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Chicken Christopher

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A rich, creamy skillet chicken dish with mushrooms, sun-dried tomatoes, and Parmesan, perfect for weeknight dinners.

Ingredients

  • 4 chicken breasts, boneless skinless
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/2 cup sun-dried tomatoes, sliced
  • 1 cup chicken broth
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese, grated

Instructions

  1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
  2. Season each chicken breast with salt and pepper and place them in the skillet.
  3. Cook until browned on the first side, about 5–7 minutes, then flip and cook until internal temperature reaches 160–165°F, about another 5–7 minutes.
  4. Transfer chicken to a plate and tent loosely with foil.
  5. In the same skillet, add minced garlic and sauté for about 30–60 seconds until fragrant.
  6. Add sliced mushrooms and sun-dried tomatoes and cook until mushrooms are tender, about 3–4 minutes.
  7. Pour in chicken broth, bring to a simmer, and scrape up browned bits from the pan.
  8. Reduce heat to low, stir in heavy cream and Parmesan, and whisk until smooth and thickened, about 1–2 minutes.
  9. Return chicken to skillet, spoon sauce over each breast, and warm through for 1–2 minutes.
  10. Serve immediately with extra sauce spooned on top.

Notes

For a lighter sauce, swap heavy cream for half-and-half. Use freshly grated Parmesan for best results.

Find it online: https://www.wholesomeeasy.com/irresistible-creamy-comfort-chicken/