A viral one-pan chicken dish in a creamy sun-dried tomato and Parmesan sauce — elegant but easy for any weeknight dinner.
Ingredients
- 4 boneless skinless chicken breasts or thighs
- Salt and black pepper
- 2 tablespoons olive oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes (packed in oil), chopped
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream (or half & half)
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
- Red pepper flakes (optional, to taste)
- Fresh parsley, chopped (for garnish)
Instructions
- Season the chicken with salt and pepper on both sides.
- Heat olive oil over medium-high heat in a large skillet. Sear the chicken until golden and cooked through (about 5–7 minutes per side depending on thickness). Remove chicken and set aside.
- In the same skillet, reduce heat slightly and add the onion. Sauté until softened, about 2–3 minutes.
- Add the garlic and sun-dried tomatoes. Cook briefly until fragrant.
- Pour in wine (or broth), scraping up any browned bits from the bottom. Let it reduce for ~2 minutes.
- Stir in the cream, then add Parmesan cheese. Stir until the cheese melts and the sauce thickens slightly.
- Return the chicken to the pan, spoon sauce over it, and simmer together for 2–3 minutes so flavors meld.
- Sprinkle with basil, parsley, and red pepper flakes if using. Serve hot over pasta, rice, or with crusty bread.
Tip: If sauce thickens too much, add a splash of milk or broth to reach desired consistency.
