20-Min Tuscan Chicken with Sun-Dried Tomato Cream
Tender chicken breasts seared golden, then finished in a silky sun-dried tomato and cream sauce with fresh basil. Ready in 20 minutes — restaurant-worthy comfort on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 2 6 oz each boneless, skinless chicken breasts
- ½ cup, chopped sun-dried tomatoes in oil
- ¾ cup heavy cream
- 3 cloves, minced garlic
- ¼ cup, roughly chopped fresh basil
- ¼ cup chicken broth
- ¼ cup, grated parmesan cheese
- 2 tbsp olive oil
Instructions
- 1
Pat chicken breasts dry. Season both sides generously with salt and pepper.
- 2
Heat olive oil in a 12-inch skillet over medium-high until it shimmers, about 60 seconds.
- 3
Sear chicken 5–6 minutes per side without moving until golden brown and cooked through (internal temp 165°F).
- 4
Remove chicken to a plate. Add garlic to the skillet, stir for 30 seconds until fragrant.
- 5
Pour in broth and cream. Add sun-dried tomatoes and parmesan, stirring until smooth and heated through, ~2 minutes.
- 6
Return chicken to the skillet. Stir in fresh basil. Spoon sauce over the top and serve immediately.
Tools you’ll need
- 12-inch stainless steel or cast-iron skillet
- meat thermometer (optional but recommended)
- cutting board
- chef's knife
- wooden spoon
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