Prep: 10 min
Cook: 30 min
Serves: 4
Dinners
One blender, one pan, and a sauce so good it practically proposes for you.
Ingredients
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 4 garlic cloves
- 2 tbsp fresh thyme leaves
- 1½ cups low-sodium chicken broth
- 1 cup finely chopped sun-dried tomatoes
- 1 cup heavy cream
- 1 cup finely grated Parmesan
- Torn fresh basil, for serving
- Additional Parmesan, for sprinkling on top
Directions
- 1Add the kosher salt, black pepper, garlic cloves, fresh thyme leaves, chicken broth, sun-dried tomatoes, heavy cream, and Parmesan to a blender. Blend until completely smooth.
- 2Pour the blended sauce into a saucepan over low heat. Cook, stirring frequently, until heated through and the flavors have melded together, about 20–25 minutes.
- 3Serve over the protein of your choice, this is great with chicken, shrimp, salmon or any other favorite you may have. Top with torn fresh basil and a generous sprinkle of Parmesan.
Tips & Variations
- This sauce is incredibly versatile — it's just as delicious over pasta, shrimp, or salmon.
- Keep the heat low and stir frequently to prevent the cream from scorching.
- Use oil-packed sun-dried tomatoes for the richest, most concentrated flavor.
- Freshly grated Parmesan melts much more smoothly than pre-shredded — worth the extra step.