SAVORY Cherry Tomatoes Meet CREAMY Parmesan Chicken!
If you’re looking for a quick and delicious lunch, this is the perfect recipe to try!
Delicious Chicken In Creamy Sauce With Cherry Tomatoes And Parmesan
Course: Main, LunchCuisine: RomanianDifficulty: Easy5
servings10
minutes45
minutes625
kcalChicken breast is almost always in my refrigerator, and I’m sure many other home cooks can relate. It’s a versatile ingredient, cooks easily and quickly, and is perfect for both dinner and lunch. Starting with this ingredient, I decided to prepare a delicious lunch for the whole family. Since chicken breast can be bland in many combinations, I chose to make a creamy sauce with parmesan and cherry tomatoes. Let me show you how easy this recipe is to prepare!
Ingredients
500 g chicken breast
3 tablespoons of flour
30 ml of oil
salt and freshly ground pepper to taste
*1 teaspoon each of: smoked paprika, oregano, spices for chicken
Sauce:
50 g of butter300 g of cherry tomatoes in tomato sauce
500 ml heavy cream
100 g sun-dried tomatoes
500 ml chicken soup or water
2-3 tablespoons of flour
50 g parmesan
50 g of cheese
4-5 cloves of garlic
1 teaspoon smoked paprika
salt and pepper to taste
Serving :
200 g of rice500 g cauliflower and broccoli mix
200 g carrot
soy sauce to taste
garlic to taste
salt and pepper to taste
Directions
- Don’t be intimidated by the list of ingredients. It may seem long and overwhelming, but it’s not. If you don’t like sun-dried tomatoes, feel free to leave them out completely. You can replace the cherry tomatoes with regular tomatoes, and if you’re not a fan of cream, you can even substitute it with milk.
- I seasoned the chicken breast 20 minutes beforehand and let it rest on the kitchen counter (not in the fridge). Then, I coated it in flour, shook off the excess, and fried it in oil using a non-stick pan. I didn’t rush this step at all. I fried the chicken on both sides until it achieved a beautiful golden-brown color. Once it was ready, I removed it to a plate and set it aside.
- I didn’t clean the pan at all; I used the leftover bits to flavor the sauce. I added the butter and flour, mixing carefully to scrape up the residue from the bottom of the pan left after frying the chicken. Then, I added water (or broth) and coarsely chopped sun-dried tomatoes. Separately, I boiled cauliflower and broccoli in salted water for 6-8 minutes.
- I lowered the heat to medium-low and added the cherry tomatoes along with the tomato sauce. I seasoned the sauce, then added the cheeses and the chicken I had cooked earlier. I made sure to coat the chicken well with the delicious creamy sauce. I simmered it until the sauce thickened and the chicken was fully cooked. I drained the vegetables, and in the water they had boiled in, I also cooked the rice for 15 minutes.
- The sauce, chicken, and rice are ready. All that’s left is to prepare the vegetables, and they’re ready to serve. I quickly sautéed them on high heat, starting with the carrots. Soy sauce can easily burn or stick to the pan, so be very careful and don’t leave the pan unattended. I then added the rest of the vegetables, seasoned to taste, and finished them off.
- I can only confess that the lunch I prepared today was a real success. Everyone enjoyed their portion and was happy with a hearty meal. If you’ve stayed with me until the end, I thank you in advance and look forward to sharing the next recipe. Wishing you beautiful days filled with smiles! Ely
