Sun-Dried Tomato Pesto Chicken

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 clove garlic
• ½ cup sun-dried tomatoes in oil
• ¾ cup chicken broth
• ½ cup heavy cream
• ¼ cup Parmesan cheese, grated
• ¼ cup fresh basil
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped (optional)

Steps

1. Pat chicken breasts dry and season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden brown and cooked through. Remove chicken from skillet and set aside.
3. Add minced garlic and chopped sun-dried tomatoes (drained from oil) to the skillet, cooking for 1 minute until fragrant.
4. Pour in chicken broth and heavy cream, bringing to a simmer. Stir in grated Parmesan cheese and fresh basil until the sauce thickens slightly.
5. Return chicken to the skillet, coating it in the sauce. Cook for another 2-3 minutes to heat through.
6. Garnish with fresh parsley or red pepper flakes if desired, and serve immediately.