Serving illustration. Nutrition is approximate; results vary with ingredients and equipment.
Equipment
- Wide skillet
- Knife, tongs, grater and food thermometer
Before you begin
Use metric weights for the most consistent result. US volumes are approximate; oven temperatures refer to a conventional oven unless stated otherwise.
- Dry-packed sun-dried tomatoes are used here; oil-packed tomatoes need draining and have different nutrition.
- The dish name is a popular American recipe name, not a promise about an occasion or result.
Make it work
- A grainy sauce can result from overheating cheese; add it gradually over gentle heat.
- Dry chicken usually means the cutlets cooked past their thermometer endpoint.
Prep 15 min · Cook 25 min
Times are planning estimates. Follow the stated texture and doneness checks; allow longer if your equipment needs it.
Ingredients
- 1 lb 5 oz (600 g) skinless boneless chicken breasts
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 3 garlic cloves (9 g), minced
- 1/2 cup (120 ml) low-sodium chicken broth
- 1/2 cup (120 ml) heavy cream
- 1/3 cup (40 g) finely grated Parmesan
- 1/3 cup (40 g) dry-packed sun-dried tomatoes, chopped
- 1/4 cup (10 g) fresh basil leaves, chopped
- 1/2 tsp (3 g) fine salt
- 1/4 tsp (0.5 g) ground black pepper
Step-by-step method
- Prepare thin cutlets
Slice thick breasts horizontally to make four cutlets about 1/2 inch (1.3 cm) thick. Pat dry and season with salt and pepper. If dry tomatoes are leathery, soften in the measured warm broth for 5 minutes. - Brown both sides
Heat oil and butter in a wide skillet over medium-high heat. Brown chicken for 3–4 minutes per side. Work in batches if necessary, transferring pieces to a plate; they can finish cooking in the sauce. - Loosen the pan juices
Reduce heat to medium-low and cook garlic for 30 seconds. Add broth and scrape the base. Add the chopped sun-dried tomatoes and simmer for 2 minutes. - Build the cream sauce
Stir in cream and gently simmer 2–3 minutes; avoid a hard boil. Add Parmesan in small handfuls, stirring until melted. Use finely grated cheese so it incorporates quickly. - Finish the chicken
Return chicken and collected juices. Simmer gently for 4–7 minutes, turning once, until the thickest part of each cutlet reaches 165°F (74°C). If sauce thickens too soon, add 1–2 tbsp (15–30 ml) water. - Add fresh basil
Take off the heat and stir in basil. Divide chicken and sauce among four plates. Rice, pasta and bread are optional, separately chosen sides and are excluded from the nutrition estimate.
Cook’s notes
Chicken cutlets in a creamy Parmesan and sun-dried tomato sauce. This skillet version specifies cutlet thickness so the sauce and chicken finish together.
Storage & reheating
- Refrigerate in shallow covered containers within 2 hours, at 40°F (4°C) or colder; use within 3 days.
- Reheat cooked leftovers until the center reaches 165°F (74°C). Freeze suitable portions for up to 2 months for best quality; thaw in the refrigerator.
Allergens
Milk. Check all packaged ingredient labels for additional allergens and cross-contact.
Approximate nutrition
Per serving: 410 kcal · Protein 40 g · Carbohydrates 8 g · Fat 24 g.
Approximate per-serving estimates calculated from ingredient weights using USDA SR Legacy food-composition references and representative proxies. Brands, drained weights, cooking losses and portion sizes change the result; unlisted sides and toppings are excluded.