A rich savory chicken dish perfect served on a bed of past or on the side of a beautiful refresh salad!
Prep Time: 15 min
Cook Time: 25 min
2 tablespoons extra-virgin olive oil
4 medium chicken breasts, boneless, skinless, about 2 pounds total
2 teaspoons kosher salt
½ teaspoon freshly cracked black pepper
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken stock
1 teaspoon chicken flavor “Better Than Bouillon” or 1chicken bouillon cube
½ cup parmesan cheese, divided
1 (7 oz) jar sun-dried tomatoes, drained, roughly chopped, about ½ cup
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes, optional
1/4 cup basil leaves, thinly sliced
Cooked pasta or mashed potatoes, optional
In a large skillet, set over medium-high, heat the olive oil until glistening.
Season the chicken breasts with 1 teaspoon salt and the pepper.
Add the chicken to the skillet and cook until golden on the bottom, about 5 minutes. Turn and cook on the other side until golden, about 5 minutes longer. Remove the chicken from the pan and set aside.
Add the garlic to the same skillet and cook until fragrant about 1 minute. Stir in heavy cream, chicken stock, bouillon, ¼ cup parmesan cheese, sun dried tomatoes, Italian seasoning, 1/4 teaspoon crushed red pepper flakes and remaining 1/2 teaspoon salt, stirring until fully combined.
Add the chicken back into the skillet. Allow to cook for 5 more minutes or until the internal temperature of the chicken breasts reaches 165°F with an instant read thermometer.
Serve topped with fresh basil, remaining cheese and remaining red pepper flakes. Enjoy on its own or over pasta or mashed potatoes if desired.
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