Marry Me Chicken (Print Version)
Golden-seared chicken in a creamy sun-dried tomato and Parmesan sauce, finished with herbs. Serves 4.
# 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 cloves garlic, finely 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 thinly sliced
10 - 1 teaspoon dried oregano
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon red pepper flakes
→ Garnish
13 - Fresh basil, chopped
# Directions:
01 - Sprinkle chicken breasts evenly on both sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown and nearly 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, using a spatula to deglaze browned bits from the skillet base. Stir to combine.
05 - Stir in grated Parmesan, sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes. Simmer for 2 to 3 minutes until the sauce is slightly thickened.
06 - Nestle the seared chicken breasts back into the skillet, coating with sauce. Simmer gently for 8 to 10 minutes, ensuring the chicken is fully cooked and sauce is creamy.
07 - Taste and adjust seasoning with additional salt or pepper if desired.
08 - Sprinkle with freshly chopped basil and serve immediately.
# Expert Tips:
01 -
- You get a creamy, luxurious sauce with surprisingly little fuss and maximum flair.
- The sun-dried tomatoes bring a pop of flavor that makes even an ordinary weeknight feel a bit enchanted.
02 -
- If you rush the sear or skip resting the chicken, the pieces can turn out dry and not absorb the sauce well.
- Letting the sauce bubble too hard can split the cream—gentle simmering is your friend here.
03 -
- Let the chicken rest a minute before slicing to keep juices in and the texture tender.
- Use a microplane for Parmesan—a fluffy pile melts seamlessly and flavors the sauce in seconds.