Marry Me Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Course
Main Course
Marry Me Chicken
Description
In Marry Me Chicken, chicken breasts are pounded to an even thickness and seasoned with salt, pepper, and Italian seasoning. They are dredged in flour and cooked in oil infused with sun-dried tomato oil until golden and cooked through. Garlic is quickly sautéed in the pan before deglazing with chicken broth combined with chopped sun-dried tomatoes and optional red pepper flakes for heat. The broth simmers until reduced, then cream, tomato sauce, Parmesan cheese, and basil are added, thickening with a cornstarch slurry to form a creamy, flavorful sauce.
The finished dish has a tender chicken with a slightly crispy exterior paired with a rich, creamy sauce highlighted by the acidity of the sun-dried tomatoes and fragrant basil. This combination balances savory, creamy, and slightly tangy flavors.
Marry Me Chicken can be served over pasta, rice, or alongside steamed vegetables to soak up the sauce, making it a satisfying main course.
You can use two large chicken breasts cut into thinner pieces as an alternative to four smaller breasts. Cook the chicken to an internal temperature of 165°F for safety.
Ingredients
- 4 (6 oz each) chicken breast boneless, skinless
- salt and black pepper
- 1 1/2 tsp Italian seasoning
- 1/4 cup all-purpose flour
- 2 Tbsp neutral cooking oil from jar of sun dried tomatoes, divided, generic cooking oil
- 1 Tbsp minced garlic (3 cloves)
- 1 cup chicken broth low-sodium
- 1/4 tsp red pepper flakes (optional for heat)
- 1/3 cup (slightly packed) sun-dried tomatoes drained well, finely chopped, in oil
- 1/2 cup heavy cream
- 1/3 cup tomato sauce
- 1/2 cup (1 oz) finely shredded Parmesan Cheese
- 1 tsp cornstarch mixed with an additional 1 Tbsp chicken broth
- 3 Tbsp chopped basil divided, fresh
Instructions
- Cover chicken breasts on cutting board with a sheet of plastic wrap and pound to an even 1/2-inch thickness using a meat mallet. Season both sides with salt and pepper and Italian seasoning.
- Heat 1 1/2 Tbsp of the oil from jar of sun dried tomatoes in a 12-inch skillet over medium-high heat.
- Pour flour in to a shallow dish and dredge each chicken piece in flour to coat both sides and transfer to skillet. Cook through about 4 to 5 minutes per side (chicken should be 165 degrees F in center).
- Transfer chicken to a plate. Reduce skillet to medium-low heat and pour remaining 1/2 Tbsp oil into skillet.
- Add garlic and saute until just deepening in color but not browning, about 15 seconds. Pour in chicken broth while scraping up browned bits from bottom of pan. Add sun dried tomatoes and red pepper flakes.
- Let chicken broth simmer until reduced by half, about 3 minutes. Whisk together remaining 1 Tbsp chicken broth with the cornstarch and pour into skillet while whisking. Cook 30 seconds while stirring.
- Reduce to low heat, add heavy cream, tomato sauce, parmesan cheese and season sauce with salt and pepper to taste. Cook just until cheese has melted. Remove from heat and stir in 2 Tbsp basil.
- Return chicken to sauce, spooning sauce over chicken. Serve garnished with remaining 1 Tbsp basil.
Notes
- Using two large chicken breasts cut into thinner pieces is an alternative to four smaller breasts.
- Ensure chicken is cooked through to 165°F for safety.
User Reviews
Overall Rating
5
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