One Pan Chicken Tomato Cream (Print)

Tender chicken cooked in a flavorful sun-dried tomato cream sauce, all in one pan.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil

→ Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes (optional)
15 - 2 tablespoons chopped fresh basil (plus extra for garnish)

# How To Make It:

01 - Season the chicken breasts on both sides with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown (they do not need to be cooked through). Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes.
05 - Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes (if using), stirring until the cheese melts and the sauce thickens slightly, about 3 minutes.
07 - Return the chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until chicken is cooked through and sauce is creamy.
08 - Stir in chopped fresh basil.
09 - Serve chicken breasts topped with sauce, garnished with extra basil.

# Expert Advice:

01 -
  • Everything cooks in one skillet so you spend less time washing dishes and more time enjoying your meal
  • The sauce comes together so velvety and luxurious you'll want to lick the plate
  • It transforms simple chicken breasts into something that feels like a restaurant quality dinner
02 -
  • Don't rush the sear step or you'll miss out on the fond (those browned bits) that gives the sauce its depth
  • Let the sauce come to a gentle simmer rather than a rolling boil to prevent the cream from separating
  • The sauce will continue to thicken as it stands off the heat, so remove it from the stove when it still looks slightly loose
03 -
  • Pat the chicken completely dry with paper towels before seasoning to get that restaurant quality golden crust
  • Grate your own Parmesan from a wedge instead of buying pre grated for better melting and smoother texture

Go Back