Description
Juicy, fork-tender boneless chicken breasts slow-cooked with garlic, Italian herbs, and oil-packed sun-dried tomatoes in rich chicken bone broth, then finished with heavy cream, cream cheese, Parmigiano-Reggiano, and fresh basil.
Ingredients
Scale
Slow-Braised Garlic & Sun-Dried Tomato Chicken
- 2.25 lbs (1kg) boneless, skinless halal chicken breasts (4 medium-large breasts)
- 1 teaspoon (6g) kosher salt & 1/2 teaspoon freshly cracked black pepper
- 1 and 1/2 teaspoons (2.5g) Italian seasoning
- 1/2 teaspoon (1.2g) smoked paprika
- 2 Tablespoons (30ml) reserved herb oil from the sun-dried tomato jar
- 6 cloves garlic, finely minced (18g)
- 3/4 cup (110g) oil-packed sun-dried tomatoes, drained and julienned
- 1/4 teaspoon crushed red pepper flakes
- 1 cup (240ml) rich halal chicken bone broth
Velvety Parmigiano-Reggiano Cream Finish
- 3/4 cup (180ml) heavy whipping cream, warmed slightly
- 1 and 1/2 Tablespoons (12g) cornstarch
- 3 oz (85g) full-fat cream cheese, cubed and softened at room temperature
- 3/4 cup (75g) freshly grated Parmigiano-Reggiano cheese
- 1/3 cup (15g) fresh basil leaves, thinly sliced into ribbons
Instructions
- Season and lightly sear the chicken: Pat the chicken breasts dry with paper towels and season evenly on both sides with kosher salt, black pepper, Italian seasoning, and smoked paprika. Heat 2 Tablespoons of oil from the sun-dried tomato jar in a large skillet over medium-high heat and sear the chicken for 2 minutes per side until lightly golden, then transfer to a 6-quart slow cooker.
- Slow braise with garlic, sun-dried tomatoes & broth: Scatter the minced garlic, julienned sun-dried tomatoes, and crushed red pepper flakes over the chicken breasts in the slow cooker. Pour 1 cup (240ml) of chicken bone broth around the sides. Cover and cook on LOW for 3 to 3.5 hours until the chicken reaches an internal temperature of 165°F (74°C).
- Emulsify the creamy Tuscan sauce: Transfer the cooked chicken breasts to a warm plate and tent loosely with foil. Whisk the 1.5 Tablespoons cornstarch into the 3/4 cup heavy cream until smooth, then whisk the cream mixture and cubed softened cream cheese into the hot slow-cooker braising liquid. Cover and cook on HIGH for 15 to 20 minutes until bubbling and thickened.
- Fold in Parmesan, basil & serve: Whisk the freshly grated Parmigiano-Reggiano and fresh basil ribbons into the sauce until silky. Nestle the chicken breasts back into the slow cooker, spoon the sun-dried tomato cream sauce generously over the top, and serve hot over mashed potatoes or pasta.
Notes
- No-Sear Morning Shortcut: On busy mornings, skip the skillet sear and drizzle 1 Tablespoon of the sun-dried tomato oil directly over the seasoned chicken breasts in the slow cooker.
- Preventing Dairy Separation: Adding the heavy cream, cream cheese, and Parmesan during the final 20 minutes keeps the sauce velvety and lump-free.
- 100% Halal Kitchen Standard: Prepared with halal chicken breasts and rich poultry bone broth.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course / Slow Cooker Dinner
- Method: Slow Cooker
- Cuisine: American / Italian-Inspired
Nutrition
- Serving Size: 1 chicken breast half with 1/3 cup sauce
- Calories: 435
- Sugar: 4g
- Sodium: 680mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 135mg