Description
A creamy, tangy chicken dish with sun-dried tomatoes and Parmesan, perfect for cozy nights or special occasions.
Ingredients
- 4 chicken breasts (skinless or skin-on, about 6–8 oz each)
- Salt and black pepper, to taste
- 2 tsp Italian seasoning
- 1 tbsp unsalted butter
- 1 tsp olive oil (optional)
- ½ cup white wine + ½ cup water OR 1 cup chicken broth
- 1 tsp chicken bouillon (only if using wine)
- 4 tbsp sun-dried tomatoes, diced and drained
- 1 tsp garlic granules (or 2 cloves minced garlic)
- 1 tsp sweet paprika
- 1 cup sour cream OR heavy cream
- 2–3 tbsp grated Parmesan cheese
- 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening)
- 2 tbsp flat-leaf parsley OR fresh basil, chopped
Instructions
- Pat the chicken breasts dry and season with salt, black pepper, and Italian seasoning.
- Heat a skillet over medium-high heat. Add butter and olive oil, then sear the chicken for 3–4 minutes on each side.
- Transfer the seared chicken to the slow cooker. Pour in the white wine and water mixture or chicken broth, and top with sun-dried tomatoes, garlic granules, and paprika. Cook on LOW for 90 minutes to 2 hours.
- Whisk the cornstarch with cold water, and stir into the slow cooker for a thicker sauce, cooking for an additional 10 minutes.
- Stir in sour cream or heavy cream and Parmesan cheese. Garnish with parsley or basil and serve immediately.
Notes
For creamier sauce, use heavy cream instead of sour cream. Adjust seasoning after adding Parmesan.
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian