Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons sun-dried tomatoes, chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- Salt and pepper to taste
- Fresh basil leaves, for garnish
For a dairy-free version, you could swap the heavy cream with coconut milk and the Parmesan with nutritional yeast. This flexibility is part of what makes cooking so exciting—just like my abuela, I encourage you to follow your senses!
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium heat. Add the chicken breasts and sear for 4-5 minutes on each side until golden brown. Remove from the skillet and set aside.
- In the same skillet, add the chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, garlic powder, and red pepper flakes. Let the sauce simmer for 3-4 minutes until slightly thickened.
- Return the chicken breasts to the skillet, spooning the sauce over the top. Transfer the skillet to the oven and bake for 15-20 minutes, until the chicken is cooked through.
- Garnish with fresh basil leaves before serving. Enjoy the tender, flavorful dish that might just win over your heart!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International