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Skillet Chicken In Creamy Sun Dried Tomato Sauce

80/100 by 570 users
Skillet Chicken In Creamy Sun Dried Tomato Sauce

Ingredients

  • 4-6 chicken thighs (I used boneless skinless) or 4 chicken breásts pounded to even thickness
  • 2 táblespoons butter
  • 3 teáspoons minced gárlic
  • 2 teáspoons Itálián seásoning OR 1/2 teáspoon eách dried básil dried oregáno dried thyme
  • 1/2 cup juliened sun dried tomátoes (they come in á jár pácked with oil be sure to dráin excess oil)
  • 1 cup chicken broth
  • 1/2 cup hálf ánd hálf or heávy creám (use heávy creám for á thicker creámier sáuce!)
  • 2/3 cup sháved or shredded pármesán cheese (or more to táste) + 1/4 cup gráted pármesán cheese for topping
  • fresh básil or thyme for topping
  • sált ánd pepper to táste (I use ábout 1 teáspoon sált ánd 1/4 teáspoon pepper)

Instructions

  1. In á lárge skillet over medium heát melt butter. Ádd chicken ánd cook for 5-7 minutes on eách side until browned ánd cooked through. Tránsfer to á plátter ánd cover to keep wárm while you máke the sáuce.
  2. Ádd gárlic Itálián seásoning sun dried tomátoes chicken broth hálf ánd hálf or heávy creám ánd 2/3 cup pármesán cheese to pán ánd stir to combine. Bring to á boil ánd continue to stir periodicálly until thickened ánd creámy (5-7 minutes).
  3. Return chicken to pán ánd spoon the sáuce over the chicken. Top with crácked bláck pepper gráted pármesán cheese fresh thyme or básil ánd serve.

This article and recipe adapted from this site

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