Description
Marry Me Chicken is a comforting and flavorful American main course featuring tender boneless chicken breasts cooked in a creamy sun-dried tomato and Parmesan sauce. This dish combines the richness of heavy cream, the tang of sun-dried tomatoes, and aromatic herbs to create a luscious sauce that pairs perfectly with chicken. Ideal for an easy weeknight dinner or a special meal, it’s finished with fresh basil or parsley and works well alongside pasta, mashed potatoes, or crusty bread.
Ingredients
Scale
Chicken
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish
- Fresh basil or parsley for garnish
Instructions
- Preheat Oven and Season Chicken: Preheat your oven to 375°F (190°C). Season both sides of the chicken breasts evenly with salt and black pepper to enhance their flavor.
- Sear the Chicken: In a large oven-safe skillet, heat the olive oil and butter over medium-high heat. Once hot, sear the chicken breasts for 3 to 4 minutes on each side until they develop a golden-brown crust but are not fully cooked. Remove the chicken from the skillet and set it aside.
- Sauté Garlic and Prepare Sauce: Using the same skillet, add the minced garlic and sauté for about 30 seconds until it becomes fragrant. Pour in the chicken broth and bring the mixture to a simmer, scraping the bottom of the skillet to lift any flavorful browned bits. Stir in heavy cream, grated Parmesan cheese, chopped sun-dried tomatoes, dried oregano, red pepper flakes if using, salt, and black pepper. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly.
- Bake the Chicken: Return the seared chicken breasts to the skillet, spooning the sauce generously over them. Transfer the skillet to your preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and juicy.
- Garnish and Serve: Remove the skillet from the oven. Garnish the chicken with freshly chopped basil or parsley. Serve hot alongside your choice of pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.
Notes
- You can substitute chicken thighs for extra tenderness and juiciness.
- For a lower-fat option, use half-and-half instead of heavy cream; however, the sauce may be thinner.
