Juicy chicken breasts in creamy sun-dried tomato sauce with garlic, basil, and Parmesan. Perfect for easy weeknight dinners.
# What You’ll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 2 pounds)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon black pepper
→ Sauce
04 - 1 tablespoon olive oil
05 - 3 cloves garlic, minced
06 - 1 teaspoon dried Italian seasoning
07 - 1/2 teaspoon crushed red pepper flakes (optional)
08 - 1/2 cup sun-dried tomatoes in oil, drained and chopped
09 - 1 cup low-sodium chicken broth
10 - 1 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
→ Finish
12 - 1/4 cup chopped fresh basil, plus extra for serving
13 - 1/4 cup chopped flat-leaf parsley (optional)
# Step-by-Step Guide:
01 - Season both sides of the chicken breasts with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 2 to 3 minutes per side until lightly golden for enhanced flavor.
03 - Place the seasoned chicken breasts into the crockpot.
04 - In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in Italian seasoning, crushed red pepper flakes, and chopped sun-dried tomatoes. Cook for 1 minute.
05 - Add chicken broth and heavy cream to the skillet. Bring to a gentle simmer, then whisk in grated Parmesan cheese until melted and sauce is combined.
06 - Pour the sauce evenly over the chicken in the crockpot.
07 - Cover and cook on low for 6 hours or on high for 3 to 4 hours, until chicken is tender and reaches an internal temperature of 165°F.
08 - Stir fresh basil and parsley into the sauce. Taste and adjust seasoning as needed.
09 - Serve chicken with generous amounts of sauce, garnished with additional basil if desired.
