Beautifully pan-seared chicken breast with a crisp – (skin free, may i add?) exterior that is juicy and filled with flavor the moment you bite into it, literally taking about 15 minutes to cook before you’re off worrying about the next tedious task that fills your day.. that’s this guy.
i love this recipe because very little salt, carbs or fat were used in the creation of this greatness, with the exception of cream being used to thicken the sauce. granted, i also chose to serve this with homemade mashed potatoes.. but – good news is you don’t have to do that!
believe it or not, most of the flavors came from the sun-dried tomatoes, the onions, the red bell pepper, the italian seasoning and just a smudge of salt and pepper to taste. which is, amazing! because who doesn’t love to blend a cluster of natural flavors together and fall in love?
i did purchase a whole chicken and cut him down into pieces for this recipe, removing the skin and any lingering fat prior to seasoning. however, if you prefer to use all chicken breasts, or any other pieces that come pre cut and without skin, go for it. a bird is a bird is a bird.
40 minPrep Time
45 minCook Time
1 hr, 25 Total Time
chicken (this recipe used two thighs, two legs and one breast of a whole chicken)
2 tablespoons of sun-dried tomatoes
2 tablespoons of olive oil
½ onion chopped
¼ of a red bell pepper, chopped
1 clove of garlic, minced
1 teaspoon of italian seasoning
½ cup of creamer or heavy whipping cream
salt & pepper to taste
season your chicken lightly with salt and pepper and set aside. the chicken should be room temperature before moving on to the next step.
heat a cast iron skillet (or a non stick skillet) on medium-high heat until it gets hot! Pour in olive oil and swirl it to cover the entire bottom of the skillet. place your chicken inside and cook on both sides for about three to four minutes. the intent is to slightly burn the chicken, but to the point where it's unrecognizable, you will regret it.
once your chicken is seared to your preferred perfection, remove from the skillet and set aside. in the same skillet, reduce your heat and add two tablespoons of sun-dried tomatoes (which usually is about 5 or 6 tomatoes) and some of the oil and sauté. adding your onions, red bell pepper and garlic, sauté in the skillet until the garlic becomes golden in color and the onions are slightly translucent.
add chicken broth to vegetables and fold in until the broth begins to simmer. once the veggies have begun to simmer in the broth, slowly add your creamer and stir, allowing it to simmer. Preheat your oven to 350 degrees and wait.
Around the time your oven is ready, you will be ready to place back into the cast iron skillet. if you are using another oven-safe dish, place your chicken inside and once the oven is ready, transfer the contents of your skillet into the oven safe dish.
serve this dish over anything you wish, i chose homemade mashed potatoes, a weakness of mine. enjoy! drop a line and share what you think!