Creamy Parmesan Chicken Skillet
Tender chicken breasts cooked in a creamy Parmesan garlic sauce with sun-dried tomatoes and herbs, ready in 30 minutes for a flavorful and satisfying dinner.
Equipment
- 1 cast iron skillet oven-safe for baking
- 1 oven
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon extra-virgin olive oil
- Kosher salt and black pepper to taste
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/4 teaspoon crushed red pepper flakes
- 3/4 cup low-sodium chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup chopped sun-dried tomatoes
- 1/4 cup freshly grated Parmesan cheese
- Fresh parsley chopped, for garnish
Instructions
- Preheat oven to 350°F.
- Heat olive oil in a large cast-iron skillet over medium-high heat.
- Season chicken breasts with salt and pepper.
- Place chicken in skillet spaced apart and sear until golden, about 3 minutes per side, then remove and set aside.
- In the same skillet, sauté minced garlic, fresh thyme, and crushed red pepper flakes until fragrant, about 1 minute.
- Add chicken broth, heavy cream, sun-dried tomatoes, and Parmesan cheese. Season lightly with salt and stir to combine.
- Bring the sauce to a simmer.
- Return chicken to the skillet, nestling it into the sauce.
- Transfer skillet to the oven and bake for 15 minutes or until chicken reaches an internal temperature of 165°F.
- Remove from oven, garnish with chopped fresh parsley, and serve immediately over your choice of pasta, rice, or mashed potatoes.
Notes
- Pat chicken dry before searing to achieve a golden crust.
- Use freshly grated Parmesan for best flavor.
- If no cast-iron skillet, transfer contents to an oven-safe dish for baking.
- Store leftovers in an airtight container for up to 3 days.