Tori's Kitchen - Marry Me Chicken
What you’ll need -
cast iron skillet (or an oven skillet that’s fairly deep), raw safe cutting board, 1lb-2lb. of chicken breasts, EVOO (extra virgin olive oil), salt, pepper, Trader Joe’s 21 Seasoning Salute, Thyme, red pepper flakes, garlic, heavy whipping cream, chicken broth, sun dried tomatoes, parmesan cheese, and fresh basil (for final garnish).
For The Sauce:
1 tablespoon of EVOO
2 teaspoons of garlic
1 teaspoon of thyme
1 teaspoon of red pepper flakes
3/4 cup of chicken broth
1/2 cup of heavy whipping cream
1/2 cup of sun-dried tomatoes
1/2 cup of parmesan cheese
For The Pasta:
Half a box of Rigatoni
Instructions:
Preheat your oven to 375 degrees. Pour the tablespoon of EVOO into your cast iron skillet and turn the burner onto medium-high heat. Season your chicken on both sides with the salt, pepper, and 21 seasoning salute and then cut your breasts in half. Once your skillet is ready, sear the chicken for 4-5 minutes on each side. You want the skin of the chicken to get a little crispy, but the chicken doesn’t have to be cooked all the way through because you’re going to bake it.
Once the chicken is done, set it aside on a plate and turn down the burner to medium heat. Pour in the 3/4 cup of chicken broth, 1/2 cup of whipping cream, 1 teaspoon of thyme, and 1 teaspoon of red pepper flakes into the skillet. Once that is mixed well, add in the 2 teaspoons of garlic and cook for 4-5 minutes. Make sure to stir it frequently.
*At this time, I’ll start a pot of water and bring it to a boil.
Once the 5 minutes is up, add in your 1/2 cup of sun-dried tomatoes and 1/2 cup of parmesan cheese. Once that’s all incorporated, put your chicken breasts back into the skillet and spoon the creamy sauce all over the chicken.
At this time, your water should be about boiling, and you’ll cook the rigatoni according to the instructions on the box.
Take your skillet and put it on the center of your rack, and bake for 15-18 minutes. Once the chicken is done, garnish it with some fresh basil and a sprinkle of parmesan cheese.
Y’all, this recipe is amazing. It’s pretty simple and has amazing flavor! I always make a salad and bake some bread, but I’m sure some roasted veggies would be fantastic too. You could also just serve the chicken over a fresh salad if you’re looking for a lower carb option or have a gluten allergy. For the sun-dried tomatoes, I use the Julienne cut. For the chicken broth, I use lower-sodium, but you could also use homemade chicken broth. Enjoy it!
