Skillet Chicken with Sun Dried Tomato-Basil Gravy

Flavors explode in this one-pan meal! Fresh AND dried basil team up with juicy sun dried tomatoes to create an unbelievably sultry gravy. Tomatoes and basil have a natural affinity already, but when you marry them in a savory sauce with onion and garlic, it takes the marriage to a much higher level. A fresh and bright place that I know you will adore.

I think that's what makes this gravy so unique - the addition of non-traditional ingredients. It's gravy, so it's smooth, silky and rich. But it's festooned with fresh/dried basil and chewy/sweet sun dried tomatoes, two culinary stars that catapult flavor in a variety of directions, adding flair and a garden-fresh nuance. You don't hear that to describe gravy very often, am I right?

I also love that most of the ingredients are pantry staples. If you don't have sun dried tomatoes on hand, don't fret. Use fresh. If you don't have fresh basil, leave it out or use parsley instead. You can't mess this up, I promise.


Skillet Chicken with Sun Dried Tomato-Basil Gravy 

1 tablespoon olive oil
4 boneless chicken chicken breasts (or 8 skinless chicken thighs)
1 teaspoon dried basil
Salt and ground black pepper
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
2 tablespoons minced oil-packed sun dried tomatoes
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Chopped fresh basil for serving

Heat the oil in a large skillet over medium-high heat. Season both sides of the chicken with the dried basil, salt and pepper. Add the chicken to the hot pan and cook for 2 to 3 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour until smooth. Whisk in the broth, sun dried tomatoes, Worcestershire sauce, onion powder, and garlic powder. Simmer for 2 minutes, until the mixture thickens. Return the chicken to the pan with any accumulated juices from the plate. Simmer for 5 minutes until the chicken is cooked through (or slightly longer for chicken thighs). Season the sauce with salt and pepper. Top the chicken with the fresh basil and serve.
Serves 4