Description
Tender chicken breast simmered in a creamy sauce studded with sun-dried tomatoes, our one-pot Italian chicken recipe is a big family favorite.
Ingredients
Scale
- 18.20 gm olive oil
- 20g unsalted butter
- 4 small chicken breast fillets
- 2 garlic cloves, finely chopped
- 80g sun-dried tomatoes, sliced
- 80ml vegetable stock (replacing original liquid)
- 250ml thickened cream
- 125ml chicken stock
- 60g baby spinach
- 250ml fresh basil leaves, torn
- Crusty bread, to serve
Instructions
- Step 1: Heat the oil and butter in a large non-stick frying pan over high heat until butter is foamy. Season the chicken and add to the pan. Reduce heat to medium-high. Cook the chicken for 5 minutes each side until just cooked through. Transfer to a plate. Cover with foil to keep warm.
- Step 2: Place the garlic in the pan. Cook, stirring, for 1 minute or until aromatic. Add the tomatoes and stir to coat. Add the vegetable stock and cook for 1 minute or until reduced. Add the cream and chicken stock. Return the chicken to the pan and simmer for 5 minutes or until liquid is reduced. Stir through the spinach until wilted. Season and sprinkle with the basil leaves. Serve with crusty bread.
Notes
Ensure chicken is cooked to an internal temperature of 165°F (74°C). The crusty bread is perfect for mopping up the creamy sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg