If you know our family you know we love food. Likewise so do our friends. Each week we host a community dinner with close friends and love to test out new recipes. Most of the time we have winners and every now and then, we flag a recipe to never cook again. Luckily we have only had one, maybe two, incidents of the latter. We’re thankful our friends like to be our guinea pigs. Here’s a new favorite we just tested and it’s a winner. We’re pretty certain this will be a new favorite for your family too.
This is a quick recipe, especially if you’re cooking for a large group. Prep and cook time is less than 90 mins. Also, I adjusted the original recipe recipe to our taste and the size of our group. We also like leftovers and doubling the sauce is perfect for it. The sauce is a bit more soupy than I’d like. The next time I make this, I’d make a roux to thicken it.
- 10 medium chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/2 teaspoon red pepper flakes, or more, to taste
- 2 cup chicken broth
- 1 cup heavy cream
- 2/3 cup julienned sun dried tomatoes in olive oil, drained
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup basil leaves, chiffonade
- Preheat oven to 400 degrees F
- Season chicken breasts with salt and pepper, to taste
- Melt 4 tablespoons butter in two large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside
- Melt remaining 2 tablespoon butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, sun dried tomatoes, Parmesan, thyme, oregano and basil
- Bring to a boil; reduce heat and simmer until slightly thickened, about 3-5 minutes.
- Return chicken to the skillet
- Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes
- While the chicken is baking, boil water and cook your pasta. Short pasta is recommended (penne, gemelli, torchietti, or fusilli)
- Serve immediately over pasta garnished with fresh basil