Ingredients
• 2 tbsp olive oil
• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese
• 1/3 cup sun-dried tomatoes, chopped
• 1 tsp dried thyme
• 1 tsp dried oregano
• Fresh parsley, chopped (for garnish)
Directions
1. Prepare Chicken: Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook until golden on both sides, about 5 minutes per side. Remove from the skillet and set aside.
2. Sauté Garlic: In the same skillet, add minced garlic and cook for about 30 seconds until fragrant.
3. Make the Sauce: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the skillet. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, thyme, and oregano. Simmer for 3-4 minutes until the sauce slightly thickens.
4. Combine and Finish: Return the chicken breasts to the skillet, spooning some sauce over each piece. Simmer for another 10-12 minutes, or until the chicken is fully cooked and the sauce has thickened to your liking.
5. Serve and Garnish: Garnish with fresh parsley and serve over mashed potatoes, pasta, or rice.
Time & Nutrition
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4
• Calories: ~450 per serving
