Marry Me Chicken

Golden seared chicken in a creamy sun-dried tomato, garlic and parmesan sauce. One skillet, about 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American, Italian

2 large boneless, skinless chicken breasts about 1 1/2 lb (680 g), sliced horizontally into 4 thin cutlets
1 tsp salt divided
0.5 tsp black pepper
1 tsp paprika
2 tbsp olive oil
1 tbsp butter
3 garlic cloves minced
0.5 cup chicken broth 120 ml
0.75 cup heavy cream 180 ml
0.5 cup parmesan 50 g, finely grated
0.33 cup sun-dried tomatoes in oil drained and chopped
1 tsp Italian seasoning or dried oregano
0.25 tsp red pepper flakes optional
0.25 cup fresh basil torn

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.

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.