Ingredients
Chicken
- 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
- 1½ teaspoons kosher salt
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
Sauce
- 3-4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese, divided
- 1 (7-ounce) jar sun-dried tomatoes, drained and chopped (about ½ cup)
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ cup basil leaves, thinly sliced
Serving
- Cooked pasta or mashed potatoes for serving
Instructions
- Prepare the chicken: Pat the chicken breasts dry and season both sides evenly with kosher salt. Dredge each breast lightly in the all-purpose flour, shaking off excess flour before cooking.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the floured chicken breasts and sear until golden brown on each side, approximately 4-5 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, reduce heat to medium, add the minced garlic and sauté for about 1 minute until fragrant, taking care not to burn it.
- Make the sauce: Pour in 1 cup of chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom. Add the heavy cream, sun-dried tomatoes, ¼ cup of the grated Parmesan, Italian seasoning, black pepper, and red pepper flakes. Stir well to combine and bring the sauce to a gentle simmer.
- Simmer the chicken: Return the seared chicken breasts to the skillet, nestling them into the sauce. Reduce heat to low and simmer uncovered for about 8-10 minutes, or until the chicken is cooked through and the sauce thickens slightly.
- Finish with basil and cheese: Stir in the fresh basil and sprinkle the remaining ¼ cup Parmesan cheese over the top. Let it cook for another 1-2 minutes to meld the flavors and slightly melt the cheese.
- Serve: Serve the Marry Me Chicken hot over your choice of cooked pasta or creamy mashed potatoes, spooning the luscious sauce generously over the top.
Notes
- For best results, use chicken breasts of even thickness for uniform cooking. If needed, pound the thicker parts to even them out.
- If you prefer a thicker sauce, allow it to simmer a bit longer or stir in a teaspoon of cornstarch slurry.
- Sun-dried tomatoes packed in oil can be used instead of dry; if so, reduce added olive oil when searing the chicken.
- Fresh basil adds a bright contrast to the rich sauce; substitute with dried basil if fresh is unavailable, but use less.
- This dish reheats well but the sauce may thicken; add a splash of chicken broth or cream when reheating to loosen it.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
