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CREAMY GARLIC & SUNDRIED TOMATO-BASIL CHICKEN SKIL
CREAMY GARLIC & SUNDRIED TOMATO-BASIL CHICKEN SKIL

New year, new recipe, same love for simple one-pan dinners   This CREAMY GARLIC & SUNDRIED TOMATO-BASIL CHICKEN SKILLET is as simple as it is satisfying as it is cozy & comforting, which is really all we really want in a meal in January, right?


The garlic-parmesan sauce is ultra creamy and made with copious amounts of garlic + sundried tomatoes, then coupled with pan-seared paprika chicken and finished with fresh cracked pepper and basil   Serve over pasta, zoodles, spaghetti squash, or with your favorite crusty bread! This one’s going to be on repeat in our house all winter long and can be prepped ahead and reheated in the microwave or oven. Happy new year! ❤️

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CREAMY GARLIC & SUNDRIED TOMATO-BASIL CHICKEN SKILLET

1 pound chicken breasts • 1/2 tsp. paprika • 1 tsp. onion powder • 3 tbps. sun dried tomato oil, divided OR olive oil • 2 tbsp. minced garlic • 5oz jar sun dried tomato strips in oil, drained • 1 tsp. dijon mustard • 1 1/2 cups cream OR unsweetened dairy-free creamer • 2-3 cups fresh spinach • 1/3 cup parmesan • 2 tbsp. chopped basil

-Season chicken with paprika and onion powder
-in a large skillet over medium heat heat 2 tablespoons sun-dried tomato oil for one minute
-seared chicken for 6-8minutes per side or cooked through transfer to a plate
-add remaining oil to pan and fry garlic for one minute then add tomatoes for 1 to 2 minutes mix in Dijon mustard reduce heat to low -add cream and bring gentle simmer while stirring add spinach in allow to wilt in sauce
-then add Parmesan and let sauce simmer until cheese is melted
-arrange chicken and sauce on top with basil

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