Skillet Chicken in Creamy Sun Dried Tomato Sauce

Name: Skillet Chicken in Creamy Sun Dried Tomato Sauce
Total time: 1 h
Ingredients: 4-6 chicken thighs (I used boneless skinless), or 4 chicken breasts pounded to even thickness; 2 tablespoons butter; 3 teaspoons minced garlic; 2 teaspoons Italian seasoning OR ½ teaspoon each dried basil, dried oregano, dried thyme; ½ cup juliened sun dried tomatoes (they come in a jar packed with oil, be sure to drain excess oil); 1 cup chicken broth; ½ cup half and half or heavy cream, (use heavy cream for a thicker, creamier sauce!); ⅔ cup shaved or shredded parmesan cheese + ¼ cup grated parmesan cheese for topping (or more to taste); fresh basil or thyme, for topping; salt and pepper to taste (I use about 1 teaspoon salt and ¼ teaspoon pepper)

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Total: 60

Servings: 4

Cost: $9.78 /serving

Skillet Chicken in Creamy Sun Dried Tomato Sauce

Instructions

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Step 1

In a large skillet over medium heat, melt butter. Add chicken and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

Step 2

Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

Step 3

Return chicken to pan and spoon the sauce over the chicken. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

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