• l i n d s

Skillet Sun Dried Tomato & Parm Chicken


1 T. Olive Oil

3-4 Chicken Breasts

Salt & Pepper

2 Cloves Garlic (minced)

1 t. Thyme

3/4 C. Chicken Stock

1/2 C. Heavy Cream

1/2 C. Sundried Tomatoes (chopped well)

1/2 C. Grated Parmesan Cheese

Fresh Basil, Torn


Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.

Return skillet to medium heat. Add garlic and cook for 1 minute -- don't let it burn it will turn bitter. Stir in thyme, chicken stock, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese.

Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through -- about 15-18 minutes. Garnish with basil and grated parmesan cheese.


©2013 by Lindsay Adams | Lovies&Lattes