Marry Me Chicken Recipe
Pan Seared Chicken Breast in a creamy sun-dried tomato sauce, this easy Marry Me Chicken is sure to please anyone that sinks their teeth into it. Ready in minutes, it's a great weeknight dinner option.
Servings: 6
Cost: $10
Equipment
- 1 skillet
Ingredients
- 3 boneless skinless chicken breasts sliced horizontally into thinner cutlets if large
- 1 teaspoon kosher salt
- 1/2 teaspoon ground pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 tablespoon tomato paste
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 3/4 cup parmesan cheese
- 7 ounce jar sun-dried tomatoes packed in oil, drained and chopped (you can use this oil in place of the olive oil in the recipe for added flavor.)
- 1 tablespoon Italian Seasoning
- 1 teaspoon red pepper flakes optional
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- Cooked pasta for serving
Instructions
- Pat the chicken dry and season both sides of the breasts with half the salt and pepper.
- Heat the oil and butter in a large skillet over medium-high heat. Add the chicken to the pan and cook until golden brown, approximately 4-5 minutes. Flip the chicken and cook the opposite side until golden brown. Transfer to a plate and keep warm.
- Add the garlic to the pan and cook for 1 minute. Stir in the tomato paste and cook for an additional 30 seconds.
- Stir in the chicken stock and, using a wooden spoon, scrape up any brown bits on the bottom of the pan. Add the heavy cream, 1/2 the cheese, tomatoes, Italian seasoning, 1/2 teaspoon red pepper flakes and the remaining salt and pepper, stirring until combined.
- Return the chicken to the pan and bring the sauce to a simmer. Reduce the heat low and cook until the chicken is cooked through and registers 165˚F on an instant read thermometer, approximately 5 minutes.
- Slice the chicken breasts across the grain and serve with the sauce. Sprinkle with the remaining Parmesan and red pepper flakes, then garnish with the chopped basil and parsley. Serve over pasta, if desired.
Notes
- Slice large chicken breasts horizontally into thinner cutlets for faster, more even cooking.
- Chicken is done when the thickest portion reaches 165°F on an instant-read thermometer.
- Freshly grated Parmesan melts more smoothly than pre-shredded cheese and helps keep the sauce creamy.
- Half-and-half can replace the heavy cream, but the finished sauce will be thinner.
- For extra flavor, use some of the oil from the sun-dried tomato jar in place of the olive oil.
- You can deglaze the skillet with about 1/4 cup dry white wine before adding the chicken stock.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Add a splash of chicken stock or cream when reheating if the sauce becomes too thick.
- Freezing is not recommended because the cream sauce may separate after thawing.
Nutrition
Calories: 515kcal | Carbohydrates: 14g | Protein: 34g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 967mg | Potassium: 1137mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1968IU | Vitamin C: 40mg | Calcium: 236mg | Iron: 2mg