Servings: 4 servings 1x
Ingredients
- Cooking spray
- 2 teaspoons olive oil
- 4 boneless, skinless chicken breasts (about 1 ¼ lbs)
- 1 ½ cups low-sodium chicken broth
- 3 tablespoons cornstarch
- 4 garlic cloves, minced (1 ½ tablespoons minced garlic)
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Optional for serving: Hot, cooked angel hair pasta or cooked and shredded spaghetti squash + fresh basil leaves and more Parmesan cheese
Instructions
- Place a large skillet over medium-high heat. When the skillet is hot, mist the pan with cooking spray then add the olive oil. When the oil starts to shimmer, add the chicken breasts and cook for 2-3 minutes or just until browned (don’t cook them all the way through, just sear the outside).
- While the chicken is browning, add the broth and cornstarch to the bottom of the slow cooker. Whisk well so there are no lumps in the cornstarch slurry.
- Add the minced cloves garlic, Italian seasoning, paprika, onion powder, salt and pepper, then whisk again.
- Add the seared chicken breasts to the slow cooker, turning once to coat with the broth mixture.
- Sprinkle the chopped sun-dried tomatoes over the chicken breasts.
- Cover the slow cooker and cook on the low setting for 3-4 hours or until the chicken is cooked through.
- Place the chicken breasts on a plate. To the liquid in the slow cooker, add the heavy cream and Parmesan cheese; stir to incorporate. Then return the chicken pieces to the slow cooker and turn them over a few times to coat them in the sauce.
- Serve chicken with some of the sauce ladled over top. Garnish with fresh basil and additional Parmesan cheese, if desired, and serve over pasta or spaghetti squash.
Notes
Possible substitutions:
- May use 6-8 boneless skinless chicken thighs in place of the chicken breasts.
- May use half-and-half in place of the heavy cream. For a dairy-free option, you could use plant-based vegan whipping cream, such as Califia Farms, Silk, or Country Crock brands.
Nutrition Information
- Serving Size: 1/4 of the chicken and sauce
- Calories: 346
- Fat: 20 g
- (Sat Fat: 8 g)
- Sodium: 745 mg
- Carbohydrate: 10 g
- (Fiber: 0 g
- Sugar: 1 g)
- Protein: 34 g
- Cholesterol: 135 mg