Every time I log into Pinterest I see the same pins over and over. I think the new algorithm is trying to tell me to quit looking at their pins and do something about it. For the past couple of months I keep seeing the same creamy skillet chicken recipes and I decided to make my own.
The first batch was made on a cloudy day and I knew the pictures would look awful if I tried to snap a couple of photos before dinnertime. It was actually kind of nice trying out a new recipe with no rush involving photos, set up or blog post. The bad thing is trying to remember exactly all the measurements so when you do make it again you don’t have to guess.
Honestly I tend to do the later of the two but don’t fret everyone because this was a winner for chicken dinner. I was once again afraid that the lighting would be off since I made it later in the day, but I think everything worked out just fine.
Now when I plated the dishes for us to actually dive into the meal I was a little skeptical of my two year old and her taste buds. We “typically” make her eat the food that I have prepared but sometimes I KNOW she won’t be a fan. She loved it once she knew it involved chicken. Of course you can’t go wrong with a little cream and cheese on top of anything, but the verdict is still out on sun-dried tomatoes.
Don’t forget to add baby broccoli to the skillet to make it a one pot meal!
ENJOY ~ Meagan
Creamy Skillet Chicken with Sun-dried Tomatoes
Ingredients
- 1 cup flour
- 1 1/4 teaspoon salt, divided
- 2 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3/4 cup sun-dried tomatoes, pureed
- 1 1/4 cups heavy cream
- 1/2 cup shredded parmesan cheese
- sweet baby broccoli
Instructions
Place the flour into a casserole dish. Stir in 1 teaspoon of salt. Pat the chicken breasts dry with a paper towel and then dredge them in the flour coating all sides.
Add olive oil to a large skillet over medium heat. Add the chicken breasts and cook on each side for about 8-10 minutes. If chicken starts to cook really fast with the heat turn it down to low/medium. After cooking chicken for 20 minutes remove chicken and set aside.
Turn down the heat to low and whisk in the cream, sun-dried tomatoes 1/4 teaspoon salt and parmesan cheese. After cheese has melted and mixture has thickened add the chicken back into the skillet. Add the broccoli and cover the dish to cook for an additional 10 minutes or until chicken is done.