Description
Tender chicken breasts submerged in a rich garlic-sun-dried tomato cream sauce, made with Parmesan and low-sodium broth. A no-pork, no-alcohol one-pot Italian-American dish that simmers to perfection.
Ingredients
1.5 lbs chicken breasts (boneless, skinless)
1 cup heavy cream
1 cup grated Parmesan
4 garlic cloves (minced or pressed)
1/2 cup oil-packed sun-dried tomatoes, drained
1 cup low-sodium chicken broth
Olive oil (optional for browning)
Salt and pepper
Instructions
Season chicken with salt and pepper
Chop garlic and drain sun-dried tomatoes
Combine cream, Parmesan, and broth in a bowl
Add chicken to crockpot and pour half the cream mixture over it
Spread garlic and sun-dried tomatoes on top
Top with remaining sauce and cover for 4 hours
Stir gently halfway through cooking
Let chicken rest 10 minutes before slicing
Stir sauce to recombine before serving
Notes
Brown chicken first in olive oil for extra flavor
Add 1 tbsp dried thyme/rosemary to enhance depth
Use coconut milk instead of cream for dairy-free version
Check chicken’s internal temperature reaches 165°F
Rest chicken after cooking to retain juiciness
- Prep Time: 15
- Cook Time: 240
- Category: Trending
- Method: Crockpot
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with 1/6 of sauce
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 18g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 180mg
