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Creamy Chicken and Sun-Dried Tomato Casserole

Creamy Chicken and Sun-Dried Tomato Casserole
Imagine a hearty Italian casserole where tender chicken meets sweet sun-dried tomatoes in a rich Parmesan sauce, all baked to perfection in a creamy gratin-style dish. This satisfying meal is elevated by the simplicity of serving it with al dente pasta - a true taste of la dolce vita.
Ingredients
  • 1 1/2 cups heavy whipping cream
  • 3 cups mixed chicken broth (or fond)
  • 8 boneless, skinless chicken breast fillets
  • 10 sun-dried tomatoes in oil
  • 1 cup grated Parmesan cheese
  • 1 fresh red chili pepper, seeded and chopped
  • 1 tsp dried thyme
  • 1 garlic clove, minced
  • 1 tsp dried oregano
  • freshly ground black pepper
  • flaky sea salt
Instructions

1. Preheat your oven to 350°F (180°C) using convection or regular heat.

2. Brown the chicken in a skillet over medium heat for about 5 minutes until it develops some color season with salt and pepper. Transfer the chicken to a baking dish.

3. Chop the sun-dried tomatoes peel and finely chop the garlic and finely chop the chili pepper. Sauté the mixture in a skillet over medium heat for about 2 minutes until fragrant.

4. Add the thyme oregano and chicken broth to the skillet bring to a simmer. Gradually add the heavy whipping cream and Parmesan cheese stirring until the cheese melts.

5. Pour the sauce over the chicken in the baking dish. Bake in the center of the oven for about 15 minutes.

6. Halve the cherry tomatoes and pick fresh basil leaves.

7. Remove the dish from the oven arrange the cherry tomatoes on top sprinkle with fresh basil and serve the casserole immediately with pasta.

Tools
  • Skillet
  • Baking dish
  • Cutting board
  • Whisk
  • Wooden spoon
  • Measuring cups
  • Measuring spoons
  • Oven
  • Pasta serving dishes

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