Dutch Oven Chicken With Sun Dried Tomatoes (One-Pot)
Creamy one-pot meal with chicken breasts and sun-dried tomatoes in a delicious garlic parmesan sauce.
Equipment
- Dutch Oven
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp olive oil or oil from sun-dried tomatoes
- 2 tbsp butter
- 1 tsp Italian seasoning
For The Sauce
- 4 cloves garlic minced
- 1/2 cup sun-dried tomatoes drained and chopped
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese grated cheese
- Fresh basil or parsley for garnish
Instructions
- Heat the olive oil and butter in a Dutch oven over medium-high heat. Season the chicken breasts with salt, pepper, Italian seasoning and smoked paprika, then sear for 3-4 minutes per side until golden brown. Remove from pan and set aside.
- In the same Dutch oven, add the garlic and sun-dried tomatoes. Saute for 1-2 minutes until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Stir in the heavy cream and Parmesan cheese.
- Return the chicken breasts to the Dutch oven, nestling them into the sauce. Reduce the heat to low, cover and let simmer for 25-30 minutes, or until the chicken reaches 165 internally.
- Stir the sauce well before serving. Garnish with fresh basil or parsley and serve over cauliflower rice, zucchini noodles, or roasted veggies for a delicious, low-carb meal.
Notes
Make sure to sear the chicken first- this locks in the juices and adds extra depth of flavor.