Hi guys, I'm Laura Vitale and on this episode of Laura in the Kitchen I'm going to show
you how to make what I call a creamy Parmesan and tomato skillet chicken, it's so good and
it's so easy and you can serve this with noodles, you can serve it with rice, you can serve
it with pasta you can serve it with tortellini, you can serve it with anything you want.
But the recipe for the chicken itself is just dynamite and it's so easy!
Let me run you through the list of most of the ingredients.
You'll need really lovely thick chicken breast.
You'll also need peppers onions and garlic, a little Italian seasoning, salt and olive
oil and what I have here is homemade marinara sauce which you can make and keep on hand
in the fridge or freezer or you can use store bought, and some chicken stock to thin it
out.
I have some olive oil in my skillet pre-heating over about medium heat.
And you're going to need a few more ingredients toward the end but we're not there yet so
let's not even think about it.
Let's go!
First thing first, I'm going to just season the one side of my chicken with some salt.
And some Italian seasoning.
This, to me, has the flavor of chicken parm and chicken alfredo mixed.
Like that creamy delicious saucy parmesan-y yumminess all combined into one and it's so
fast, within a half an hour, you've got dinner on the table that I'm telling you everyone
is going to love!
The skillet is hot, I'm going to add my chicken in, season side down.
That way, once it's in I can season the opposite side and I'm going to let these cook for a
few minutes on each side.
They won't be cooked all the way through but that's okay.
Then I'm going to return them to the pan once we get our sauce in so I'm just going to season
this side, let them cook for a few minutes on each side and when they're a really beautiful
color, I"m going to take them out and then I will add the veggies in and let those cook
until they sweat.
Chicken looks gorgeous, I'm going to just put the veggies in now.
Give that a good scrape and I'm going to add a touch more oil.
The pan is a little dry.
Touch more oil, a little bit of salt to the veggies.
I'm going to cook these over medium heat because I don't want to burn the garlic just for a
few minutes I want the veggies to start to soften and develop a little bit of color and
then I'll show you the next step.
These look amazing, so now what I'm going to do is I'm going to put the chicken back
in, kind of nestle them around and over the veggies, right?
Look how beautiful that is already.
Oh I just love it!
Just love it.
Okay, take this little juice here, it's good stuff.
And then your stock and sauce mixture.
You pour that over the top.
Shake it around.
I'm going to add the leftover Italian seasoning I already had out anyway.
So now what I'm going to do is I'm going to take a lid and I'm going to partially cover
this because I want the chicken to cook thoroughly, all the way in.
All the way throughout.
So I'm just going to cover this and let this simmer for about ten minutes.
After ten minutes I'm going to take the chicken out and meet you back here to finish the sauce.
Alright, now I took my chicken out, it was simmering for about ten minutes.
Look at this!
Look at the beautiful-ness of it!
Now, to my sauce, I am going to add a little cream cheese and now I know I sound crazy
but you're going to have to just trust me on this.
And a good amount of freshly grated parm.
And what I'm going to do is I'm just going to patiently sit here and I want this on low,
because I just want to cook this long enough to melt the cream cheese and this gives you
the most luxurious lovely creamy tomato sauce without having to add any heavy cream to it
because heavy cream is, you know, quite liquidy.
So you have to have a thickener like a flour rue or something to this - but by adding the
cream cheese, look it's perfect.
You don't have to do any of that.
So I'm just going to babysit this until all the cream cheese is melted and then you dig
in!
Just going to turn this off.
And it is done!
Now I am boiling some egg noodles in the back to serve this with, but you can serve this
with whatever your heart desires.
But I mean it's like luscious and thick and so beautiful.
Like, I can't even tell you how excited this makes me.
Now when I do bring this to the table, because I really am going to bring this to the table
for dinner, I'm going to sprinkle a little bit of parm over the top, a little extra parm,
some fresh basil.
Done.
It's that simple but it is so - you're going to love it!
I'm just going to go in for this piece right here.
One little bite.
I'm just going to do that because I can.
That's the plus of being your own boss in the kitchen!
Ha!
Oh my word!
It is 'Smack Somebody!'
kind of good!
I'm going to go back in for more.
I can't help myself, I'm telling you, it's such a winner...
Winner winner chicken dinner!
Get it?
It's such a winner, everyone is going to absolutely go crazy for it and you're going to probably
have some extra sauce left over if you're not going to use a noodle or like a rice or
anything to soak it up but store it in a container and then use it over top of pasta or anything
it's so good!
LauraintheKitchen.com has the recipe written for you.
I hope you have enjoyed spending time with me.
Please make this right now, it's unbelievably good and I will see you next time!
Bye!