Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional for a bit of heat)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Feel free to substitute the heavy cream with coconut milk for a dairy-free version, or add a handful of spinach for extra greens.
Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper on both sides.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the minced garlic, oregano, and red pepper flakes. Sauté for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2 minutes.
- Reduce the heat to low and stir in the heavy cream, sun-dried tomatoes, and Parmesan cheese. Stir until the cheese has melted and the sauce is smooth.
- Return the chicken breasts to the skillet, spooning some sauce over each piece.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, until the chicken is cooked through and the sauce is bubbling.
- Garnish with fresh basil leaves before serving.
As you cook, remember what my abuela always said: “Cocinando con amor.” Cooking with love makes all the difference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International