Description
A creamy, rich chicken dish made with garlic, parmesan, and sun-dried tomatoes. Quick, easy, and ready in under 30 minutes.
Ingredients
3 large chicken breasts (cutlets)
½ tsp salt
¼ tsp black pepper
6 tbsp flour
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
1 cup chicken stock
1 cup heavy cream
½ cup grated parmesan cheese
1 tsp chili flakes
¼ tsp oregano
¼ tsp thyme
⅓ cup chopped sun-dried tomatoes
1 tbsp fresh basil leaves
Instructions
1. Season chicken with salt and pepper, then dredge lightly in flour.
2. Heat olive oil and butter in a skillet.
3. Brown chicken for 4–5 minutes per side until golden.
4. Remove and set aside.
5. Sauté garlic for 1 minute.
6. Add stock, scrape browned bits, then stir in cream and cheese.
7. Season with herbs, add tomatoes, and return chicken to sauce.
8. Simmer until thickened. Garnish with basil and serve.
Notes
Use sun-dried tomato oil for extra flavor.
Do not use light cream; it won’t thicken well.
Store leftovers up to 3 days in the fridge.
Add a splash of stock when reheating.
Nutrition
- Serving Size: 1 plate
- Calories: 447 kcal
- Sugar: 3 g
- Sodium: 601 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 1 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 147 mg