Description
Marry Me Chicken is a flavorful dish featuring tender boneless, skinless chicken breasts cooked in a creamy sun-dried tomato sauce infused with garlic, parmesan, and spices. This comforting meal, baked to perfection, pairs wonderfully with potatoes or asparagus for an elegant yet simple dinner.
Ingredients
Scale
For the Chicken
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large breasts)
- Salt to taste
- Freshly cracked black pepper to taste
- 2 tablespoons olive oil or other neutral oil
For the Sun-Dried Tomato Cream Sauce
- 2 tablespoons minced garlic
- 3/4 cup low-sodium chicken broth
- 1/2 cup heavy cream at room temperature
- 1/2 cup grated fresh parmesan cheese at room temperature
- 1 cup sun-dried tomatoes, preferably packed in oil
- 1 teaspoon dried oregano, more or less to taste
- 1/2 teaspoon crushed red pepper flakes, more or less to taste
Optional Garnishes and Serving Suggestions
- Chiffonaded fresh basil
- Grated fresh parmesan cheese
Instructions
- Prepare and Pound the Chicken: Trim the chicken breasts as needed and pound them to an even thickness so they cook uniformly. Pat them dry thoroughly with paper towels.
- Season the Chicken: Generously season both sides of the chicken breasts with salt and freshly cracked black pepper.
- Sear the Chicken: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil is hot and shimmering, place the chicken breasts in the skillet. Sear for 3 to 4 minutes on each side until lightly golden but not fully cooked. Transfer chicken to a plate and set aside, keeping the skillet and oil for the sauce.
- Sauté Garlic: Reduce heat to medium-low and add 2 tablespoons minced garlic to the skillet. Sauté for 30 to 60 seconds until fragrant, stirring frequently to avoid burning.
- Deglaze with Broth: Add 3/4 cup low-sodium chicken broth and stir to scrape up the browned bits from the bottom of the skillet, incorporating them into the liquid.
- Add Cream and Cheese: Remove skillet from heat and let cool for 2 to 3 minutes. Whisk in 1/2 cup room-temperature heavy cream until fully combined. Then sprinkle 1/2 cup grated fresh parmesan cheese and whisk gently until melted.
- Simmer the Sauce: Return skillet to medium-low heat and stir for 1 to 2 minutes until warmed through. Add 1 cup sun-dried tomatoes, 1 teaspoon dried oregano, and 1/2 teaspoon crushed red pepper flakes. Stir to blend and adjust seasoning if needed. Bring sauce to a slow simmer over medium-high heat, stirring occasionally.
- Coat Chicken in Sauce: Return the seared chicken breasts to the skillet, flipping each 3 to 4 times to coat thoroughly with the sauce.
- Bake the Chicken: Preheat oven to 375° Fahrenheit. Place the skillet with chicken and sauce in the oven and bake for approximately 13 minutes. Use a meat thermometer to check doneness, cooking further until the chicken’s thickest part reaches 160° Fahrenheit.
- Rest the Chicken: Remove skillet from oven and spoon sauce over the chicken. Let the chicken rest in the skillet for 5 minutes; it will finish cooking to 165° Fahrenheit during this time.
- Serve: Plate the chicken, spoon remaining sauce atop, and garnish with chiffonaded fresh basil and extra parmesan cheese if desired. Serve immediately with your favorite sides like potatoes or asparagus.
Notes
- Use chicken breasts of similar size and thickness for even cooking. Larger breasts can be sliced into cutlets or pounded thinner.
- The sauce will be on the thinner side for a light creaminess. To thicken, whisk in extra parmesan, cream cheese, cornstarch, or flour after plating.
- Freshly grate parmesan cheese for better melting and flavor; pre-grated versions contain fillers that affect texture and taste.
- Bring dairy ingredients like heavy cream and parmesan to room temperature before adding to hot liquids to avoid clumping or curdling.
- Sun-dried tomatoes packed in oil provide richer flavor; add some of the oil to the skillet when sautéing garlic or adding tomatoes for extra depth.
- To chiffonade basil, stack leaves, roll tightly lengthwise, and slice thinly perpendicular to the roll for delicate ribbons.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
