Creamy Sun-Dried Tomato Chicken Cutlets

Tender golden chicken cutlets simmered in a rich garlic parmesan cream sauce infused with sweet sun-dried tomatoes and fresh aromatic basil ribbons. Ready in 25 minutes flat.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: dinner, Main Course

Cuisine: Comfort Food, Italian-American

Calories: 465

Ingredients Method

Ingredients

For the Chicken

1.5 lbs boneless skinless chicken breasts (sliced into 4 thin cutlets)
1 tsp kosher salt
1/2 tsp freshly cracked black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 cup all-purpose flour (for dredging)
2 tbsp olive oil (from sun-dried tomato jar)

For the Sun-Dried Tomato Cream Sauce

2 tbsp unsalted European butter
6 cloves garlic (finely minced)
3/4 cup sun-dried tomatoes in oil (drained and julienned)
1/2 cup low-sodium chicken bone broth
1 cup heavy whipping cream (full-fat)
1/2 cup freshly grated Parmesan Reggiano
1/4 cup fresh basil leaves (chiffonade)
1/4 tsp red pepper flakes (optional for gentle heat)

Method

Cooking Steps

Pat chicken cutlets thoroughly dry with paper towels. Season both sides with kosher salt, black pepper, garlic powder, and smoked paprika. Lightly dredge in flour, tapping off excess.
Heat oil in a large 12-inch skillet over medium-high heat. Add chicken cutlets and sear for 3 to 4 minutes per side until deep golden-brown and crisp. Transfer to a warm plate.
Lower skillet heat to medium. Melt butter in pan drippings. Add minced garlic and julienned sun-dried tomatoes; sauté for 60 seconds until fragrant.
Pour in chicken bone broth, scraping up all browned bits (fond) from the pan floor. Stir in heavy cream and bring to a gentle simmer for 3 minutes until slightly reduced.
Whisk in grated parmesan cheese until velvety smooth. Nestle seared chicken cutlets and resting juices back into the skillet. Simmer for 2 minutes, garnish with fresh basil chiffonade, and serve immediately.