chicken is about to become your new favorite chicken recipe! This crowd-juicy, sun dried tomatoes, and fresh basil for a rich, flavorful main course everyone will love.
Nutrition Information
Serving: 1serving, Calories: 290kcal, Carbohydrates: 7g, Protein: 28g, Fat: 17g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 104mg, Sodium: 357mg, Potassium: 789mg, Fiber: 1g, Sugar: 4g, Vitamin A: 509IU, Vitamin C: 7mg, Calcium: 100mg, Iron: 2mg, Net Carbs: 6g
Prep:15 minutes
Cook:30 minutes
Total:45 minutes
Ingredients
- ▢2 tablespoons olive oil
- ▢3 large chicken breasts approximately 1 ½ to 2 pounds
- ▢salt to taste
- ▢pepper to taste
- ▢2 cloves garlic minced
- ▢¾ cup chicken broth see Notes
- ▢½ cup heavy cream
- ▢⅓ cup freshly grated parmesan cheese at room temperature
- ▢½ cup sun-dried tomatoes
- ▢1 teaspoon dried oregano
- ▢½ teaspoon red pepper flakes
- ▢basil chiffonaded, for garnish
Instructions
- Preheat oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
Heat olive oil in cast iron skillet over medium-high heat. When hot, add chicken to skillet. Sear 3 to 4 minutes, then flip and sear on other side 3 to 4 minutes.
Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
Stir in broth and heavy cream, then slowly add grated parmesan, sun dried tomatoes, oregano, and red pepper flakes. - Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip chicken a time or two to coat in sauce, then transfer entire skillet to oven.
Bake 15 to 20 minutes, or until chicken reaches internal temperature of 165° Fahrenheit.
Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.
