Creamy Sun-Dried Tomato Chicken with Garlic Mushrooms

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.