Ingredients
- 3 boneless skinless chicken breasts
- 1 tablespoon kosher salt
- ½ tablespoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 ½ cups chicken stock
- 1 ½ cups heavy cream
- ¾ cup Parmesan cheese
- 7 oz jar sun-dried tomatoes packed in oil, drained and chopped (you can use this oil in place of the olive oil for added flavor)
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- ¼ cup chopped basil
- ¼ cup chopped parsley
- Cooked pasta (for serving)
Instructions
- Pat the chicken breasts dry and season both sides with half of the salt and pepper.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook until golden brown, approximately 4-5 minutes per side. Transfer the cooked chicken to a plate and keep warm.
- Add the minced garlic to the same skillet and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
- Add the chicken stock, scraping up any brown bits from the bottom of the pan with a wooden spoon.
- Stir in the heavy cream, half of the Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and the remaining salt and pepper. Stir to combine.
- Return the chicken to the skillet and bring the sauce to a simmer. Reduce the heat to low and cook until the chicken is fully cooked through and registers 165°F on an instant-read thermometer, approximately 5 minutes.
- Slice the chicken breasts across the grain and serve with the sauce. Sprinkle with the remaining Parmesan cheese and red pepper flakes. Garnish with chopped basil and parsley. Serve over pasta, if desired.
Notes
- If you prefer a spicier version, increase the amount of red pepper flakes.
- For added flavor, use the oil from the sun-dried tomatoes in place of the olive oil.
- This dish pairs beautifully with a side of garlic bread or roasted vegetables.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg
