Ingredients
2 tablespoons unsalted butter
4 cloves garlic, minced
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon crushed red pepper flakes
¼ teaspoon black pepper
4 (6 oz) chicken breasts, sliced 1-inch thick
½ cup sun-dried tomatoes
1 cup chicken bone broth
½ cup heavy cream
½ cup cottage cheese
½ cup grated Parmesan
¼ cup chopped fresh basil
Instructions
- Heat butter in a large skillet over medium heat. Add garlic and spices. Cook until fragrant, about 2 minutes.
- Add sliced chicken in batches. Brown on all sides and cook to 160°F internal temperature. Remove from skillet.
- Blend sun-dried tomatoes, bone broth, heavy cream, and cottage cheese until smooth.
- Reduce heat to low and pour sauce into skillet. Bring to a gentle simmer.
- Stir in Parmesan and basil. Return chicken to pan and simmer 5 minutes until chicken reaches 165°F.
- Serve warm.
Notes
- Let the garlic and spices cook fully before adding chicken.
- Do not overcrowd the pan.
- Use a thermometer for perfectly cooked chicken.
- Adjust salt to taste before serving.
- Prep Time: 5 min
- Cook Time: 25 min