Description
A golden-baked comfort dish combining tender chicken cutlets with a rich tomato-cream-herb sauce. Quick, elegant, and adaptable for weeknights or holidays, this easy casserole features crispy edges and a velvety sauce that pleases all ages.
Ingredients
4 boneless skinless chicken breasts (1/2-inch thick after pounding)
1 cup heavy cream
1 cup grated Parmesan
1 cup chopped sun-dried tomatoes (oil-packed)
2 tbsp olive oil
3 tbsp butter (clarified if possible)
1/4 cup all-purpose flour (for dredging)
1 tbsp minced garlic
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
Optional: 1/2 tsp red pepper flakes
Instructions
Pound chicken breasts to 1/2-inch thickness.
Season both sides with salt, pepper, Italian seasoning, and red pepper flakes (if using).
Line a 9×13-inch baking dish with parchment paper.
Place flour in a shallow bowl.
Heat olive oil in a large skillet over medium-high heat (350°F).
Dredge chicken in flour, shaking off excess, then sear 4-5 minutes per side until golden brown.
Transfer chicken to the baking dish and reserve 1 tbsp of drippings.
In the same skillet, add 1 tbsp butter and sauté garlic 1-2 minutes until fragrant.
Add sun-dried tomatoes and Italian seasoning, cooking 3-4 minutes until softened.
Pour in heavy cream and grated Parmesan, stirring until the sauce thickens slightly.
Pour sauce over the chicken, spreading evenly, and bake at 375°F for 25-30 minutes until bubbly and browned.
Let rest 10 minutes before serving.
Notes
For richness, use fresh thyme or basil in the sauce.
Add roasted vegetables like zucchini or mushrooms during baking.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 25
- Method: Baking/Searing
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 540
- Sugar: 6g
- Sodium: 280mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 180mg