Tender chicken in a creamy sun-dried tomato and Parmesan sauce, finished with garlic, herbs, and fresh basil.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
04 - 2 tablespoons gluten-free all-purpose flour
→ Sauce
05 - 2 tablespoons extra-virgin olive oil
06 - 2 tablespoons unsalted butter
07 - 3 garlic cloves, minced
08 - 1 cup low-sodium chicken broth
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan cheese
11 - 1/2 cup sun-dried tomatoes, drained and sliced
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1 teaspoon dried thyme
→ Garnish
15 - Fresh basil or parsley, chopped, for garnish
# Directions:
01 - Pat chicken dry with paper towels. Season both sides evenly with kosher salt and black pepper. Lightly coat each breast with gluten-free flour, tapping off excess.
02 - Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Add the chicken and sear until deep golden, about 4 to 5 minutes per side. Transfer the chicken to a plate and set aside.
03 - Reduce heat to medium. Add the minced garlic to the skillet and cook, stirring, until fragrant, about 1 minute; avoid browning the garlic.
04 - Pour in the chicken broth, scraping the pan to release browned bits. Stir in the heavy cream and Parmesan until smooth. Add the sun-dried tomatoes, oregano, crushed red pepper flakes if using, and thyme. Simmer gently for 2 to 3 minutes until sauce thickens slightly.
05 - Return the seared chicken to the skillet, spooning sauce over each piece. Cover and simmer over low to medium-low heat for 8 to 10 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part.
06 - Allow the chicken to rest for 2 minutes in the sauce, then serve hot, spooning additional sauce over the portions and garnishing with chopped basil or parsley.
