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A gourmet serving of creamy Marry Me Chicken featuring tender golden pan-seared chicken breasts smothered in a rich sun-dried tomato and parmesan cream sauce garnished with fresh basil.

Ultimate Marry Me Chicken

This luxurious Marry Me Chicken features tender, golden-seared chicken breasts smothered in a velvety, sun-dried tomato and Parmesan cream sauce. It is a foolproof, restaurant-quality meal that is as perfect for a busy weeknight as it is for a romantic candlelit dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts, pounded to even thickness
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, chopped
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh basil, chopped

Equipment

  • Large heavy-bottomed skillet or stainless steel pan
  • Chef's knife
  • Cutting board
  • Tongs
  • Wooden spoon
  • Measuring cups and spoons
  • Meat mallet or rolling pin (for pounding chicken)
  • Aluminum foil (for tenting)
  • Microplane or cheese grater

Method
 

  1. Season the chicken breasts generously on both sides with salt, black pepper, and 1/2 teaspoon of the Italian seasoning.
  2. Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming.
  3. Add the chicken to the skillet and sear for 5–7 minutes per side until golden brown and cooked through; remove from the pan, set on a plate, and tent with foil.
  4. In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant.
  5. Add the chopped sun-dried tomatoes and cook for 1 minute.
  6. Pour in the chicken broth, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
  7. Reduce heat to medium-low, pour in the heavy cream, and simmer for 2–3 minutes until the sauce begins to thicken.
  8. Stir in the Parmesan cheese, the remaining 1/2 teaspoon of Italian seasoning, and the red pepper flakes; whisk until the cheese is melted and the sauce is smooth.
  9. Place the chicken back into the skillet and spoon the sauce over the top; simmer for an additional 2 minutes to meld the flavors.
  10. Garnish with fresh chopped basil and serve immediately.

Notes

If the sauce is too thin, simmer for an additional minute to reduce; if too thick, add a tablespoon of broth. For a complete meal, serve over al dente linguine or with crusty sourdough bread to soak up the sauce. Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop over low heat with a splash of water or broth to maintain the sauce's emulsion.