Project Description

– Marry Me Chicken –

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 pounds Katie’s Best chicken breasts (about 3-4 breasts)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves
  • ½ – 1 tsp. crushed red pepper flakes (Adjust the spice level as needed)
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • ¾ cup chopped sun-dried tomatoes
  • 1/2 cup freshly grated Parmesan
  • Fresh basil for serving
Cook Time: 45min

Cooking Instructions

  1. Preheat oven to 375°. In a large cast iron skillet, heat olive oil. Sprinkle the chicken with salt and pepper and cook on medium-high heat until it turns a golden brown color (about 5 minutes per side). Transfer chicken to a plate.
  2. While keeping the skillet at medium heat, add garlic, thyme, and red pepper flakes (if you prefer your chicken to be less spicy, only add ½ teaspoon flakes). Cook for 1 minute.
  3. Stir in broth, cream, sun-dried tomatoes, and parmesan. Bring to a simmer, then return chicken to skillet, making sure it is fully covered with sauce.
  4. Remove skillet from the burner and into the oven and bake until chicken is cooked through (If you’re not sure when the chicken is done, look for the juices, which should run clear when chicken is pierced with a knife), 17 to 20 minutes.
  5. Tear basil leaves and sprinkle on top for garnish before serving!

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 2 pounds Katie’s Best chicken breasts (about 3-4 breasts)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 tbsp. fresh thyme leaves
  • ½ – 1 tsp. crushed red pepper flakes (Adjust the spice level as needed)
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • ¾ cup chopped sun-dried tomatoes
  • 1/2 cup freshly grated Parmesan
  • Fresh basil
Cook Time: 35min

Cooking Instructions

  1. Preheat oven to 375°. In a large cast iron skillet, heat olive oil. Sprinkle the chicken with salt and pepper and cook on medium-high heat until it turns a golden brown color (about 5 minutes per side). Transfer chicken to a plate.
  2. While keeping the skillet at medium heat, add garlic, thyme, and red pepper flakes (if you prefer your chicken to be less spicy, only add ½ teaspoon flakes). Cook for 1 minute.
  3. Stir in broth, cream, sun-dried tomatoes, and parmesan. Bring to a simmer, then return chicken to skillet, making sure it is fully covered with sauce.
  4. Remove skillet from the burner and into the oven and bake until chicken is cooked through (If you’re not sure when the chicken is done, look for the juices, which should run clear when chicken is pierced with a knife), 17 to 20 minutes.
  5. Tear basil leaves and sprinkle on top for garnish before serving!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

BRING SOMETHING GOOD

To Your Dinner Table

Try these delicious chicken recipes that are sure to become family favorites. When you use Katie’s Best Chicken, you get the best quality, wholesome chicken around!

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours

HANDLING AND PREPARATION

Cooking Tips

Buying
    • When purchasing any chicken, be sure to pick it up at the end of your shopping experience.
    • Use a plastic bag, often found just a few feet away, to pickup and transport the chicken. This will protect other items in your cart.
    • Try to head straight home to keep the chicken cold and place in your refrigerator right away.
    • Look for product that is still within the use by date
    • When purchasing larger quantities, what you do not use within two days, portion and freeze quickly for a later date.

Handling
    • Always store chicken below 40 degrees Fahrenheit. Above 40F, bacteria begin to grow and will spoil the chicken.
    • Use any chicken within two days of purchase.
    • When preparing
      • Use a paper towel to pat dry any chicken. Do not wash in the sink as it will spread bacteria to your sink.
      • Use dedicated meat and poultry cutting surfaces and utensils to avoid cross contamination
      • Wash all surfaces after handling raw chicken but before handling cooked to avoid contamination
    • Cook to an internal temperature of 165 degrees fahrenheit for boneless items and 180 degrees Fahrenheit for bone-in items.

For more tips, do’s and don’ts please visit:
Chicken Pieces
Description
Internal Thermometer Temperate Approximate Cooking Time
(Per Pound) at 350°F
Bone-In
Leg Quarters
Thighs
Breast/Split Breast
170°F 15-20 minutes
15-20 minutes
20-25 minutes
Boneless
Thighs
Breast/Split Breast
Tender Strips
165°F 10-15 minutes
15-20 minutes
10 minutes
 Whole Chicken
Fryer/Broiler 3-4 lbs
Roaster 5-7 lbs
 180°F  1 – ½ hours
1 ½ – 2 ¼ hours