Description
This recipe is so good, you'll be tempted to say "I do" to every bite. But don't worry, no actual wedding planning is required.
Ingredients
Scale
- 3 tbsp extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1/2 cup chicken stock
- 2 tsp salt
- 4 garlic cloves, chopped
- 1 1/4 cup heavy cream
- 1 jar sun dried tomatoes, finely chopped (7 oz)
- 2/3 cup grated Parmesan cheese
- 1 chicken bouillon cube
- 1/2 tsp dried oregano ((you can substitute Italian Seasoning for the dried herbs, just use 1 1/3 tsp))
- 1/3 tsp dried basil
- 1/3 tsp dried thyme
- 1/4 cup basil leaves
- black pepper to taste
- 1 tsp red pepper flakes (adjust to taste, or omit)
Instructions
- Pat the chicken dry with a paper towel. Sprinkle 1 teaspoon of salt over the chicken.
- In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 5 minutes on each side, or until golden brown.
- Remove the chicken from the skillet and place it on a plate.
- In the same skillet, add chopped garlic and cook for about 30 seconds, or until fragrant.
- Pour in the heavy cream, chicken stock, bouillon, and 2/3 of grated Parmesan cheese into the skillet.
- Add the sun-dried tomatoes, Italian seasoning (or dried herbs), pepper and half red pepper flakes (optional) into the skillet.
- Stir everything together and bring it to a simmer.
- Reduce the heat to medium-low, then return the chicken to the skillet.
- Cook the chicken until it reaches an internal temperature of 165°F on an instant-read thermometer, about 5 minutes more.
- Top the chicken with thinly sliced basil leaves, remaining Parmesan cheese, and red pepper flakes (optional)
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Courses
- Cuisine: American