Save I stumbled onto this recipe on a quiet Tuesday when I had exactly twenty minutes before my partner came home and zero plan for dinner. The chicken breasts were thawing on the counter, the sun-dried tomatoes sat half-forgotten in the fridge, and I thought, why not just throw it all together? What came out of that skillet was so rich and velvety that my partner looked up mid-bite and said, "Are you trying to propose?" We laughed, but the name stuck.
The first time I made this for friends, I plated it with that Parmesan snow flourish and everyone went quiet for a second. One friend joked it looked like a scene from a food commercial, but then they tasted it and the room got even quieter. I knew then this was the kind of dish you pull out when you want to impress without admitting you were winging it.
Ingredients
- Boneless, skinless chicken breasts: I always pat them bone dry before seasoning or they steam instead of sear, which is a tragedy for flavor.
- Kosher salt and black pepper: Season generously because bland chicken is the saddest thing in the world.
- Olive oil: Use enough to coat the pan well so the chicken gets that beautiful golden crust.
- Garlic: Fresh minced garlic blooms in the hot pan and smells like pure comfort.
- Dried oregano: A little goes a long way and ties the whole Mediterranean vibe together.
- Crushed red pepper flakes: Optional, but I love the tiny kick it gives the creamy sauce.
- Sun-dried tomatoes in oil: Drain them well and slice thin so they melt into the sauce instead of clumping.
- Chicken stock: This is where you build the savory base, so use good quality stock if you can.
- Heavy cream: The secret to that silky, luxurious texture that coats the back of a spoon.
- Parmesan cheese: Freshly grated makes all the difference, pre-shredded just does not melt the same way.
- Unsalted butter: A single tablespoon swirled in at the end gives the sauce a restaurant-quality shine.
- Extra Parmesan for snow: Use a microplane for the fluffiest, most dramatic dusting you have ever seen.
- Fresh basil: Not required, but a few torn leaves on top make it look and taste like spring.
Instructions
- Prep the chicken:
- Pat those breasts completely dry with paper towels, then season both sides with salt and pepper. Dry chicken sears beautifully, wet chicken just steams and turns gray.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high until it shimmers, then lay the chicken in gently and let it sizzle untouched for 4 to 5 minutes per side until golden brown. Remove to a plate and do not worry if it is not fully cooked, it will finish in the sauce.
- Build the aromatics:
- Lower the heat to medium, toss in the garlic, oregano, and red pepper flakes, and stir for about a minute until your kitchen smells incredible. Add the sun-dried tomatoes and let them warm through for another minute.
- Deglaze and simmer:
- Pour in the chicken stock and scrape up all those caramelized bits stuck to the pan, they are pure flavor. Let it bubble for 2 to 3 minutes to concentrate.
- Make it creamy:
- Stir in the heavy cream and the 60 grams of Parmesan, whisking gently until the cheese melts and the sauce turns glossy. Bring it to a gentle simmer, not a rolling boil.
- Finish the chicken:
- Nestle the seared chicken back into the sauce, spoon some over the top, and let it simmer uncovered for 5 to 8 minutes until the chicken is cooked through and the sauce has thickened. Swirl in the butter at the very end for that luxe finish.
- Plate and snow:
- Transfer each chicken breast to a plate, spoon over plenty of sauce, then grab your microplane and dust a generous cloud of Parmesan snow over everything. Garnish with basil if you are feeling fancy.
Pin it There was one evening when I made this after a long, frustrating day and the act of watching that sauce come together, smelling the garlic and tomatoes, and finally sitting down to a plate that looked this beautiful felt like a reset button. Food really does have that power sometimes.
What to Serve With It
I have served this over buttery mashed potatoes, tossed with fresh fettuccine, and alongside a crusty baguette torn into chunks for dipping. Honestly, anything that can soak up that creamy, tangy sauce is a winner. A simple arugula salad with lemon on the side cuts through the richness perfectly.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of chicken stock or cream to loosen the sauce back up. The microwave works in a pinch, but the stovetop keeps the texture so much better.
Quick Swaps and Variations
If you want a deeper flavor, add a splash of dry white wine when you deglaze the pan. Chicken thighs work beautifully here and stay juicier if you prefer dark meat. You can even toss in a handful of spinach or kale toward the end for some green.
- Swap heavy cream for half and half if you want it a bit lighter, just simmer gently so it does not split.
- Add a squeeze of lemon juice at the end for brightness if the sauce tastes too rich.
- Sprinkle toasted pine nuts over the top for a little crunch and nuttiness.
Pin it This dish has become my go-to whenever I want to feel like I am treating someone special, even if that someone is just me on a Wednesday night. I hope it becomes one of those recipes you reach for when you want comfort, a little drama, and a lot of flavor all in one skillet.
Frequently Asked Questions
- → How do you achieve the Parmesan snow effect?
Grate Parmesan cheese finely using a microplane or the smallest grater side, dusting it generously over the chicken for a light, fluffy look resembling snow.
- → Can I substitute chicken thighs in this dish?
Yes, chicken thighs can be used as a juicier alternative, though cooking times may vary slightly to ensure doneness.
- → Is it necessary to use sun-dried tomatoes in oil?
Sun-dried tomatoes packed in oil add richness and flavor; if using dry-packed, rehydrate them first and adjust oil accordingly.
- → What sides pair well with this dish?
Pasta, mashed potatoes, or crusty bread complement the creamy sauce, helping to soak up its flavorful richness.
- → How can I add extra depth to the sauce?
A splash of dry white wine added with the chicken stock brightens the sauce and enhances complexity.