Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- For the Creamy Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes (in oil), chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon paprika
- 1/4 cup chicken broth
- For Garnish:
- Fresh basil leaves, chopped
- Extra Parmesan cheese
Instructions
- Prepare the Chicken:
- Season the chicken breasts with salt and black pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 5 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
- Make the Sauce:
- In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, red pepper flakes, paprika, and chicken broth. Mix well and bring to a gentle simmer.
- Combine and Simmer:
- Return the chicken breasts to the skillet, ensuring they are submerged in the sauce. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
- Garnish and Serve:
- Garnish with fresh basil and extra Parmesan cheese before serving. Serve hot with your favorite side dishes like pasta, roasted vegetables, or crusty bread.
Notes
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Calories: 450 kcal | Servings: 4 servings
