One Pan Chicken Tomato Cream (Print Version)

Tender chicken simmered in a rich 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 - 1/2 teaspoon black pepper
04 - 1/2 teaspoon garlic powder
05 - 1 tablespoon olive oil

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1/2 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 - 1/2 cup freshly grated Parmesan cheese
14 - 1/4 teaspoon red pepper flakes
15 - 2 tablespoons chopped fresh basil plus extra for garnish

# How-To Steps:

01 - Season the chicken breasts on both sides with salt, pepper, and garlic powder, ensuring even coverage.
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 to a plate and set aside.
03 - Reduce heat to medium. Add butter to the same skillet and let melt. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme. Sauté for 1-2 minutes to develop flavors.
05 - Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes, stirring until cheese melts and sauce thickens slightly, about 3 minutes.
07 - Return chicken breasts to the pan, nestling into sauce. Reduce heat to low, cover, and simmer for 8-10 minutes until chicken is cooked through.
08 - Stir in chopped fresh basil just before serving.
09 - Serve chicken breasts topped with sauce, garnished with additional fresh basil.

# Expert Tips:

01 -
  • The sun-dried tomatoes create this incredible depth that makes people think you simmered the sauce all day
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
  • The sauce clings to the chicken like a dream but also tastes absolutely spooned over pasta
02 -
  • The sauce thickens as it stands off heat so don't panic if it looks slightly thin in the pan
  • Sun-dried tomatoes packed in oil are essential—the dry ones need rehydrating and won't give you the same rich result
  • If your sauce looks grainy after adding Parmesan you probably added it while the cream was boiling
03 -
  • Pat your chicken completely dry before seasoning or it'll steam instead of getting that gorgeous golden crust
  • Room temperature cream incorporates more smoothly than cold cream straight from the fridge

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