Monday, July 23, 2018

Creamy Chicken Bake with Garlic Tomatoes and Basil

Hi everybody. Tonight I'm making this Creamy Chicken Bake with Garlic, Tomatoes and Basil in my cast iron skillet. You don't need to have a cast iron skillet any oven ready skillet that goes up to 400F will do. I don't have any fresh basil, which is best for this recipe, but use 3 different dried herbs, basil, parsley and chives.  You can decide what herbs you like best to make this recipe your own.  Serves 3 Remember 1 breast per person if you need more servings.


4 skinless boneless chicken breasts, trimmed of fat
3 tablespoons olive oil, divided
salt and pepper, to taste
1/2 red onion, chopped
1 tablespoon minced garlic or 2 cloves, chopped
1 cup heavy cream
2 cups cherry tomatoes, halved or 2 medium size tomatoes, sliced
1 cup fresh basil, chopped or 1/2 cup combination of dried herbs
1-2 cups cheddar cheese


Preheat over to 395F.

In your over ready skillet add 1 tablespoon of olive oil on med/high heat. Prepare your chicken by rubbing olive oil on both sides along with adding salt and pepper, to taste.  Pan fry your chicken until they are golden on both sides, about 6 minutes each.  Remove and set aside.

In the same skillet add another tablespoon of olive oil add you chopped onions, cook until tender, then add your garlic, cook an additional minute.  Add in the cream let come to a boil and cook down some before adding in the basil/herbs and tomatoes.  Cook about 2-3 minutes. Add the chicken back in and top each breast with cheese.

Bake for 25 minutes or until cheese is melted and bubbly.  Serve with rice, potatoes or egg noodles. Yum Yum!

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