Marry Me Chicken
Marry me chicken features tender chicken breasts in a creamy garlic parmesan sauce with sun-dried tomatoes and Italian seasoning. Made in one skillet.
Servings: 4
Equipment
Ingredients
- 1 to 1½ Pounds boneless skinless chicken breasts
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Tablespoon olive oil
- 2 Cloves garlic minced
- ½ Cup chicken broth
- ½ Cup heavy cream at room temperature
- ¼ Cup parmesan cheese freshly grated and at room temperature
- ⅓ Cup sun-dried tomatoes
- ½ Teaspoon Italian seasoning
- ¼ Teaspoon crushed red pepper flakes optional
- freshly chopped basil optional for garnish
Instructions
- Preheat the oven to 375°F.
- Season the chicken with salt and pepper.
- Heat the olive oil in a large skillet over a medium-high heat.
- Once hot, add the chicken and sear for 3 or 4 minutes on each side. Set the chicken aside on a plate.
- Lower the heat to medium and add the garlic. Sauté for about a minute or until fragrant.
- Pour in the chicken broth and use a wooden spoon or spatula to deglaze the pan, scraping up any browned bits from the bottom.
- Simmer the broth for 1 minute.
- Add the heavy cream, parmesan, sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using. Stir and bring to a simmer.
- Return the chicken to the skillet, nestling it into the sauce.
- Transfer the skillet into the oven and bake for 12 to 15 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove it from the oven and let it rest for 5 minutes.
- Spoon the sauce over the chicken.
- Serve immediately, garnished with freshly chopped basil if liked.
Sear the chicken just until golden brown on both sides. It will finish cooking in the oven, so avoid overcooking it in the skillet. Use a meat thermometer to check that the thickest part reaches 165°F.
Lower the heat before stirring in the parmesan. Freshly grated cheese melts more smoothly into the cream sauce and helps keep it from turning grainy.
Notes
Use evenly sized chicken breasts: If the pieces are very thick or uneven, pound the thicker portions slightly so they cook at a similar rate.
Don't skip the sear: Browning the chicken adds flavor, and the browned bits left in the skillet help build the sauce.
Keep the sauce gentle: Avoid boiling the cream sauce vigorously. Stir in freshly grated parmesan over gentle heat so it melts smoothly.
Use an oven-safe skillet: The recipe finishes in the oven, so make sure your skillet and handle are suitable for the oven temperature.
Check the chicken temperature: Use an instant-read thermometer and remove the chicken when the thickest part reaches 165°F. This helps prevent overcooking.
Don't skip the sear: Browning the chicken adds flavor, and the browned bits left in the skillet help build the sauce.
Keep the sauce gentle: Avoid boiling the cream sauce vigorously. Stir in freshly grated parmesan over gentle heat so it melts smoothly.
Use an oven-safe skillet: The recipe finishes in the oven, so make sure your skillet and handle are suitable for the oven temperature.
Check the chicken temperature: Use an instant-read thermometer and remove the chicken when the thickest part reaches 165°F. This helps prevent overcooking.
Nutrition
Calories: 376kcal | Carbohydrates: 4g | Protein: 40g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 147mg | Sodium: 732mg | Potassium: 827mg | Fiber: 1g | Sugar: 1g | Vitamin A: 698IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 1mg
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