Sun-Dried Tomato Basil 'Marry Me' Chicken with Zesty Lemon Ricotta

Ingredients

• 4 pieces chicken breasts, boneless and skinless
• 1 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup parmesan cheese, grated
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup fresh basil, chopped
• to taste salt and pepper

• 1 cup ricotta cheese
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice, fresh
• 1 teaspoon honey
• to taste salt

1. 01
   Season the chicken breasts with salt and pepper on both sides.
2. 02
   In a large skillet, heat olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
3. 03
   In the same skillet, lower the heat to medium and add minced garlic and red pepper flakes. Sauté for about 1 minute until fragrant.
4. 04
   Add sun-dried tomatoes and chicken broth to the skillet. Stir and let it simmer for 2-3 minutes.
5. 05
   Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in the parmesan cheese until melted and the sauce is smooth.
6. 06
   Return the chicken to the skillet, spooning sauce over the top. Let it simmer for another 5 minutes to absorb the flavors. Sprinkle with fresh basil.
7. 07
   In a small bowl, combine ricotta cheese, lemon zest, lemon juice, honey, and a pinch of salt. Mix well until smooth and creamy.
8. 08
   Serve the chicken hot, topped with a dollop of zesty lemon ricotta. Garnish with additional basil if desired.