Description
This quick one-pan creamy garlic parmesan chicken with sun-dried tomatoes and basil is a restaurant-quality meal that’s perfect for busy weeknights, ready in about 30 minutes.
Ingredients
Scale
- 600 g (1.3 lbs) boneless, skinless chicken breasts, sliced into four cutlets
- 15 ml (1 tablespoon) extra virgin olive oil
- 30 g (2 tablespoons) unsalted butter
- 6 cloves minced garlic
- 60 g (1/2 cup) sun-dried tomatoes, drained and chopped
- 120 ml (1/2 cup) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 80 g (3/4 cup) grated Parmesan cheese
- 30 g (1/4 cup) fresh basil leaves, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare Chicken Cutlets: Pat the sliced chicken cutlets dry and season generously with salt and pepper on both sides.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken cutlets for 3-4 minutes per side until golden brown and cooked through (165°F). Remove the chicken and set aside.
- Sauté Aromatics and Tomatoes: Reduce heat to medium. Add the butter, minced garlic, and chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant; be careful not to burn the garlic.
- Deglaze Pan: Pour in the chicken broth, scraping the bottom of the pan to lift up all the browned bits (fond). Simmer for about 2 minutes to reduce slightly.
- Thicken Sauce: Stir in the heavy cream and bring to a gentle simmer. Cook for 3-5 minutes, stirring occasionally, until the sauce thickens and lightly coats a spoon.
- Finish with Cheese and Basil: Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese and chopped basil until the cheese melts fully and creates a smooth sauce. Season with additional salt and pepper as needed.
- Combine and Serve: Return the cooked chicken cutlets to the skillet and nestle them into the sauce. Spoon the sauce over the chicken and serve immediately, garnished with fresh basil.
Notes
For best results and a smooth texture, use freshly grated Parmesan cheese instead of pre-grated varieties. Avoid overcooking the sauce after adding the cream; let it simmer only until it coats the back of a spoon to prevent separation. Deglazing the pan after searing is crucial for building deep flavor in the sauce base.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-searing, One-pan meal
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 100 mg
Keywords: creamy, garlic, parmesan, chicken, sun-dried tomatoes, basil, one-pan, weeknight, easy, quick