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Homemade Creamy Sun Dried Tomato and Basil Chicken photo

Creamy Sun Dried Tomato and Basil Chicken

This Creamy Sun Dried Tomato and Basil Chicken is a quick weeknight winner! Juicy chicken in a rich, flavorful sauce that'll impress everyone!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breast cut into thin cutlets
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil or more as needed
  • 3 tablespoons butter
  • 1 tablespoon flour
  • 3 cloves garlic pressed
  • 1/2 cup chicken broth
  • 4 ounces sun-dried tomatoes chopped
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 cup parmesan cheese
  • 1/4 cup fresh basil chopped

Equipment

  • Large skillet or frying pan
  • Meat mallet or rolling pin
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Start by seasoning the chicken cutlets with salt, garlic powder, and pepper. Make sure to coat them evenly to enhance the flavor.
  2. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken cutlets in a single layer. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through. You may need to do this in batches. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the butter and let it melt, scraping up any brown bits left from the chicken. Once melted, whisk in the flour and cook for about 1 minute. This will help thicken the sauce.
  4. Add the pressed garlic to the skillet and sauté for about 30 seconds until fragrant. Then, pour in the chicken broth, stirring to combine. Allow it to simmer for a couple of minutes.
  5. Add the chopped sun-dried tomatoes and heavy cream to the skillet, stirring well. Season with an additional 1/2 teaspoon of salt. Let the mixture simmer for about 3-5 minutes until it thickens slightly.
  6. Stir in the parmesan cheese until melted and smooth, followed by the chopped fresh basil. This will add a beautiful burst of flavor and color to the sauce.
  7. Return the cooked chicken cutlets to the skillet, allowing them to bathe in the creamy sauce for 2-3 minutes to absorb all those wonderful flavors.
  8. Serve your Creamy Sun Dried Tomato and Basil Chicken over pasta, rice, or alongside crusty bread. Garnish with extra basil or parmesan if desired!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth if the sauce thickens.
  • This dish can also be frozen for up to 2 months. Just make sure to cool it completely before freezing.