Marry Me Chicken is golden seared chicken in a creamy sun-dried tomato and parmesan sauce, and it earned its name because it is the kind of dinner that wins people over. It is made in one skillet in about 35 minutes. Cutting the chicken breasts into thinner cutlets is the trick: they cook quickly and evenly and stay juicy.
Marry Me Chicken
Golden seared chicken in a creamy sun-dried tomato, garlic and parmesan sauce. One skillet, about 35 minutes.
Ingredients
Equipment
Method
- Pat the chicken dry and season both sides with 3/4 teaspoon of salt, the pepper and paprika.
- Heat the oil in a large skillet over medium-high heat. Cook the chicken for 4 to 5 minutes per side, until golden and cooked through (165°F / 74°C). Move it to a plate.
- Lower the heat to medium and add the butter. Add the garlic and cook for 30 seconds, until fragrant.
- Pour in the broth and scrape up the browned bits from the pan. Stir in the cream, parmesan, sun-dried tomatoes, Italian seasoning, red pepper flakes and the remaining 1/4 teaspoon of salt.
- Simmer for 3 to 4 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Return the chicken and any juices to the pan and spoon the sauce over it. Simmer for 2 minutes, then scatter with basil.
Notes
Serve with: pasta, mashed potatoes, rice or crusty bread to mop up the sauce.
Lighter: use half-and-half or evaporated milk instead of heavy cream, and simmer gently so it does not split.
Make ahead: keeps in the fridge for 3 days. Reheat gently with a splash of broth.
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