Juicy pan-seared chicken in a rich, garlicky sun-dried tomato and parmesan cream sauce. A quick, romantic skillet dinner that feels restaurant-worthy but comes together fast—great over pasta, rice, or mashed potatoes.
1cupheavy cream (or half-and-half for lighter option)
1/2cuplow-sodium chicken broth
1/2cupParmesan cheese, grated
1teaspoonItalian seasoning
1/2teaspoonred pepper flakes (optional)
1/4cupfresh basil or parsley, chopped (for garnish)
Instructions
Pat chicken dry. Season both sides with salt, black pepper, garlic powder, and smoked paprika.
Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden; transfer to a plate.
Reduce heat to medium. Add butter to the skillet. Stir in minced garlic and chopped sun-dried tomatoes; cook 30–60 seconds until fragrant.
Pour in chicken broth, scraping up browned bits from the pan. Simmer 1 minute.
Lower heat to medium-low. Stir in heavy cream, then sprinkle in Parmesan and Italian seasoning. Add red pepper flakes if using. Simmer 2–3 minutes until slightly thickened.
Return chicken (and any juices) to the skillet. Spoon sauce over the chicken and simmer gently 5–10 minutes, until chicken reaches 165°F (75°C).
Taste and adjust salt and pepper. Stir in chopped basil or parsley.
Serve hot over pasta, mashed potatoes, rice, or vegetables.