Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
1 tablespoon unsalted butter
For the Sauce:
3 cloves garlic, minced
1 teaspoon red pepper flakes (optional, for a bit of heat)
1 cup heavy cream
½ cup chicken broth
½ cup grated Parmesan cheese
½ cup sun-dried tomatoes, chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
¼ teaspoon paprika
2 tablespoons fresh basil, chopped (for garnish)
Optional Additions
Mushrooms: Add sliced mushrooms for an earthy depth of flavor.
Spinach: Stir in fresh spinach at the end for a boost of color and nutrients.
Bacon: Crispy bacon crumbles take this dish to the next level.
Pasta or Rice: Serve with fettuccine, mashed potatoes, or rice to soak up the delicious sauce.
Tips for Success
Sear the Chicken Properly – A golden-brown crust on the chicken adds incredible flavor to the dish. Don’t rush this step!
Use Quality Ingredients – Fresh garlic, sun-dried tomatoes, and Parmesan cheese enhance the richness of the sauce.
Don’t Skip the Chicken Broth – It balances out the heaviness of the cream and keeps the sauce from being too thick.
Let the Chicken Simmer in the Sauce – This allows the flavors to meld together and ensures juicy, flavorful meat.
Adjust the Heat – If you like a bit of spice, increase the red pepper flakes for a subtle kick.
Instructions
Prepare the Chicken: Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
Sear the Chicken: In a large skillet, heat olive oil and butter over medium-high heat. Sear the chicken for 4-5 minutes per side until golden brown. Remove and set aside.
Make the Sauce: In the same skillet, add garlic and red pepper flakes. Sauté for about 30 seconds until fragrant.
Deglaze the Pan: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Add Cream and Cheese: Stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, oregano, and paprika. Let it simmer for 2-3 minutes.
Return Chicken to the Pan: Place the seared chicken back into the sauce, reduce the heat to low, cover, and let it simmer for 10 minutes until the chicken is cooked through (internal temp of 165°F).
Garnish and Serve: Sprinkle fresh basil over the top and serve with pasta, rice, or mashed potatoes.
Leave a Comment