A chicken dish so good, everyone will want to propose to you after trying it! Well, we can’t guarantee that, but we can guarantee it’s easy to make and feels like a special-occasion dish. There are many renditions of this one-skillet meal on the internet. For our unique take, we amp up the sauce with shallots and dried oregano, then finish the dish with slivers of fresh basil for a pop of color and flavor. Serve with spaghetti or any pasta you have on hand for a delicious meal in just 30 minutes.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 8 ounces spaghetti
- 3 tablespoons olive oil
- Four 6-ounce boneless, skinless chicken breasts
- 1 large shallot, halved and thinly sliced
- 2 cloves garlic, minced
- 1 cup low-sodium chicken broth
- One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped
- One 0.4-ounce chicken bouillon cube
- 1 cup heavy cream
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup freshly grated Parmesan (about 2 ounces)
- 1/4 cup thinly sliced fresh basil
Instructions
- Bring a large pot of water to a boil over medium-high heat. Season the water generously with salt. Add the pasta and cook until al dente according to the package directions. Drain and set aside. Keep warm.
- Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Sprinkle the chicken breasts generously with salt and black pepper on both sides. Carefully add to the skillet and cook, undisturbed, until golden brown on the bottom, about 5 minutes. Flip the chicken with tongs and continue to cook until golden brown on the other side, about 5 minutes more. Remove to a plate.
- Add the remaining 1 tablespoon oil and the shallot to the same skillet. Cook, stirring occasionally, until just tender, 1 to 2 minutes. Add the garlic and cook, stirring continuously, until fragrant, about 1 minute more. Add the chicken broth and scrape up any browned bits from the bottom. Add the sundried tomatoes, chicken bouillon cube, heavy cream, oregano, red pepper flakes and 1/4 teaspoon salt. Stir until the bouillon cube is dissolved.
- Bring the sauce to a boil, then reduce to a simmer over medium-low heat. Nestle the chicken breasts in the sauce. Cook until the sauce has thickened slightly and the chicken is cooked through (registering internally at 165 degrees F), 5 to 10 minutes. Stir in the Parmesan and basil. Divide among 4 dinner plates and serve with the spaghetti.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 913 |
| Total Fat | 42 g |
| Saturated Fat | 19 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 8 g |
| Sugar | 22 g |
| Protein | 61 g |
| Cholesterol | 201 mg |
| Sodium | 1029 mg |
Reviews
Quick, easy and 100% delicious. My family love it. Definitely make again!
This was tremendous. Super tasty and rich and easy to make. I substituted mashed potatoes for spaghetti because I didn’t want my potatoes to go to waste. Plus I had some fresh cherry tomatoes that I wanted to use, so I cut them I half and crushed them rather than using sun dried tomatoes. Used dried basil rather than fresh because I didn’t have fresh. No matter. It was still super delicious
This recipe is delicious! My family and I felt like we were eating in a French restaurant! So glad I tried this one. Will definitely make it again!
Made this tonight and it didn’t disappoint at all. Everyone loved it and it was on the table so quickly. Will make this again definitely. And I’ll let my daughters know about it for their families too.
I made this tonight. It’s just for me and my husband. It turned out tasty. This is a keeper. I was a little worried if my husband liked it, he will make noises while he eats a new recipe. like mmmm, yes. He liked it. I liked the way the spaghetti held in the flavor. I am a slow eater so my spaghetti got cold & it still tasted good. The chicken was tender and flavorful. Thank you Amanda for this recipe
I made this last night and my husband raved about it. It was so delicious and so easy to make. This is definitely a keeper!!!!!
We really liked the dish. It’s pretty easy to make as well, which is a plus.
Followed fairly thoroughly but used the oil from the sun dried and added baby spinach for some green color. Magnificent!!
I wanted to love this, but didn’t I will probably make it again, but would try to raise the intensity of some of the flavors including perhaps by adding some more sun-dried tomatoes. I also wonder if it might be done by taking out the cream and perhaps adding something else.
I used skin/bone in thighs and finished the dish in the oven to make sure the chicken was cooked and to crisp up the skin. While I did not receive a proposal, we both agreed it was a pretty good dish.