Marry Me Chicken
This Easy Marry Me Chicken Recipe takes seared chicken and a sun-dried tomato cream sauce and turns it into a one-skillet dinner that tastes like something off a restaurant menu, but comes together on a weeknight in about 35 minutes.
Equipment
- Large skillet - Preferably oven-safe stainless steel or cast iron, 12 inch / 30 cm
- Tongs - For turning the chicken without tearing it
- Instant-read meat thermometer - To check doneness
- Box grater or microplane - For the Parmesan
- Sharp chef's knife - For mincing garlic and chopping tomatoes
- Shallow dish or plate - For dredging the chicken in flour
Ingredients
- 4 boneless, skinless chicken breasts - about 1.5 lb / 680 g, pounded to even thickness or halved into cutlets
- salt and black pepper - to taste
- 1/4 cup all-purpose flour - 30 g, for dredging
- 2 tablespoons olive oil - 30 ml, extra virgin
- 2 tablespoons butter - 28 g, unsalted
- 4 cloves garlic - minced
- 1 teaspoon red pepper flakes - adjust to taste
- 1 teaspoon Italian seasoning
- 1 cup chicken broth - 240 ml
- 1 cup heavy cream - 240 ml
- 1/2 cup grated Parmesan cheese - 50 g, freshly grated
- 1/3 cup sun-dried tomatoes - 55 g, in oil, drained and chopped
- fresh basil - torn, for garnish
Instructions
- Pat the chicken breasts dry with paper towels. If thick, pound to an even thickness of about 3/4 inch (2 cm), or slice horizontally into thinner cutlets. Season both sides generously with salt and black pepper, then dredge each piece lightly in flour and shake off the excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter foams. Add the chicken in a single layer and sear undisturbed for about 4 to 5 minutes per side, until deeply golden. Transfer to a plate and set aside.
- Lower the heat to medium and add the remaining 1 tablespoon butter to the skillet. Add minced garlic, red pepper flakes, and Italian seasoning. Stir constantly for 30 to 60 seconds until fragrant, then add the chopped sun-dried tomatoes and stir for another minute.
- Pour in the chicken broth and scrape up the browned bits. Simmer for 2 to 3 minutes to reduce slightly, then stir in the heavy cream and bring to a gentle simmer. Add the grated Parmesan a little at a time, stirring until melted into a smooth sauce.
- Nestle the seared chicken back into the skillet along with any collected juices. Spoon sauce over each piece and simmer gently for 8 to 10 minutes, until the sauce thickens and the chicken reaches 165°F (74°C). Taste and adjust salt and pepper.
- Scatter torn fresh basil over the top. Let the skillet rest for 2 to 3 minutes so the sauce sets slightly and the chicken juices redistribute. Serve hot, spooning extra sauce over each portion.
Notes
- Dry the chicken first: Surface moisture is the enemy of a good sear, so pat the breasts dry before seasoning.
- Pound for even thickness: Uneven breasts cook unevenly, leaving one end dry while the other is still raw.
- Grate your own cheese: Freshly grated Parmesan melts clean, while bagged pre-shredded cheese often turns the sauce grainy.
- Keep the sauce at a simmer: A hard boil can split the cream, so hold it at a lazy bubble once the dairy goes in.
- Use oil-packed sun-dried tomatoes: They stay tender in the sauce, and a spoonful of their oil adds extra flavor.
- Do not skip the resting step: A short rest lets the sauce cling better and keeps the chicken juicy when you slice it.
- Adjust the heat to taste: Half a teaspoon of red pepper flakes gives a gentle warmth, while a full teaspoon leans spicy.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Reheat gently on the stovetop with a splash of broth or cream.
- Freezing: Cream sauces can separate when frozen, but it will still taste good. Freeze for up to 2 months and expect a slightly looser texture after thawing.
- Substitutions: Boneless, skinless chicken thighs work well and stay extra juicy. For a lighter sauce, replace heavy cream with half-and-half or evaporated milk, keeping the heat low.
Nutrition
Serving: 1ServingCalories: 520kcalCarbohydrates: 10gProtein: 42gFat: 35gSaturated Fat: 18gSodium: 680mgFiber: 1gSugar: 4g
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