Ingredients
- 24 oz chicken breast, sliced into about 1-inch thick pieces
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/2 tsp salt
- 1/2 tsp oregano
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 1/2 cup sun-dried tomatoes
- 1 cup chicken bone broth
- 1/2 cup heavy cream
- 1/2 cup cottage cheese
- 1/2 cup Parmesan cheese, grated or shredded
- 1/4 cup fresh basil, chopped
Instructions
- Heat a large skillet over medium heat and melt the butter.
- Add garlic and spices and sauté for about 2 minutes until fragrant.
- Add chicken in a single layer, working in batches if needed.
- Cook until browned on all sides and nearly cooked through, about 160°F internally.
- Remove chicken from the pan and set aside.
- Blend sun-dried tomatoes, bone broth, heavy cream, and cottage cheese until smooth.
- Lower skillet heat and pour in the sauce. Bring to a gentle simmer.
- Stir in Parmesan and basil.
- Return chicken to the pan and simmer about 5 minutes, until fully cooked and coated in sauce, reaching 165°F internally.