Description

Juicy chicken cooked in a rich, velvety sun dried tomato cream sauce with garlic, Parmesan, and herbs. Perfect served over pasta or rice for a comforting and flavorful dinner.

Ingredients

2 large chicken breasts (about 500 g), sliced horizontally into cutlets or 700 g boneless thighs
1 teaspoon fine sea salt
Black pepper, to taste
1 teaspoon Italian seasoning or a mix of dried oregano and thyme
2 tablespoons oil (use sun dried tomato oil or olive oil)
3 cloves garlic, finely chopped (or 1 heaping teaspoon jarred garlic)
1 small shallot or 1/2 onion, minced
1 cup sun dried tomatoes in oil, drained and sliced
1 cup low sodium chicken broth
3–4 handfuls baby spinach (optional)
1 cup heavy cream (or half and half for a lighter version)
50 g freshly grated Parmesan cheese (plus extra for serving)
Pinch of red pepper flakes (or more to taste)
1 tablespoon butter
1 teaspoon lemon zest
Squeeze of lemon juice
Fresh basil or parsley, chopped (small handful)
To serve: 300 g pasta or fluffy rice

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Instructions

1. Season chicken on both sides with salt, pepper, and Italian seasoning. Let it rest while heating a large skillet over medium-high heat.

2. Add oil to the skillet. When shimmering, add chicken without crowding the pan. Sear for 3–4 minutes per side until golden and cooked through. Transfer to a plate.

3. Reduce heat to medium. Add butter, then shallot and garlic. Stir for 1 minute until fragrant, adding a splash of broth if needed to prevent burning.

4. Stir in sliced sun dried tomatoes and cook for about 2 minutes.

5. Pour in chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes until slightly reduced.

6. Lower heat to medium-low. Slowly stir in cream. Do not boil. Add Parmesan and red pepper flakes. Stir until cheese melts and sauce thickens, about 3–5 minutes.

7. Add spinach and let it wilt. Add lemon zest and a squeeze of lemon juice. Taste and adjust seasoning.

8. Return chicken and juices to the pan. Spoon sauce over chicken and simmer on low for 2–3 minutes.

9. Finish with chopped basil or parsley. Serve over pasta or rice. If serving with pasta, add a splash of pasta water and toss everything together.

Notes

For extra flavor, use the oil from the sun dried tomato jar when searing the chicken.

Half and half can be used instead of heavy cream for a lighter version, though the sauce will be slightly thinner.

Add extra red pepper flakes if you like it spicy.

Freshly grated Parmesan melts best into the sauce — avoid pre-shredded for smooth results.

Pairs well with pasta, rice, or even crusty bread for mopping up the sauce.