Chicken with Sun-Dried Tomato Cream Sauce

sundried tomato and cream sauce over chicken

Chicken with Sun-Dried Tomato Cream Sauce


4 boneless, skinless chicken breasts

Salt and black pepper

3 tablespoons unsalted butter, divided

3 cloves garlic, minced

2 cups chicken broth

1 cup heavy cream

1/2 cup sliced sun dried tomatoes

1/2 cup grated Parmesan

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon dried basil


Preheat oven to 400 degrees

Season chicken with salt and pepper

Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat

Add chicken; sear both sides until golden brown, about 2-3 minutes per side

Remove from pan and set aside

Melt remaining tablespoon butter in the skillet

Add garlic, stirring frequently, until fragrant, about 1-2 minutes

Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil

Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes

Return chicken to the skillet

Place into oven and roast until completely cooked through, reaching an internal temperature of 160 degrees, about 15-20 minutes

We enjoy ours served over pasta