Return the chicken and any juices to the skillet and spoon the sauce over the top.
  2. Simmer gently for 5 to 7 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
  3. Taste and adjust seasoning if needed, then garnish with chopped parsley or basil before serving.

Notes

Use freshly grated Parmesan for the smoothest sauce. If the sauce thickens too much, loosen it with a splash of chicken broth. Chicken thighs can be substituted for chicken breasts if preferred.