This chicken dish is juicy, creamy, and just out of this world amazing! It starts with tender chicken breasts, and a few other ingredients that make the most perfect sauce. I’ve had this recipe saved on Pinterest for forever! I finally whipped it up with a few revisions of my own and I must say…wow.
What You’ll Need
Marinade:
3-4 Chicken Breasts
1/2 cup Olive Oil
2 tbsp. Fresh Lemon Juice
1/2 tbsp. Worcestershire Sauce
2 tbsp. Brown Sugar
1 tbsp. Minced Garlic
Salt & Pepper
Sauce:
1 tbsp. High Heat Cooking Oil (I prefer Avocado Oil, but light Olive Oil, Canola Oil, or Vegetable Oil, would all work just fine)
Seasoned Salt & Pepper (to taste)
3 cloves Garlic, minced (I recommend using fresh garlic for this sauce)
1 tsp. Thyme
1 tsp. Red Pepper Flakes (adjust if you prefer less spice)
3/4 cup Chicken Stock
1/2 cup Heavy Cream
1/2 cup Sundried Tomatoes, chopped
1/2 cup Freshly Grated Parmesan
Instructions
- In a mixing bowl, whisk together the marinade ingredients. In a ziploc bag or covered dish, add the chicken breast. Allow the chicken to marinate for at least 30 minutes, 4 hours max.
- Preheat the oven to 375 degrees. In a cast iron skillet, add oil over medium high heat. Season the chicken with seasoned salt & pepper to taste. Sear the chicken for 4-5 minutes on each side. Remove the chicken from skillet, place on a plate to the side.
- Turn down the skillet heat to medium. Add in the garlic and cook for about 1 minute. Be careful not to allow it to burn! Add in thyme, red pepper flakes, chicken stock, and heavy cream. Cook for 5 minutes, stirring often. Add in the sundried tomatoes & parmesan cheese. Stir.
- Add the chicken back into the cast iron skillet. Use a large spoon to distribute the sauce all over each chicken breast. Bake 15-17 minutes, depending on the thickness of the chicken breasts.
- Sprinkle parmesan cheese over the top before serving. Enjoy!
Adapted from modernhoney.com
