“I’ll Bring You Dinner” Baked Chicken


It is a momstown.ca #FoodFriday and today’s recipe is an awesome creamy and delicious sun-dried tomato baked chicken. It is the perfect dish to take to your mom, your mom friend, or anyone else who needs a break this Mother’s Day weekend. Just make sure you make a pan for yourself too! This recipe is for sure a go-to weeknight winner and easy to make-ahead and freeze too!

Check out this fantastic recipe over at momstown.ca or below and have a great Mother’s Day Weekend to all!


  • 1 kg boneless, skinless chicken breasts (approximately 5), butterflied and halved, a total of 10 fillets.
  • Salt and pepper for seasoning chicken
  • 2 tbsp. + 1 tbsp unsalted butter
  • 1 tbsp. extra virgin olive oil
  • 2 tsp. minced garlic
  • 1-1/2 cups low sodium chicken broth
  • 3/4 cup 35% cream
  • 1/2 cup sliced sundried tomatoes, drained of oil
  • 1/2 cup freshly grated Parmesan cheese, plus more for topping before baking.
  • 1 tsp. Italian seasoning
  • 1/4 tsp. red pepper flakes (optional)
  • 1 tbsp. cornstarch


  1. Heat a large (12-inche) skillet over medium-high heat and preheat the oven to 400 degrees.
  2. Season chicken on both sides with salt and pepper.
  3. Melt 2 tbsp butter with 1 tbsp olive oil and saute 5 chicken pieces until golden brown on each side (about 3-5 minutes per side). Place the cooked chicken in a 9 x 13 baking pan. Repeat with the remaining 5 pieces of chicken.
  4. In the same skillet, melt the remaining 1 tbsp butter. Add the garlic and cook for 30 seconds to 1 minute.
  5. Add the chicken broth, cream, tomatoes, cheese and seasoning, and stir to combine.
  6. Add the cornstarch and stir with a whisk until incorporated smoothly.
  7. Bring mixture to a boil, and then let simmer for 5-10 minutes until thickened.
  8. Pour sauce over the chicken and top with more grated Parmesan.
  9. Bake 25 minutes.



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