This creamy sun-dried tomato basil chicken is lightened up with the help of a little evaporated milk and a touch of parmesan for serving! No heavy cream and it takes less than 30 minutes to make. I love serving it with roasted veggies or pasta!
I totally go through phases with chicken. I eat it pretty often. Almost too often..to a point where I get sick of it. Like everyone, I’m sure. Sometimes I want chicken several times a week, and others none. I eat it on salads for lunch, for quick dinners, and basically added to any dish for an easy, versatile protein. This recipe is perfect for those times when you’re sick of chicken, but still want something healthy and flavorful! Or, it could be a last minute holiday dinner. Festive colors, too!
I love to serve this with a salad, or pasta too if you want a heartier dinner. I also used a lightened up hack to make things creamy, without all the extra fat and cals..evaporated milk! Kind of a throwback ingredient that isn’t used often, but I love what it does to sauces.
Can you believe that this weekend is Christmas? I sure can’t. This year has just flown by. It was such a crazy year for me. I moved three times, one of those times being a move to Los Angeles and then back home again a few months later.
I think I mentioned this in an earlier post, but my mom and I moved into a new house a couple weeks ago and it feels so great to be settled right before Christmas. Thanks to our wonderful family and friends, we’re completely unpacked and comfortable in our new home.
So back to this chicken. It’s made in one pan (shocker I know..I can’t stop making one-pan dishes!) and it’s less than 10 ingredients.
Sundried tomatoes are my favorite thing. They’re so chewy and tangy and delicious. They’re also amazing in this. So yummy on pizza too.
All you do is season the chicken with a little Italian seasoning, and sear it in a pan. Then add a little garlic, chicken stock, evaporated milk, and sundried tomatoes. Next, you add the chicken back in and finish it off with a little parm and basil. And that’s it! Super simple.
Definitely not a boring chicken dinner.
Lightened-Up Creamy Sun-Dried Tomato Basil Chicken
This creamy sun-dried tomato basil chicken is lightened up with the help of a little evaporated milk and a touch of parmesan for serving! No heavy cream and it takes less than 30 minutes to make. I love serving it with roasted veggies or pasta!
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts (3-4 medium breasts)
- 2 teaspoons Italian seasoning
- salt and pepper
- 1 1/2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup evaporated milk
- 1/2 cup sundried tomatoes, chopped (I use the ones packed in oil, and drain them off a bit)
- 1/2 cup fresh basil, chopped
- parmesan cheese for serving
Instructions
Season the chicken breasts with the Italian seasoning, salt, and pepper. Add olive oil to a skillet and heat to medium/high heat. Once hot, add the chicken and sear 3-4 minutes per side until golden. Set aside on a separate plate.
Reduce heat and add garlic. Sauté for 1 minute until fragrant. Add chicken broth, evaporated milk, and sundried tomatoes. Bring to a boil and simmer for 1 minute.
Add chicken back into the skillet and simmer for another minute or two, or until cooked through. Stir in the basil and sprinkle with parm. Serve!
Leave a Reply