If you're looking for a chicken dinner so good jaws will drop, this is the recipe for you. Chicken breasts are seared until golden, before being baked with a simple (but extremely satisfying) cream sauce. The result is a chicken dinner so good, you just might get a proposal by the last bite.
Ingreadient
- 3 Tbsp. extra-virgin olive oil, divided
- 4 (8-oz.) boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 c. low-sodium chicken broth
- 1/2 c. chopped sun-dried tomatoes
- 1/2 c. heavy cream
- 1/4 c. finely grated Parmesan
- Torn fresh basil, for serving
Direction
- Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
- Arrange chicken on a platter. Spoon sauce over. Top with basil.
