Description
A cozy, creamy chicken dish featuring sun dried tomatoes, garlic, and Parmesan in a velvety sauce—perfect over rice or pasta.
Ingredients
- 2 large chicken breasts (about 500g), sliced horizontally into cutlets (or 700g boneless thighs)
- 1 teaspoon fine sea salt
- Freshly ground black pepper
- 1 teaspoon Italian seasoning (or mix of dried oregano and thyme)
- 2 tablespoons oil (use oil from sun dried tomato jar 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)
- 50g freshly grated Parmesan cheese (plus more for serving)
- A pinch of red pepper flakes (more if desired)
- 1 tablespoon butter
- 1 teaspoon lemon zest
- Juice of 1/2 lemon
- Fresh basil or parsley, chopped (for garnish)
- To serve: 300g pasta or cooked rice
Instructions
1. Season chicken with salt, pepper, and Italian seasoning. Let it sit while heating a large skillet over medium-high heat.
2. Add oil to skillet. Once shimmering, add chicken without crowding. Sear for 3–4 minutes per side until golden and just cooked through. Remove to a plate.
3. Reduce heat to medium. Add butter, then garlic and shallot. Sauté for 1 minute until fragrant.
4. Add sun dried tomatoes. Cook for 2 minutes to intensify flavor.
5. Pour in chicken broth, scraping up browned bits. Simmer for 2–3 minutes until slightly reduced.
6. Lower heat to medium-low. Stir in cream slowly. Add Parmesan and red pepper flakes. Stir until melted and slightly thickened, about 3–5 minutes.
7. Stir in spinach, if using, until wilted. Add lemon zest and juice. Taste and adjust seasoning.
8. Return chicken and juices to pan. Spoon sauce over top and simmer on low for 2–3 minutes.
9. Garnish with basil or parsley. Serve over rice or toss with cooked pasta.
Notes
If using chicken thighs, they’re more forgiving and stay juicier.
To fix thick sauce, add broth or pasta water. If too thin, simmer a bit longer.
Freshly grated cheese melts better and avoids clumps.
A final knob of butter can add silkiness.
Variations: add mushrooms, swap tomatoes for roasted red peppers, or spice it up with Calabrian chili paste.
To store: Cool and refrigerate up to 3 days. Reheat gently with a splash of broth.
This sauce is gluten-free if served with rice or GF pasta and made with GF broth.
Add a splash of white wine after the garlic for extra depth.
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 130mg