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Marry me chicken in a cast-iron skillet garnished with fresh basil and sun-dried tomatoes on a dark wooden surface, natural window light — marry me chicken
Abdul Rehman

Marry Me Chicken (Creamy Sun-Dried Tomato Sauce)

Pan-seared chicken breast finished in a sun-dried tomato parmesan cream sauce. This marry me chicken recipe comes together in one skillet in 35 minutes and works equally well over pasta, rice, or mashed potatoes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Main
Cuisine: Italian-American
Calories: 520
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (about 700g / 1.5 lbs total)
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 4 garlic cloves minced
  • 1 tsp red pepper flakes
  • 1 tsp Italian seasoning
  • 1/2 tsp dried thyme
  • 1/2 cup sun-dried tomatoes in oil drained and roughly chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated parmesan
  • 1/4 cup fresh basil leaves torn

Method
 

  1. Place chicken breasts between two sheets of plastic wrap. Pound to 2cm (3/4-inch) even thickness. Pat completely dry, then season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high until shimmering. Add chicken in a single layer. Sear undisturbed for 5 to 6 minutes until a deep golden crust forms. Flip, cook 4 to 5 minutes more until internal temperature reaches 75°C (165°F). Remove and rest on a plate.
  3. Reduce heat to medium. Add garlic and red pepper flakes to the same pan. Stir for 1 minute until fragrant and just golden. Add sun-dried tomatoes and Italian seasoning, cook 1 to 2 minutes more.
  4. Pour in chicken broth. Scrape the pan bottom to lift all browned bits. Simmer 2 minutes. Reduce to medium-low, add heavy cream and thyme. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce coats the back of a spoon.
  5. Remove pan from heat. Stir in parmesan in two additions until fully melted and sauce is smooth.
  6. Return chicken to the pan. Spoon sauce over each breast. Simmer on low for 5 to 7 minutes until chicken reads 75°C (165°F). Scatter torn basil over the top and serve immediately.