Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts cut into four thin cutlets
- 1 1/2 teaspoons kosher salt or 3/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
- 2 garlic cloves minced
- 1/2 tablespoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 2 tablespoons all purpose flour
- 1 1/4 cups chicken broth
- 1/2 cup heavy cream
- 1/2 cup sun-dried tomatoes finely chopped
- 1/4 cup grated parmesan cheese
- fresh basil sliced for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken on both sides with salt and pepper, then cook for 4 to 5 minutes per side until cooked through (165°F). Remove chicken from the skillet.
- Melt butter in the same skillet, then add minced garlic, thyme, and red pepper flakes. Cook until fragrant, about 30 seconds.
- Whisk in flour until smooth, then gradually add chicken broth, mixing until combined and thickened.
- Stir in heavy cream, sun-dried tomatoes, and parmesan cheese until cheese is melted. Adjust seasoning if necessary.
- Return chicken to the skillet with any juices, spoon the creamy sauce over the chicken, garnish with fresh basil, and serve.
Notes
Make sure to slice the chicken thinly for even cooking.
You can substitute fresh herbs for dried for more vibrant flavors.
Serve with pasta or rice to soak up the creamy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 564
- Sugar: 2g
- Sodium: 935mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 166mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.