One Pan Chicken Tomato Cream (Printable)

Tender chicken simmered in a rich sun-dried tomato cream sauce for an effortless meal.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes (optional)
15 - 2 tablespoons chopped fresh basil (plus extra for garnish)

# Steps:

01 - Season the chicken breasts on both sides with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown (they do not need to be cooked through). Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes.
05 - Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes (if using), stirring until the cheese melts and the sauce thickens slightly, about 3 minutes.
07 - Return the chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until chicken is cooked through and sauce is creamy.
08 - Stir in chopped fresh basil.
09 - Serve chicken breasts topped with sauce, garnished with extra basil.

# Expert Tips:

01 -
  • Everything happens in one pan, so you spend less time cleaning and more time enjoying dinner
  • The sauce is velvety rich and tastes like it simmered for hours, not thirty minutes
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Don't skip the step of searing the chicken first, that browned crust protects the meat from drying out while simmering
  • The sauce will thicken as it stands off the heat, so remove it from the stove when it still looks slightly thinner than you want
  • Low and slow is crucial once the chicken returns to the pan, aggressive heat will make the cream separate and turn grainy
03 -
  • Grate your Parmesan from a wedge, the anti-caking agents in pre-grated cheese prevent proper melting
  • Keep the heat at medium or lower once cream is added, high heat makes cream separate and turn grainy

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