Marry Me Chicken: A Creamy Delight with Sun-Dried Tomato Sauce
This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American, Italian-Inspired
- Diet: Gluten Free
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil (or other neutral oil)
- 2 tablespoons minced garlic
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream (at room temperature)
- ½ cup grated fresh parmesan cheese (at room temperature)
- 1 cup sun-dried tomatoes (preferably packed in oil)
- 1 teaspoon dried oregano (adjust to taste)
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Chiffonaded fresh basil
- Grated fresh parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- Place chicken breasts on a cutting board. Trim if needed, then pound to an even thickness.
- Pat chicken dry with paper towels. Season both sides generously with salt and black pepper.
- Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan.
- Once the oil is hot, add the chicken breasts. Sear for 3-4 minutes per side, until golden brown.
- Transfer the seared chicken to a plate and set aside. Do not drain the skillet.
- Return the skillet to medium-low heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
- Remove the skillet from heat and let it cool for 2-3 minutes. Whisk in the heavy cream.
- Add grated parmesan cheese, whisking until melted and smooth.
- Return the skillet to medium-low heat and stir for 1-2 minutes until warmed through.
- Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Adjust seasoning as needed.
- Bring the sauce to a slow simmer over medium heat, stirring occasionally.
- Return the seared chicken breasts to the skillet, flipping to coat in the sauce.
- Transfer the skillet to the preheated oven and bake for 13 minutes.
- Check the internal temperature of the thickest part of the chicken. Continue cooking as needed until the chicken reaches 160°F (71°C).
- Remove from the oven and spoon the sauce over the chicken. Let rest for 5 minutes (internal temperature will rise to 165°F (74°C)).
- Transfer the chicken to serving plates, top with additional sauce, fresh basil, and grated parmesan cheese. Serve immediately.
Notes
- Use evenly sized chicken breasts for uniform cooking.
- This sauce is intentionally light. For a thicker consistency, whisk in extra parmesan, cream cheese, cornstarch, or flour.
- Freshly grated parmesan melts better and enhances flavor. Avoid pre-shredded cheese, which contains anti-caking agents.
- Room-temperature cream prevents curdling. Always remove the skillet from heat before adding cream and cheese.
- Oil-packed sun-dried tomatoes work best. Add a little of their oil for extra flavor.
- To chiffonade basil, stack leaves, roll tightly, and slice into thin ribbons.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg