Marry Me Chicken with Calabrian Chili and Sundried Tomato
Marry Me Chicken with Calabrian Chili and Sundried Tomato
Ingredients
- •4 pieces Boneless, Skinless Chicken Breasts
- •1/4 cup All-purpose Flour
- •1 tsp Salt
- •1/2 tsp Black Pepper
- •2 tbsp Olive Oil
- •4 cloves Garlic, minced
- •2 tbsp Calabrian Chili Paste
- •1/2 cup Oil-packed Sundried Tomatoes, drained and chopped
- •1 cup Chicken Broth
- •1 cup Heavy Cream
- •1/2 cup Grated Parmesan Cheese
- •1/2 tsp Dried Oregano
- •1/4 tsp Red Pepper Flakes (optional)
- •2 cups Fresh Spinach (optional)
- •2 tbsp Fresh Basil or Parsley, chopped (for garnish)
Instructions
- 1.
Prepare the chicken: Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness. In a shallow dish, combine the flour, 1/2 tsp salt, and 1/4 tsp black pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.
- 2.
Sear the chicken: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown. The chicken does not need to be cooked through at this point. Remove the chicken from the skillet and set aside.
- 3.
Build the sauce base: Reduce the heat to medium. Add the minced garlic, Calabrian chili paste, and chopped sundried tomatoes to the same skillet. Sauté for 1-2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
- 4.
Deglaze and simmer: Pour in the chicken broth, scraping the bottom of the pan to release any remaining fond. Bring to a simmer and cook for 2 minutes.
- 5.
Add cream and cheese: Stir in the heavy cream, grated Parmesan cheese, dried oregano, and red pepper flakes (if using). Bring the sauce to a gentle simmer and cook for 3-5 minutes, stirring occasionally, until it starts to thicken slightly.
- 6.
Finish cooking the chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 5-7 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- 7.
Add spinach (optional): If using, stir in the fresh spinach during the last 2 minutes of cooking until just wilted.
- 8.
Season and serve: Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh chopped basil or parsley before serving. Serve hot with pasta, rice, or crusty bread.
Tips
- 💡Pounding the chicken to an even thickness ensures it cooks uniformly and stays tender.
- 💡Adjust the amount of Calabrian chili paste to your preferred spice level. Start with less and add more if you like extra heat.
- 💡Do not overcrowd the pan when searing the chicken; cook in batches if necessary to achieve a good sear.
- 💡Serve this dish with a side of creamy polenta, mashed potatoes, or your favorite pasta to soak up the delicious sauce.
- 💡To make ahead, prepare the chicken and sauce separately, then combine and gently reheat when ready to serve. You may need to add a splash of broth or cream to loosen the sauce upon reheating.
Recipe from TheCookbook.ai
Created by Basil Roux