Description
The chicken dish so good it might just lead to a proposal! This creamy, sun-dried tomato masterpiece has earned its romantic reputation for a reason.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds total)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 2 tablespoons olive oil
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup sun-dried tomatoes, chopped (oil-packed, drained)
- 1 teaspoon red pepper flakes (adjust to taste)
- ¼ cup fresh basil, chopped, plus more for garnish
Instructions
- Season chicken breasts on both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-5 minutes per side until golden brown. Transfer to a plate.
- Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant.
- Add flour and whisk continuously for one minute to create a roux.
- Gradually whisk in chicken broth, scraping up browned bits from the pan. Pour in heavy cream while continuing to whisk.
- Bring to a gentle simmer and cook for 2-3 minutes until slightly thickened.
- Stir in Parmesan cheese until melted, then add sun-dried tomatoes and red pepper flakes. Simmer for 2 minutes.
- Return chicken to the skillet, nestling pieces into the sauce. Reduce heat to low, cover, and simmer for 5-7 minutes until chicken reaches 165°F internal temperature.
- Stir in fresh basil during the last minute of cooking, reserving some for garnish.
- Let chicken rest in the sauce for 5 minutes before serving. Garnish with reserved basil.