One Pan Chicken Tomato Cream (Printable)
Chicken breasts cooked in a creamy sun-dried tomato sauce with garlic and fresh basil.
# Ingredient List:
→ 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 (optional)
15 - 2 tablespoons chopped fresh basil, plus extra for garnish
# How to Make:
01 - Season 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 skillet and let melt. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme to the pan. Sauté for 1–2 minutes to combine flavors.
05 - Pour in chicken broth, scraping up browned bits from the pan bottom. Stir in heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes (if using). Stir 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 and sauce is creamy.
08 - Stir in chopped fresh basil until evenly distributed throughout the sauce.
09 - Plate chicken breasts topped with sauce and garnish with additional fresh basil.
# Helpful Tips:
01 -
- The sauce comes together in one pan and tastes restaurant fancy
- It is the kind of meal that makes people ask whats for dinner tomorrow
02 -
- The sauce thickens quickly once you add the cream so keep an eye on the heat
- Parmesan cheese from a tub often contains anti caking agents that prevent smooth melting
03 -
- Let the chicken rest for 5 minutes before serving so the juices redistribute
- If your sauce seems too thin just simmer it uncovered for a few extra minutes