Skillet Chicken in Creamy Sun Dried Tomato Sauce

Skillet Chicken in Creamy Sun Dried Tomato Sauce

from lecremedelacrumb.com
30 min
4 servings

This tasty 30 minute skillet chicken in creamy sun dried tomato sauce recipe has bold and rich garlic, parmesan, and herb flavors that will leave you craving more!

Ingredients

  • 4-6 chicken thighs ((I used boneless skinless), or 4 chicken breasts pounded to even thickness)
  • 2 tablespoons butter
  • 3 teaspoons minced garlic
  • 2 teaspoons Italian seasoning (OR ½ teaspoon each dried basil, dried oregano, dried thyme)
  • ½ cup juliened sun dried tomatoes ((they come in a jar packed with oil, be sure to drain excess oil))
  • 1 cup chicken broth
  • ½ cup half and half (or heavy cream, (use heavy cream for a thicker, creamier sauce!))
  • ⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping ((or more to taste) )
  • fresh basil or thyme, for topping
  • salt and pepper to taste ((I use about 1 teaspoon salt and ¼ teaspoon pepper))

Directions

  1. 1

    In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

  2. 2

    Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

  3. 3

    Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.