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Creamy Tuscan Parmesan & Sun-Dried Tomato Chicken Breast (Sizzling One-Skillet Sear)

A gourmet, easy-to-make meal featuring tender chicken breast and crisp sweet sugar snap peas that you simmer in a velvety garlic Parmesan cream sauce that clings to every bite. Ready in just 15 mins.

Prep: 10 mins
Cook: 15 mins
Serves: 2
Serving Size:
320
Calories
22g
Protein
28g
Carbs
14g
Fat
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Ingredients

ProteinsChicken Breast
1 lb, diced
ProduceSweet Sugar Snap Peas
1.5 cups crisp
ProduceBaby Bok Choy
2 heads quartered
ProduceFresh Ginger Root
1 tbsp grated
DairyHeavy Cream or Coconut Cream
1/2 cup
DairyAged Parmigiano-Reggiano
1/3 cup grated
Pantry & GrainsOil-Packed Sun-Dried Tomatoes
3 tbsp chopped

Step-by-Step Instructions

Step 1:Heat a large heavy-bottomed skillet or cast iron pan over medium-high heat with cooking fat.
Step 2:Add the chicken breast in a single layer without overcrowding. Sear undisturbed for 4-5 minutes until deeply browned on the bottom, then flip.
Step 3:Toss in the sweet sugar snap peas and baby bok choy and fresh ginger root, stirring frequently for 4 minutes until vibrant and tender.
Step 4:Pour in Heavy Cream or Coconut Cream, Aged Parmigiano-Reggiano, Oil-Packed Sun-Dried Tomatoes to create a pan sauce. Simmer vigorously for 2 minutes to simmer in a velvety garlic Parmesan cream sauce that clings to every bite.
Step 5:Plate immediately with spoonfuls of the pan glaze drizzled over top.

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