This recipe isn’t just another chicken breast dish; it’s a guaranteed taste explosion that has conquered millions of hearts! The secret lies in the perfect cooking technique and the flavorful, creamy sauce that envelops every tender piece of chicken.
We’ve all been there. You stare blankly at the fridge, the dreaded question echoing: “What’s for dinner?” Chicken breasts are a staple for many, but sometimes that lean protein can leave you feeling a little, well, underwhelmed. Fear not, fellow home cooks! This recipe is about to change your chicken breast game forever.
I’m not exaggerating. This isn’t your average chicken stir-fry or dry, overcooked chicken piccata. This recipe is a revelation. The chicken itself is incredibly tender and juicy, and the creamy sauce? Oh, the sauce. It’s a symphony of flavor, with pops of sweetness from the dried tomatoes, warmth from the Italian herbs, and a velvety richness from the cream. It’s the kind of sauce that makes you want to lick the plate clean (don’t worry, I won’t judge).
But the best part? This recipe is surprisingly easy to make. With a few simple ingredients and a little kitchen magic, you’ll be whipping up a restaurant-worthy dish in no time. Plus, it’s a complete meal in one! The roasted potatoes on the side add a perfect textural contrast to the creamy sauce, and the cherry tomatoes burst with a welcome pop of freshness.
So, ditch the takeout menus and the dinnertime stress. This recipe is about to become your new weeknight hero.
Why You’ll Love This Recipe
- Restaurant-Quality Chicken: This recipe uses a special technique to ensure the chicken breast melts in your mouth.
- Flavorful, Creamy Sauce: The sauce is made with simple ingredients like cream, dried tomatoes, and Italian herbs, but the combination creates an incredibly rich and flavorful result.
- Easy to Follow: With clear instructions and a video demonstration, this recipe is perfect for even beginner cooks.
- Complete Meal: The recipe includes instructions for roasting potatoes and cherry tomatoes alongside the chicken, making it a complete and satisfying meal.
Ingredients
- 450 g Chicken Breast
- 40 g Butter
- 300 g Wheat Flour
- 70 g Onions, chopped
- 25 g Garlic, minced
- 250 ml Cream
- Dried tomatoes, to taste
- Italian herbs, to taste
- Sunflower oil, for frying
- 800 g Potatoes, cubed
- Salt and black pepper, to taste
- Cherry tomatoes
Instructions
- Cook the Chicken: Heat sunflower oil in a pan over medium heat. Season the chicken breast with salt and pepper. Fry the chicken on both sides until half cooked, about 2-3 minutes per side. Remove the chicken from the pan and set aside.
- Make the Roux: Add butter to the same pan and melt it over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until a roux forms.
- Sauté the Vegetables: Add the chopped onions to the pan and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute, until fragrant.
- Simmer the Sauce: Pour in the cream and whisk to incorporate it into the roux. Add the dried tomatoes and Italian herbs to your taste. Season with salt and pepper. Bring the sauce to a simmer and cook for 5 minutes, stirring occasionally.
- Finish the Chicken: Return the chicken breasts to the pan with the sauce. Cover the pan and simmer for 15 minutes, or until the chicken is cooked through.
- Roast the Potatoes: Preheat your oven to 190°C (375°F). Toss the cubed potatoes with sunflower oil, salt, and black pepper. Spread the potatoes on a baking sheet and roast for 40 minutes, or until golden brown and tender.
- Assemble and Serve: Plate the roasted potatoes and top them with the chicken breasts and creamy sauce. Garnish with cherry tomatoes and fresh herbs (optional).
Enjoy this restaurant-quality chicken breast recipe that is sure to impress your family and friends!
