Creamy and delicious, this sun-dried tomato baked chicken is the perfect dish to take to your mom, your mom friend, or anyone else who needs a break this Mother’s Day weekend. Just be warned: You’ll wish you’d made yourself a pan of it, too
By Kara Heald
Preparation Time: 20
Cooking Time: 25
Yield: 8 servings
Description:
My recipe for a "Take it to her on Mother's Day" meal is a delicious, creamy sun-dried tomato baked chicken that is sure to make any mom feel happy, nourished, and loved.
Be sure to bring Mom a salad and some rolls, and you'll have a complete dinner done for the whole family! Warning: This chicken is so good you are also going to want to bake a pan for yourself.
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Ingredients:
1 kg boneless, skinless chicken breasts (approximately 5), butterflied and halved, a total of 10 fillets.
Salt and pepper for seasoning chicken
2 tbsp. + 1 tbsp unsalted butter
1 tbsp. extra virgin olive oil
2 tsp. minced garlic
1-1/2 cups low sodium chicken broth
3/4 cup 35% cream
1/2 cup sliced sundried tomatoes, drained of oil
1/2 cup freshly grated Parmesan cheese, plus more for topping before baking.
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes (optional)
1 tbsp. cornstarch
Salt and pepper for seasoning chicken
2 tbsp. + 1 tbsp unsalted butter
1 tbsp. extra virgin olive oil
2 tsp. minced garlic
1-1/2 cups low sodium chicken broth
3/4 cup 35% cream
1/2 cup sliced sundried tomatoes, drained of oil
1/2 cup freshly grated Parmesan cheese, plus more for topping before baking.
1 tsp. Italian seasoning
1/4 tsp. red pepper flakes (optional)
1 tbsp. cornstarch
- Heat a large (12-inche) skillet over medium-high heat and preheat the oven to 400 degrees.
- Season chicken on both sides with salt and pepper.
- Melt 2 tbsp butter with 1 tbsp olive oil and saute 5 chicken pieces until golden brown on each side (about 3-5 minutes per side). Place the cooked chicken in a 9 x 13 baking pan. Repeat with the remaining 5 pieces of chicken.
- In the same skillet, melt the remaining 1 tbsp butter. Add the garlic and cook for 30 seconds to 1 minute.
- Add the chicken broth, cream, tomatoes, cheese and seasoning, and stir to combine.
- Add the cornstarch and stir with a whisk until incorporated smoothly.
- Bring mixture to a boil, and then let simmer for 5-10 minutes until thickened.
- Pour sauce over the chicken and top with more grated Parmesan.
- Bake 25 minutes.
momstown's Kara Heald wields her spatula and her formidable kitchen expertise at Kara's Favourite Recipes
