Parmesan Herb Chicken

Name: Parmesan Herb Chicken
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 3 Chicken Breast Fillets; 1 small Onion; 2 cloves of Garlic; 1 small Chili Pepper; 50g Dried Tomatoes; 500ml Chicken Broth; 150ml Cream; 100g Herb Cream Cheese; 30g Parmesan, freshly grated; 150g Spinach, fresh; 1 tsp Herbes de Provence; 1 tsp Paprika Powder, sweet; Some Salt, to taste; Some Pepper (Black), to taste

This Parmesan Herb Chicken is a creamy, herb-scented chicken dish where tender breasts are seared until golden and finished in a luscious parmesan and cream sauce with sun-dried tomatoes and spinach. Aromatic garlic, onions and a hint of chili add depth, while herb cream cheese and Herbes de Provence give it a fragrant, comforting finish. Serve it over pasta, rice or crusty bread for a satisfying weeknight feast.

This Parmesan Herb Chicken is a creamy, herb-scented chicken dish where tender breasts are seared until golden and finished in a l... Show more

By Tim brot.mit.ei · Original recipe

Health Grade

A · Excellent

Rating

4.8

Time

35 min

Price

1,57 €

Calories

503 kcal

low calorie

nutritious

gluten free

high protein

Method

Wash the spinach

Rinse the Spinach well under cold water if it looks sandy or gritty, then pat it dry or spin it dry so it won’t water down the sauce later. If the leaves are very large, give them a rough chop.

Prep the ingredients

Peel the Onion and slice it thinly. Peel and finely chop the Garlic. Slice the Chili Pepper thinly, removing the seeds first if you want a milder heat. Roughly chop the Dried Tomatoes into bite-size pieces. Pat the Chicken Breast Fillets dry, then cut them into thick strips or large bite-size pieces so they cook evenly and stay juicy.

Season the chicken

Put the chicken in a bowl and season it with Herbes de Provence, sweet paprika, salt, and black pepper. Toss well so every piece is lightly coated and evenly seasoned.

Heat the pan

Set a large deep skillet or sauté pan over medium-high heat and let it get properly hot for 2 minutes before the chicken goes in.

Sear the chicken

Add the chicken to the hot pan in a single layer and let it cook 3 minutes without moving so it can take on some color. Turn the pieces and cook for 3 minutes more until lightly golden on the outside. The chicken does not need to be fully cooked through yet. Transfer it to a plate and keep any juices for the sauce.

Soften the aromatics

Lower the heat to medium. Add the onion and chili to the same pan and cook, stirring often, for 3 minutes until they start to soften. If the pan looks dry, splash in a little of the Chicken Broth to loosen the browned bits. Stir in the garlic and dried tomatoes, then cook for 1 minute more until fragrant.

Build the sauce

Pour in the rest of the chicken broth and the Cream, scraping the pan well so all the flavor comes into the sauce. Add the Herb Cream Cheese and stir until it melts in. Sprinkle in the Parmesan, then let the sauce gently simmer for 5 minutes until it looks smooth and slightly thickened.

Finish the skillet

Stir in the spinach a handful at a time and cook for 2 minutes until wilted. Return the chicken and any resting juices to the pan, then simmer gently for 3 minutes more, until the chicken is fully cooked through and reaches 74° C. Taste the sauce and add a little more salt or black pepper if it needs it.

Serve it hot

Spoon the Parmesan Herb Chicken into bowls or onto plates, making sure each serving gets plenty of creamy sauce, spinach, and sun-dried tomatoes. Serve right away while the sauce is silky and hot.