Creamy Parmesan Chicken Skillet
This Creamy Parmesan Chicken Skillet features tender chicken in a rich sun dried tomato Parmesan sauce, perfect for a cozy meal any night.
Ingredients
Main ingredients
- 1 tbsp extra virgin olive oil
- 4 pieces chicken breasts
- Kosher salt and black pepper, to taste
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1/4 tsp crushed red pepper
- 3/4 cup low sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup chopped sun dried tomatoes
- 1/4 cup grated Parmesan
- Fresh parsley, for serving
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Heat olive oil in a cast iron skillet over medium high heat.
- Pat chicken dry, then season with salt and pepper. Sear each breast for 3 minutes per side until golden. Transfer to a plate.
- In the same skillet, add garlic, thyme, and crushed red pepper. Cook for 1 minute until fragrant.
- Add broth, heavy cream, sun dried tomatoes, and Parmesan. Stir together and season lightly with salt.
- Bring the mixture to a gentle simmer, then nestle the chicken back into the sauce.
- Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches 165°F (74°C) and the sauce is creamy and bubbling.
- Garnish with fresh parsley and serve warm.
Notes
Pat chicken dry before searing for a golden crust. If you do not have a cast iron skillet, sear in a regular one and transfer everything to a baking dish. Freshly grated Parmesan melts better and adds deeper flavor. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave to keep the sauce smooth.