Creamy Sun-Dried Tomato ChickenIngredients:- 4 boneless, skinless chicken breasts – 2 tablespoons olive oil – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 teaspoon garlic powder – 1 teaspoon paprika – 3 cloves garlic, minced – 1 cup heavy cream – 1/2 cup chicken broth – 1/2 cup grated Parmesan cheese – 1/2 cup chopped sun-dried tomatoes – 1 teaspoon dried oregano – 1 teaspoon dried basil – 1/2 teaspoon red pepper flakes (optional) – 1/4 cup chopped fresh parsley Instructions:1. In a large skillet, heat the olive oil over medium heat. Season the chicken breasts with salt, black pepper, garlic powder, and paprika. 2. Cook the chicken for approximately 5 minutes on each side until it achieves a golden brown color. Remove the chicken from the skillet and set aside. 3. In the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. 4. Add the chicken broth to the skillet, scraping up any browned bits from the bottom. Allow it to simmer for one minute. 5. Lower the heat and incorporate the heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, basil, and optional red pepper flakes. Mix thoroughly and let the sauce simmer for 3-4 minutes until it thickens slightly. 6. Return the chicken to the skillet, spoon some sauce over it, and cook for an additional 8-10 minutes until the chicken is cooked through. 7. Finish by garnishing with fresh parsley and serve warm alongside rice, pasta, or crusty bread. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Calories: 450 per serving | Servings: 4.
