Description
A delicious creamy garlic chicken recipe served with pesto and sun-dried tomatoes.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half/dairy-free cream)
- ½ cup finely grated Parmesan cheese (or nutritional yeast for dairy-free)
- 4 boneless, skinless chicken breasts or thighs
- 1 teaspoon kosher salt, adjust to taste
- ½ teaspoon freshly ground black pepper, adjust to taste
- 3 cloves garlic, finely chopped (or garlic powder)
- 2 tablespoons fresh thyme leaves (or dried thyme)
- ¼ teaspoon crushed red pepper flakes (optional but recommended)
- ½ cup finely chopped sun-dried tomatoes
- 1 cup torn fresh basil (optional for garnish)
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large oven-safe skillet over medium heat. Sear the chicken for 5–7 minutes per side until golden brown. Remove chicken and set aside.
- Add garlic and thyme to the same skillet, sauté for 1–2 minutes until fragrant.
- Pour in chicken broth and heavy cream. Stir in sun-dried tomatoes and Parmesan. Let it simmer for 3–5 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over the chicken. Transfer skillet to the oven and bake for 15–20 minutes until chicken reaches 165°F internal temperature.
- Remove from oven, sprinkle with fresh basil, and serve hot.
Notes
- This recipe is easily adjustable for different dietary preferences by swapping out dairy ingredients for alternatives.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg