Creamy Sun-Dried Tomato Chicken
Tender chicken cutlets simmer in a velvety garlic cream sauce with sun-dried tomatoes and Parmesan. Served over pasta, it’s the perfect comforting yet elegant meal.
Equipment
- Large Skillet
- Knife
- Cutting Board
- Measuring Cups
Ingredients
Ingredients
- 2 boneless skinless chicken breasts
- 1 cup sun-dried tomatoes in oil drained and sliced
- 1 cup heavy cream
- 3 cloves garlic minced
- 1/2 cup grated Parmesan cheese
- 1/2 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 9 ounces cheese ravioli or pasta of choice
Instructions
- Slice chicken breasts into thin cutlets. Season with salt, pepper, and Italian seasoning.
- Heat a skillet over medium heat with a bit of oil from the sun-dried tomatoes. Sear chicken until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- In the same skillet, sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for 1 minute.
- Deglaze with chicken broth, then add heavy cream. Simmer and stir in Parmesan until the sauce thickens.
- Return chicken to the skillet and let it simmer in the sauce for 5 minutes.
- Cook pasta according to package instructions. Serve chicken and sauce over pasta. Garnish with parsley.
Notes
For added flavor, include a splash of white wine during deglazing or add spinach before simmering the sauce.
Nutrition
Calories: 520kcalCarbohydrates: 22gProtein: 38gFat: 31gSaturated Fat: 17gCholesterol: 150mgSodium: 760mgFiber: 2gSugar: 4gVitamin A: 900IUVitamin C: 6mgCalcium: 210mgIron: 2mg
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