Sun-Dried Tomato & Basil Chicken Skillet


Sun-Dried Tomato & Basil Chicken Skillet


Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients:

  • 1.5 lbs (about 650g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

  • Salt and freshly ground black pepper, to taste

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1/2 cup jarred sun-dried tomatoes, drained and roughly chopped (if using ones packed in oil, that's fine!)

  • 1 cup chicken broth

  • 1/2 cup heavy cream (for a lighter option, use half-and-half or full-fat coconut milk)

  • 1/2 cup freshly grated Parmesan cheese

  • 1/4 cup packed fresh basil leaves, chopped (plus more for garnish)

Instructions:

  1. Season & Sear the Chicken: Pat the chicken pieces dry and season generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.

  2. Create the Sauce: In the same skillet, reduce the heat to medium. Add the minced garlic and sun-dried tomatoes. Sauté for just 1 minute until the garlic is fragrant—be careful not to burn it!

  3. Simmer & Thicken: Pour in the chicken broth to deglaze the pan, scraping up all the delicious browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

  4. Make it Creamy: Reduce the heat to low. Stir in the heavy cream and the grated Parmesan cheese. Keep stirring until the cheese has melted and the sauce is smooth. Let it simmer gently for 2-3 minutes until the sauce starts to thicken.

  5. Bring it All Together: Return the cooked chicken (and any accumulated juices) to the skillet, stirring to coat it in the creamy sauce. Stir in the fresh basil. Taste and adjust seasoning with more salt or pepper if needed.

  6. Serve Immediately: Serve hot over pasta, zucchini noodles, rice, or mashed cauliflower. Garnish with an extra sprinkle of Parmesan and a fresh basil leaf.

Pro-Tips for Your Blog:

  • Don't Crowd the Pan: When browning the chicken, give it space! If you add too much at once, it will steam instead of sear. Cook in batches if necessary.

  • Quality of Parmesan: Using a block of real Parmesan you grate yourself makes a huge difference in flavor and meltability compared to the pre-shredded kind (which has anti-caking agents).

  • Cream Concern: To prevent the cream from curdling, always use low heat once it's added and avoid boiling the sauce.

  • Customize It! Add a handful of spinach in the last minute to wilt, or throw in some artichoke hearts for a veggie boost.