What is so special about this chicken recipe? It can be tomatoes with sun-drying, heavy cream or Parmesan cheese and garlic. It may not be one ingredient but the uncomfortable blend of all that makes the thick, creamy, and savory sauce. You’re going to be hooked and taste the basil, thyme, cream, and delicious sun-dried tomato mix. Everybody else will do that. It takes 30 minutes to prepare this delicious meal, which means that you will have dinner on the table in no time!
This creamy sauce is everything. Yeah, the juicy chicken is pretty tender, but let’s be real. The chicken is only a delivery system for the sun-dried sauce, which is thick and creamy. If you feel like making a dish that looks like you’ve been making it since afternoon but truly its not then this is your recipe. I don’t know you, but it’s disappointingly easy for me to impress friends and the family with food. Don’t be worried; your secret I’m not going to tell anyone!
1 Tablespoon Olive Oil
3-4 Large Chicken Breasts
2 cloves Garlic (minced)
1 tsp thyme
1 tsp of Red Pepper Flakes, if you prefer less spice then just add 1/2 tsp
3/4 cup Chicken Broth
1/2 cup Heavy Cream
1/2 cup Sundried Tomatoes (chopped)
1/4 – 1/2 c of Freshly Grated Parmesan Cheese
1. Preheat the oven for about 375 degrees, then in a large oven-safe pan heat oil over medium-high heat. In a chicken, add salt and pepper and sear about 4 to 5 minutes on each side until they are golden. On a plate, put the chicken.
2. Put back to medium heat skillet. Cook 1 minute with garlic. Stir the thyme, flakes of red pepper, broth, and heavy cream. Stirring frequently, cook for five minutes. Stir in the Parmesan and sun-dried tomatoes.
3. Turn chicken overall skillet and spoon sauce. Bake for about 15-18 minutes until chicken is cooked. Garnish, if desired, with basil and grated parmesan cheese.
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