|100 g||sun-dried tomatoes|
|100 ml||heavy cream|
|1 tbsp||butter (divided)|
|¼ tsp||chili flakes|
|50 g||Parmesan cheese|
|250 ml||chicken stock|
|¼ tsp||dried thyme|
|¼ tsp||dried oregano|
|¼ tsp||dried basil|
|basil for garnish|
|rice for serving|
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.
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.
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.
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.
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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