Ingredients
Method
Preparation
- Season the chicken breasts with salt, pepper, and a sprinkle of Italian seasoning.
Cooking
- In a large skillet, heat the olive oil over medium heat and add the chicken breasts. Cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the chopped sun-dried tomatoes and cook for an additional minute.
- Pour in the heavy cream and stir to combine. Allow the sauce to simmer for 2-3 minutes until it thickens slightly, then season with more salt, pepper, and Italian seasoning if needed.
- Return the chicken to the skillet, spooning the creamy sauce over each breast. Cook for another minute or two to let everything meld together.
- Turn off the heat, garnish with fresh basil, and serve hot, maybe over some pasta or rice!
Notes
For a healthier twist, substitute chicken breasts with thighs; adjust cooking time as needed. Consider using half and half for a lighter sauce version. Add red pepper flakes for some spice. Store leftovers in an airtight container in the fridge for up to 3-4 days.