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Chicken in a Creamy Parmesan And Sundried Tomato Sauce Recipe
Ben Carraoli

Chicken in a Creamy Parmesan and Sundried Tomato Sauce Recipe

I recently tried making chicken in a creamy parmesan and sundried tomato sauce, and let me tell you—it was love at first bite! The flavors melded together perfectly, and the sauce was luxuriously creamy without being heavy.
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon oil – for a perfect sear on the chicken.
  • 4 skinless boneless chicken breasts (~6 ounces each), pounded thin – ensures even cooking and tenderness.
  • 2 cloves garlic chopped – fresh garlic enhances the depth of flavor.
  • 1/4 teaspoon red pepper flakes – adds a subtle kick; adjust to your taste.
  • 1/4 cup dry white wine or chicken broth – deglazes the pan and adds richness.
  • 3/4 cup chicken broth – forms the base of the sauce; homemade broth works best.
  • 1/2 cup heavy cream or whipping cream – makes the sauce creamy and indulgent.
  • 1/4 cup oil-packed sundried tomatoes chopped – delivers concentrated, tangy sweetness.
  • 1/4 cup freshly grated Parmesan cheese – fresh cheese melts better and has richer flavor.
  • Salt and pepper to taste – balances all the flavors.
  • 1/4 cup fresh basil thinly sliced (or 1 teaspoon dried basil) – adds a fresh, aromatic finish.

Method
 

  1. Heat the oil in a skillet over medium-high heat. Add the chicken breasts and cook about 5 minutes per side until lightly golden and cooked through. Set aside to rest, keeping the juices in the pan for flavor.
  2. In the same skillet, add chopped garlic and red pepper flakes. Sauté until fragrant, around 1 minute. Deglaze the pan with white wine or chicken broth to lift all the flavorful bits from the bottom.
  3. Add the chicken broth, heavy cream, chopped sundried tomatoes, and grated Parmesan. Bring to a gentle boil, then reduce heat and simmer 3–5 minutes until the sauce thickens slightly.
  4. Return the chicken to the pan with any resting juices. Stir in the fresh basil and season with salt and pepper. Allow the flavors to meld for another minute before serving.

Notes

  • I always pound my chicken thin for even cooking; it makes a huge difference.
  • Using oil-packed sundried tomatoes prevents dryness and boosts flavor.
  • I like to add the Parmesan gradually to avoid clumping in the sauce.
  • Simmer the sauce gently; high heat can curdle the cream.
  • Fresh basil at the end keeps the flavor bright and fresh.