Chicken di Panna, also known as chicken in cream sauce, is a delicious and creamy Italian dish. This recipe includes chicken breasts cooked in a rich and flavorful sauce made with cream, white wine, and garlic. Here is a simple recipe to make chicken di panna at home:
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
4 cloves of garlic, minced
1 cup heavy cream
1/2 cup white wine
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped for garnish
Instructions:
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté until fragrant, about 1-2 minutes.
Pour in the white wine and simmer for a few minutes to cook off the alcohol.
Stir in the heavy cream, dried oregano, and dried thyme. Bring the sauce to a simmer and cook for about 5 minutes until it thickens slightly.
Return the chicken breasts to the skillet and simmer in the sauce for an additional 5-7 minutes or until the chicken is cooked through and the sauce has thickened to your desired consistency.
Taste the sauce and adjust the seasoning with salt and pepper if needed.
Garnish with fresh parsley and serve hot with pasta or rice.
More Chicken Recipes
Chicken Di Panna Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 4 cloves of garlic, minced
- 1 cup heavy cream
- ½ cup white wine
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook until browned on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1-2 minutes.
- Pour in the white wine and simmer for a few minutes to cook off the alcohol.
- Stir in the heavy cream, dried oregano, and dried thyme. Bring the sauce to a simmer and cook for about 5 minutes until it thickens slightly.
- Return the chicken breasts to the skillet and simmer in the sauce for an additional 5-7 minutes or until the chicken is cooked through and the sauce has thickened to your desired consistency.
- Taste the sauce and adjust the seasoning with salt and pepper if needed.
- Garnish with fresh parsley and serve hot with pasta or rice.
