Excite guests with an elevated take on trending ‘Marry Me Chicken’− boasting seared chicken breasts baked in a luscious sundried tomato cream sauce with a twist. The addition of McCormick® Culinary Red and Green Pepper Blend adds complexity and depth of flavor with mild heat and notes of red and green pepper, jalapeño, and sweet chili pepper.
Ingredients
- 4 tablespoons olive oil, divided
- 4 each chicken breasts boneless, skinless
- 1 1/2 teaspoons salt
- 1 teaspoon Black Pepper, pure, ground
- 4 each garlic cloves, minced
- 1 tablespoon Thyme Leaves
- 2 tablespoons McCormick Culinary Red & Green Pepper Seasoning
- 1 1/2 cups chicken broth
- 1 cup sun-dried tomatoes, chopped
- 1/2 cup heavy cream
- 4 tablespoons tomato paste
- 1 cup Parmesan cheese finely, grated
- 1/4 bunch basil leaves, fresh, torn
Nutrition Information
(per serving)
Excite guests with an elevated take on trending ‘Marry Me Chicken’− boasting seared chicken breasts baked in a luscious sundried tomato cream sauce with a twist. The addition of McCormick® Culinary Red and Green Pepper Blend adds complexity and depth of flavor with mild heat and notes of red and green pepper, jalapeño, and sweet chili pepper.
Key products
Instructions
- In an ovenproof skillet over medium-high heat, heat 2 tablespoons oil. Generously season chicken with salt and black pepper. Add to skillet; cook, turning halfway through, until golden brown, about 5 minutes per side. Remove from skillet; set aside.
- In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and Red and Green Pepper Blend. Cook and stir until fragrant, about 1 minute. Stir in broth, tomatoes, tomato paste, cream and Parmesan. Season with salt, to taste. Bring to simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to 375°F oven. Roast until chicken is cooked through and internal temperature reaches 165°F, about 8 to 10 minutes. Allow chicken to rest before slicing and serving. Spoon sauce over top and garnish with basil to serve.
