You can serve the chicken and sauce over pasta, rice, or mashed potatoes for a filling dinner. The heavy tomato cream sauce coats the meat and whatever side dish you choose.
Why this works
- Searing the chicken first gives the meat color and leaves savory browned bits in the pan to flavor the sauce.
- Using heavy cream prevents the sauce from breaking or separating when it simmers.
- Simmering the chicken in the sauce finishes the cooking gently so the meat stays tender.
Ingredients you'll need
- Chicken breasts: Choose cuts that are roughly the same size so they cook at an even rate. You can also use chicken cutlets, which will cook much faster.
- Heavy cream: This provides the base of the sauce. Do not substitute milk, as it will curdle when mixed with the tomatoes and heat.
- Sun-dried tomatoes: Oil-packed tomatoes are softer and carry more flavor. Drain the oil before chopping them.
- Chicken bouillon: A small amount of bouillon paste or a crushed cube adds a strong savory flavor to the sauce.
- Parmesan cheese: Grate the cheese from a block so it melts smoothly into the cream.
Exact quantities are in the recipe card below.
How to make it
Step 1: Sear the chicken
Drying the chicken helps it brown in the hot oil. Cook the meat until it gets a golden crust on both sides, then move it to a plate.
Step 2: Build the sauce
Lower the heat so the garlic does not burn. Whisk the cream, broth, bouillon, and seasonings together until the cheese melts and the liquid is smooth.
Step 3: Simmer to finish
Return the chicken to the pan. Let everything bubble gently until the sauce thickens and the meat hits a safe internal temperature of 165°F (74°C).
Serve it with
Serve this dish over cooked penne pasta or warm mashed potatoes to soak up the creamy sun-dried tomato sauce. A side of roasted green beans or a crisp green salad balances the heavy cream.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Do not freeze this dish because the cream sauce will separate and become grainy when thawed. Reheat gently in a skillet over low heat, adding a splash of chicken broth if the sauce is too thick.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless chicken thighs work well. They may need a few extra minutes to cook through. Check that the internal temperature reaches 165°F (74°C).
How do I stop the sauce from separating?
Keep the heat on medium-low once you add the dairy. Boiling heavy cream too hard can cause the fats to separate.
Do I have to use sun-dried tomatoes?
The tomatoes give this specific dish its distinct flavor and color. If you leave them out, you will have a basic garlic Parmesan cream sauce.
