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By Elijah Ceraul
This staple recipe is perfect from someone looking for that, “One pot,” kind of dinner. There is a need for another pot to boil the water for pasta, but truly, the sauce, and chicken are all made in the same pot. Using the flavor of the browned chicken and the bouillon, the sauce is deliciously creamy and fragrant with herbs, with a residing chicken flavor.
2 tablespoons extra-virgin olive oil
4 boneless, skinless chicken breasts (about 2 pounds)
1½ teaspoons kosher salt
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken stock (see below)
1 teaspoon chicken flavor “Better Than Bouillon” (2 teaspoons with 1/2 cup water if you don’t have stock)
½ cup grated Parmesan cheese
1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
1 teaspoon Italian seasoning (make your own with equal parts basil, oregano, parsley, thyme)
½ teaspoon freshly cracked black pepper
½ teaspoon red pepper flakes (optional)
¼ cup thinly sliced basil leaves, cooked pasta, or mashed potatoes, for serving (optional)
Photo Courtesy of Elijah Ceraul
Oakley’s Stay Married To Me Chicken over baked spaghetti squash with a side of zucchini, bell pepper, and cauliflower sauteed in butter.
Directions:
1. Pat the chicken dry using a paper towel and rub with Salt.
2. Heat olive oil in large skillet until shiny and fragrant
3. Brown chicken until golden
4. Remove chicken for now. Throw garlic in the skillet and cook about 30 seconds.
5. Add heavy cream, chicken stock/bouillon, sun dried tomatoes, red pepper flakes (Optional), parmesan cheese and Italian seasoning, and stir to combine.
6. Add the chicken into the sauce
7. Bring the sauce to a simmer and reduce heat until thickened and chicken is cooked through.
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