Description

Marry Me Chicken is a flavorful dish featuring tender chicken breasts simmered in a creamy sun-dried tomato and parmesan sauce, finished in the oven to perfection. This recipe combines a rich low-sodium chicken broth base with creamy heavy cream, fresh parmesan, and sun-dried tomatoes for a luscious and satisfying meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

For the Chicken

3 pounds boneless, skinless chicken breasts
Salt to taste
Freshly cracked black pepper to taste
2 tablespoons olive oil

For the Sun-Dried Tomato Cream Sauce

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
½ teaspoon crushed red pepper flakes

Optional Serving Suggestions

Chiffonaded fresh basil
Grated fresh parmesan cheese

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Instructions

Prepare and Season Chicken: Place chicken breasts on a cutting board and trim if necessary. Pound the chicken to even thickness. Pat dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.
Sear the Chicken: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Once oil is hot and shimmering, add chicken breasts and sear for 3 to 4 minutes per side until lightly golden. Transfer chicken to a plate and set aside, keeping the skillet for sauce making. The chicken should not be cooked through at this stage.
Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and adjust the rack position to allow the skillet to fit in the center.
Sauté Garlic: Reduce skillet heat to medium-low. Add minced garlic and sauté for 30 to 60 seconds until fragrant, stirring frequently.
Add Broth and Deglaze: Pour in low-sodium chicken broth, stirring and scraping up browned bits from the skillet bottom for extra flavor.
Add Cream and Parmesan: Remove skillet from heat and let cool for 2 to 3 minutes. Whisk in heavy cream fully, then sprinkle grated parmesan cheese and whisk until melted and smooth.
Simmer the Sauce: Return skillet to medium-low heat and stir for 1 to 2 minutes until sauce reaches full temperature. Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Season with salt, pepper, oregano, and red pepper flakes to taste. Let sauce come to a gentle simmer over medium-high heat, stirring occasionally.
Coat Chicken in Sauce: Add seared chicken breasts back to the skillet. Flip each piece 3 to 4 times to coat evenly with sauce.
Bake the Chicken: Place the skillet in the preheated oven. Bake approximately 13 minutes, then check the chicken’s internal temperature. Continue baking as needed until the thickest part reads 160 degrees Fahrenheit.
Rest the Chicken: Remove skillet from oven and spoon sauce over the chicken. Let chicken rest in the skillet for 5 minutes to allow residual cooking to reach 165 degrees Fahrenheit.
Serve: Transfer chicken to plates, spoon remaining sauce over the top, and garnish with chiffonaded basil and additional parmesan if desired. Serve immediately with your choice of sides such as potatoes or asparagus.

Notes

Use chicken breasts of similar size and thickness for even cooking. Pound larger breasts or slice into cutlets if needed.
The sauce is intentionally thinner than traditional Alfredo; thicken with extra parmesan, cream cheese, cornstarch, or flour if desired.
Grate parmesan fresh from the block for best melting and flavor; pre-grated cheese contains fillers that affect texture and taste.
Make sure dairy ingredients are at room temperature to prevent clumping or curdling when added to hot liquids.
Sun-dried tomatoes packed in oil add more flavor; if using dry-packed, consider adding a bit of tomato oil to the sauce.
To chiffonade basil, stack leaves, roll tightly, then slice into thin ribbons perpendicular to the roll.

Nutrition

Serving Size: 1 serving
Calories: 500 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 140 mg