Preparing the Chicken
Season 2 boneless, skinless chicken breasts with salt and black pepper to taste, ½ teaspoon garlic powder, and 1 teaspoon Italian seasoning on both sides. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–6 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside to rest.
Making the Creamy Sun-Dried Tomato Sauce
In the same skillet, reduce the heat to medium and add 2 tablespoons butter, letting it melt. Stir in 2 cloves minced garlic and cook for about 30 seconds until fragrant. Add ¼ cup chopped sun-dried tomatoes (packed in oil, drained) and cook briefly to release their flavor. Pour in ½ cup heavy cream and ¼ cup chicken broth (or dry white wine), stirring to combine and scraping up any browned bits from the pan. Add 2 tablespoons cream cheese and stir until melted and smooth, then mix in ⅓ cup grated Parmesan cheese. Let the sauce simmer for a few minutes until slightly thickened.
Cooking the Garlic Mushrooms
In a separate skillet, melt 2 tablespoons butter over medium heat. Add 12 oz halved cremini or white mushrooms and cook for about 5–7 minutes, stirring occasionally, until they release their moisture and begin to brown. Stir in 2 cloves minced garlic, ½ teaspoon salt, and ¼ teaspoon black pepper, cooking for another 1–2 minutes until fragrant. Finish with 1 teaspoon fresh thyme or parsley (optional) for added flavor.
Finishing the Dish
Return the cooked chicken to the sauce, spooning the creamy sun-dried tomato mixture over the top. Let it simmer for 2–3 minutes so the chicken is heated through and absorbs the sauce.
Serving
Plate the chicken and spoon extra sauce over the top. Serve alongside the garlic mushrooms, and finish with optional fresh basil or parsley for a bright, fresh garnish.
