Description
Marry Me Chicken is a decadent and flavorful dish featuring tender, golden-browned chicken breasts smothered in a creamy sun-dried tomato and Parmesan sauce seasoned with garlic, Italian herbs, and a hint of spice. Perfect for a special dinner, this recipe is simple to prepare and serves well over pasta or mashed potatoes.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, about 2 pounds
- 1½ teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
Sauce
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ½ cup freshly grated Parmesan cheese, divided
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced fresh basil leaves
Serving (optional)
- Cooked pasta or mashed potatoes
Instructions
- Season and brown the chicken: Pat the chicken breasts dry with paper towels and season all over with 1 teaspoon kosher salt. Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once hot and shimmering, add the chicken breasts and cook undisturbed for about 5 minutes on each side until golden brown. Transfer the chicken to a plate and set aside.
- Make the sauce: Reduce the skillet heat to medium and add the minced garlic. Cook, stirring constantly, for about 30 seconds or until fragrant. Stir in the heavy cream, chicken stock, chicken bouillon, ¼ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes if using, and the remaining ½ teaspoon kosher salt. Whisk the mixture until smooth and well combined.
- Add the chicken and cook: Return the browned chicken breasts to the skillet, nestling them into the creamy sauce. Bring the sauce to a simmer, then reduce heat to medium-low. Continue cooking until the sauce thickens slightly and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 8 to 10 minutes.
- Serve: Remove the skillet from heat. Top the chicken with the fresh basil leaves and the remaining ¼ cup Parmesan cheese. If desired, sprinkle extra red pepper flakes for added heat. Serve the chicken with the sauce spooned over cooked pasta or mashed potatoes.
Notes
- Be sure to use an instant-read thermometer to ensure the chicken is fully cooked to 165°F for safety.
- Sun-dried tomatoes add a rich, tangy flavor; drain them well to avoid excess oil in the sauce.
- Adjust red pepper flakes to your preferred spice level or omit for a milder dish.
- This recipe pairs wonderfully with pasta, mashed potatoes, or a side of steamed vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
