This Creamy Chicken Skillet with Sun Dried Tomatoes and Italian Herbs is one of those dishes that's easy enough for a weeknight supper, but special enough for a date night dinner... or even Valentine's Day! Serve it over pasta, rice or with salad on the side. This amazing sauce is comfort food at its best!
Bring a large pot of salted water to a boil and cook pasta until al dente (around 10 minutes, usually, but check your package). Before you drain it, scoop out a mug full of pasta water. Drain pasta and set aside.
Heat 1 tablespoon each of butter and olive oil in a saute pan over medium heat.
Stir together flour, parsley, basil, oregano, tarragon and salt in a large plate.
Slice chicken breasts in half through the centre, so they're half as thick. Dredge both sides in the herb-flour mixture.
Add chicken to pan and cook first side until golden brown (about 5 minutes). Flip and cook other side until chicken is cooked through (use a meat thermometer to test). Remove to a clean plate and repeat with the rest of the chicken.
Once chicken is all cooked and out of pan, melt 1 tsp each butter and olive oil in the same pan. Add chopped sun dried tomatoes and garlic and saute for a few minutes.
Add chicken broth and use a wooden spoon to scrap the brown bits off the bottom of the pan you used for the chicken.
Add fresh Parmesan cheese and heavy cream, as well as 1/4 of the reserved pasta water.
Add remaining parsley, basil, oregano, tarragon, salt and pepper. Stir well to combine.
Nestle chicken back into sauce to heat through. Spoon sauce and chicken over pasta and serve hot.