Golden pan seared chicken breasts married in a luscious sun-dried tomato sauce and all on the dinner table in about 30 minutes! Serve with your choice of pasta, polenta, mashed potatoes, or garlic bread to soak up all of the creamy goodness.
- 4 boneless, skinless chicken breasts, pounded to even thickness
- 1½ teaspoons Italian seasoning, divided
- 1½ teaspoons kosher salt, divided
- ¾ teaspoon fresh cracked black pepper, divided
- 3 tablespoons olive oil
- 3 tablespoons butter, unsalted
- 5 cloves garlic, minced
- ¾ cup chicken broth
- 1 cup heavy cream
- ½ cup chopped sun-dried tomatoes
- 2 tablespoons tomato paste
- ½ cup grated Parmesan cheese, plus extra for garnish
- ⅛ teaspoon red pepper flakes (leave out if you prefer no heat)
- ¼ cup fresh basil leaves, sliced, for garnish
- Pasta, for serving
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Pat the chicken completely dry with a paper towel. Season with 1 teaspoon Italian seasoning, 1 teaspoon salt, and ½ teaspoon pepper.
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Heat the oil in a large pan over medium/high. Once the pan is hot, add the chicken and sear on both sides until golden brown. The chicken is not finished cooking quite yet. Transfer to a plate.
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Reduce heat to medium. Melt the butter in the same pan. Add the garlic and cook for 30 seconds until fragrant. Add the chicken broth and deglaze the pan, scraping up any browned bits.
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Stir in the heavy cream, sun dried tomatoes, tomato paste, Parmesan cheese, ½ teaspoon Italian seasoning, red pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Bring the sauce to a gentle simmer.
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Return the chicken to the pan and spoon the sauce over the chicken. Simmer until chicken is cooked through and the sauce is creamy.
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Season with salt and pepper, to taste. Garnish the chicken with additional Parmesan and fresh basil. Serve with choice of pasta.
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.