Skillet Chicken with Sun-Dried Tomato Parmesan Cream Sauce

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Step 1

Preheat oven to 375ºF. In a large oven-safe skillet heat over medium-high heat. Season chicken generously with salt, pepper, and garlic powder and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate

Step 2

Return skillet to medium heat. Sauté sweet yellow onion, cook until translucent. Add garlic and cook for 1 minute, until fragrant. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often.

Step 3

Stir in sun-dried tomatoes, artichoke hearts, capers, and parmesan cheese.

Step 4

Return chicken to skillet and spoon sauce all over chicken breasts. Bake until chicken is cooked through — about 15-18 minutes. Garnish with basil and grated Parmesan.