Creamy Tuscan Chicken with Sun-Dried Tomatoes and Lime Zest

1.Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and garlic powder.

2.Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and foaming.

3.Carefully place the seasoned chicken breasts in the hot skillet and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C/165°F). Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.

4.Reduce the heat to medium. Add the chopped sun-dried tomatoes to the same skillet and sauté for 1 minute until fragrant.

5.Add the minced garlic and sauté for another 30 seconds until aromatic, being careful not to burn it.

6.Pour in the white wine (or broth) to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer and reduce by half, about 2 minutes.

7.Stir in the heavy cream, chicken broth, dried oregano, and lime zest. Bring the sauce to a gentle simmer and cook for 3-4 minutes, stirring occasionally, until it begins to thicken slightly.

8.Remove the skillet from the heat. Stir in the grated Parmesan cheese and the fresh lime juice until the cheese is fully melted and the sauce is smooth.

9.Return the cooked chicken breasts to the skillet, spooning the creamy Tuscan sauce over the top. Simmer gently for 1 minute to reheat the chicken.

10.Serve immediately, garnished generously with fresh chopped parsley.