This creamy skillet chicken with sun dried tomatoes and basil is the perfect week night meal. Ready in 30 minutes and takes hardly any work!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Servings: 6people
Calories: 419kcal
Ingredients
For the Chicken
2lbschicken breastcut into thin cutlets
1/2teaspoonsalt
1/2teaspoongarlic powder
1/2teaspoonpepper
1tablespoonolive oilor more as needed
For the Sun Dried Tomato and Basil Cream Sauce
3tablespoonsbutter
1tablespoonflour
3clovesgarlicpressed
1/2cupchicken broth
4ouncesSun dried tomatoeschopped
¾cupheavy cream
1/2teaspoonsalt
1/4cupparmesan
1/4cupchopped fresh basil
Instructions
Heat a large skillet with the olive oil over medium heat. While it is heating season the chicken with the salt, pepper and garlic powder.
Once the skillet is hot, add the chicken and let cook without moving for 3-4 minutes. Then flip and cook an additional 3-4 minutes until the chicken has reached 165˚F internal temperature. Remove from skillet and set aside.Note: For best results, cook the chicken in a single layer without over crowding the pan. If you have too much chicken, cook the chicken in 2-3 batches by repeating this process.
Reduce heat to low and add the butter to the skillet, once melted, add the flour and mix together. Add the garlic and cook 30-60 seconds.Mix in the chicken broth and bring the mixture to a simmer to thicken.
Once thickened, slowly stir in the cream. Then add the salt, parmesan, sun dried tomatoes, and fresh basil.Add the chicken back into the sauce, and simmer for 3-5 minutes. Garnish with additional basil or parmesan if desired. Enjoy!