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–+ servings

Marry Me Chicken Recipe

Juicy golden chicken breasts simmered in a creamy garlic-Parmesan sauce with sun-dried tomatoes, herbs, and a touch of red pepper.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4

Equipment

  • Large 12-inch skillet
  • Tongs
  • Cutting board
  • Sharp knife
  • Instant-read thermometer
  • Wooden spoon or silicone spatula

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts, cut or pounded to even thickness
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 garlic cloves finely minced
  • ⅓ cup oil-packed sun-dried tomatoes drained and chopped
  • 1 cup low-sodium chicken broth
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon crushed red pepper flakes
  • 2 tablespoons chopped fresh basil optional
  • Additional Parmesan for serving optional

Instructions
 

  • Pat the chicken dry with paper towels. If necessary, pound or slice the chicken breasts until they are an even thickness.
  • Season both sides of the chicken with salt, black pepper, garlic powder, and paprika.
  • Sprinkle the flour lightly over both sides of the chicken and shake off any excess.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the chicken and cook for approximately 4 to 5 minutes without moving it, until the first side is deeply golden.
  • Turn and cook for another 3 to 4 minutes. Transfer the chicken to a plate. It will finish cooking in the sauce.
  • Reduce the heat to medium. Add the butter to the same skillet.
  • Add the minced garlic and cook for about 30 seconds, stirring constantly, until fragrant.
  • Stir in the chopped sun-dried tomatoes and cook for another 30 seconds.
  • Pour in the chicken broth. Scrape the bottom of the skillet to loosen the browned bits, then simmer for approximately 2 minutes.
  • Reduce the heat to medium-low and pour in the heavy cream.
  • Add the Italian seasoning and crushed red pepper flakes. Bring the sauce to a gentle simmer.
  • Gradually stir in the Parmesan until completely melted and the sauce is smooth.
  • Taste the sauce and adjust the seasoning only if necessary.
  • Return the chicken and any accumulated juices to the skillet.
  • Spoon some sauce over each piece and gently simmer for approximately 5 to 7 minutes, or until the center of the chicken reaches 165°F.
  • If the sauce becomes too thick, add a splash of chicken broth. If it is too thin, remove the cooked chicken and simmer the sauce for another minute or two.
  • Remove from the heat. Sprinkle with fresh basil and additional Parmesan, if desired.
  • Serve immediately with pasta, mashed potatoes, rice, vegetables, or crusty bread.

Notes

  • Do not use extremely thick chicken breasts without slicing or pounding them first. Even thickness helps the chicken brown properly without drying out.
  • Freshly grated Parmesan melts much more smoothly than shelf-stable grated Parmesan.
  • Keep the heat low once the cream and Parmesan are added. Boiling the sauce aggressively can cause it to separate.
  • Sun-dried tomatoes vary considerably in saltiness, so taste the finished sauce before adding additional salt.
  • Store leftovers with the sauce in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheat gently with a splash of chicken broth to loosen the sauce.