Skip to main content

Marry Me Chicken


Ingredients


  • 1 Tablespoon Olive Oil
  • 3-4 Large Chicken Breasts
  • Salt
  • Pepper
  • 2 cloves Garlic (minced)
  • 1 teaspoon Thyme

1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)


  • 3/4 cup Chicken Broth
  • 1/2 cup Heavy Cream
  • 1/2 cup Sundried Tomatoes (chopped)
  • 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
  • Fresh Basil

Instructions

  1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate. 
  2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese.  
  3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired. 



Recipes Source : Click Here

Comments

Popular posts from this blog

Buttermilk Fried Chicken

Ingredients 3.3lb / 1.5kg Chicken divided (see notes) 3-4 cups / 750ml - 1litre Vegetable Oil, or as needed for deep frying (see notes) Wet Mix 2 cups / 500ml Buttermilk 1 tsp each: Paprika, Cayenne Pepper, White Pepper, Onion Powder, Garlic Powder, Salt Dry Mix 2.5 cups / 375g Plain Flour 1 tbsp Paprika 2 tsp each: Oregano, Baking Powder 1.5 tsp Salt, plus extra to sprinkle at the end 1 tsp each: Onion Powder, Garlic Powder, Cayenne Pepper 1/2 tsp Black Pepper Instructions : In a bowl, combine the wet mix with your chicken, ensuring it's fully coated by the marinade. Cover and allow to marinate in the fridge for an absolute minimum of 4 hours, but the longer the better (up to 24hours). Remove at least 30mins before you intend to use it to bring to room temp. Meanwhile, combine all of your dry mix. I find this easiest in a small tray, but you can also use a bowl. Dip a piece of your chicken into the mix and fully coat. Really make sure you get the mix in every part of the chicken. ...

BEST CHICKEN ENCHILADAS EVER

BEST CHICKEN ENCHILADAS EVER INGREDIENTS 2 tablespoons avocado oil (or olive oil) 1 small white onion, peeled and diced 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces 1 (4-ounce) can diced green chiles sea salt and freshly-cracked black pepper 1 (15-ounce) can black beans, rinsed and drained 8 large flour tortillas 3 cups Mexican-blend shredded cheese 1 batch red enchilada sauce optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese INSTRUCTIONS Preheat oven to 350°F.  Prepare your enchilada sauce. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and...

Roasted Brussels Sprouts

Ingredients 16 oz. Brussels sprouts 3 Tbsp olive or avocado oil 1/2 tsp kosher salt 1/4 tsp freshly ground black pepper 3 garlic cloves minced 1/4 cup grated Parmesan cheese 1/4 cup Italian seasoned breadcrumbs Instructions Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Trim ends of Brussels sprouts. Wash and dry with paper towel. Place Brussels sprouts in a medium mixing bowl. Add oil and garlic. Season with salt and pepper. Toss gently to coat. Add Parmesan cheese and breadcrumbs to Brussels sprouts and gently stir. Place all Brussels sprouts on prepared baking sheet. Spread evenly into one layer. Bake on center rack in preheated oven for 25 to 30 minutes OR until the vegetables are golden brown. Recipes Source :  Click Here