I love a good skillet chicken meal. It comes together fast, can be prepared in advance if need be & packs flavor. The combo of the sun dried tomatoes & goat cheese is perfection!

Skillet Sun Dried Tomato & Goat Cheese Chicken  

4 chicken breasts, halved 

Salt, pepper & dried parsley 

1/2 sweet onion, chopped

3 garlic cloves, minced 

1.5 cups chicken broth

1 jar sun dried tomatoes, finely chopped

1 cup heavy cream

1 cup Parmesan 

Goat cheese 

Butterfly your chicken breasts in half & season the 8 thin cutlets with salt, pepper & dried parsley. In a hot cast iron skillet, sear your chicken 2-3 minutes per side until cooked through. Set aside on a plate and wrap with foil to keep warm. In the same skillet, add in your chopped onion and cook until translucent. Add the garlic until fragrant then pour in chicken broth. To your broth add in the chopped sun-dried tomatoes & let simmer. Reduce heat then add in your cream & parmesan. Mix until well combined & thickened. Pour sauce over your chicken and crumble goat cheese on top. We love to serve this over orzo or rice. Enjoy!