Marry Me Chicken (Printable Version)
Tender chicken in a creamy sun-dried tomato, Parmesan and herb sauce, ready in 40 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon ground black pepper
04 - 2 tablespoons olive oil
→ Sauce
05 - 2 garlic cloves, minced
06 - 1 cup heavy cream
07 - 1/2 cup chicken broth
08 - 1/3 cup grated Parmesan cheese
09 - 1/2 cup sun-dried tomatoes, drained and sliced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon red pepper flakes
→ Garnish
13 - Fresh basil, chopped
# How To Make It:
01 - Sprinkle both sides of the chicken breasts evenly with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4 to 5 minutes per side, until deep golden and mostly cooked through. Transfer chicken to a plate and set aside.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
04 - Add heavy cream and chicken broth, stirring to release any caramelized bits from the bottom of the pan.
05 - Stir in grated Parmesan, sliced sun-dried tomatoes, oregano, thyme, and red pepper flakes. Allow the mixture to simmer for 2 to 3 minutes until slightly thickened.
06 - Place chicken breasts back in the skillet, nestling them into the sauce. Simmer for 8 to 10 minutes, turning once, until the chicken is fully cooked and sauce is creamy.
07 - Taste the sauce and adjust seasoning as needed.
08 - Top with fresh chopped basil before serving.
# Helpful Hints:
01 -
- The sauce is so irresistibly rich you'll want to mop up every drop—trust me, bread doesn't stand a chance.
- This recipe turns a midweek dinner into something you’ll secretly hope becomes 'your signature dish.'
02 -
- If you rush the searing, the chicken won’t stay juicy—be patient for that golden crust.
- I discovered letting the sauce bubble for just a couple more minutes (with chicken out) thickens it perfectly every time.
03 -
- Browning the chicken well at the start makes a huge difference—those caramelized edges are where the flavor hides.
- Grate your own Parmesan; it melts smoothly and deepens the sauce in a way packaged cheese never does.