Boneless Chicken with Tomato and Roasted Garlic Sauce

Ingredients

• 700 g Boneless chicken thighs or chicken breasts (Marinated chicken skewers may also be used; the quantity is shown on the package in the video and is not explicitly stated in the ingredient list.)
• Garlic for the marinade (Mentioned as part of the marinade ingredients without a specified quantity.)
• Salt for the marinade (To taste.)
• Black pepper for the marinade (To taste.)
• Garlic powder (For the marinade, without a specified quantity.)
• Onion powder (For the marinade, without a specified quantity.)
• Paprika (For the marinade, without a specified quantity.)
• Olive oil for the marinade and searing (Also used with the tomatoes and garlic before roasting; the quantity is not specified.)
• 1 tbsp Mustard (For the marinade.)
• Tomatoes (Cherry tomatoes or tomatoes cut into small pieces; the quantity is not specified.)
• 6 Garlic cloves (Roasted with the tomatoes.)
• 1 cup Cream (Blended with the roasted tomatoes and garlic.)
• Parmesan cheese (Optional; added to the blender with the cream.)
• 0.5 cup Water (Added to the pan after blending the sauce.)
• Thyme (For final seasoning, without a specified quantity.)

Steps

1. 1

   Marinate the chicken with garlic, salt, pepper, garlic powder, onion powder, paprika, olive oil, and 1 tbsp of mustard. If using pre-marinated chicken, the existing marinade can be used on its own.

2. 2

   Place the tomatoes and the 6 garlic cloves in a baking dish with a drizzle of olive oil, then place them under the oven broiler until browned and roasted.

3. 3

   Meanwhile, heat a suitable skillet and sear the chicken pieces in a little olive oil.

4. 4

   Brown the chicken on both sides, then remove it from the skillet when it is partially cooked and browned on the outside.

5. 5

   Transfer the roasted tomatoes and garlic to a blender and add the cream. Add the Parmesan cheese if available, then blend until smooth.

6. 6

   Pour the sauce into the same skillet used to sear the chicken and add 0.5 cup of water.

7. 7

   Season the sauce with salt, pepper, and thyme, and cook over the heat for about 2 minutes.

8. 8

   Return the chicken to the skillet and coat it with the sauce. Cover the skillet and let the chicken finish cooking over low heat for 5 minutes.

9. 9

   Serve the chicken hot with the sauce. Serving it with rice is recommended.

Notes

The quantity of tomatoes and the amounts of oil and spices used in the marinade and sauce were not specified. The recipe mentions cherry tomatoes or chopped tomatoes and indicates that Parmesan cheese is optional.

Nutrition per serving

• Main dish
• Chicken
• Creamy sauce
• Roasted garlic
• Tomatoes
• Skillet
• Grilling
• Served with rice