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Creamy Tuscan Chicken with Sun-Dried Tomatoes, Basil & Peas

Golden chicken cutlets in a creamy Parmesan sun-dried tomato sauce with peas and basil, over mashed potatoes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian-inspired
Servings 6

Ingredients
  

  • 3 large chicken breasts sliced in half lengthwise, you'll have 6 cutlets
  • 1½ tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic minced
  • 1 cup chopped sun-dried tomatoes drained if packed in oil
  • 1 cup frozen peas
  • 1½ cups heavy cream
  • ¾ cup grated Parmesan
  • 1 teaspoon Italian seasoning
  • ¼ cup fresh basil chopped
  • Salt and freshly cracked black pepper

For serving

  • Creamy mashed potatoes make enough for 6 hungry people

Instructions
 

  • Heat the olive oil in a large skillet over medium-high heat. Season the chicken generously with salt, pepper, and Italian seasoning.
  • Sear 3–4 minutes per side until golden and cooked through. Remove from the pan and set aside.
  • Lower the heat to medium. Add the butter and garlic. Stir for about 30 seconds until fragrant but not browned.
  • Add the chopped sun-dried tomatoes and cook for 1–2 minutes.
  • Pour in the heavy cream and stir in the Parmesan. Let it gently simmer for 3–4 minutes until slightly thickened.
  • Stir in the frozen peas and let them cook for 2–3 minutes.
  • Return the chicken to the pan. Spoon the sauce over the top and let everything simmer together for another few minutes.
  • Right before serving, stir in the chopped basil.
  • Serve: Spoon mashed potatoes into shallow bowls, lay the chicken on top, and pour the sauce over everything.

Notes

If your sauce thickens too much, add a splash of chicken broth or a little milk to loosen it.