Ingredients
Scale
- 4 boneless chicken breasts
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- Salt and pepper, to taste
- Butter, for cooking
Instructions
- Slice the chicken breasts in half lengthwise for even cooking.
- Heat olive oil in a pan over medium-high heat.
- Add the chicken breasts and season with salt and pepper. Cook until golden and cooked through, about 5 minutes on each side. Remove from the pan.
- In the same pan, add a knob of butter and minced garlic. Sauté until fragrant.
- Add sun-dried tomatoes and stir until soft.
- Pour in the heavy cream and bring to a simmer.
- Stir in the parmesan cheese until smooth. If the sauce is too thick, add a splash of water.
- Return the chicken to the pan, coating it in the sauce.
- Serve hot, optionally over pasta or rice.
Notes
This recipe is customizable. Feel free to substitute chicken thighs, add spinach, or try using coconut milk for a dairy-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg