This creamy sun-dried tomato basil chicken is lightened up with the help of a little evaporated milk and a touch of parmesan for serving! No heavy cream and it takes less than 30 minutes to make. I love serving it with roasted veggies or pasta!
Season the chicken breasts with the Italian seasoning, salt, and pepper. Add olive oil to a skillet and heat to medium/high heat. Once hot, add the chicken and sear 3-4 minutes per side until golden. Set aside on a separate plate.
Reduce heat and add garlic. Sauté for 1 minute until fragrant. Add chicken broth, evaporated milk, and sundried tomatoes. Bring to a boil and simmer for 1 minute.
Add chicken back into the skillet and simmer for another minute or two, or until cooked through. Stir in the basil and sprinkle with parm. Serve!