I wanted to mix up our usual weekend routine and do a date night at home instead of going out to eat. I scrolled Pinterest on hunt for a yummy recipe and got inspiration from a few variations of chicken in a creamy sun dried tomato sauce. Paul and I both dislike tomatoes, but we can deal with them in certain forms. The sun dried tomatoes were actually delicious, and while I won’t be eating them as a snack, they really complimented the dish. I also made the yummiest green bean recipe for a side. I will plan on sharing that recipe in a future post, but it is so simple and will for sure become a staple in our house. Without further ado (because I am not going to write an entire novel before sharing the recipe), here is a tasty chicken dish you should absolutely try for yourself:
Ingredients: serving 2
- 2 boneless chicken breasts
- Garlic salt
- Salt
- Pepper
- Olive oil – 2 tablespoons
- 1/2 cup of grated parmesan cheese
- 1/2 cup of sun dried tomatoes (we purchased a small glass jar, found in the produce section at our grocery store)
- Garlic – 2 cloves
- 1/2 cup of heavy cream
- 3/4 cup of chicken broth
- Basil – we chopped up 5 leaves or so
- Red pepper flakes – I love spice so I added 1 tablespoon.
- Dried oregano – 1 teaspoon
Instructions:
- Preheat oven to 375° Fahrenheit.
- On a cutting board, pound chicken breasts if they are on the thicker side, otherwise season both sides with garlic and pepper
- Heat cast-iron 2 tablespoons of olive oil in a skillet over medium-high heat.
- When the olive oil is warm, add the chicken breasts and sear chicken breasts 3 to 4 minutes on each side.
- Transfer the chicken breasts to plate and set aside (the chicken will not be fully cooked at this point)
- In the same skillet, reduce the heat to medium-low and add minced garlic. Sauté for 1 to 2 minutes
- Add broth to skillet and stir before moving it off the burner and letting it cool. Add the heavy cream and whisk until incorporated.
- Add the grated parmesan and gently stir until cheese has melted.
- Once the cheese is melted (and you may have to return the skillet to the hot burner early to continue melting), on the hot burner, add sun-dried tomatoes, dried oregano, and red pepper flakes to cream sauce and stir.
- Bring sauce to constant slow simmer over medium-low heat, stirring occasionally.
- Once simmering, add back in the chicken breasts and flip a few times to coat in sauce.
- Transfer the skillet to the oven and bake for 15 minutes (it took about 20 minutes for our chicken to reach 165° Fahrenheit.
- Remove skillet from oven and set aside. Spoon sauce from skillet over tops of chicken to coat evenly
- Allow the chicken to rest for 5 minutes and serve (we used bowl-like plates in order to make room for the sauce). Garnish with basil and enjoy!
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xoxo Olivia
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