Dinner · Ramadan & Raya
Recipe by morisaidkitchen
Creamy Tomato Parmesan Chicken
Oregano-seasoned chicken thighs simmered in an Anchor Butter, tomato and capsicum cream sauce, brightened with lemon and made extra cheesy with Perfect Italiano Parmesan.
- Cooking time
- 45 min
- Servings
- 3 pax
- Difficulty
- Easy
What you’ll need
Ingredients
Serves 3
- 3 boneless chicken thighs
- Salt and seasoning powder to taste
- 1 tsp black pepper
- 1 tsp dried oregano
- 2 slices Anchor Butter
- 5 cloves garlic, chopped
- 1/2 large red onion, chopped
- 10 cherry tomatoes, halved
- 1 stock cube dissolved in 300ml water
- 1/2 tsp black pepper
- 1/2 tsp dried oregano
- 1/2 yellow capsicum, sliced
- Juice of 1/2 lemon
- 200ml cooking cream
- 1 sprig coriander, chopped
- Chili flakes to taste
- 2 tbsp Perfect Italiano Parmesan, grated
Step by step
Method
- 1
Season the chicken thighs with salt, seasoning powder, 1 tsp black pepper and 1 tsp oregano and marinate briefly.
- 2
Melt the Anchor Butter in a pan and sear the chicken for 4-5 minutes per side until golden. Remove and set aside.
- 3
In the same pan, saute the garlic and onion until soft, then add the tomatoes and cook until they start to break down.
- 4
Pour in the stock, add 1/2 tsp black pepper and 1/2 tsp oregano and return the chicken to the pan. Simmer for 10 minutes.
- 5
Add the capsicum, lemon juice and cooking cream and simmer for another 5 minutes until the sauce thickens.
- 6
Stir in the Perfect Italiano Parmesan, scatter with coriander and chili flakes and serve with rice or bread.
Watch the guide
See it made on TikTok
Follow along with the Dairylicious Malaysia video for this recipe, then come back to the method above.
Watch on TikTok (opens in a new tab)
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