Description
Marry Me Chicken is a luscious, creamy skillet chicken dish featuring tender seared chicken breasts simmered in a flavorful sauce made with heavy cream, Parmesan cheese, sun-dried tomatoes, and Italian seasonings. This crowd-pleasing recipe offers a perfect balance of savory, spicy, and fresh flavors, making it an ideal dinner served over pasta or mashed potatoes.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts, about 2 pounds
- 1½ teaspoons kosher salt, divided
- 2 tablespoons extra-virgin olive oil
Sauce
- 3 garlic cloves, minced
- 1 cup heavy cream
- ½ cup chicken stock
- 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
- ½ cup freshly grated Parmesan cheese, divided
- 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red pepper flakes (optional)
- ¼ cup thinly sliced fresh basil leaves
To Serve (Optional)
- Cooked pasta or mashed potatoes
Instructions
- Prepare and Season Chicken: Pat the chicken breasts dry with paper towels to ensure a good sear. Season all sides with 1 teaspoon of kosher salt. This helps to enhance the chicken’s flavor and aids in browning.
- Sear Chicken: Heat the olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the chicken breasts, cooking undisturbed until a golden brown crust forms, about 5 minutes per side. Once browned, transfer the chicken to a plate and set aside.
- Make the Sauce: Lower the heat to medium and add the minced garlic to the same skillet. Stir frequently and cook until aromatic, about 30 seconds. Add heavy cream, chicken stock, chicken bouillon, ¼ cup Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and the remaining ½ teaspoon salt. Whisk everything together until you have a smooth and well-combined sauce.
- Simmer Chicken in Sauce: Gently nestle the seared chicken breasts back into the skillet with the sauce. Bring the skillet to a gentle simmer, then reduce the heat to medium-low. Let the chicken cook in the sauce until it thickens slightly and the internal temperature of the chicken reaches 165°F (74°C), approximately 8 to 10 minutes.
- Finish and Serve: Remove the skillet from heat. Sprinkle the chicken with fresh basil leaves and the remaining ¼ cup Parmesan cheese. If desired, add extra red pepper flakes for more heat. Serve the creamy, flavorful chicken over cooked pasta or mashed potatoes for a complete meal.
Notes
- Patting the chicken dry before searing is crucial for developing a golden crust.
- If you don’t have chicken bouillon or Better Than Bouillon, you can substitute with low-sodium chicken broth, though the sauce may be less concentrated in flavor.
- For a milder dish, omit the red pepper flakes or adjust them according to your spiciness preference.
- Sun-dried tomatoes packed in oil can be used, but be sure to drain them well to avoid excess oil in the sauce.
- This dish pairs wonderfully with pasta, mashed potatoes, or even crusty bread to soak up the delicious sauce.
