Ingredients
Chicken:
- Boneless, skinless chicken breasts (1361 grams / 3 lbs) – The star of the dish, providing a tender and juicy base.
- Salt and freshly cracked black pepper – Essential for seasoning the chicken.
- Olive oil (30 milliliters / 2 tablespoons) – Used for searing the chicken and developing a flavorful crust.
Sun-Dried Tomato Cream Sauce:
- Garlic (2-3 cloves, minced) – Adds a deep, aromatic flavor.
- Chicken broth (177 milliliters / ¾ cup) – Forms the base of the sauce and enhances the savory taste.
- Heavy cream (118 milliliters / ½ cup, room temperature) – Provides creaminess and richness.
- Freshly grated Parmesan cheese (75 grams / ⅓ cup, room temperature) – Gives the sauce a salty, cheesy depth.
- Sun-dried tomatoes (115-230 grams / ½-1 cup) – Adds a tangy sweetness and chewy texture.
- Dried oregano (1 teaspoon) – Brings a mild earthiness.
- Crushed red pepper flakes (½ teaspoon) – Provides a subtle kick of heat.
- Fresh basil (chiffonade, for garnish) – Brightens the dish with a fresh, herbaceous note.
Instructions
1. Preheat the Oven
Before you start cooking, preheat your oven to 375°F (190°C). Adjust your oven racks so your skillet can fit in the center.
2. Prepare the Chicken
- Trim any excess fat from the chicken breasts.
- Use paper towels to pat them dry thoroughly—this helps create a good sear.
- Season both sides generously with salt and freshly cracked black pepper.
3. Sear the Chicken
- Heat a cast-iron skillet or oven-safe pan over medium-high heat.
- Add olive oil and swirl it around to coat the bottom of the skillet.
- When the oil is hot and shimmering, carefully place the seasoned chicken breasts in the pan.
- Sear each side for 3 to 4 minutes until golden brown. The chicken will not be fully cooked at this stage.
- Remove the chicken from the skillet and set it aside on a plate.
4. Make the Sauce
- Reduce the heat to medium-low and add minced garlic to the skillet. Sauté for about 1 to 2 minutes until fragrant.
- Pour in chicken broth, stirring to deglaze the pan and lift any browned bits.
- Lower the heat slightly and let the skillet cool for a minute before adding heavy cream to prevent curdling.
- Stir the cream gently, then sprinkle in the Parmesan cheese and continue stirring until the cheese melts into the sauce.
5. Combine the Ingredients
- Add sun-dried tomatoes, dried oregano, and crushed red pepper flakes to the sauce. Stir well to combine.
- Return the seared chicken breasts to the skillet, flipping them in the sauce to coat both sides.
6. Bake to Perfection
- Transfer the entire skillet to the preheated oven.
- Bake for 12 to 15 minutes, checking the internal temperature of the chicken regularly.
- The chicken is done when it reaches 160°-162°F (71°-72°C).
- Remove the skillet from the oven and let the chicken rest for 5 minutes; this will allow it to reach the food-safe temperature of 165°F (74°C).
7. Serve and Garnish
- Spoon the creamy sauce over the chicken.
- Garnish with fresh basil chiffonade for a final touch of flavor.
Notes
1. How to Tell if Chicken is Cooked Through
- Use a meat thermometer for accuracy. The chicken is safe to eat at 165°F (74°C).
- If you don’t have a thermometer, slice the thickest part—there should be no pink and the juices should run clear.
2. Preventing a Dry Sauce
- Always add heavy cream off the heat before stirring to prevent separation.
- If the sauce thickens too much, add a splash of chicken broth to loosen it.
3. Avoid Overcrowding the Pan
- If your pan is small, sear the chicken in batches to avoid steaming instead of browning.
4. Substituting Tools
- No cast-iron skillet? Use any oven-safe pan, or transfer the ingredients to a baking dish after making the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes