SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
SKILLET CHICKEN IN CREAMY SUN DRIED TOMATO SAUCE
This tasty 30-minute skillet chicken in creamy sun-dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!
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| skillet chicken in creamy sun-dried tomato sauce |
4.77 from 89 votes
Prep Time: 5 MINUTESCook Time: 25 MINUTESTotal Time: 30 MINUTESServings: 4 PEOPLE
INGREDIENTS
4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness
2 tablespoons butter
3 teaspoons minced garlic
2 teaspoons Italian seasoning OR 1/2 teaspoon each dried basil, dried oregano, dried thyme
1/2 cup julienned sun-dried tomatoes, (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
1/2 cup half and half, or heavy cream (use heavy cream for a thicker, creamier sauce!)
2/3 cup shaved or shredded parmesan cheese (or more to taste) + 1/4 cup grated parmesan cheese for topping
fresh basil or thyme, for topping
salt and pepper, to taste (I use about 1 teaspoon salt and 1/4 teaspoon pepper)
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| skillet chicken in creamy sun-dried tomato sauce |
INSTRUCTIONS
In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.
Add garlic, Italian seasoning, sun-dried tomatoes, chicken broth, half and a half or heavy cream, and 2/3 cup parmesan cheese to the pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.
Course: Main CourseCuisine: American, Italian
