Skinless, boneless Chicken Breasts with Creamy Sun-Dried Tomato Sauce cooked in a skillet. Easy, one-pan recipe. Chicken breasts are tender, moist and never dry thanks to a rich, silky creamy sauce. Make the sauce by roasting garlic and sun-dried tomatoes in the skillet, adding the cream, shredded Mozzarella cheese, and just the right amount of spices (basil and crushed red pepper)! One of the best ways to cook chicken breasts!
Remove sun-dried tomatoes and garlic from the pan, leaving the olive oil in the pan.
Add chicken breasts, halved horizontally, salted and lightly covered in paprika (for color).
Cook the chicken on medium heat for about 5 minutes on each side.
Cover the pan with the lid, remove from heat, and let the chicken sit, cooking in its own juices, with heat off, until completely cooked through and no longer pink in the center.
Remove the chicken from the skillet. Chicken could have released juices - in my case it was 1/2 cup of juices. Remove the juices from the skillet, to avoid greasiness.
To the same skillet (from which you removed the chicken and the juices), add back sun-dried tomatoes and garlic.
Add 1 cup of heavy cream, bring to boil.
Add 1 cup of mozzarella cheese, immediately reduce to simmer, constantly stirring to melt the cheese.
Add 1 cup of milk gradually, whisking until nice and smooth, while on simmer.
Add basil and crushed red pepper - mix to combine.
Add cooked chicken breasts. Season with salt. Reheat until warm.