Description
Tender, juicy chicken breasts in a creamy parmesan sauce with sun dried tomatoes and mushrooms - this Chicken with Sun Dried Tomato and Mushroom Cream Sauce is full of flavor and ready in under 30 minutes.
Ingredients
Units
Scale
- 1 lb chicken breasts (454g)
- 1 tablespoon oil from sun-dried tomatoes or olive oil
- 1 small onion, chopped
- 1/2 lb mushrooms, sliced (227g)
- 1/2 cup chopped sun dried tomatoes (3oz, 83g)
- 3 cloves of garlic, minced fine
- 1 teaspoon Italian seasoning (or a mix of oregano, basil, and/or marjoram)
- 1 cup chicken broth (or 1 chicken bouillon cube and 1 cup of water)
- 3/4 cups heavy cream (6oz, 170g)
- 1/2 cup grated parmesan cheese (2oz, 57g)
- Handful of chopped fresh basil
- Salt and pepper to taste
Instructions
- Season chicken breasts with salt and pepper.
- Sauté chicken breasts in 1/2 tablespoon oil in a very hot pan until golden brown. Flip over and cook other side until golden brown. Remove chicken from pan.
- Add onion to same pan with remaining 1/2 tablespoon oil and sauté for 1 minute over high heat.
- Add sliced mushrooms. Cook with the lid on until the mushrooms have released their liquid, about 5 minutes, stirring occasionally.
- Remove the lid and cook until the liquid has evaporated and the mushrooms are a golden brown, about 5 minutes.
- Add the sundried tomatoes, minced garlic, dried herbs, and bouillon cubes. Cook for 1 minute, breaking up the bouillon cubes.
- Add the cream and 1 cup of water. Let simmer for 2 minutes.
- Add the parmesan cheese and cook until melted, about 1 minute.
- Turn off heat. Stir in basil.
- Salt and pepper to taste.
- Return chicken breasts to sauce and cook for just a few minutes until the breasts are done inside.
- Prep Time: 5
- Cook Time: 15
- Category: 30 minute meals
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 329
- Sugar: 5.5 g
- Sodium: 1059 mg
- Fat: 17.9 g
- Carbohydrates: 9.5 g
- Protein: 33.4 g
- Cholesterol: 116.6 mg