Pin it I made this on a Tuesday night when I had nothing planned and everything to prove. My partner had texted me about a rough day, and I wanted dinner to feel like an event without spending hours in the kitchen. The sun-dried tomatoes were a last-minute pantry find, and that Parmesan snow idea came from watching the cheese fall like confetti over the sauce. It worked.
The first time I plated this, I used way too much Parmesan snow and it clumped in the sauce. My friend laughed and said it looked like a cheese avalanche. Now I go lighter, holding the microplane high so it drifts down like actual snow. She still asks me to make it every time she visits.
Ingredients
- Boneless, skinless chicken breasts: Pat them completely dry before seasoning or they wont get that golden sear. I sometimes pound them to even thickness so they cook uniformly.
- Olive oil: Use enough to coat the pan well. It helps build the fond that makes the sauce taste richer.
- Garlic: Mince it fine so it melts into the sauce. Burning it even slightly turns the whole dish bitter, so watch the heat.
- Sun-dried tomatoes in oil: Drain them but save the oil. I sometimes use a spoonful of that oil in place of some olive oil for extra flavor.
- Chicken stock: This deglazes the pan and adds depth. Use gluten-free stock if needed.
- Heavy cream: It makes the sauce silky and helps the Parmesan melt smoothly without clumping.
- Parmesan cheese (60 g for sauce, 30 g for snow): Grate it fresh. Pre-grated Parmesan has anti-caking agents that make the sauce grainy and the snow effect impossible.
- Butter: Swirled in at the end, it gives the sauce a glossy finish and rounds out the richness.
- Seasonings (salt, pepper, oregano, red pepper flakes): The red pepper flakes are optional, but they add a gentle warmth that balances the cream.
Instructions
- Prep and season the chicken:
- Dry the chicken breasts with paper towels and season both sides with salt and pepper. Moisture is the enemy of a good sear.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until it shimmers. Sear the chicken for 4 to 5 minutes per side until golden brown, then remove to a plate.
- Build the aromatics:
- Lower the heat to medium and add garlic, oregano, and red pepper flakes. Stir for about a minute until the garlic smells sweet and toasted, not burnt.
- Add the sun-dried tomatoes:
- Toss in the sliced sun-dried tomatoes and cook for another minute, letting them release their flavor into the oil.
- Deglaze and simmer:
- Pour in the chicken stock and scrape up all the browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to concentrate the flavor.
- Make it creamy:
- Stir in the heavy cream and 60 g of grated Parmesan. Bring the sauce to a gentle simmer, stirring until the cheese melts and the sauce thickens slightly.
- Finish the chicken:
- Nestle the seared chicken back into the skillet and spoon sauce over the top. Simmer uncovered for 5 to 8 minutes until the chicken is cooked through and the sauce clings to it.
- Add the butter and serve:
- Swirl in the butter for extra gloss. Transfer chicken to plates, spoon over sauce, then dust generously with finely grated Parmesan snow and garnish with basil if you like.
Pin it One night I served this to my parents and my dad, who never comments on food, looked up after his first bite and said, This is restaurant quality. My mom took a photo of her plate before eating. Those moments make cooking feel less like a chore and more like a language I finally learned to speak.
What to Serve It With
I usually make buttery mashed potatoes or cook pasta and toss it directly in the leftover sauce. Crusty bread is non-negotiable for mopping up every bit of cream. A simple arugula salad with lemon keeps the meal from feeling too heavy.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently in a skillet over low heat with a splash of cream or stock to loosen the sauce. Microwaving works in a pinch, but the sauce can separate if you overheat it.
Ways to Make It Your Own
Swap chicken thighs for breasts if you want something juicier and more forgiving. Add a splash of white wine with the stock for extra depth. If you like it spicy, double the red pepper flakes or drizzle chili oil over the top before serving.
- Try spinach or kale stirred in at the end for color and nutrition.
- Use mascarpone instead of some of the cream for an even richer sauce.
- Top with crispy fried shallots or toasted pine nuts for crunch.
Pin it This dish has become my go-to when I want to feel like I know what Im doing in the kitchen. It never fails to impress, and honestly, it impresses me too every single time.
Recipe FAQs
- → How do I achieve the Parmesan snow effect?
Use a microplane or the finest side of your grater to finely grate the Parmesan, creating a light, fluffy texture that resembles snow when sprinkled over the dish.
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs can be substituted for juicier meat. Adjust cooking times to ensure they are fully cooked through.
- → What sides pair well with this chicken dish?
Pasta, mashed potatoes, or crusty bread are excellent choices to complement the creamy sauce and soak up its flavors.
- → Is it possible to make this dish gluten-free?
Yes, by using gluten-free chicken stock, the dish remains suitable for gluten-sensitive diets without affecting the flavor.
- → Can I add wine to the sauce?
Adding a splash of dry white wine to the sauce along with the stock enhances the flavor with subtle acidity and depth.