Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied
- 4 cloves Garlic sliced
- 3/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1 tsp Fresh thyme
- 1 tsp Red pepper flakes optional
- 1/2 cup Sun dried tomatoes chopped
- 1/4 cup Parmesan Cheese grated
- 4 slices Crusty bread toasted with some of the oil from the sundried tomatoes if desired
- 2 tbsp Fresh parsley chopped fine
Instructions
- In a large skillet or non-stick pan, heat the oil over medium heat. Season chicken generously with salt and pepper and sear on both sides until deep golden brown, about 4 minutes per side. Transfer chicken to a plate.
- Add the garlic to the skillet and cook for 1-2 minutes until it starts to turn golden brown. Stir in broth, cream, thyme, red pepper flakes (if using), and sundried tomatoes. Simmer for 5 minutes, stirring often.
- Return chicken to skillet and spoon sauce all over the chicken breasts. Simmer until the chicken reaches an internal temperature of 160°F using a thermometer and the sauce is thick and smooth. Remove from heat and stir in the parmesan.
- Serve with bread and garnish with parsley.
Nutrition
Calories: 414kcal | Carbohydrates: 26g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 594mg | Potassium: 1026mg | Fiber: 3g | Sugar: 6g | Vitamin A: 982IU | Vitamin C: 14mg | Calcium: 141mg | Iron: 3mg
Skillet Chicken
Ingredients
- 1 tbsp Extra-virgin olive oil
- 1 lb Chicken breast boneless skinless butterflied
- 4 cloves Garlic sliced
- 3/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1 tsp Fresh thyme
- 1 tsp Red pepper flakes optional
- 1/2 cup Sun dried tomatoes chopped
- 1/4 cup Parmesan Cheese grated
- 4 slices Crusty bread toasted with some of the oil from the sundried tomatoes if desired
- 2 tbsp Fresh parsley chopped fine
Instructions
- In a large skillet or non-stick pan, heat the oil over medium heat. Season chicken generously with salt and pepper and sear on both sides until deep golden brown, about 4 minutes per side. Transfer chicken to a plate.
- Add the garlic to the skillet and cook for 1-2 minutes until it starts to turn golden brown. Stir in broth, cream, thyme, red pepper flakes (if using), and sundried tomatoes. Simmer for 5 minutes, stirring often.
- Return chicken to skillet and spoon sauce all over the chicken breasts. Simmer until the chicken reaches an internal temperature of 160°F using a thermometer and the sauce is thick and smooth. Remove from heat and stir in the parmesan.
- Serve with bread and garnish with parsley.
Nutrition
Calories: 414kcalCarbohydrates: 26gProtein: 33gFat: 20gSaturated Fat: 9gTrans Fat: 1gCholesterol: 118mgSodium: 594mgPotassium: 1026mgFiber: 3gSugar: 6gVitamin A: 982IUVitamin C: 14mgCalcium: 141mgIron: 3mg
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