Bistro Chicken
Elevate your weeknight dinner with Bistro Chicken, a French-inspired dish that's as comforting as it is elegant. Juicy seared chicken breasts are smothered in a luscious, velvety sauce made from sun-dried tomatoes, dry white wine, and a hint of Parmesan cheese, creating layers of rich, savory flavor. Aromatic garlic and fresh herbs like thyme and parsley bring balance and freshness, while the final touch of cream ensures every bite is irresistibly smooth. This one-pan recipe comes together in just 40 minutes, making it perfect for busy evenings or intimate dinner parties. Pair it with crusty bread, creamy mashed potatoes, or tender steamed vegetables to soak up every drop of the delectable sauce. Bistro Chicken is a timeless classic that brings the taste of a charming Parisian bistro right to your dining table.
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Ingredients
- 4 pieces chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 0.5 cup sun-dried tomatoes, julienned
- 0.5 cup white wine (dry)
- 1 cup chicken broth
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Directions
Step 1
1. Pat the chicken breasts dry with paper towels, then season them with salt and black pepper on both sides.
Step 2
2. Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter to the skillet, allowing the butter to melt completely.
Step 3
3. Sear the chicken breasts in the skillet for 4-5 minutes per side, until golden brown. They do not need to be cooked through at this stage. Remove the chicken from the skillet and set aside on a plate.
Step 4
4. Lower the heat to medium, then add the remaining 1 tablespoon of butter to the skillet. Once melted, add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Step 5
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 6
6. Add the julienned sun-dried tomatoes to the skillet and cook for 1-2 minutes, stirring well.
Step 7
7. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to deglaze and remove any browned bits. Simmer for 2-3 minutes until the wine reduces slightly.
Step 8
8. Stir in the chicken broth, heavy cream, and grated Parmesan cheese, mixing until the cheese melts and the sauce becomes smooth.
Step 9
9. Return the chicken breasts to the skillet, spooning some sauce over the top. Sprinkle in the fresh thyme leaves.
Step 10
10. Cover the skillet with a lid, reduce the heat to low, and simmer for 12-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 11
11. Once the chicken is cooked, taste the sauce and adjust seasoning with additional salt and pepper, if needed.
Step 12
12. Garnish with fresh parsley before serving. Serve the chicken with the sauce spooned over the top, alongside crusty bread, mashed potatoes, or steamed vegetables.
Nutrition Facts
| Serving size | 1383.5 grams (1383.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2199 |
| Total Fat 91.30g | 117% |
| Saturated Fat 44.20g | 221% |
| Polyunsaturated Fat 0.70g | |
| Cholesterol 777mg | 259% |
| Sodium 4125mg | 179% |
| Total Carbohydrate 63.50g | 23% |
| Dietary Fiber 6.50g | 23% |
| Total Sugars 42.60g | |
| Protein 234.90g | 470% |
| Vitamin D 11IU | 57% |
| Calcium 219mg | 17% |
| Iron 13mg | 73% |
| Potassium 4021mg | 86% |
Source of Calories