Description

Marry Me Chicken is a luscious and creamy dish featuring tender boneless, skinless chicken breasts simmered in a flavorful sun-dried tomato cream sauce. Enhanced with garlic, parmesan cheese, oregano, and a touch of crushed red pepper flakes, this recipe balances richness with a slight kick, served perfectly alongside fresh basil garnish for an irresistible meal that’s perfect for weeknight dinners or special occasions.

Ingredients

Units Scale

For the Chicken

3 pounds boneless, skinless chicken breasts (approximately 3-4 large chicken breasts)
Salt (to taste)
Freshly cracked black pepper (to taste)
2 tablespoons olive oil (or other neutral oil)

For the Sun-Dried Tomato Cream Sauce

2 tablespoons minced garlic
3/4 cup low-sodium chicken broth
1/2 cup heavy cream (at room temperature)
1/2 cup grated fresh parmesan cheese (at room temperature)
1 cup sun-dried tomatoes (preferably packed in oil)
1 teaspoon dried oregano (more or less to taste)
1/2 teaspoon crushed red pepper flakes (more or less to taste)

Serving Suggestions (All Optional)

Chiffonaded fresh basil
Grated fresh parmesan cheese

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Instructions

Prepare and Sear the Chicken: Trim and pound the chicken breasts to an even thickness so they cook uniformly. Pat them dry and season generously with salt and freshly cracked black pepper on both sides. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken breasts for 3 to 4 minutes per side until lightly golden. Remove from skillet and set aside; chicken will not be fully cooked yet.
Make the Sun-Dried Tomato Cream Sauce: Preheat the oven to 375°F and position the rack in the center. Reduce the skillet heat to medium-low and sauté minced garlic for 30 to 60 seconds until fragrant. Add chicken broth, stir, scraping up any browned bits. Remove skillet from heat briefly and whisk in room-temperature heavy cream until combined. Add grated parmesan cheese and whisk until melted. Return skillet to medium-low heat and warm sauce 1 to 2 minutes. Stir in sun-dried tomatoes, oregano, and crushed red pepper flakes, adjusting seasoning to taste. Bring sauce to a gentle simmer over medium-high heat, stirring occasionally.
Finish the Chicken: Return the seared chicken breasts to the simmering cream sauce, flipping them multiple times to coat all sides thoroughly. Transfer the skillet to the preheated oven and bake for approximately 13 minutes. Use a meat thermometer to check doneness; continue baking as needed until the thickest part reaches 160°F. Remove from oven, spoon sauce over chicken, and allow to rest for 5 minutes for residual cooking to an internal temp of 165°F.
Serve: Transfer chicken to plates, pouring remaining sauce on top. Garnish with chiffonaded fresh basil and additional parmesan cheese if desired. Serve immediately with sides like potatoes, asparagus, or your choice of vegetables and enjoy.

Notes

Chicken Breasts: Use chicken breasts of similar size and thickness for even cooking. If breasts are large, slice into cutlets or pound thinner.
Sauce Consistency: The sauce is intentionally thin; for a thicker consistency, add more parmesan cheese, cream cheese, or thicken with cornstarch or flour after plating.
Parmesan Cheese: Freshly grate parmesan from a block for better melting and flavor, avoiding pre-grated varieties with anti-caking agents.
Cooking with Dairy: Ensure dairy ingredients are at room temperature before adding to prevent clumping or curdling. Remove skillet from heat while adding cream and cheese.
Sun-Dried Tomatoes: Tomatoes packed in oil work best. Consider adding a bit of the oil to the skillet for extra flavor.
Chiffonade Basil: Roll stacked basil leaves tightly and slice perpendicular into thin ribbons for garnish.

Nutrition

Serving Size: 1 chicken breast with sauce (approx. 6 oz chicken + sauce)
Calories: 450 kcal
Sugar: 3 g
Sodium: 390 mg
Fat: 28 g
Saturated Fat: 14 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 140 mg