Pan-seared chicken breasts in a creamy sun-dried tomato and garlic sauce with fresh basil—rich, aromatic, and elegant enough for date night.
Pound chicken breasts to even thickness (about ¾ inch) for uniform cooking. Sun-dried tomatoes in oil add flavor; if using dry-packed, rehydrate in warm water for 5 minutes first.
Do not skip the sear—it builds fond that deepens the sauce. Heavy cream can be replaced with half-and-half or crème fraîche for a lighter version.
Ingredients
Scale
Measurement units
- 8 count chicken breasts
- salt (to taste)
- black pepper (to taste)
- 8 count garlic cloves
- ½ cup fresh basil
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes in oil
- ¾ cup chicken broth
Ingredients
Scale
Measurement units
- 8 count chicken breasts
- salt (to taste)
- black pepper (to taste)
- 8 count garlic cloves
- ½ cup fresh basil
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes in oil
- ¾ cup chicken broth
Instructions
Prep the chicken and aromatics
Pat chicken breasts (4 count) dry with paper towels and season with salt and black pepper on both sides
Mince garlic cloves (4 count), minced finely
Chop fresh basil (½ cup), chopped roughly, keeping some leaves whole for garnish
Sear the chicken
Heat olive oil (2 tablespoons) in a large skillet over medium-high heat until shimmering
Place chicken breasts (4 count) in the skillet and sear for 6–7 minutes per side until golden brown and cooked through (165°F internal temperature)
Transfer chicken to a plate and tent loosely with foil
Build the sauce
In the same skillet, add minced garlic cloves (4 count), minced and sauté for 30 seconds until fragrant
Stir in sun-dried tomatoes and chicken broth (¾ cup), scraping up any browned bits from the pan
Simmer for 2 minutes to meld flavors
Finish the sauce and plate
Reduce heat to low and stir in heavy cream until smooth and well combined
Return chicken breasts to the skillet and nestle into the sauce
Simmer gently for 2 minutes to heat through, then remove from heat
Stir in chopped fresh basil and taste for seasoning; adjust salt and black pepper as needed
Divide chicken and sauce among serving plates and garnish with reserved basil leaves
Before you cook
Cook notes
- • Pound chicken breasts to even thickness (about ¾ inch) for uniform cooking.
- • Sun-dried tomatoes in oil add flavor; if using dry-packed, rehydrate in warm water for 5 minutes first.
- • Do not skip the sear—it builds fond that deepens the sauce.
- • Heavy cream can be replaced with half-and-half or crème fraîche for a lighter version.
- • Fresh basil is essential; add it at the end to preserve color and flavor.
- • Serve over pasta, rice, or with crusty bread to soak up the sauce.
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