Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
1 cup mushrooms, sliced
½ cup sun-dried tomatoes, chopped
1 cup chicken broth
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and pepper, to taste
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C). - Sauté the aromatics
In a large oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. - Cook the vegetables
Add sliced mushrooms and sun-dried tomatoes. Cook for 4–5 minutes, until the mushrooms are tender and lightly browned. - Brown the chicken
Season chicken breasts with salt and pepper. Add them to the skillet and brown on both sides, about 3–4 minutes per side. - Create the creamy sauce
Pour in the chicken broth and heavy cream. Sprinkle Parmesan cheese evenly over the top. Let the mixture gently simmer for 2–3 minutes. - Bake to finish
Transfer the skillet to the preheated oven. Bake for 25–30 minutes, or until the chicken is cooked through and the sauce is bubbling. - Serve
Spoon the creamy mushroom sauce over the chicken and garnish with extra Parmesan if desired. Serve with mashed potatoes, rice, or steamed vegetables.
Smart Tips
Pound chicken breasts slightly for even cooking.
For a thicker sauce, let it simmer on the stovetop a few extra minutes before baking.
Add fresh parsley for a pop of color and freshness.
This creamy, comforting chicken dish brings steakhouse elegance right to your dinner table with simple ingredients and easy steps.
Optional toppings shown for serving purposes only.