Ingredients
- 4 boneless skinless chicken thighs or breasts
- ½ cup sun-dried tomatoes
- 1 cup chicken stock
- ½ cup heavy cream
- Grated Parmesan cheese
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tbsp Italian seasoning
- 1 tsp oregano
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- ¼ fresh basil leaves (chopped)
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Brown the chicken on both sides (about 2-3 minutes each). Remove from skillet.
- Sauté minced garlic and spices for 2-3 minutes until fragrant.
- Add chicken stock and heavy cream to the skillet along with Parmesan cheese.
- Whisk in cornstarch to thicken the sauce.
- Return the chicken to the skillet, cover, and cook on low heat for 15-20 minutes until fully cooked.
- Stir in chopped basil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 650mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg
Keywords: Use fresh sun-dried tomatoes for best flavor. Adjust seasonings according to personal taste preferences. You can add spinach or mushrooms while sautéing for extra nutrition.