Tuscan Chicken with Sun-Dried Tomatoes
Pan-seared chicken breasts in a rich cream sauce with sun-dried tomatoes, garlic, and fresh basil. Ready in under 30 minutes with restaurant-quality results.
- Total time
- 28 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 2 pieces (about 6 oz each) Boneless, skinless chicken breasts
- ½ cup Sun-dried tomatoes (oil-packed)
- 3 cloves Garlic cloves
- ¾ cup Heavy cream
- ¼ cup Chicken broth
- 8 leaves Fresh basil leaves
- ¼ cup Parmesan cheese, grated
Instructions
- 1
Pat the chicken breasts dry with paper towels, pressing gently on both sides so moisture releases. This helps them brown evenly instead of steaming.
- 2
Sprinkle salt and pepper evenly on both sides of each chicken breast, using about 1/4 teaspoon of salt and a pinch of pepper per piece.
- 3
Mince the 3 garlic cloves until the pieces are smaller than a grain of rice—about the size of pencil-tip dots—by rocking the knife blade on the cutting board.
- 4
Drain the sun-dried tomatoes in a fine-mesh strainer, pressing gently with the back of a spoon to remove excess oil. Roughly chop them into 1/4-inch pieces.
- 5
Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 6
Place the 2 chicken breasts in the hot skillet and listen for an immediate sizzle. Do not move them; let them cook untouched for 5 minutes until the underside turns golden brown.
- 7
Flip each chicken breast using tongs and cook the other side for 4 more minutes until golden brown on the surface. The internal temperature should reach 165°F (use a meat thermometer if you have one).
- 8
Transfer the 2 cooked chicken breasts to a clean plate and set aside. Leave the browned bits in the bottom of the skillet—do not wash it.
- 9
Return the skillet to medium heat and add the minced garlic. Stir constantly for 30 seconds until the kitchen smells strongly fragrant and the garlic just begins to turn light brown.
- 10
Pour 0.25 cup of chicken broth into the skillet and use a wooden spoon to scrape the stuck-on brown bits from the bottom of the pan, stirring for 1 minute until smooth.
- 11
Add the chopped sun-dried tomatoes and stir to distribute them evenly throughout the liquid.
- 12
Pour in 0.75 cup of heavy cream and stir constantly for 2 minutes until the sauce combines into a smooth, cohesive liquid with no streaks of white cream remaining.
- 13
Return the 2 chicken breasts to the skillet, nestling them into the sauce so they are partially covered. Simmer over medium-low heat for 2 minutes until heated through.
- 14
Remove the skillet from the heat and taste the sauce. Sprinkle in a pinch of salt and pepper if needed, then stir to combine.
- 15
Tear the 8 fresh basil leaves by hand into rough pieces and scatter them in a small pile on top of each chicken breast, covering the surface lightly.
- 16
Sprinkle 0.25 cup of grated Parmesan cheese evenly over each chicken breast and the sauce, using about 2 tablespoons per plate.
Tools you’ll need
- 12-inch stainless steel or cast iron skillet
- Paper towels
- Chef's knife
- Cutting board
- Fine-mesh strainer
- Spoon
- Measuring cups
- Measuring spoons
- Wooden spoon
- Tongs
- Meat thermometer (optional but recommended)
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