Description
A delicious creamy chicken dish with sun-dried tomatoes, perfect for any weeknight dinner.
Ingredients
Scale
- 2 large boneless skinless chicken breasts (or 4 chicken cutlets)
- ⅓ cup all-purpose flour
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon ground black pepper (plus more to taste)
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil (+ more if needed)
- 1 tablespoon unsalted butter
- 3 cloves garlic (minced)
- ½ cup low-sodium chicken stock
- 1 cup heavy cream
- 1 (7-oz) jar oil-packed sun-dried tomatoes (drained and roughly chopped)
- ½ teaspoon dried oregano
- ¼ teaspoon dried thyme leaves
- ¼ teaspoon crushed red pepper flakes (optional)
- ½ cup grated parmesan cheese
- 5–7 basil leaves (sliced into thin ribbons, optional)
Instructions
- If not using prepared cutlets, cut 2 large boneless skinless chicken breasts in half lengthwise so you have 4 thin cutlets. Place the cutlets between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or heavy skillet until the cutlets are even in thickness. Pat dry.
- In a shallow dish, whisk together ⅓ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, and 1 teaspoon garlic powder. Dredge each chicken cutlet in the flour mixture to coat, shaking off excess flour.
- In a large skillet, heat 1 tablespoon extra virgin olive oil with 1 tablespoon unsalted butter over medium heat until the butter is melted. Once melted, add the chicken to the pan, working in batches if needed to prevent overcrowding your skillet. Cook the chicken cutlets for 3-4 minutes on each side, or until golden brown on each side and nearly cooked through. Transfer chicken to a clean plate, tent with foil, and set aside.
- If the skillet is dry, add an additional ½ tablespoon of olive oil. Add the garlic to the skillet and sauté for just 30 seconds, until the garlic is fragrant. Add ½ cup low-sodium chicken stock and using a wooden spoon or silicone spatula, scrape up any browned bits off the bottom of the pan.
- Pour in 1 cup heavy cream, the chopped sun-dried tomatoes, ½ teaspoon dried oregano, ¼ teaspoon dried thyme leaves, and ¼ teaspoon crushed red pepper flakes. Bring the mixture to a simmer over medium-high heat, stirring often. Once the sauce is simmering, lower the heat to low and whisk in ½ cup grated parmesan cheese until melted. Taste to adjust seasonings if needed.
- Add the chicken and any accumulated juices back to the skillet. Turn the chicken to coat in the sauce, or spoon the sauce over the chicken, and simmer for 3-4 minutes just to warm through the chicken and to ensure it reaches 165℉.
- Remove the skillet from the heat and serve with basil if desired.
Notes
- For added flavor, let the chicken marinate in the seasoning mix for 30 minutes before cooking.
- Serve over pasta or rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg