A serious flavor upgrade for chicken! Made with chicken thighs (or chicken breasts) that have been soaked in a Greek yogurt based marinade that’s brimming with earthy spices, and a fresh lemon-herb flavor.
Ingredients
Yogurt Marinade
2/3 cup whole milk Greek yogurt
2 Tbsp olive oil
2 Tbsp lemon juice + 1 tsp lemon zest
1 Tbsp minced garlic
1 Tbsp peeled and minced fresh ginger
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp cinnamon
1 tsp salt and freshly ground black pepper (can adjust to taste)
This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that’s easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.
Ingredients
Chicken
2 large boneless skinless chicken breasts
Salt/Pepper
3 teaspoons Italian seasonings
½ cup all-purpose flour
4 Tablespoons Parmesan cheese, shredded
3-4 Tablespoons olive oil
Sauce
3 Tablespoons unsalted butter
10 cloves garlic
3 Tablespoons flour
2 ½ cups chicken broth
1 beef bouillon cube or 1 tsp better than bouillon
1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
1 teaspoon onion powder
½ teaspoon mustard powder
½ teaspoon dried thyme
½ cup heavy cream
½ cup Parmesan cheese, (optional)
Instructions
Prep Work:
Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
Combine flour and Parmesan cheese on a plate and measure out additional ingredients prior to beginning.
Cut, Pound, Dredge, and Sear the Chicken:
Slice the chicken to create 2-3 thinner slices. Place the chicken in a gallon freezer bag (or in between saran wrap) and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry.
Season with Italian seasoning and salt/pepper. Dredge each side in the flour mixture. Tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside and leave brown remnants in the pan. (See notes for key tips for searing chicken.)
Make the Sauce:
Melt the butter in the skillet over medium heat. Use a silicone spatula to “clean” the bottom of the pot. Add the garlic cloves and let them soften and caramelize for 6-7 minutes.
Add the flour and whisk with a fork for 1-2 minutes, until raw flour smell is gone and it begins to brown.
Add the chicken broth mixture in splashes, stirring continuously.
Stir in the cream. Bring to a boil, then reduce heat to low. Stir in the Parmesan cheese.
Add the chicken back to the pan along with any juice from the plate. Spoon the sauce on top. Cover and cook for 5 minutes. The sauce will continue to thicken during this time.
Garnish with parsley and serve with mashed potatoes and roasted green beans!
Notes
Tips For Searing the Chicken
Adjust the heat up and down slightly throughout the cooking process for a nice even sear and golden color.
We want brown (not black) remnants left in the pot. The “fond” left in the skillet gives a lot of flavor to the sauce.
I would rather cook chicken at a slightly lower temperature for a longer period of time than at a super high temperature that can cause burning and oil splatter.
If the chicken is sticking to the pan,it’s not ready to be moved and is still developing a crispy crust. Allow it to release on it’s own to avoid tearing the surface of the chicken.
Pro Tips
Nutrition facts assume that all of the flour is used.
Consider using low sodium chicken broth to control the sodium content. You can also omit the bouillon but it does add a nice depth of flavor.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
Serve this meal with mashed potatoes and roasted vegetables such as green beans.
Mushrooms make a great addition to this gravy, I like to sauté them separately and stir them into the sauce at the very end. Cooking them separately lets them retain their color, texture, and flavor.
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
This meal does freeze well. I reheat from frozen in the microwave, you can also thaw overnight and reheat leftovers in a lightly greased, covered casserole dish at 350 ° for 20-25 minutes.
These Ricotta Meatballs are easy to make on the stove top, bake in the oven, or cook in the Crock Pot! They are so flavorful and are perfect with pasta, in a sub, or with a side salad!
Ingredients:
32 oz. marinara sauce
½ cup olive oil, divided
Herb Ricotta
15 oz. Ricotta cheese
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoons dried parsley
1 teaspoon minced garlic
Meatballs
1 yellow onion, finely diced
3 cloves garlic, minced
1 Egg, whisked
½ cup half and half, can sub cream
½ cup Italian breadcrumbs
½ cup Parmesan cheese
1/3 cup roughly chopped parsley, plus more to garnish
1 teaspoon Italian seasoning
1 teaspoon mustard powder
1 teaspoon Salt
½ teaspoon Pepper
1 lb. ground chuck, 80% lean
½ lb. ground pork, or ground sausage or veal
Instructions
Stove Top Method (See notes for baking/crock pot methods)
Combine the Herb Ricotta mixture and set aside.
Heat 1 tbsp. olive oil in a skillet and add the finely diced onion. Soften for 5 minutes, then add the garlic and cook for 1 more minute. Set aside and let cool.
In a large bowl, combine the egg, half and half, breadcrumbs, Parmesan, parsley, Italian seasoning, mustard powder, and ¾ cup of the herb Ricotta mixture. Add the cooled onions/garlic.
Season the meat with salt and pepper, add it to the large bowl and gently mix it with your hands until well-combined. (Don’t overwork the meat or it will become tough.)
Roll into 1 ½-inch meatballs and transfer them to the fridge for 15 minutes.
Heat remaining oil in a large skillet over medium-high heat. Use enough oil to cover the meatballs almost halfway.
Brown the meatballs in batches, leave plenty of room around each so that you can easily rotate them without having to pick them up to flip them. Brown for about 1 ½ minutes per side. Use kitchen tongs to remove and set aside.
Remove excess oil from the skillet and add 32 oz. of marinara sauce. The sauce will thicken and reduce during cooking so I recommend that you add about ¼+ cup water as well so that the sauce doesn’t get too thick. You can do this now or later as you judge the consistency. (The ricotta topping thickens it more as well.)
Add the meatballs to the skillet and spoon the sauce on top. Cook for 30 minutes over medium heat, partially covered. Use a small cookie scoop to dollop the remaining herb ricotta mixture on top and allow it to heat through during the last 15 minutes.
Garnish with parsley and serve.
Notes
Pro Tips
I use Rao’s marinara sauce with this recipe, it’s the best marinara sauce you’ll ever try! Feel free to make this with my easy homemade marinara sauce as well.
Any combination of ground chuck, ground pork, ground sausage, and ground veal can be used in these meatballs.
Grate the Parmesan cheese from a wedge for best flavor and consistency, try to avoid using packaged grated cheese. I use Belgioioso Parmesan cheese.
Coating your hands in a little oil makes it easier to handle and roll out the meatballs.
Baking Method:
Method 1: Bake with sauce– Once the meatballs are browned, add ¾ of the marinara sauce to a 9×13-inch casserole dish. Add the meatballs and top with remaining sauce. Cover and bake at 375 degrees for 30 minutes. Remove the cover and add dabs of the remaining herb ricotta on top. Bake uncovered for 15 more minutes.
Method 2: Bake without sauce- Assemble and brown the meatballs on the stove top as outlined in the recipe. Line a light 18 x 13 baking sheet with parchment paper or with a silicone baking sheet. If you don’t have either, you can lightly spray it with nonstick spray. Note that dark baking sheets attract more heat which could burn the bottom of the meatballs. Bake at 350° for 30 minutes, the internal temperature needs to reach 160°.
Slow Cooker Method:
Assemble and brown the meatballs on the stove top as outlined in the recipe. Transfer to the Crock Pot and add the marinara sauce. Heat on high for 3-4 hours or on low for 6-7.
Add the remaining ricotta mixture during the last 20 minutes or so, to allow it time to heat up.
Make-Ahead Method
Brown and Refrigerate: Assemble and brown the meatballs as outlined. Let them cool completely. Transfer to an airtight container and refrigerate for up to 3 days. Add them to the sauce and give 10 additional minutes of simmering time.
Brown and Freeze: Assemble and brown the meatballs as outlined. Let them cool completely. Place on a baking sheet or plate and freeze for 1-2 hours. Remove and transfer to a gallon freezer bag. Freeze for up to 3 months. They can be thawed in the fridge overnight or added to sauce from a frozen state until warm and cooked through.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutritional info below is per serving. The number of servings are at the top of the recipe card in the middle. This recipe makes approximately 43 meatballs, nutritional info is per meatball and includes sauce and ricotta topping.
Sticky tender boneless chicken thighs in a garlic, soy and honey sauce. Minimal ingredients, simple to prepare and ready in 20 minutes!
INGREDIENTS
▢8 chicken thighs – (skinless and boneless)
▢2 tbsp cornflour – (cornstarch)
▢½ tsp salt
▢½ tsp pepper
▢2 tbsp vegetable oil
▢1 tbsp unsalted butter
▢4 cloves minced garlic
▢⅓ cup (110g) honey
▢⅓ cup (80ml) chicken stock
▢1 tbsp rice vinegar
▢1 tbsp light soy sauce
To Serve:
▢1 tbsp finely chopped fresh parsley
▢½ tsp chilli flakes
▢boiled rice
INSTRUCTIONS
Place the chicken thighs in a bowl and add the cornflour (cornstarch), salt and pepper. Toss the chicken in the cornflour until fully coated.
Heat the oil in a large frying pan (skillet) over a high heat.
Add the chicken thighs, and cook on one side until golden brown (about 4-5 minutes), then turn over and cook for a further 2 minutes.
Add the butter to the pan, let it melt, then add the garlic and stir together. Turn the heat down to medium so the garlic doesn’t burn, then make the sauce.
To make the sauce, combine the honey, stock, rice vinegar and light soy sauce in a bowl and stir together.
Add the sauce to the pan. Turn the heat up and bring the sauce to the boil, then simmer for 4-5 minutes until the sauce reduces and thickens, and the chicken is cooked through (and no longer pink in the middle).
Sprinkle on the chopped parsley and chilli flakes and serve over boiled rice.
NOTES
Can I replace the chicken thighs with chicken breast?
Yes, you can do this. Chicken thighs are a little more tender, and stand up well to cooking over a high heat without drying out, but you can replace with chicken breast if you prefer.
I would suggest slicing the chicken breast into thick strips, or flattening the chicken using a rolling pin to ensure it cooks through quickly and evenly in the pan.
Can I make this gluten free?
Yes, replace the soy sauce with tamari and use gluten free chicken stock. Ensure you brand of rice vinegar is gluten free too.
Can I freeze it?
Yes, although the chicken won’t be quite as tender (it’ll still taste great through). Cook, quickly cool and cover the chicken, then freeze. Defrost overnight in the refrigerator, and reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.
Cook for 12-15 minutes until piping hot throughout.
Can I make ahead or save leftovers and reheat?
Yes, although the chicken won’t be quite as tender when reheated (it’ll still taste great through). Cook, quickly cool and cover the chicken, then refrigerate. Reheat in the oven at 180C/350f on a baking tray. Cover the chicken with foil before placing in the oven to help prevent it drying out.
Cook for 12-15 minutes until piping hot throughout.
Ingredient swaps:
If you don’t have rice vinegar, you can swap for apple cider vinegar or white wine vinegar plus ¼ tsp of sugar.
If you don’t have light soy sauce, you can swap for ¾ tbsp of dark soy sauce.
The vegetable oil can be swapped for any neutral tasting oil that can be cooked at high temperatures (such as rapeseed, sunflower and ghee).
Nutritional Information is per serving, excluding rice.
This smothered chicken recipe is made with juicy fried chicken breasts tossed in a flavorful gravy with crispy bacon. It’s truly a restaurant worthy meal right at home!
Ingredients
5 strips thick cut bacon
2 large boneless skinless chicken breasts
1/2 cup Vegetable oil, for frying.
Chicken Dredge
1/2 cup all-purpose flour
¼ cup breadcrumbs, plain or Italian
1 teaspoon seasoned salt
¾ teaspoon black pepper
Gravy
4 Tablespoons Butter
4 Tablespoons Flour
2.5 cups chicken broth
1 beef bouillon cube, or 1 tsp beef better than bouillon
1/3 cup half and half, (half milk, half cream)
1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
¼ teaspoon ground sage
2-3 drops Kitchen Bouquet, optional
Instructions
Prework: Add chicken dredge ingredients to a large plate and toss to combine. Set aside. Measure out gravy ingredients prior to beginning.
Cook the Bacon: Fry bacon over medium-low heat until crispy on both sides. Remove from pan and pour grease into a heat-safe bowl. Reserve 2-4 Tablespoons of clear bacon drippings. Wipe any black residue from the pan if needed.
Slice & Pound the Chicken: While the bacon cooks, slice each chicken breast in half lengthwise to create 2 thinner slices. Place saran wrap over them and use a meat tenderizer to pound them to about 3/4 inches thick. This gives them a little more texture for the flour dredge to hold on to. They’ll plump up more when cooked.
Coat the Chicken: Wipe the chicken dry and coat generously in the flour mixture, get in every nook and cranny.
Cook the Chicken: Add the reserved bacon drippings to the clean pan and enough vegetable oil to cover the chicken by half. Heat over medium-high heat. Once heated and glistening, add the chicken. Fry 2 at a time for about 5 minutes per side, until they have a nice golden sear. Set aside on a plate. Adjust heat down slightly and back up throughout cooking as needed.
Drain the oil: Remove the oil from the pot and use a paper towel to remove any black spots from the pan, but leave any brown remnants. This is called ‘fond’ and will give the gravy a nice flavor.
Make the Roux: Melt the butter over medium heat and use a silicone spatula to “clean” the bottom of the pan. Sprinkle the flour gradually, whisking continuously, until a paste forms.
Add the Broth and Half and Half: Add the liquid in small increments, whisking constantly. It will thicken up in between each splash of liquid. If you add it all at once, you’ll “break” the roux and it won’t be thick.
Add remaining gravy ingredients: Slowly add the beef bouillon, soy sauce, and seasonings.
Bring to a gentle boil, then reduce to a simmer. Add a few drops of kitchen bouquet if a darker color is desired.
Add the chicken back to the pan along with any juice from the plate.
Chop up the bacon and add it to the top of the chicken.
Cover partially and cook over low heat for 10-15 minutes. The internal temperature of the chicken should reach 165 degrees prior to serving.
Garnish with parsley and serve with mashed potatoes.
Notes
*Nutritional information is per serving and is based on using all of the breading and oil without any ingredient being discarded.
To Control the Consistency of the Gravy:
Add the chicken broth/half and half to the roux slowly and in small increments. This is the key to keeping the consistency nice and thick.
For thicker gravy: Let it continue to simmer, uncovered.
For thinner gravy: Add a splash of half and half, milk, or broth.
Other Pro Tips:
Ensure the oil is hot enough prior to adding the chicken to ensure the breading stays on.
Create texture on the surface of the chicken with a meat tenderizer to give the breading more to cling on to, this will give it more of a fried chicken look. Work the breading into every nook and cranny.
Chicken thighs or pork chops can be used in this recipe instead of chicken breasts.
To control the sodium in this recipe, you can use unsalted butter and/or reduced sodium broth. Additional salt can always be added if desired. (You can also omit the bacon, but it does add a nice flavor and crunch!)
This parmesan-crusted Lemon ChickenRecipe is easy and done in 30 minutes! The quick lemon butter sauce pairs so well with the chicken.
Ingredients
Ingredients for Parmesan Crusted Chicken:
1 1/2 lb chicken breast, (2 large), patted dry with paper towels
1 Tbsp olive oil , to sautee
1 Tbsp parsley, to garnish (optional)
1/2 lemon, sliced for garnish (optional)
For the Egg Mixture:
2 large eggs
1 garlic clove, minced
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
For the Parmesan Breading Mixture:
1 cup Parmesan cheese, grated
3 Tbsp all-purpose flour
Ingredients for Lemon Butter Sauce:
8 Tbsp unsalted butter
2 garlic cloves, minced
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp ground black pepper
Instructions
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
This Baked Potato Soup has a thick and creamy broth that’s loaded with bacon and chives, cheddar cheese, sour cream, and smooth potatoes. It’s the ultimate comfort food and so easy to make!
Ingredients
4 large russet potatoes, equal to 2 lbs.
¾ teaspoon salt
6 slices thick-cut bacon
1 large yellow onion
3 cloves garlic, minced
2 Tablespoon butter
¼ cup flour
3 cups Chicken broth
2 cups half and half
¾ cup sour cream
½ teaspoon pepper
2 cups shredded cheddar cheese
1/8 cup chives, finely diced
Instructions
Prep Work
Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.
Cooking Instructions
Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. They’ll overlap at first but will shrink down as they cook. Remove and set aside once crisp. Leave 2 Tablespoons of drippings in the pot.
While the bacon cooks, peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover the potatoes with 1 inch of water. Add the salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.
Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.
Add garlic and butter and cook 1 more minute.
Whisk in flour, use a silicone spatula to stir as the flour cooks for 1 full minute to remove the raw flour taste.
Add the chicken broth. Use a silicone spatula to loosen any bacon remnants from the bottom of the pot, this will add flavor.
Slowly add the half and half. Bring to a boil, then reduce to a simmer.
Stir in the potatoes, then mix in the sour cream, and pepper.
Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches. (I prefer to do this for a creamier and smoother consistency.)
Gradually sprinkle with shredded cheese and stir until combined. Make sure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth. The soup will continue to thicken as it sits.
Garnish with green onions and bacon, serve!
Notes
PRO Tips:Avoid using extra sharp or aged cheese, stick to mild or sharp cheddar. Heluva Sharp Cheddar Cheese is my brand of choice as it has great flavor and melts smoothly.
Milk may be used instead of half and half, just note that the broth won’t be quite as thick. Microwave the milk for 45 seconds prior to adding it to avoid curdling.
Plain Greek Yogurt can be used instead of sour cream.
Unsalted butter and reduced sodium chicken broth may be used for lower sodium content.
Cook the potatoes separately in water instead of in the soup. It’s not only a time saver as they can cook while the bacon cooks, but it also removes a bit of excess starch which prevents the soup from becoming gluey.
This recipe makes about 2.5 quarts of soup, or 10 cups. Each serving is just over a cup.
Creamy Cajun Chicken Pasta is such a simple and quick recipe, perfect for weeknight dinners. Juicy chicken breast tossed with tender pasta in a creamy cajun garlic sauce, ready in 30 minutes.
Ingredients
8 oz linguine pasta
2 boneless skinless chicken breasts
2 tsp olive oil
2 Tbsp unsalted butter
2 Tbsp cajun seasoning, divided
3 garlic cloves, minced
2/3 cup diced tomatoes
1 1/2 cup heavy whipping cream
1/2 cup grated parmesan cheese
2 Tbsp parsley, finely chopped, to serve
Instructions
Bring a large pot of water to a boil and add 1 Tbsp salt. Cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water then drain, cover, and keep warm.
Beat the chicken breasts so that they are even in thickness and season all over with 1½ Tbsp cajun seasoning.
In a large non-reactive skillet*, heat 2 tsp oil over medium-high heat. Once hot, add the chicken and sear on both sides. Turn heat down to low and saute until cooked through and 165˚F on a thermometer. Transfer to a cutting board, slice into thin strips, and cover to keep warm.
In the same skillet over medium heat, saute the butter and garlic for 30-60 seconds or until the garlic is fragrant. Add the diced tomatoes and saute another 2 minutes.
Add in the heavy whipping cream, remaining cajun seasoning, and parmesan cheese, and bring to a simmer. Season to taste if needed.
Add the sliced chicken and cooked pasta to the sauce and toss until combined and pasta and chicken are warmed through. Add warm reserved pasta water if desired to thin the sauce. Serve with freshly grated parmesan and chopped parsley.
Recipe Notes
*Avoid using cast iron or copper pans anytime you are making a creamy sauce with an acidic product like tomato or it will react and make the sauce grainy.
This Creamy Herb Chicken is SO easy to make and has the most flavorful cream sauce that’s perfect with roasted or mashed potatoes and roasted vegetables. Your family will love this easy dinner recipe with chicken breast or thighs.
Ingredients
Chicken
2 large boneless skinless chicken breasts, about 1.5 lbs.
Salt/Pepper
2 teaspoons Italian seasoning
½ cup all-purpose flour
3-4 Tablespoons olive oil
Sauce
1 cup chicken broth
10.5 oz. cream of chicken soup
¾ cup sour cream
¼ cup milk
2 teaspoons lemon juice
Seasonings
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon mustard powder
1 teaspoon dried basil
1 teaspoon dried oregano
Fresh Parsley, to garnish, optional
Instructions
Dredge/Sear the Chicken
Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
Make the Sauce
Turn the heat off and remove any excess oil along with any black remnants, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
Add the chicken broth and seasonings: ( 1 tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 1 tsp basil, 1 tsp oregano.)
Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup followed by the sour cream, milk, and 2 tsp. lemon juice. Whisk until smooth and combined.
Add the Chicken Back and Serve
Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!
Notes
Nutrition facts assume that all of the flour is used.
Consider using low sodium cream of chicken soup and chicken broth to control the sodium content.
Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Pro Tips:
Alternative herb options include dried rosemary, thyme, parsley, and sage.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
1 cup heavy cream can be used instead of sour cream/milk if needed. Consider letting it bubble gently and reduce for up to 10 minutes to thicken before adding the chicken back.
Feel free to make my homemade cream of chicken soup for this recipe if desired!
BACON! Feel free to cook 6 strips of thick-cut bacon low and slow in the skillet. Remove and save the drippings. Wipe the pan clean and cook the chicken in the drippings for more flavor. Roughly chop the crispy bacon and sprinkle on top before serving.
Parmesan Cheese: You may also choose to sprinkle shredded Parmesan cheese in with the flour mixture for the chicken for adding flavor.
