Super Easy & Quick Meals For Moms

Creamy, juicy Chicken recipe


  • 3 large boneless and skinless chicken breasts cut into cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 cloves garlic crushed
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ cup parmesan cheese grated
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • ⅓ cup sundried tomatoes chopped
  • 1 tablespoon fresh basil leaves


  • Season chicken with salt and pepper, then dredge in flour and shake off any excess.
  • In a large skillet, heat olive oil and melt the butter on medium heat. Swirl pan to coat with oil and butter evenly.
  • Brown the chicken (do not overcrowd and work in batches if needed) for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
  • Saute the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon.
  • Adjust the heat to medium-low, and add the heavy cream and the parmesan cheese to the skillet. Allow the sauce to simmer for a couple of minutes, then season with chili flakes, oregano.
  • Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and the sauce simmer and thicken for a few more minutes.
  • Garnish with chopped fresh basil leaves and serve warm over pasta or rice.


  • Chicken cutlets/steaks are available in most supermarkets, but you can slice a chicken breast in half and get the same result.
  • When sauteing the garlic, add a little bit of sundried tomatoes oil for more flavor.
  • Do not use single/light cream as that won’t thicken the sauce enough.
  • I recommend buying a block of parmesan cheese and grating it at home. I found that store-bought parmesan cheese doesn’t have much flavor, and doesn’t dissolve well in sauces.

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Spinach and Ricotta Stuffed Shells


  • 12-14 jumbo pasta shells
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 4 cups fresh spinach
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1 large egg
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 1/2 cups marinara sauce
  • basil for serving if desired
  • extra parmesan cheese for serving if desired


  1. Preheat the oven to 375 degrees. Cook pasta until al dente according to package directions.
  2. Heat oil in a large skillet. Add onion and cook until tender about 3-4 minutes. Add in garlic and cook for an additional minute.
  3. Add the spinach and cook until wilted, about 2 minutes.
  4. Transfer the spinach mixture to a large bowl and add in ricotta, mozzarella, Parmesan, egg, salt and pepper. Stir to combine.
  5. Spread about 1/2 of the sauce in the bottom of a 8 x8 or 9 x 9 baking dish.
  6. Stuff shells with the spinach cheese mixture and place in the baking dish.
  7. Top with the remaining sauce and bake for 20-30 minutes or until warmed through.
  8. Serve immediately with basil and parmesan cheese, if desired.

For More Details Click Here.

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