The internet decided this dish was so good it would make someone propose to you. The internet says a lot of things. But this one happens to be correct — creamy, tangy, rich, and done in one pan. Most recipes make you measure out eight seasonings and wait for chicken stock to reduce. This version strips it to what actually matters: good chicken, sun-dried tomatoes, cream, parm, garlic. That's the thing.
What You Need
- 4 (6oz) chicken breasts, halved horizontally into cutlets
- 1/2 cup sun-dried tomatoes, chopped, oil-packed works great
- 1 cup heavy cream
- 3/4 cup grated parmesan
- 4 cloves garlic, minced
How to Make It
- 1
Pat chicken cutlets very dry and season both sides generously with salt and black pepper. Warm 2 tablespoons of oil (the sun-dried tomato oil works beautifully) in a wide skillet over medium-high. Sear cutlets 3 minutes per side until deeply golden — don't crowd the pan. Remove to a plate.
- 2
Drop heat to medium. Add garlic and sun-dried tomatoes to the pan and stir 60 seconds until fragrant — the bottom of the pan should look like a storybook of flavor.
- 3
Pour in cream, scraping up every brown bit. Simmer 3 minutes until it thickens slightly. Stir in parmesan and let it melt into a silky sauce. Taste — add salt if it needs it.
- 4
Return chicken and any juices to the pan. Spoon sauce over each piece, cover for 2 minutes to finish cooking through, and serve over pasta, rice, or crusty bread for dragging.
