Description
Marry Me Chicken is a creamy, flavor-packed main course featuring juicy chicken breasts simmered in a luscious sun-dried tomato and parmesan cream sauce. This dish is easy enough for a weeknight but elegant enough for a special dinner, and is said to be so irresistibly delicious it just might inspire a marriage proposal!
Ingredients
Units
Scale
For the Chicken
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Creamy Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 cup sun-dried tomatoes (in oil), drained and sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
To Finish
- Fresh basil, chopped (for garnish)
Instructions
- Prepare the Chicken – Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper.
- Brown the Chicken – Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, until golden brown. Remove chicken and set aside (it will finish cooking in the sauce).
- Make the Sauce – In the same skillet, reduce heat to medium. Add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chicken broth, scraping any browned bits from the bottom. Pour in the heavy cream, then add the parmesan cheese and sun-dried tomatoes. Stir in thyme, oregano, and red pepper flakes. Bring to a simmer and let the sauce thicken for 3-4 minutes.
- Finish Cooking the Chicken – Return the browned chicken breasts (and any juices) to the skillet. Spoon some sauce over the chicken. Simmer on low heat for 8-10 minutes, or until chicken is cooked through (165°F/74°C internal temperature).
- Garnish and Serve – Sprinkle chopped fresh basil over the chicken before serving. Enjoy with pasta, rice, or crusty bread for a complete meal.
Notes
- For extra moisture, pound your chicken breasts to an even thickness before cooking.
- Swap sun-dried tomatoes for roasted red peppers if desired.
- For a lighter dish, substitute half-and-half for heavy cream, but the sauce will be less rich.
- This sauce is great served over pasta or mashed potatoes.
- The dish can be made with chicken thighs instead of breasts.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 5g
- Sodium: 890mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 48g
- Cholesterol: 165mg
