Irresistible Marry Me Chicken
Tender chicken breasts simmered in a creamy, sun-dried tomato sauce infused with garlic and herbs, this Marry Me Chicken is guaranteed to impress. This easy-to-make dish is perfect for a romantic dinner or a special occasion, and might even inspire a proposal!
Equipment
- Large skillet
- Meat thermometer
- Paper towels
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Foil
Ingredients
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- ½ cup sun-dried tomatoes, oil-packed, drained
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ¼ teaspoon red pepper flakes optional
- Fresh basil, chopped, for garnish
Instructions
- Pat the chicken breasts dry with paper towels and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and set aside, tented with foil to keep warm.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, or until fragrant, being careful not to burn it.
- Add the sun-dried tomatoes and cook for another minute, stirring occasionally.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Bring the mixture to a simmer, then stir in the heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes (if using).
- Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it has thickened slightly.
- Return the chicken breasts to the skillet and spoon the sauce over them. Let the chicken simmer in the sauce for a few minutes, allowing it to soak up the flavor.
- Garnish with fresh basil and serve immediately.
Notes
For dry chicken, ensure not to overcook it and let it simmer in the sauce to re-hydrate. If the sauce is too thin, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). For a bland sauce, add more salt, pepper, Italian herbs, or a squeeze of lemon juice. If sun-dried tomatoes are too chewy, soak them in hot water for 10 minutes before using. Variations include adding sautéed vegetables, making it spicier with cayenne pepper, using different cheeses like Asiago or Pecorino Romano, serving it with pasta, or adding cream cheese for extra creaminess. This recipe can be made ahead and stored in the refrigerator for up to 3 days.