Description
A one-skillet creamy chicken dish with sun-dried tomatoes that promises restaurant-quality flavor with easy preparation.
Ingredients
- 2 chicken breasts
- ¼ teaspoon salt
- ⅛ teaspoon freshly cracked black pepper
- ¼ cup all-purpose flour
- 2 tablespoons vegetable oil, divided
- 2 tablespoons butter, divided
- ½ onion, julienned
- 4 cloves garlic, minced
- 1½ teaspoons Italian herb blend
- ½ tablespoon fresh parsley, minced
- 1 cup chicken broth
- 1 cup heavy cream, room temperature
- ¼ cup sun-dried tomatoes in oil, diced
- ¼ cup Parmesan cheese, freshly grated
- 1 tablespoon fresh basil, torn
- ½ box (8 oz) rigatoni, cooked
Instructions
- Pound chicken breasts to an even ½-inch thickness; season with salt and pepper, then coat in flour.
- Heat oil and butter in a skillet; pan-fry chicken until golden brown on both sides, about 6–8 minutes.
- Remove chicken and set aside. In the same skillet, sauté onions and garlic until soft, about 4–5 minutes.
- Add Italian herbs and parsley, then deglaze with chicken broth, scraping up browned bits from the skillet.
- Pour in cream and sun-dried tomatoes; simmer until sauce thickens, about 8–10 minutes.
- Stir in Parmesan and basil until melted; return chicken to the skillet, spooning sauce over.
- Serve over cooked rigatoni, garnished with additional sauce and herbs.
Notes
Ensure cream is at room temperature before adding to prevent curdling. Use freshly grated Parmesan for a smooth sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Italian