Creamy Garlic Sun‑Dried Tomato Chicken

Ingredients

• Sun-dried tomato oil — 40 ml
• Large chicken breasts, butterflied and halved — 3 pcs
• Unsalted butter — 30 g
• Small brown onion, diced — 1 pcs
• Garlic cloves, minced — 5 pcs
• White wine (or substitute chicken stock) — 80 ml
• Chicken or vegetable stock — 180 ml
• Sun-dried tomatoes — 100 g
• Dijon mustard — 20 g
• Thickened cream (whipping or double cream) — 250 ml
• Parmesan cheese, freshly grated — 20 g
• Thyme, roughly chopped — 5 g
• Oregano, roughly chopped — 5 g
• Dried chilli flakes — 1 tsp
• Fresh basil leaves, roughly picked — 15 g
• Seasoning (salt and pepper) to taste

Steps

1. Pat the chicken breasts dry and season both sides with seasoning.
2. Heat the sun-dried tomato oil in a large skillet over medium-high heat. Sear the chicken breasts until golden and cooked through, then transfer to a plate and keep warm (if using chicken thighs instead, sear about 6 minutes per side).
3. Reduce the heat to medium, add the unsalted butter to the same skillet and melt. Add the diced onion and cook until softened, then add the minced garlic and cook briefly until fragrant.
4. Pour in the white wine (or a splash of chicken stock if not using wine) to deglaze the pan, scraping any browned bits from the bottom, then let it reduce slightly.
5. Add the chicken or vegetable stock, sun-dried tomatoes and Dijon mustard; simmer to combine and concentrate the flavors.
6. Stir in the thickened cream, Parmesan, thyme, oregano and dried chilli flakes; simmer gently until the sauce thickens and the cheese is melted.
7. Return the seared chicken to the skillet and spoon the sauce over it; simmer briefly until the chicken is heated through and coated in the sauce.
8. Stir the fresh basil leaves into the sauce just before serving, taste and adjust seasoning, then serve the chicken topped with extra basil if desired.