Chicken with Tomato Basil Cream Sauce
Chicken is seared and then baked in the oven and added to a creamy alfredo sauce made with Rotel and basil. Serve with mashed potatoes for a decadent dinner!
Ingredients
Chicken:
- 4-6 chicken breasts
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3 Tbsp Olive oil
Sauce:
- Drippings from chicken
- 2 cups heavy cream (can sub half and half)
- 1 10oz can of Mild Rotel, blended until smooth
- 1 Tbsp dried basil
- 5 oz pkg shaved Parmesan Romano Asiago cheese blend (can sub plain Parmesan)
Instructions
- Preheat the oven to 350.
- Mix the salt, pepper, smoked paprika, onion powder and garlic powder in a small bowl.
- Rub the seasoning all over the chicken breasts.
- Pour olive oil in the bottom of a Dutch oven, and heat to med-high. When nice and hot, add chicken to the pan, (in batches if necessary), and cook 2-3 min per side.
- Put all the chicken back in the Dutch oven in a single layer. Place uncovered Dutch oven in the oven for 25 minutes or until juices run clear and/or the temperature of the thickest part of the chicken registers at least 165 degrees with an instant thermometer.
- Remove the chicken from Dutch oven and set aside on a plate.
- Place your Dutch oven on the stovetop over medium heat, whisk heavy cream in to the chicken drippings.
- Whisk in your blended Rotel.
- Add the basil and shaved cheese and whisk while the mixture comes to a simmer. Continue to simmer until the cheese is melted and the sauce has started to thicken up a bit.
- Add chicken back in to the pan and cover it with the sauce then let it all simmer on low for just a couple of mins.
- Serve over mashed potatoes or egg noodles. (We love mashed potatoes the best.)