One Pan Chicken Tomato Cream (Printable)
Tender chicken cooked in a savory sun-dried tomato cream sauce with fresh herbs and Parmesan.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes
15 - 2 tablespoons chopped fresh basil plus extra for garnish
# How to Make It:
01 - Season the chicken breasts on both sides with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown. Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes.
05 - Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes, stirring until the cheese melts and the sauce thickens slightly, about 3 minutes.
07 - Return the chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until chicken is cooked through and sauce is creamy.
08 - Stir in chopped fresh basil.
09 - Serve chicken breasts topped with sauce, garnished with extra basil.
# Expert Hacks:
01 -
- Everything happens in one skillet, which means maximum flavor and minimum cleanup
- The sauce is velvety, tangy, and somehow tastes like it simmered for hours
02 -
- Dont skip searing the chicken first because those browned bits are what make the sauce taste restaurant-quality
- Let the sauce simmer gently rather than boil, which prevents the cream from separating
03 -
- Pound chicken to even thickness before cooking so everything finishes at the same time
- Grate your own Parmesan because pre-shredded cheese has anti-caking agents that make sauce grainy