Pan-Seared Chicken with Sun-Dried Tomato and Basil

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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.

Pan-seared and simmered in a savory sun-dried tomato and basil sauce. This Middle Eastern 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 380 calories and feeds 2, 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 2 Italian cuisine 380 cal/serving

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Ingredients

2 (about 6 oz each) boneless skinless chicken breasts
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 minced garlic cloves
1/3 cup chopped sun-dried tomatoes (packed in oil)
1/2 cup chicken broth
1/4 cup chopped fresh basil leaves
1/4 cup heavy cream

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Instructions

Step 1: Pat dry 2 boneless skinless chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.
Step 3: Reduce heat to medium. Add 3 minced garlic cloves and 1/3 cup chopped sun-dried tomatoes to the skillet. Sauté for 1-2 minutes until fragrant.
Step 4: Pour in 1/2 cup chicken broth and bring to a simmer, scraping up any browned bits from the pan. Stir in 1/4 cup chopped fresh basil and 1/4 cup heavy cream. Cook for 2-3 minutes until the sauce thickens and coats the back of a spoon.
Step 5: Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional minute to warm through before serving.