Description
A saucy, decadent chicken dinner with sun-dried tomatoes and a creamy sauce that’s perfect for weeknights or guests.
Ingredients
- 4 chicken breasts (skinless or skin-on), about 6–8 oz each
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional)
- 2 tsp Italian seasoning
- Salt and black pepper, to taste
- ½ cup white wine + ½ cup water OR 1 cup chicken broth
- 1 tsp chicken bouillon (only if using wine)
- 4 tbsp sun-dried tomatoes, diced and drained
- 1 tsp garlic granules or 2 cloves minced garlic
- 1 tsp sweet paprika
- 2–3 tbsp grated Parmesan cheese
- 1 cup sour cream or heavy cream
- 2 tbsp fresh flat-leaf parsley or basil, chopped
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional)
Instructions
- Pat the chicken dry; season both sides with salt, pepper, and Italian seasoning.
- Heat a skillet over medium-high heat. Add the butter and olive oil if using and sear the breasts 3–4 minutes per side until golden brown.
- Transfer the seared breasts to the slow cooker.
- Pour in the wine + water mixture or chicken broth; stir in chicken bouillon if using wine.
- Sprinkle garlic granules (or minced garlic) and sweet paprika over the chicken; scatter diced sun-dried tomatoes into the liquid.
- Cover and cook on LOW for 90 minutes to 2 hours until cooked through.
- Ten minutes before serving, whisk the cornstarch slurry (if using) and stir it into the slow cooker.
- Once the chicken is cooked through, stir in sour cream or heavy cream and add the Parmesan and parsley or basil.
- Serve immediately.
Notes
Serve over buttered egg noodles, creamy mashed potatoes, or roasted vegetables. For wine, a crisp Pinot Grigio or unoaked Chardonnay complements the dish well.