Tuscan Herb Pan-Seared Chicken with Creamy Sun-Dried Tomato Sauce
This Tuscan Herb Pan-Seared Chicken is a symphony of comforting flavors, promising a delightful culinary journey with every bite. Golden-brown chicken breasts, seared to perfection, boast a wonderfully crisp exterior that gives way to incredibly tender, juicy meat. It is enveloped in a luxurious, creamy sauce, rich with the sun-kissed sweetness of sun-dried tomatoes and the aromatic embrace of fresh basil and oregano. This dish captures the essence of a cozy Italian trattoria, bringing warmth and sophistication to your table effortlessly. It is a truly memorable and crave-worthy experience that highlights simple ingredients transformed into something extraordinary.
Ingredients
- •2 large boneless, skinless chicken breasts, about 1.5 pounds total
- •1 tablespoon olive oil
- •1 tablespoon unsalted butter
- •3 cloves garlic, minced
- •1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- •1 cup chicken broth
- •1/2 cup heavy cream
- •1/2 cup fresh spinach, packed
- •2 tablespoons fresh basil, chopped
- •1 tablespoon fresh oregano, chopped
- •Salt to taste
- •Black pepper to taste
- •Optional: 1/4 cup grated Parmesan cheese for serving
Instructions
- 1
Pat the chicken breasts dry with paper towels, then season generously with salt and black pepper on both sides.
- 2
Heat olive oil in a large skillet or oven-safe pan over medium-high heat. Once shimmering, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through to an internal temperature of 165 degrees Fahrenheit. Remove chicken from the pan and set aside, tented with foil.
- 3
Reduce heat to medium, add butter to the same pan. Once melted, add minced garlic and chopped sun-dried tomatoes, cooking for 1-2 minutes until fragrant.
- 4
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook for 3-4 minutes, allowing the liquid to reduce slightly.
- 5
Stir in the heavy cream, fresh spinach, fresh basil, and fresh oregano. Continue to simmer gently for another 2-3 minutes, until the spinach wilts and the sauce thickens slightly. Taste and adjust seasoning as needed.
- 6
Return the cooked chicken breasts to the pan, spooning the creamy sauce over them. Let them warm through for 1-2 minutes.
- 7
Serve immediately, optionally garnished with grated Parmesan cheese. This dish pairs beautifully with pasta or crusty bread.
Cook This with Sous
Get recipes like this from ingredients you already have. Free to download.
