Description
A velvety slow-cooked chicken dish with sun-dried tomatoes, Parmesan, and basil. Tender chicken in a rich, dairy-based cream sauce that’s fuss-free and restaurant-worthy. No pork, ham, or alcohol used—halal-compliant.
Ingredients
Chicken breasts (4-6 pieces, boneless and skinless)
Italian seasoning (1 packet) or dried oregano, thyme, and rosemary
Heavy cream (240 ml/1 cup)
Chicken broth (120 ml/1/2 cup)
Sun-dried tomatoes in oil (80 g/1/2 cup), drained
Parmesan cheese (80 g/1/2 cup, freshly grated)
Fresh basil (15 g/1/4 cup, torn)
Olive oil (1 tbsp) for searing
Instructions
Season chicken breasts evenly with Italian seasoning.
Heat olive oil in a skillet over medium-high heat; sear chicken for 3-4 minutes per side until golden. Transfer to a clean slow cooker.
Add sun-dried tomatoes, chicken broth, and heavy cream to the slow cooker.
Cover and cook on low for 4 hours or until chicken is tender and sauce simmers.
Sprinkle in Parmesan and basil during the last 30 minutes of cooking, stirring gently.
Adjust seasoning before serving.
Notes
For best texture, add Parmesan only in the final 30 minutes to prevent clumping.
Use low-sodium chicken broth to control sodium content.
Store leftovers in an airtight container for up to 3 days in the refrigerator.
- Prep Time: 10
- Cook Time: 240
- Category: Poulet Faciles pour le Dîner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (250 g chicken + ~150 ml sauce)
- Calories: 420
- Sugar: 8g
- Sodium: 1600mg
- Fat: 26g
- Saturated Fat: 16g
- Carbohydrates: 14g
- Protein: 38g
- Cholesterol: 135mg