A delicious chicken dish with a creamy-sun-dried-tomato sauce.
Course Main Course
Keyword chicken, crowd pleaser, easy, family meals
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4people
Cost £
Equipment
Oven proof frying pan or a deep pan that can be used for frying and placed in oven
Ingredients
1tbspextra virgin olive oil
6chicken breasts
sea salt
freshly ground pepper
2cloves garlic, minced
1tbspfresh thyme
1tspchilli flakes
3/4cuplow sodium chicken broth
1/2 cupdouble cream
1/2cupchopped sun-dried tomatoes
1/4cupfreshly grated Parmesan
fresh basil for garnish
Instructions
Preheat oven to 190 C/395 F
In a large frying pan, heat the oil on a medium-high heat. Season the chicken breasts with salt and pepper and place (skin-side down) to cook until golden brown (approx 4-5mins each side).Once done, transfer to a plate with half the juices from the pan.
Now, in the pan and on a medium heat, add the garlic, thyme, and chilli flakes. Cook until fragrant, (approx 1 min) then stir in the broth, double cream, sun-dried tomatoes, and Parmesan.Season with more salt if needed.Bring to a simmer and return the chicken to the pan, skin-side up.
Lastly, place your oven proof pan into the oven and bake until chicken is cooked through (juices clear) , approx 15 - 20 mins.Garnish with basil and serve.