A delightful take on boring chicken! This Sunny Day Chicken recipe features pan seared chicken breasts that are crispy golden brown, then smothered with cream, sundried tomatoes and a variety of other herbs that are literally "married together" for an impressive flavor mashup. When poured over pasta, it's a must for anyone who loves Italian cuisine.
Ingredients:
- 4 chicken breasts
- 2 tbsp olive oil
- 2 tbsp butter
- 1 cup cream
- ½ cup parmesan cheese (grated)
- 1 cup chicken stock
- 2 tsp flour
- ½ cup sundried tomatoes
- 3 cloves garlic
- ½ cup diced onions
- ¼ tsp red chili flakes
- 1 tbsp fresh oregano (dried works too)
- Salt and pepper to taste
Directions:
- Preheat oven to 375 degrees
- Season chicken breast with salt and pepper and set to the side.
- Heat oil in your Carolina Cooker Dutch Oven. When oil is hot add in the chicken breasts and sear on all sides. The sear should be a nice golden brown. Remove chicken and set to the side.
- Add in onions and sauté until tender, add in garlic and sauté until aromatic (about 30 seconds)
- Add in the butter and let it melt. Once butter is melted add in the flour and mix, making a roux. Let this cook for a few minutes. You will have to stir it constantly to keep it from burning.
- After the flour has cooked, add in the chicken stock and mix well with the flour. There should not be any clumps, add in cream, oregano and sundried tomatoes and mix well. Sauce should not be thick. You want it to coat the back of a spoon.
- Once the sauce starts to thicken slightly add the parmesan cheese and mix into the sauce.
- Add the chicken back to the sauce and cover with a lid. Bake for about 25-30 minutes or until the chicken has an internal temp of 165 degrees and the sauce has thickened slightly. Check the flavor of sauce and adjust as needed with salt and pepper.
- This can be served with rice, potatoes, or by itself. Serve and enjoy.
