Creamy Sun-Dried Tomato Chicken Simple Dinner Delight

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 1 cup heavy cream
• 0.5 cup sun-dried tomatoes (packed in oil, chopped)
• 1 cup chicken broth
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon Italian seasoning
• 0.5 cup grated Parmesan cheese
• 2 tablespoons olive oil
• to taste salt
• to taste pepper
• for garnish fresh basil leaves

Instructions

1. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper.
2. Add the chicken to the skillet and cook for about 5-6 minutes on each side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the chopped onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.
4. Pour in the chicken broth and scrape any bits off the bottom of the skillet for added flavor.
5. Add the chopped sun-dried tomatoes, Italian seasoning, and heavy cream to the skillet. Stir well to combine.
6. Bring the mixture to a gentle simmer and let it cook for about 5 minutes until it thickens slightly.
7. Stir in the grated Parmesan cheese until melted and creamy.
8. Return the cooked chicken breasts to the skillet, ensuring they are coated in the creamy sauce.
9. Cook for an additional 2-3 minutes to warm the chicken through.
10. Taste and adjust seasoning with more salt and pepper if needed.