Ingredients
“3 boneless, skinless chicken breasts”,
“½ tsp salt”,
“½ tsp black pepper”,
“1 tsp paprika”,
“1 tbsp olive oil”,
“2 tbsp butter”,
“3 cloves garlic, minced”,
“1 cup chicken stock”,
“¾ cup cooking cream”,
“⅓ cup chopped sun-dried tomatoes (oil-packed, drained)”,
“½ tsp dried oregano”,
“½ tsp dried thyme”,
“¼ tsp crushed red chili flakes (optional)”,
“⅓ cup grated parmesan cheese”,
“2 tbsp chopped fresh parsley (for garnish)”
Instructions
“Season chicken with salt, pepper, and paprika.”,
“Heat olive oil in a skillet over medium-high. Sear chicken for 4–5 minutes per side. Remove and set aside.”,
“Lower heat, add butter, and sauté garlic for 30 seconds.”,
“Add chicken stock, cream, sun-dried tomatoes, oregano, thyme, and chili flakes. Simmer for 3–4 minutes.”,
“Stir in parmesan until melted. Return chicken to pan and simmer covered for 8–10 minutes.”,
“Garnish with parsley and serve.”
Notes
Swap in coconut cream for a dairy-free version. Add spinach or mushrooms for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 430
- Sugar: 4g
- Sodium: 590mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg