Pan-Seared Chicken Breast with Sundried Tomato and Basil Cream Sauce

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender pan-seared chicken breasts smothered in a rich sundried tomato and fresh basil cream sauce, perfect over pasta or rice. This Italian-inspired chicken recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 420 cal/serving

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Ingredients

4 pieces (6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 cloves minced garlic
1/3 cup chopped, packed in oil sundried tomatoes
3/4 cup heavy cream
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup chicken broth

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Instructions

Step 1: Season 4 boneless skinless chicken breasts evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and keep warm.
Step 3: Reduce heat to medium, add 3 minced garlic cloves to the skillet and sauté for 30 seconds until fragrant. Stir in 1/3 cup chopped sundried tomatoes and cook for 1 minute.
Step 4: Pour in 1/4 cup chicken broth and scrape browned bits from the pan. Add 3/4 cup heavy cream and simmer gently for 3-4 minutes until sauce thickens slightly.
Step 5: Stir in 1/4 cup chopped fresh basil leaves and 1/4 cup grated Parmesan cheese, cooking for another minute until cheese melts and sauce coats the back of a spoon.
Step 6: Return chicken to the skillet, spoon sauce over each breast, and heat through for 1-2 minutes before serving.