About This Recipe
Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.
Why You'll Love It
- One pan, 30 minutes — looks and tastes like a restaurant dinner
- 42g protein per serving — incredibly filling and satisfying
- The creamy sun-dried tomato sauce is absolutely addictive
- Impresses guests every single time without stress
Marry Me Chicken
Ingredients
- 4 chicken breasts
- 1 cup heavy cream
- ½ cup chicken broth
- ⅓ cup sun-dried tomatoes
- ½ cup Parmesan, grated
- 4 cloves garlic
- 2 tbsp olive oil
- Thyme, oregano, chili flakes
- Salt, pepper, fresh basil
Instructions
- 1Season chicken with salt, thyme, oregano.
- 2Sear 4–5 min per side until golden.
- 3Sauté garlic + sun-dried tomatoes.
- 4Add broth + cream + chili flakes.
- 5Melt in Parmesan until creamy.
- 6Return chicken, simmer 8–10 min. Serve.
Step-by-Step Instructions
- 1
Season and prep the chicken
Pat the chicken breasts completely dry — this is critical for a good golden sear. Season generously on both sides with salt, black pepper, dried thyme, and dried oregano. If your chicken breasts are very thick (over 1 inch), butterfly them or pound them to even thickness so they cook evenly.
- 2
Sear to a deep golden crust
Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers. Add the chicken and cook without moving for 4–5 minutes until a deep golden crust forms. Flip and sear the other side 4–5 minutes. Transfer to a plate — the chicken will not be fully cooked through yet. This partial cooking and then finishing in the sauce is what keeps it incredibly juicy.
- 3
Build the sauce in the same pan
Reduce heat to medium. Add minced garlic to the pan drippings and stir for 60 seconds until fragrant. Add the roughly chopped sun-dried tomatoes and stir 30 seconds. Pour in the chicken broth and scrape up all the golden brown bits stuck to the bottom of the pan — this is pure flavor. Add heavy cream and red pepper flakes.
- 4
Create the creamy parmesan sauce
Bring the sauce to a gentle simmer. Add grated Parmesan in two additions, stirring between each until fully melted and the sauce becomes smooth and glossy. Taste and adjust salt and pepper. The sauce should coat the back of a spoon. If it is too thick, add a splash more broth. If too thin, simmer 2–3 minutes more.
- 5
Finish the chicken in the sauce
Return the seared chicken to the skillet and spoon the sauce generously over the top. Reduce heat to low, cover, and simmer for 8–10 minutes until the chicken reaches an internal temperature of 165°F (74°C). The chicken finishes cooking while absorbing all the flavors from the sauce. Garnish with fresh basil leaves and extra Parmesan. Serve immediately.
Pro Tips
- Dry the chicken completely before searing — moisture = steam = no golden crust.
- Do not rush the sear. A deep golden crust adds enormous flavor to the final dish.
- Use sun-dried tomatoes packed in oil — they are far more flavorful than dry-packed.
- Freshly grated Parmesan melts much more smoothly than pre-shredded (which has anti-caking agents).
- Serve with pasta: toss 8oz of cooked linguine directly in the sauce before adding the chicken back.
Frequently Asked Questions
Related Recipes
- → Honey Garlic Chicken — sticky, sweet, 20-minute weeknight favorite
- → Pasta Carbonara — another creamy, indulgent Italian-American classic
- → Sheet Pan Chicken — one-pan dinner, zero cleanup
Nutrition Per Serving
Nutrition estimates based on USDA FoodData Central. Values are per serving and may vary.