One Pan Chicken Tomato Cream (Print View)

Tender chicken cooked in a creamy sun-dried tomato sauce, prepared in one pan for easy meals.

# Ingredient List:

→ 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 Make:

01 - Season chicken breasts on both sides with salt, pepper, and garlic powder, ensuring even coverage.
02 - Heat olive oil in large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Transfer to plate and set aside.
03 - Reduce heat to medium. Add butter to same skillet and let melt. Stir in minced garlic and cook 1 minute until fragrant.
04 - Add sun-dried tomatoes, oregano, and thyme. Sauté 1–2 minutes to release flavors.
05 - Pour in chicken broth, scraping up browned bits from pan bottom. Stir in heavy cream and bring to gentle simmer.
06 - Add Parmesan cheese and red pepper flakes if using. Stir until cheese melts and sauce thickens slightly, about 3 minutes.
07 - Return chicken to pan, nestling into sauce. Reduce heat to low, cover, and simmer 8–10 minutes until chicken reaches internal temperature of 165°F.
08 - Stir in chopped fresh basil until incorporated.
09 - Plate chicken breasts topped with sauce, garnished with additional fresh basil.

# Expert Advice:

01 -
  • One pan means virtually zero cleanup which is my favorite kind of cooking magic
  • The sauce develops this incredible depth that tastes like it simmered for hours but comes together in under 10 minutes
  • Leftovers somehow taste even better the next day when that cream really soaks into the chicken
02 -
  • The sauce will continue thickening as it cools so do not overcook it or you will end up with something closer to paste than sauce
  • If your chicken breasts are particularly thick cut them in half horizontally rather than pounding to avoid toughening the meat
  • Sun-dried tomatoes vary in saltiness so taste the sauce before adding any additional salt at the end
03 -
  • Room temperature cream incorporates more smoothly into the sauce so take it out while you prep everything else
  • Grate your Parmesan from a wedge because pre grated cheese contains cellulose that prevents proper melting

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