One Pan Chicken Tomato Cream (Printable)
Tender chicken cooked in a rich sun-dried tomato cream sauce with fresh herbs and Parmesan.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 1.5 pounds)
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)
# Directions:
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 and let melt. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes to develop flavors.
05 - Pour in chicken broth, scraping up browned bits from the pan. 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 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 just before serving.
09 - Serve chicken breasts topped with sauce, garnished with extra fresh basil.
# Expert Tips:
01 -
- Everything happens in one pan so you spend more time eating and less time at the sink
- The sauce is rich and velvety but comes together in under 40 minutes
02 -
- Do not skip the step of deglazing the pan with broth, those browned bits hold incredible flavor
- Letting the sauce reduce for the full 3 minutes after adding cheese makes it cling to the chicken instead of running off
03 -
- Pound the chicken breasts to an even thickness before cooking so they finish at the same time
- Let the chicken rest on the plate while making the sauce instead of covering it with foil, which makes the breading soggy