Marry Me Chicken Recipe
The ultimate comfort food, Marry Me Chicken Recipe is a deliciously creamy dish that’s perfect for an easy weeknight dinner. With tender chicken breasts and a savory sauce, this recipe will have everyone asking for seconds. Make it tonight for a meal that brings everyone together!
Equipment
- Large Skillet
Ingredients
- 1.2 pounds Boneless, skinless chicken breasts Two even-sized breasts help for even cooking.
- 2 teaspoons Italian seasoning Adds a beautiful herbaceous flavor.
- 1/2 teaspoon Salt Essential for enhancing all the flavors.
- 1/4 teaspoon Pepper A pinch of spice for balance.
- 1/2 cup Sun-dried tomatoes in oil Choose those marinated for extra flavor.
- 1 tablespoon Minced garlic Freshly minced offers the best taste.
- 1 cup Reduced-sodium chicken broth Helps create a luscious sauce.
- 1 cup Heavy cream This is what makes the sauce creamy and rich.
- 1/3 cup Finely grated Parmesan cheese Always use freshly grated for the best results.
- 2 teaspoons Dijon-style mustard Adds a tangy depth to the sauce.
- 1/4 to 1/2 teaspoon Red pepper flakes Optional, but brings a nice heat if desired.
- 3/4 cup Fresh basil Fresh herbs are key for finishing the dish.
Instructions
- Slice each chicken breast in half widthwise to create two thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp Italian seasoning with the salt and pepper and season one side of each chicken piece.
- Heat 2 tbsp of the oil from the sun-dried tomato jar in a large, heavy-bottomed pan over medium-high heat. When hot, add the chicken, seasoned side down. Season the other side with the remaining seasoning mixture. Cook undisturbed for about 4 minutes, then flip and continue cooking for another 3–4 minutes or until the chicken is golden brown and fully cooked (internal temperature should reach 165°F). Remove chicken from the pan and cover with foil to keep warm.
- Reduce heat to medium. Add another drizzle of sun-dried tomato oil (~1 tsp) and the garlic. Stir, but don’t let burn, about 10 seconds, then add 1/2 cup chicken broth. Stir, scraping up browned bits from pan. Let broth simmer for about 1 minute or until mostly evaporated.
- Add in the remaining 1/2 cup broth, heavy cream, sun-dried tomatoes, red pepper flakes (optional—add to spice preference), remaining 1 tsp Italian seasoning, Dijon mustard, and Parmesan. Stir until cheese is melted and sauce is nicely thickened, about 2–4 minutes.
- Taste sauce, and adjust seasoning as needed. Stir through basil leaves, then add chicken (plus any reserved juices on the plate) to pan. Spoon sauce over chicken and serve immediately.
Notes
- Tip 1: Opt for sun-dried tomatoes in olive oil with herbs instead of dry-packed. Use the oil to sauté the chicken for added flavor. Bonus: choose julienne-cut tomatoes to skip the chopping!
- Tip 2: Since we’ve seasoned the chicken, and Parmesan cheese naturally has a good amount of salt, using low-sodium chicken broth ensures this dish isn’t too salty.
- Tip 3: Heavy whipping cream heightens the dish’s flavor complexity and textural appeal. Lower-fat substitutes or non-dairy alternatives unfortunately won’t thicken properly in this dish.
- Tip 4: Use a block of Parmesan cheese and grate it on the small holes of a cheese grater. Gently pack it into your measuring cup. Avoid jarred Parmesan—it’s too salty and will overpower the flavor!