Chicken with creamy sun-dried tomato sauce

Step 1/6

• 50 g sun-dried tomatoes
• 1 cloves garlic
• 1 chicken breasts
• salt
• pepper

• cutting board
• knife

Halve sun-dried tomatoes and set aside. Peel and mince garlic and set aside. Cut the chicken breasts into big chunks. Season with salt and pepper.

Step 2/6

• ¼ tbsp butter

• ovenproof pan
• spatula

Melt half of the butter in an ovenproof pan over medium-high heat. Add the chicken and sear for approx. 2 – 3 min. or until golden brown on both sides.

Step 3/6

• ¼ tbsp butter
• ⅛ tsp chili flakes

• oven
• cooking spoon

Preheat oven to 180°C/350°F. Melt remaining butter in the frying pan with the chicken. Add the minced garlic and chili flakes, and cook for approx. 1 – 2 min., stirring frequently, until fragrant.

Step 4/6

• 25 g Parmesan cheese
• 125 ml chicken stock
• ⅛ tsp dried thyme
• ⅛ tsp dried oregano
• ⅛ tsp dried basil
• 50 ml heavy cream

• grater

Grate Parmesan cheese. Add chicken broth, sun-dried tomatoes, grated Parmesan, thyme, oregano, basil, and heavy cream to the pan and stir to combine. Bring to a boil, then reduce heat and simmer for approx. 3 – 5 min. or until slightly thickened.

Step 5/6

• basil for garnish
• rice for serving

Transfer the frying pan into the oven and bake chicken at 180°C/350°F for approx. 25 – 30 min. or until cooked through. Garnish with fresh basil and enjoy with rice, if desired!

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