I'm never making chicken another way! 😍🤯

Make four cuts along the chicken breast going one way and three cuts the other way to create a checkered pattern.

Drizzle olive oil over the chicken breast and rub it in between the cuts.

Season the chicken with salt.

Sprinkle the spice mixture over each chicken breast, rub it in, and flip to season the other side.

Dredge each chicken breast in all-purpose flour.

Heat olive oil in a pan and add the chicken breasts, cooking until golden brown.

Flip the chicken breasts and cook until the other side is golden brown.

Transfer the chicken to a baking sheet and bake in the oven for 15 minutes.

In the same pan, add more olive oil and a whole chopped white onion, cooking until soft.

Add 1 tablespoon of minced garlic, paprika, and dried oregano to the onions.

Mix in sundried tomatoes and a whole red bell pepper, cooking until the peppers are soft.

Add 1 tablespoon of tomato paste and mix it in with the vegetables.

Pour in 1/3 cup of water and 1 cup of chicken stock, adding more salt and black pepper, then bring to a boil and simmer for 5 minutes.

Turn the heat down to low and stir in 1/3 cup of heavy cream and a grated block of Parmesan cheese until thickened.

Add half cherry tomatoes and baby spinach, cooking until the spinach wilts.

Remove the chicken from the oven and add it to the creamy sauce, cooking for a few more minutes.

Serve by scooping sauce onto a plate, placing the chicken on top, and garnishing with fresh parsley.

Equipment Needed

Spice Level: