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Easy Marry Me Chicken

Juicy chicken breasts cooked in a creamy, herb-infused sun-dried tomato and Parmesan sauce. Ready in 30 minutes in one skillet — a weeknight dinner the whole family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 414
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts pat dry before seasoning
  • salt and black pepper to taste
  • 3 tbsp olive oil extra virgin recommended
  • 2 cloves garlic grated, fresh only
  • 3/4 cup chicken broth low sodium preferred
  • 2/3 cup heavy cream do not substitute with milk or light cream
  • 1 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/3 tsp chili flakes adjust to taste
  • 1/3 cup Parmesan cheese freshly grated from a block
  • 1/4 cup fresh basil chopped, plus more for garnish
  • 1/2 cup oil-packed sun-dried tomatoes chopped, reserve the jar oil for cooking

Equipment

  • Large non-stick skillet
  • Wooden spoon
  • Meat thermometer
  • Measuring cups and spoons

Method
 

  1. Pat chicken breasts completely dry with paper towels. Season both sides generously with kosher salt and black pepper. You can slice each breast in half horizontally to speed up cook time.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 8 to 10 minutes per side, undisturbed for at least the first 5 minutes, until deeply golden brown. Internal temperature should reach 165 degrees F.
  3. Remove the chicken from the pan and set aside on a plate. Do not wipe the pan.
  4. Add a splash of reserved sun-dried tomato oil to the same skillet. Sauté grated garlic over medium-high heat, stirring constantly, for about 60 seconds until fragrant and lightly golden.
  5. Add heavy cream, chicken broth, sun-dried tomatoes, fresh basil, dried thyme, dried oregano, grated Parmesan, and chili flakes. Stir well with a wooden spoon until the sauce is smooth and fully combined. Let it come to a gentle simmer.
  6. Return chicken to the skillet and spoon sauce over each piece. Cover with a lid and simmer on medium-low heat for 10 minutes until chicken is fully cooked through.
  7. Garnish with freshly chopped basil or parsley and serve immediately over pasta, rice, or with garlic bread.

Notes

Use oil-packed sun-dried tomatoes and reserve the jar oil for sauteing the garlic — it adds incredible depth of flavor. Do not substitute heavy cream. Grate your own Parmesan for the smoothest sauce. Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not recommended as the sauce may separate.