Grilled chicken in creamy pink sauce with roasted cherry tomatoes, topped with feta cheese is a perfect and easy chicken recipe for a quick dinner or lunch!

There are many tasty chicken recipes out there. I know. But this one… Oh boy! If you want to impress your family and guests, this Chicken in creamy pink Sauce recipe is the way to go. The chicken is so tender, and the creamy sauce has ah-mazing flavor.

WHAT I LOVE THE MOST ABOUT THIS CHICKEN RECIPE

It is both quick and high quality.
It’s easy to sneak in veggies (such as spinach, artichokes, cherry tomatoes, asparagus, etc.).
The sauce is absolutely heavenly.
It pairs well with any side dish and can be mixed with pasta.
It has an amazing color!

BUT I’ve got rules so listen up!

Boneless, skinless chicken breasts should not be overcooked. Ever!! I cringe when I hear about breasts in the oven for an hour or a half hour on the stove top. Please, please don’t do that. Your dinners will be 100 times better if you cook the chicken properly. One of the major misconceptions is to over cook our meat. Please trust me on this…..you don’t have to!! Especially if your bonelesss meat, in this case chicken breast in this thin. When cooked on high heat and seared properly, it will lock in all the juices and be more tender and juicy.

If you do not wish to roast tomatoes, you can substitute with oil packed sun dried tomatoes (chopped). They are amazing and have a very tart, concentrated flavor which will enhance the flavor of your dish.

Ingredinets:

1 kg chicken breast….so about approximately 4 breasts cut through the middle and pounded to 1/4 inch thin

10-12 cherry tomatoes cut in half

Cubed feta and corrinader for garnish

*NOTES: Keep in mind this is a full meal for a family of 5 with 3 boys so thats why I have used a full kilo of chicken breast. I usually serve it with a side of fries and salad to complete the meal. If you wish to make a lesser quantity then you can always halve the recipe.

Sauce

1 cup heavy cream

1/3 cup ketchup

1/4 cup chilli garlic sauce ( I use knor or mitchell’s Pakistani brand. Best thing ever ;)

1/4 cup chicken stock.

*There are few options: 1. make fresh and freeze so you can use in batches for as and when you need it. 2. use the maggie cube dissolved in hot water. 3. Some grocery stores now have stock available in tetra packs.

2 tbsp Nandos garlic sauce

**For a dairy free option, I have read Cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!

Instructions:

1. Toss the halved cherry tomatoes in some olive oil and salt and pepper in a small bow and then lay in a oven proof dish. Roast in a pre heated oven till they realase some juices and a slightly charred.

2. Now In a skillet , make the sauce by combining all the ingredients and cook on low heat till it simmers. Switch off the gas and keep aside.

3. Now take the pounded chicken breasts and generously season with salt and pepper.

4. In a large skillet heat little olive oil on medium heat. Add the breast to the hot pan and Cook for 3 minutes on medium heat, until the one side is nicely seared.

5. Flip over to the other side and sear for 3 more minutes on medium heat. Remove the chicken from the skillet into the pan with the sauce.

6. Now switch on the heat again under the skillet and let the grilled chicken simmer in the sauce for 10 minutes!! yes thats it, 10 minutes.

7. Add the roasted tomatoes with all its juices.

8. Lastly serve in the platter of your choice, topped with cubed feta and fresh coriander leaves.

GRILLED CHICKEN IN CREAMY PINK SAUCE