How To Make Skillet Chicken with Creamy Sun Dried Tomato Sauce
This skillet chicken is cooked in a rich sauce made with heavy cream, sun-dried tomatoes, and Parmesan. Cook this delicious dinner in under 30 minutes.
- 4chicken breasts,boneless, skinless
- 2½tbspolive oil
- salt and freshly ground black pepper
- 3tbspshallot,finely chopped or yellow onion
- 1⅓cupslow sodium chicken broth,plus 1 tbsp
- ½cupsun dried tomato,halves packed in olive oil, drained and finely chopped
- ¼cupheavy cream
- ⅓cupParmesan cheese,finely shredded
- 3tbspfresh basil,chopped
Pound chicken to an even thickness using the flat side of a meat mallet. Season both sides of chicken with salt and pepper.
Heat 1½ tablespoons of olive oil in a 12-inch skillet over medium-high heat.
Add chicken (cover with a splatter screen if available) and cook for about 4 to 5 minutes per side until center registers 165 degrees on an instant-read thermometer.
Transfer to a sheet of foil and wrap to keep warm. Set aside.
Heat the remaining 1 tablespoon of olive oil in the skillet. Add shallot and saute for about 3 minutes until nearly soft, add garlic and saute for 1 minute longer.
Pour in 1⅓ cups chicken broth, while scraping the bottom to release browned bits.
In a small bowl, whisk together the remaining 1 tablespoon broth with cornstarch then pour into skillet. Stir in sun-dried tomatoes, then season sauce with salt and pepper to taste.
Bring to a light boil and allow to simmer for 1 minute, stirring constantly. Add in cream and parmesan, stirring until the Parmesan has melted.
Remove from heat, add chicken to skillet, spoon sauce over chicken. Top with basil and serve immediately.
- Calories: 520.75kcal
- Fat: 33.98g
- Saturated Fat: 11.44g
- Trans Fat: 0.18g
- Monounsaturated Fat: 15.59g
- Polyunsaturated Fat: 4.77g
- Carbohydrates: 9.46g
- Fiber: 1.38g
- Sugar: 3.77g
- Protein: 44.01g
- Cholesterol: 140.17mg
- Sodium: 720.98mg
- Calcium: 199.63mg
- Potassium: 754.95mg
- Iron: 2.50mg
- Vitamin A: 137.02µg
- Vitamin C: 4.16mg
Have your own special recipe to share? Submit Your Recipe Today!