Ingredients
Chicken and sauce
- 4 boneless skinless chicken breast cutlets about 600 g total, each about ½ inch thick
- 1/2 teaspoon fine salt plus more to taste if needed
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter 14 g
- 4 cloves garlic finely chopped
- 1/3 cup oil-packed sun-dried tomatoes 60 g, drained and chopped
- 3/4 cup low-sodium chicken broth 180 ml
- 1/2 cup heavy cream 120 ml
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes optional
- 1/3 cup finely grated Parmesan cheese 30 g
- 2 tablespoons chopped fresh basil
Equipment
- 1 Large skillet 12-inch, or cook the chicken in batches
- 1 Instant-read thermometer
- 1 Tongs Use clean utensils for cooked chicken
Instructions
- Pat the chicken dry with paper towels; do not rinse it. If necessary, pound thicker areas between sheets of food-safe wrap to about ½ inch. Season with the measured salt and pepper. Wash hands and sanitize surfaces after handling raw chicken.
- Heat the olive oil in a large skillet over medium-high heat. Add chicken without crowding and sear about 3–4 minutes per side until golden; work in batches if needed. Transfer to a plate. It may not be fully cooked yet.
- Lower the heat to medium-low. Add butter and garlic; stir about 30 seconds without browning the garlic. Add broth and scrape up the browned bits, then stir in sun-dried tomatoes, cream, oregano, and optional pepper flakes. Bring to a gentle simmer, not a hard boil.
- Return the chicken and its juices to the skillet. Simmer gently for about 3–6 minutes, turning once, until the thickest part of every cutlet reaches 165°F (74°C). Time varies with thickness; check with an instant-read thermometer and remove individual cutlets as they finish.
- Remove the skillet from the heat. Stir Parmesan into the sauce around the chicken until melted, then add basil. If needed, loosen with a little broth or water. Taste before adding more salt. Serve the four cutlets with the sauce divided evenly.
Nutrition
Calories: 400kcalCarbohydrates: 8gProtein: 38gFat: 24gSaturated Fat: 11gCholesterol: 150mgSodium: 650mgFiber: 1gSugar: 4g
Video
Notes
Nutrition is an approximate estimate per cutlet with one-quarter of the sauce, excluding sides and optional cherry tomatoes. The estimate uses 600 g raw chicken breast, 120 ml heavy cream, 30 g Parmesan, 14 g each butter and oil, 60 g drained oil-packed tomatoes, and the stated broth and aromatics, divided by four. Brand sodium and oil retained on tomatoes vary. Estimated cost uses chicken at about US$4 per pound (US$5.30), cream US$1, tomatoes US$1.20, Parmesan US$0.75, and roughly US$1.75 for portions of broth, oil, butter, garlic, and herbs.
Optional variation: add ½ cup halved cherry tomatoes to the sauce and simmer about five minutes; retain the sun-dried tomatoes. Refrigerate in shallow containers within two hours, or one hour above 90°F; keep at 40°F or below for 3–4 days and reheat to 165°F. Contains milk.
Video credit: Laura in the Kitchen demonstrates the same chicken and sun-dried tomato cream-sauce technique. This version uses thinner cutlets, different cream and garlic amounts, and a thermometer check; follow the quantities and instructions above.