Description
A creamy, sun-dried tomato chicken dish that delivers restaurant-level flavor with minimal effort, perfect for special occasions and weeknights alike.
Ingredients
- 2 chicken breasts
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- 2 tablespoons butter, divided
- ½ onion, julienned
- 4 cloves garlic, minced
- 1½ teaspoons Italian herb blend
- ½ tablespoon fresh parsley, minced
- 1 cup chicken broth
- 1 cup heavy cream, at room temperature
- ¼ cup sun-dried tomatoes in oil, diced
- ¼ cup Parmesan cheese, freshly grated
- 1 tablespoon fresh basil, torn
- ½ box (8 oz) rigatoni, cooked
Instructions
- Pound chicken breasts to an even ½-inch thickness. Season with salt and pepper, then coat in flour.
- Heat 1 tablespoon oil and 1 tablespoon butter in a skillet over medium heat. Cook chicken for 6–8 minutes, flipping halfway through, until golden and cooked through. Remove and let rest.
- Add remaining oil and butter to the skillet. Sauté onion and garlic until softened.
- Add Italian herbs and parsley, then chicken broth; scrape up browned bits. Bring to a simmer.
- Stir in heavy cream and sun-dried tomatoes. Simmer until sauce thickens, about 8–10 minutes.
- Whisk in Parmesan and basil until melted. Return chicken to skillet, spooning sauce over.
- Serve over rigatoni with extra sauce.
Notes
For best results, use freshly grated Parmesan and ensure cream is at room temperature to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian