This delightful recipe combines tender chicken with a creamy garlic sauce, sun-dried tomatoes, and a medley of herbs, creating a dish that’s both comforting and gourmet.
Ingredients
Scale:
4 pieces Chicken breasts (boneless and skinless)
1 tsp Salt
1/2 tsp Pepper
2 tbsp Olive oil
4 cloves Garlic (minced)
1 cup Chicken broth
1 cup Heavy cream
1/2 cup Sun-dried tomatoes (chopped)
1 tsp Italian seasoning
1/2 cup Parmesan cheese (grated)
2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Preheat your Blackstone griddle to medium-high heat.
Season both sides of the chicken breasts with salt and pepper.
Add olive oil to the griddle. Once hot, place the chicken on the griddle and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F. Remove the chicken and set aside.
In the same griddle, add minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the griddle. Let it simmer for 2-3 minutes.
Add the heavy cream, sun-dried tomatoes, and Italian seasoning. Stir well and bring to a gentle simmer.
Mix in the Parmesan cheese until melted and smooth. Return the cooked chicken to the griddle, coating it in the sauce.
Cook for another 2-3 minutes to heat through, then garnish with chopped parsley before serving.
