Chicken Breast with Sun-Dried Tomatoes Recipe
A few months ago, I was looking for a way to make chicken breasts more exciting for dinner. I had a jar of sun-dried tomatoes in my pantry and decided to experiment with them. The result was this flavorful chicken dish that instantly became a family favorite.The sun-dried tomatoes add a burst of rich, tangy flavor that perfectly complements the juicy chicken. With just a few simple ingredients, this recipe feels fancy enough for guests but is easy enough for a weeknight dinner.
Equipment
- Large Skillet
- Tongs
- Cutting board and knife
- Measuring Cups and Spoons
- Whisk
Ingredients
- 4 boneless, skinless chicken breasts
- ½ cup sun-dried tomatoes, drained and chopped
- 2 tablespoons olive oil or butter
- 2 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: Fresh basil or Parmesan cheese for garnish
Instructions
- Pat the chicken breasts dry and season with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the chicken for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add a little more olive oil if needed.
- Sauté the garlic and sun-dried tomatoes for 1–2 minutes until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the skillet.
- Stir in the heavy cream and let it simmer for 2–3 minutes.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Cover and let simmer for 8–10 minutes, or until the chicken is cooked through (internal temperature of 165°F).
- Garnish with fresh basil or Parmesan cheese and serve hot with your favorite sides.