A rich one-skillet chicken dinner with sun-dried tomatoes, Parmesan, and a smooth cream sauce.

1½ lb boneless, skinless chicken thighs or breasts

½ teaspoon salt

Black pepper, to taste

½ cup sun-dried tomatoes, sliced and drained

2 tablespoons oil from sun-dried tomato jar

2 garlic cloves, minced

1¼ cups low-sodium chicken broth, divided

¾ cup heavy cream

⅓ cup finely shredded Parmesan cheese

2 teaspoons Dijon mustard

1 cup fresh basil leaves (optional)

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1. Season chicken with salt and pepper.

2. Heat oil and cook chicken until golden and cooked through.

3. Remove chicken and sauté garlic briefly.

4. Deglaze pan with broth.

5. Add mustard, remaining broth, cream, Parmesan, and tomatoes.

6. Simmer until thickened.

7. Return chicken to pan and warm through.

Slice chicken breasts for even cooking. Adjust seasoning before serving.