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Skillet Chicken with Sun-Dried Tomato Cream Sauce

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  • 1 tbsp. Olive oil
  • 2 tbsp. Butter
  • 2 Chicken breasts, or one butterflied
  • 2 Garlic cloves, minced
  • 1/2 c Chicken broth
  • 1/3 c Heavy cream
  • 1/3 c Sun-dried tomatoes (the sort that comes in oil), roughly chopped
  • 1/2 c Shredded Fresh Parmesan Cheese divided
  • Pepper
  • Salt
  • Fresh Basil


  1. Prepare the chicken by patting dry and seasoning with salt and pepper. Let rest until at room temperature.
  2. Heat 1 tbsp olive oil and 2 tbsp butter in a large cast-iron skillet over medium-high heat. Fully cook the chicken, until a meat thermometer registered 165°F. Remove chicken and set aside, tented.
  3. Reduce heat to medium and sauté garlic for 30 seconds, until aromatic. Pour in chicken broth and heavy cream. Stir to combine. Stir in sun-dried tomatoes and half (1/4 c) of the parmesan.
  4. Reduce heat to medium-low and simmer for 5-6 minutes, until thickened.
  5. Place the chicken in the sauce and simmer for 1-2 minutes bring up to temperature. Sprinkle with remaining parmesan cheese and fresh basil.
  6. Serve with creamy mashed potatoes, capellini, or sautéd vegetables.