Ingredients

4 medium boneless, skinless chicken breasts (about 2 pounds total)
1 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1 cup heavy cream
1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
3/4 cup freshly grated Parmesan cheese
1 1/2 teaspoons Italian seasoning
3 cloves garlic, minced
2 tablespoons olive oil (or sun-dried tomato oil from the jar)
1/4 teaspoon crushed red pepper flakes (optional, for a little heat)
1 tablespoon chopped fresh parsley or basil, for garnish (optional)

Directions

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch glass casserole dish with a little olive oil or nonstick spray.

Pat the chicken breasts dry with paper towels. Place them in a single layer in the glass casserole dish. Sprinkle 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper evenly over both sides of the chicken.

In a medium mixing bowl whisk together the heavy cream, chopped sun-dried tomatoes, grated Parmesan, Italian seasoning, minced garlic, olive oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and crushed red pepper flakes if using.

Slowly pour this one creamy mixture all over the raw chicken breasts, making sure each piece is well coated and there’s sauce pooling around them.

Cover the dish loosely with foil and bake for 15 minutes. Remove the foil and continue baking for another 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be bubbling and slightly thickened around the edges.

If you’d like the top a bit more golden, you can turn the oven to broil for 2–3 minutes at the very end, watching closely so the sauce doesn’t burn.

Remove the casserole dish from the oven and let the chicken rest in the sauce for 5 minutes. This helps the juices settle and the sauce thicken a touch more.

Spoon the creamy sun-dried tomato sauce over the chicken breasts when serving, and garnish with chopped fresh parsley or basil if you like. Serve warm with your favorite sides.