Chicken Milano is a creamy, Italian-inspired dish that pairs tender chicken breasts with a rich, flavorful sauce. The sauce is made with sun-dried tomatoes, garlic, and fresh basil, all wrapped in a creamy base. This dish is typically served over fettuccine, making it an easy and elegant meal perfect for any occasion.
Why You’ll Love This Recipe
- Rich and Flavorful Sauce: The sun-dried tomatoes and fresh basil infuse the creamy sauce with a depth of flavor, creating a dish that’s both tangy and aromatic.
- Quick and Easy: Ready in just about 30 minutes, Chicken Milano is an ideal choice for busy weeknights or when you want to impress guests without a lot of effort.
- Customizable: You can tweak this dish by switching out the pasta or adding extra vegetables to suit your tastes.
Ingredients
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccine pasta
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Sauce: In a large saucepan, melt the butter over low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and ¾ cup of chicken broth. Increase the heat to medium, bring to a boil, and then reduce the heat to simmer uncovered for about 10 minutes. Add the heavy cream, bring to a boil while stirring, and simmer until the sauce thickens enough to coat the back of a spoon.
-
Cook the Chicken: Season the chicken breasts with salt and pepper. In a large skillet, heat the vegetable oil over medium heat. Add the chicken and cook for 4 minutes per side, or until the chicken is fully cooked through. Remove the chicken, cover, and set aside.
-
Combine and Simmer: In the same skillet, add the remaining chicken broth and scrape up any bits left in the pan. Bring to a boil, then add the mixture to the sauce. Stir in the fresh basil and adjust the seasoning.
-
Cook the Pasta: Cook the fettuccine in salted water until al dente, about 8-10 minutes. Drain and set aside.
-
Serve: Slice the chicken into pieces and place it over the pasta. Pour the creamy sun-dried tomato sauce over the top and serve immediately.
Servings and Timing
- Servings: This recipe serves 4.
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegetarian Option: Replace the chicken with sautéed mushrooms or another plant-based protein for a vegetarian version.
- Pasta Alternatives: This dish pairs well with various types of pasta. Try linguine, penne, or even spaghetti for a different twist.
- Spice It Up: Add a pinch of red pepper flakes to the sauce for some extra heat.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: Gently reheat the dish in a saucepan over low heat. Add a splash of chicken broth or cream to thin the sauce if necessary.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs can be used for a juicier and more flavorful dish.
2. What type of sun-dried tomatoes should I use?
It’s best to use dry-packed sun-dried tomatoes for this recipe, as they’ll give the sauce the right texture and flavor.
3. Can I make this dish ahead of time?
While the sauce can be prepared ahead of time, it’s best to cook the chicken and pasta fresh for the best texture and flavor.
4. Is this recipe gluten-free?
Traditional fettuccine contains gluten. To make it gluten-free, use gluten-free pasta instead.
5. Can I freeze the leftovers?
Since the sauce is cream-based, it may not freeze well. It's recommended to eat the leftovers within 2 days for the best quality.
6. How can I make the sauce thicker?
If the sauce is too thin, let it simmer for longer to reduce and thicken, or you can add a cornstarch slurry (cornstarch mixed with water) to help it thicken.
7. Can I add vegetables to this dish?
Absolutely! You can add vegetables like spinach, mushrooms, or artichoke hearts to the sauce for extra flavor and nutrition.
8. What can I serve with Chicken Milano?
A simple green salad, roasted vegetables, or crusty bread are great side dishes that complement the richness of Chicken Milano.
9. How do I know when the chicken is fully cooked?
Chicken is fully cooked when its internal temperature reaches 165°F (74°C). You can also cut into the chicken to ensure there is no pink inside.
10. Can I use pre-cooked chicken?
While pre-cooked chicken can be used, fresh, pan-cooked chicken will provide the best flavor and texture in this dish.
Conclusion
Chicken Milano is a flavorful and easy-to-make dish that’s perfect for any night of the week. With its creamy sauce, tender chicken, and fresh basil, this dish is a guaranteed crowd-pleaser. Whether you're cooking for yourself or entertaining guests, it's sure to become a go-to recipe in your rotation.
Chicken Milano
- Total Time: 30 minutes
- Yield: 4 servings
Description
Chicken Milano is an irresistible, creamy Italian-inspired dish that combines tender chicken with a rich sun-dried tomato sauce, garlic, and fresh basil. Served over fettuccine pasta, this easy-to-make recipe is perfect for busy nights and special occasions alike. With a creamy sauce and customizable options, Chicken Milano is sure to impress!
Ingredients
Ingredients:
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped
- 1 cup chicken broth, divided
- 1 cup heavy cream
- 1 pound skinless, boneless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons chopped fresh basil
- 8 ounces dry fettuccine pasta
Instructions
Instructions:
-
Prepare the Sauce:
In a large saucepan, melt butter over low heat. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in sun-dried tomatoes and ¾ cup of chicken broth. Increase heat to medium, bring to a boil, then reduce to simmer uncovered for about 10 minutes. Add heavy cream and bring to a boil while stirring. Simmer until the sauce thickens enough to coat the back of a spoon. -
Cook the Chicken:
Season the chicken breasts with salt and pepper. In a large skillet, heat vegetable oil over medium heat. Add chicken and cook for 4 minutes per side or until fully cooked through. Remove chicken, cover, and set aside. -
Combine and Simmer:
In the same skillet, add the remaining chicken broth and scrape up any bits left in the pan. Bring to a boil, then add this mixture to the sauce. Stir in fresh basil and adjust seasoning to taste. -
Cook the Pasta:
Cook fettuccine in salted water until al dente (about 8-10 minutes). Drain and set aside. -
Serve:
Slice the chicken into pieces and place it over the pasta. Pour the creamy sun-dried tomato sauce over the top and serve immediately.
Notes
- You can substitute chicken thighs for a juicier alternative.
- Use dry-packed sun-dried tomatoes for optimal flavor and texture.
- For a vegetarian version, swap out the chicken for sautéed mushrooms or plant-based protein.
- Feel free to add vegetables like spinach, mushrooms, or artichoke hearts for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
