Marry Me Chicken (Printable)
Chicken in rich cream sauce with sun-dried tomatoes, Parmesan and herbs — ready in 40 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
04 - 2 tablespoons olive oil
→ Sauce
05 - 2 cloves garlic, 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:
01 - Sprinkle both sides of chicken breasts with salt and black pepper to ensure even seasoning.
02 - Warm olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 4 to 5 minutes per side until golden and nearly cooked through. Transfer chicken to a plate.
03 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until aromatic, stirring continuously to prevent burning.
04 - Pour in heavy cream and chicken broth, scraping up any browned bits with a spatula. Stir to fully deglaze the pan.
05 - Incorporate grated Parmesan, sun-dried tomatoes, oregano, thyme, and red pepper flakes into the skillet. Stir gently and let the mixture simmer for 2–3 minutes until sauce is slightly thickened.
06 - Return chicken breasts along with any juices to the skillet, submerging them in the sauce. Simmer gently for 8–10 minutes until chicken is cooked through and sauce is creamy.
07 - Taste the sauce and adjust seasoning with additional salt or pepper as desired.
08 - Sprinkle with freshly chopped basil before serving. Serve immediately with preferred accompaniment.
# Expert Tips:
01 -
- You get maximum flavor for minimal effort, and the sauce is truly something you'll want to drag a hunk of bread through.
- It's an instantly impressive meal that has rescued more than one last-minute dinner for me.
02 -
- If you rush the searing, the chicken turns rubbery—let it sit untouched for true golden color.
- Simmering the sauce too hot can make it separate, so keep the heat on the gentle side once the cream goes in.
03 -
- Pounding chicken breasts to an even thickness helps them cook perfectly without parts drying out.
- Using freshly grated Parmesan instead of pre-shredded makes the sauce rich and silky instead of grainy.