Name: Skillet Chicken in Creamy Sun-Dried Tomato Sauce
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Olive oil - 3 tablespoons; Skinless, boneless chicken breast halves - 4 (4 ounce); Salt and ground black pepper to taste - 4 (4 ounce); Yellow onion, diced - 1 large; Garlic, or more to taste, diced - 3 cloves; Chopped fresh thyme leaves - 1 teaspoon; All-purpose flour - 1 tablespoon; Chicken broth - 1 cup; Oil-packed sun-dried tomatoes, chopped - ⅓ cup

Ingredients for - Skillet Chicken in Creamy Sun-Dried Tomato Sauce

1. Olive oil 3 tablespoons

2. Skinless, boneless chicken breast halves 4 (4 ounce)

3. Salt and ground black pepper to taste 4 (4 ounce)

4. Yellow onion, diced 1 large

5. Garlic, or more to taste, diced 3 cloves

6. Chopped fresh thyme leaves 1 teaspoon

7. All-purpose flour 1 tablespoon

8. Chicken broth 1 cup

9. Oil-packed sun-dried tomatoes, chopped ⅓ cup

How to cook deliciously - Skillet Chicken in Creamy Sun-Dried Tomato Sauce

1 . Stage

Heat oil in a large nonstick skillet over medium-high heat. Season chicken breasts with salt and pepper and add to hot oil. Cook for 4 minutes, then flip and cook until browned, about 4 minutes more. Remove chicken to a plate.

2 . Stage

Add onion, garlic, and thyme leaves to the skillet. Cook, stirring frequently, for 3 minutes. Stir in flour; mix until combined. Add broth and sun-dried tomatoes. Return chicken to the skillet and bring mixture to a boil. Reduce heat, cover, and simmer until no longer pink in the center and the juices run clear, 15 to 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).