One Pan Chicken Cream Sauce (Printable)
Tender chicken in a creamy sun-dried tomato sauce cooked in one pan with aromatic herbs and Parmesan.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon garlic powder
05 - 1 tablespoon olive oil
→ Sauce
06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1 cup chicken broth
12 - 1 cup heavy cream
13 - ½ cup freshly grated Parmesan cheese
14 - ¼ teaspoon red pepper flakes (optional)
15 - 2 tablespoons chopped fresh basil (plus extra for garnish)
# How-To Steps:
01 - Season the chicken breasts on both sides with salt, pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4–5 minutes per side until golden brown (they do not need to be cooked through). Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium. Add butter and let it melt. Stir in the minced garlic and cook for 1 minute until fragrant.
04 - Add the sun-dried tomatoes, oregano, and thyme. Sauté for 1–2 minutes.
05 - Pour in the chicken broth, scraping up any browned bits from the pan. Stir in the heavy cream and bring to a gentle simmer.
06 - Add Parmesan cheese and red pepper flakes (if using), stirring until the cheese melts and the sauce thickens slightly, about 3 minutes.
07 - Return the chicken breasts to the pan, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until chicken is cooked through and sauce is creamy.
08 - Stir in chopped fresh basil.
09 - Serve chicken breasts topped with sauce, garnished with extra basil.
# Expert Advice:
01 -
- The sauce alone has started two relationships in my friend circle
- Everything happens in one pan so you can focus on your company not the cleanup
02 -
- The sauce will continue thickening as it rests so do not over-reduce during cooking
- Pounded chicken cooks more evenly and stays tender versus thick uneven breasts
03 -
- Pat the chicken completely dry before seasoning for the best sear
- Use freshly grated Parmesan for the smoothest sauce texture