Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Directions
- There’s a reason I call for searing the chicken before letting it finish in the oven. You get a beautiful golden-brown crust, and it helps keep the chicken super-moist and flavorful. Plus, the base of the sauce is any chicken fat that has rendered out during this initial sear. It may seem like an unnecessary extra step, but trust me, it makes a huge difference.
- Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
- Arrange chicken on a platter. Spoon sauce over. Top with basil.
Nutrition
Fat: 31 g Calories: 585 Calories Saturated Fat: 11 g Trans Fat: 0 g Sodium: 878 mg Fiber: 1 g Sugar: 4 g Carbohydrate: 6 g Cholesterol: 238 mg Protein: 68 g