Creamy Tuscan Chicken
Pan-seared chicken breast in a cream sauce with sun-dried tomatoes, garlic, and fresh herbs. Finished with a silky sauce that coats tender chicken and optional starch base.
Ingredients
Method
Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed, sear chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
In the same skillet, reduce heat to medium and add minced garlic; sauté for 30 seconds until fragrant.
Stir in sun-dried tomatoes, chicken broth, and heavy cream. Bring to a simmer, stirring occasionally, for 3–4 minutes.
Add fresh basil, rosemary, and Parmesan cheese; stir until cheese melts and sauce is smooth. Taste and adjust seasoning with salt and pepper.
Return chicken to the skillet, nestling it into the sauce. Simmer for 2–3 minutes to warm through.
Serve chicken and sauce over cooked pasta, rice, or a swappable starch, or on its own.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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