Easy Weeknight Dinner That Will Make Everyone Fall In Love

Ingredients

• 1.5 lb Chicken Tenderloins (skinless, boneless; can substitute chicken breast or thighs)
• 1 cup All-Purpose Flour (for dredging; season heavily with salt, pepper, garlic herb)
• 3 Tbsp Olive Oil (extra‑virgin, raises butter’s smoke point)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 3 cloves Garlic (minced; use fresh for best flavor)
• 2 Tbsp Tomato Paste (adds depth and color)
• 0.25 tsp Red Pepper Flakes (optional heat)
• 1 tsp Italian Seasoning (or garlic & herb blend)
• 1 cup Chicken Stock (low‑sodium preferred)
• 0.5 cup Heavy Cream (full‑fat for richness)
• 0.5 cup Parmesan Cheese (freshly grated)
• 0.25 cup Sun‑Dried Tomatoes (oil‑packed, chopped)
• to taste Salt
• to taste Black Pepper

Instructions

1. Season the Flour

   Place the flour in a shallow bowl and season generously with salt, pepper, and Italian seasoning. Mix well.

   Time: PT5M

2. Dredge the Chicken

   Pat the chicken tenderloins dry, then roll each piece in the seasoned flour, shaking off excess.

   Time: PT3M

3. Heat Oil and Butter

   Add 3 Tbsp olive oil and 2 Tbsp butter to the skillet. Heat over medium until the butter melts and the mixture shimmers.

   Time: PT2M

4. Fry the Chicken

   Place the dredged chicken in the hot pan. Cook 4 minutes per side, or until golden brown and the internal temperature reaches 165°F.

   Time: PT8M

   Temperature: 350°F

5. Rest the Chicken

   Transfer the cooked chicken to a wire rack to drain excess oil and keep the crust crisp.

   Time: PT2M

6. Sauté Garlic

   Add the minced garlic to the same pan. Cook, stirring, for 1‑2 minutes until fragrant but not browned.

   Time: PT2M

7. Add Tomato Paste

   Stir in 2 Tbsp tomato paste and cook 2‑3 minutes, allowing it to darken and develop a deep flavor.

   Time: PT3M

8. Season the Base

   Add red pepper flakes and Italian seasoning. Toast for about 1 minute, stirring constantly.

   Time: PT1M

9. Deglaze with Stock

   Pour in 1 cup chicken stock, scraping the browned bits from the pan. Bring to a simmer and reduce by half, about 5 minutes.

   Time: PT5M

10. Add Cream

    Stir in ½ cup heavy cream. Simmer gently for 2‑3 minutes until the sauce thickens slightly.

    Time: PT3M

11. Incorporate Parmesan

    Add the grated Parmesan cheese, stirring until fully melted and the sauce is glossy.

    Time: PT2M

12. Add Sun‑Dried Tomatoes

    Fold in the chopped sun‑dried tomatoes for texture and a burst of sweet acidity.

    Time: PT1M

13. Finish the Dish

    Return the fried chicken to the skillet, spoon sauce over it, and simmer 4‑5 minutes so the meat absorbs the flavors.

    Time: PT5M

14. Serve

    Plate the chicken with sauce. Serve over pasta, rice, or enjoy on its own. Garnish with extra Parmesan if desired.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

8 g

Fat

22 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Tenderloins: Chicken Breast, Chicken Thighs
• Instead of All-Purpose Flour: Gluten‑Free Flour Blend
• Instead of Olive Oil: Canola Oil, Vegetable Oil
• Instead of Unsalted Butter: Ghee, Margarine
• Instead of Garlic: Garlic Powder (1 tsp)
• Instead of Tomato Paste: Crushed Tomatoes (1/4 cup)
• Instead of Red Pepper Flakes: Cayenne Pepper (pinch)
• Instead of Italian Seasoning: Dried Oregano + Basil
• Instead of Chicken Stock: Vegetable Stock, Water + bouillon cube
• Instead of Heavy Cream: Half‑and‑Half (1 cup), Coconut Cream
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Sun‑Dried Tomatoes: Roasted Red Peppers (chopped)

Equipment Needed

• Induction Burner
• Large Skillet
• Wire Rack
• Tongs
• Wooden Spoon
• Knife
• Cutting Board
• Mixing Bowl
• Measuring Cups and Spoons
• Grater

Critical Steps — Do Not Skip

• Season the flour heavily before dredging.
• Fry chicken until golden and reach 165°F internal temperature.
• Deglaze the pan with chicken stock and reduce properly.
• Add heavy cream and Parmesan without boiling to prevent curdling.
• Return chicken to the sauce and finish cooking together.

Chef Tips from the Video

• Use a mix of butter and olive oil for a richer flavor and higher smoke point.
• For extra depth, add a splash of white wine after deglazing with stock.
• Finish with a drizzle of the oil from the sun‑dried tomatoes for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze sauce separate from chicken for up to 2 months; reheat and combine before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce up to the point of adding cream; refrigerate and reheat later.
• Breaded chicken can be coated and kept on a tray in the fridge for up to 30 minutes before cooking.

Frequently Asked Questions