Description
A comforting and elegant dish featuring juicy chicken breasts in a rich basil cream sauce topped with melty mozzarella.
Ingredients
- 4 boneless, skinless chicken breast halves
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 1 clove garlic, minced
Instructions
- Preheat your oven to 375°F (190°C).
- Combine the flour, salt, pepper, and garlic powder in a shallow dish to create the dredging mix.
- Dredge the chicken breasts in the flour mixture, ensuring even coverage.
- Heat the olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken breasts, cooking until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- Sauté the minced garlic in the same skillet for 30 seconds until fragrant.
- Pour in the chicken broth, deglazing the pan and scraping up any brown bits.
- Stir in the heavy cream and bring to a simmer. Mix in the mozzarella and Parmesan cheese, allowing them to melt and create a smooth sauce.
- Incorporate the sun-dried tomatoes and fresh basil into the sauce.
- Return the chicken to the skillet, spooning the creamy sauce over the top.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the sauce is bubbling.
- Remove from the oven and let it rest for a few minutes. Garnish with extra basil before serving, if desired.
Notes
Consider using fresh basil for the best flavor and serve with mashed potatoes or grilled vegetables.
