Best Marry Me Chicken Ever
This Marry Me Chicken recipe features perfectly seared chicken breasts in a creamy, decadent sun-dried tomato and Parmesan sauce. It's an easy and impressive dish that's sure to become a favorite for special occasions or a delightful weeknight meal.
Equipment
- Large skillet or sauté pan
- Measuring cups and spoons
- Cutting board
- sharp knife
- Tongs
- Small bowl
- Paper towels
- Meat thermometer
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained
- ¼ cup chopped fresh basil
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes optional
Instructions
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine salt, pepper, garlic powder, and paprika.
- Rub the spice mixture evenly over both sides of the chicken breasts.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is shimmering, carefully place the chicken breasts in the skillet. Don't overcrowd the pan; you may need to cook in batches.
- Sear the chicken for 5-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F or 74°C).
- Remove the chicken from the skillet and set aside on a plate. Tent with foil to keep warm.
- Add the remaining 2 tablespoons of olive oil to the skillet.
- Add the minced garlic and cook for about 30 seconds, until fragrant.
- Stir in the sun-dried tomatoes and chopped basil. Cook for another minute.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and stir in the heavy cream, Parmesan cheese, and red pepper flakes (if using).
- Simmer gently for 5-7 minutes, or until the sauce has thickened slightly. Stir occasionally.
- Return the chicken breasts to the skillet, nestling them into the sauce.
- Spoon the sauce over the chicken, ensuring it's well coated.
- Simmer for another 2-3 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
- Garnish with extra fresh basil and Parmesan cheese, if desired.
- Serve immediately over pasta, rice, mashed potatoes, or crusty bread.
Notes
For best results, use a meat thermometer to ensure the chicken is cooked to 165°F. To thicken the sauce, simmer longer or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). If the sauce is too thick, add more chicken broth or heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. Spice it up by adding more red pepper flakes or a pinch of cayenne pepper. Add sliced mushrooms, spinach, or bell peppers for extra nutrients. Stir in a tablespoon or two of cream cheese for a richer sauce. Deglaze the pan with a splash of dry white wine after cooking the garlic for added depth of flavor.