Creamy Sun Dried Tomato Chicken

This chicken was so delicious! I served it over zucchini noodles for myself and served it with bread for the rest of my family so they could soak up the yummy sauce with it. You could absolutely serve it over regular pasta or rice as well!



Serves: 4

Prep time: 35-40 minutes

Nutrition per serving: 350 calories, 23g fat, 4g net carbs, 31g protein

  • 20 oz boneless skinless chicken breasts (3-4 chicken breasts)

  • 1 tbsp olive oil or avocado oil

  • salt and pepper

  • 2 garlic cloves, minced

  • 1 tsp dried thyme

  • 1 tsp red pepper flakes (you can omit this if you are concerned about spice and add it individually to each plate if you want)

  • 3/4 cup chicken broth

  • 1/2 cup heavy cream

  • 1/2 cup sun dried tomatoes, diced

  • 1/2 cup freshly grated parmesan cheese

  • fresh chopped basil and more parmesan for garnish

  • Serving suggestions: zucchini noodles, pasta, rice, crusty bread


Preheat oven to 375 degrees.

Heat 1 tbsp oil in a large skillet over medium-high heat (cast iron works best but you can use any oven safe skillet).

Place chicken breasts on a cutting board and season generously with salt and pepper. Add the chicken to the pan and cook for 5 minutes on each side. You do not need to cook the chicken all the way through, just make sure you brown both sides well. Remove the chicken to a plate and set aside.

Add the minced garlic to the pan and saute for 30 seconds. Add the thyme, red pepper flakes, chicken broth and heavy cream. Simmer for 5 minutes, stirring occasionally. After the 5 minutes add the sun dried tomatoes and parmesan cheese, stirring well to make sure the cheese melts. Add the chicken back to the pan and cook in the oven for 18-20 minutes, flipping the chicken after 10 minutes.

Remove from the pan and serve, drizzle sauce over each chicken breast and sprinkle with extra parmesan and chopped basil.


Recipe by Modern Honey