Skillet Sicilian Chicken (Printable Version)
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts
→ Oils & Fats
02 -
45 ml extra-virgin olive oil, divided
03 -
60 ml heavy cream
→ Vegetables & Herbs
04 -
2 garlic cloves, finely chopped
05 -
1 tablespoon fresh thyme leaves
06 -
1/2 cup finely chopped sun-dried tomatoes
07 -
Torn fresh basil, for garnish
→ Spices
08 -
1 teaspoon crushed red pepper flakes
09 -
Kosher salt, to taste
10 -
Freshly ground black pepper, to taste
→ Liquids
11 -
180 ml low-sodium chicken broth
→ Cheese
12 -
25 g finely grated Parmesan cheese
# Step-by-Step Directions:
01 -
Heat 30 ml olive oil in a skillet over medium heat. Season chicken breasts with salt and pepper, then cook until browned and cooked through, approximately 5 to 6 minutes per side. Remove from skillet and set aside.
02 -
Add remaining 15 ml olive oil and chopped garlic to the skillet. Sauté until fragrant, about 1 to 2 minutes. Stir in fresh thyme leaves and crushed red pepper flakes.
03 -
Add chicken broth and sun-dried tomatoes to the skillet. Simmer for 3 to 4 minutes, allowing flavors to meld and liquid to reduce slightly.
04 -
Stir in heavy cream and grated Parmesan cheese. Return chicken breasts to the skillet and simmer gently until the sauce thickens and coats the chicken, about 3 to 5 minutes.
05 -
Serve the chicken hot, garnished with torn fresh basil leaves.
# Helpful Notes:
01 -
Use a meat thermometer to confirm chicken reaches an internal temperature of 74°C for safe consumption.
02 -
Avoid overcrowding the skillet to ensure even browning.