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Oh. My. Goodness. The legends are true. The combination of savory, seared chicken with that luscious, tangy sun-dried tomato cream sauce is absolutely irresistible. This one-pot version became an instant classic in my kitchen, and I’m willing to bet it will in yours, too. It delivers that “wow” factor you crave for a special meal, but it’s shockingly easy to pull off on a busy Tuesday night.

Why This Recipe Works

This isn’t just another chicken recipe; it’s a game-changer. Here’s why you’ll love it:

• One-Pot Magic: The entire dish, from searing the chicken to simmering the sauce, comes together in a single skillet. This means fewer dishes to wash and, more importantly, all the flavor stays right where it belongs.
• Incredible Depth of Flavor: We build layers of flavor at every step. The browned bits from the chicken form the foundation, the aromatics add sweetness, and the wine and cream create a silky, complex sauce that tastes like it simmered for hours.
• Quick & Impressive: With just 10 minutes of prep and a total time of about 35 minutes, you can have a restaurant-quality meal on the table. It’s the perfect back-pocket recipe for date nights, dinner parties, or when you just want to treat yourself.

A Closer Look at the Ingredients

The ingredient list is simple, but each component plays a crucial role. Here’s what you’ll need:

• Thin-Sliced Chicken Breasts: Using thin cutlets ensures the chicken cooks quickly and evenly. If you have regular chicken breasts, you can slice them in half horizontally yourself.
• Sun-Dried Tomatoes & Their Oil: This is the star! The oil is packed with concentrated tomato flavor, perfect for searing the chicken. The tomatoes themselves add a sweet and tangy chew to the sauce.
• Yellow Onion & Garlic: The classic aromatic duo that builds the savory base of our sauce.
• Dry White Wine: A splash of something like a Pinot Grigio or Sauvignon Blanc helps deglaze the pan, lifting all those delicious browned bits and adding a touch of acidity to balance the cream. If you don’t cook with wine, you can use a little extra chicken broth with a squeeze of lemon juice.
• Heavy Cream & Parmesan: These create that signature luxurious, creamy texture. Use freshly grated Parmesan if you can—it melts much better than the pre-shredded kind.
• Chicken Broth: This loosens the sauce to the perfect consistency for simmering.
• Seasonings & Herbs: Smoked paprika adds a subtle warmth, red pepper flakes give a gentle kick, and fresh basil at the end provides a bright, peppery finish.

Step-by-Step Instructions

1. Season the Chicken: First things first, pat your chicken completely dry. This is key for getting a great sear! Mix your smoked paprika, optional red pepper flakes, salt, and pepper, and season the chicken generously on all sides.
2. Get a Golden Sear: Heat the sun-dried tomato oil in a large, high-sided skillet over medium-high heat. Once it’s shimmering, add the chicken. Let it cook for 3-4 minutes per side without moving it. Resist the urge to peek! We want a deep, golden-brown crust to form. The chicken won’t be fully cooked yet, and that’s okay.
3. Sauté the Aromatics: Push the seared chicken over to one side of the skillet. Add your diced onion to the empty space and cook for a couple of minutes until it starts to soften. Then, toss in the minced garlic and cook for just under a minute until it smells amazing.
4. Deglaze the Pan: Now for the fun part. Pour in the white wine and use a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan—that’s pure flavor! Let it bubble for about a minute until the wine has reduced slightly.
5. Build the Sauce: Turn the heat down to medium-low. Stir in the chicken broth, heavy cream, and those delicious julienned sun-dried tomatoes. Give everything a good stir to combine.
6. Simmer to Perfection: Nestle the chicken back into the center of the sauce. Let the sauce come to a gentle, steady bubble, not a rolling boil, and cook for 8-10 minutes. This will finish cooking the chicken through and allow the sauce to thicken beautifully. The chicken is done when it reaches an internal temperature of 165°F (74°C).
7. Finish with Finesse: Turn off the heat. Stir in the grated Parmesan cheese until it’s completely melted and the sauce is velvety smooth. Garnish with a generous sprinkle of fresh basil, spoon that glorious sauce over the chicken, and serve immediately.

Expert Tips for Success

• Make it Your Own: Feel free to wilt in a few large handfuls of fresh spinach at the end until it’s just tender. You can also use boneless, skinless chicken thighs instead of breasts—just add a few extra minutes to the simmering time.
• How to Store: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream sauce from separating.
• Common Mistakes to Avoid: Don’t let the sauce boil rapidly, as high heat can cause the cream to break or curdle. A gentle simmer is all you need.

Serving & Pairing Ideas

This dish is incredibly versatile. For a low-carb meal, serve it over zucchini noodles, spaghetti squash, or creamy cauliflower mash.

If you’re not counting carbs, it’s absolutely heavenly with pasta (like fettuccine or penne) or with a side of crusty bread to sop up every last drop of the sauce. For a green side, steamed asparagus or a simple arugula salad with a lemon vinaigrette works perfectly. To drink, pour a glass of the same white wine you used for cooking!