With cream, sun-dried tomatoes and garlic, this popular Italian-style chicken dish makes a quick dinner fix but it’s also an impressive dish for dinner parties.
Recipe tags: chicken base, easy difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tbsp | olive oil |
| 4 | boneless skinless chicken breasts (each about 5 oz) |
| 2 tbsp | finely chopped fresh thyme |
| 4 cloves | garlic, minced |
| ¼ tsp | chili flakes |
| ¼ cup | tomato paste |
| 1 cup | heavy or whipping (35%)cream |
| ⅓ cup | water |
| 1 tbsp | Better Than Bouillon® Roasted Chicken Base |
| ¼ cup | thinly sliced oil-packed sun-dried tomatoes |
| ¼ cup | grated Parmesan cheese |
| 4 oz | goat cheese, crumbled |
| 2 tbsp | thinly sliced fresh basil |
Directions
In large ovenproof skillet set over medium heat, heat oil. Cook chicken for 10 to 12 minutes or until browned on both sides. Transfer to plate.
Add thyme, garlic and chili flakes to skillet. Cook for 1 minute. Stir in tomato paste. Cook for 1 minute.
Stir in cream, 1/3 cup water and Roasted Chicken Base; bring to a boil. Stir in sun-dried tomatoes. Return chicken to skillet. Reduce heat to medium-low. Cook for 10 to 15 minutes or until chicken is cooked through and sauce has thickened. (If chicken needs more cooking time, transfer skillet to preheated 350°F oven until instant-read thermometer registers 165°F when inserted into thickest part of chicken.)
Stir in Parmesan. Sprinkle with goat cheese and basil.
Tip: Stir in a splash of dry white wine, brandy or sherry to sauce in Step 3 if desired.