Chicken with Sun-dried Tomato Cream Sauce | FIRST TIME COOKING WITH CORK

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 375 degrees.

Salt and pepper both sides of the 3 chicken breasts liberally.

Smash and mince 3 cloves of garlic, then set aside in a ramekin.

Measure out 1 tablespoon of olive oil and 1 1/2 teaspoons of red pepper flakes and 1 teaspoon of thyme, placing them in the same ramekin.

Measure out 3/4 cup of chicken broth and set aside.

Prepare 1/2 cup of sun-dried tomatoes, diced, and place in a ramekin.

Grate 1/2 cup of Parmesan Romano cheese and set aside.

Heat the olive oil in an oven-safe pan over medium-high heat until shimmering, checking with water to see if it bubbles.

Add the chicken breasts to the pan and sear for about 4-5 minutes on one side until golden brown, then flip and cook for another 4-5 minutes, checking for doneness.

Remove the chicken from the pan and set aside on a plate.

Lower the heat to medium and add minced garlic to the pan, cooking for about 1 minute until it starts to turn brown.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

Add the heavy cream and stir in the thyme and red pepper flakes.

Cook the sauce for 5 minutes, stirring frequently to prevent sticking.

Once the sauce is ready, return the chicken to the pan and spoon sauce over it before transferring to the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens