One Pan Chicken Tomato Cream (Printable)
Tender chicken in a creamy sun-dried tomato sauce with herbs, cooked all in one pan.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes (optional)
15 - 2 tablespoons chopped fresh basil (plus extra for garnish)
# How-To Steps:
01 - Season both sides of chicken breasts thoroughly with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 4–5 minutes per side until golden brown. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the skillet and let melt. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes to blend flavors.
05 - Pour in chicken broth, scraping up browned bits from the pan. Stir in heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, about 3 minutes.
07 - Return chicken to the pan, nestling into sauce. Reduce heat to low, cover, and simmer for 8–10 minutes until chicken is cooked through.
08 - Stir in chopped fresh basil just before serving.
09 - Plate chicken breasts topped with sauce, garnished with additional fresh basil.
# Expert Advice:
01 -
- Everything happens in one pan, including the sauce magic that forms right in the same skillet you seared the chicken in
- The sauce is rich enough to feel indulgent but comes together in under 40 minutes on a Tuesday
02 -
- The sauce will thicken as it stands off the heat, so do not worry if it looks slightly thinner than you want while simmering
- Removing the chicken after searing prevents it from overcooking while you build the sauce
03 -
- Pat your chicken thoroughly dry before seasoning, excess moisture prevents proper browning
- Let the pan get properly hot before adding the chicken, listen for that sizzle immediately