Description
A rich, creamy, and savory weeknight dinner featuring seared chicken breasts in a sun-dried tomato and parmesan sauce. This gluten-free recipe is ready in 30 minutes and is a crowd-pleaser for all dietary needs.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon sea salt (total for chicken)
- Black pepper to taste
- 2 tablespoons unsalted butter (divided)
- 4 cloves garlic, minced
- 1 cup sun-dried tomatoes (oil-packed), chopped
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (full-fat)
- 1 cup freshly grated parmesan cheese
- 1/2 teaspoon red pepper flakes
- 2 tablespoons fresh basil, chopped
- Optional: 2 cups fresh spinach
- Optional: 1/2 medium red onion, diced
- Optional: 1 tablespoon capers
Instructions
- Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, Italian seasoning, and garlic powder. Pound to even thickness if necessary.
- Heat 1 tablespoon of butter (or sun-dried tomato oil) in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
- Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced garlic and diced red onion (if using). Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Add chopped sun-dried tomatoes and red pepper flakes. Cook for 1 minute. Pour in chicken broth and scrape up browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
- Reduce heat to low. Pour in heavy cream and stir. Simmer gently for 3-4 minutes until the sauce thickens slightly and coats the back of a spoon.
- Remove skillet from heat. Gradually stir in grated parmesan cheese until melted and smooth. Adjust consistency with extra cream or broth if needed.
- Return chicken to the skillet, nestling it into the sauce. Spoon sauce over chicken. Stir in fresh basil. Add spinach if using and let wilt for 1 minute. Taste and adjust seasoning.
- Serve immediately over gluten-free pasta, rice, or with crusty bread. Top with extra parmesan and fresh basil.
Notes
Pat chicken dry for a better sear. Use fresh parmesan, not pre-grated, to avoid grainy sauce. Remove pan from heat before adding cheese to prevent separation. For a lighter version, use half-and-half or coconut cream. The sauce thickens in the fridge; add a splash of milk or cream when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 520
- Sugar: 6
- Sodium: 680
- Fat: 38
- Saturated Fat: 22
- Carbohydrates: 12
- Fiber: 2
- Protein: 35
Keywords: Marry Me Chicken, gluten-free chicken, creamy parmesan sauce, sun-dried tomato chicken, weeknight dinner, easy chicken recipe, gluten-free dinner