"Marry Me Chicken" boasts succulent chicken breasts seasoned with robust Italian spices, bathed in a rich, creamy sauce infused with tangy sun-dried tomatoes, savory Parmesan, and fragrant garlic. A finishing addition of fresh basil adds vibrancy and freshness, perfectly counterbalancing the creamy sauce. This dish is so irresistibly delicious, it might just elicit a marriage proposal!
CHICKEN: Slice each chicken breast in half widthwise to create two thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp of Italian seasoning with salt and pepper (I add ½ tsp salt and ¼tsp pepper) and season one side of each chicken piece.
COOK CHICKEN: Heat 2 tbsp of the oil from the sun-dried tomato jar in a large, heavy-bottomed skillet over medium-high heat. When hot, add the chicken, seasoned side down. Season the other side with the remaining seasoning mixture. Cook undisturbed for about 4 minutes, then flip and continue cooking for another 3-4 minutes or until the chicken is golden brown and fully cooked (internal temperature should reach 165 degrees F). Remove chicken from the skillet and cover with foil to keep warm.
SAUCE: Reduce heat to medium. Add another drizzle of sun-dried tomato oil (~1 tsp) and the garlic. Stir, but don't let burn-- about 10 seconds-- and then add in ½ cup chicken broth. Stir, scraping up browned bits from pan. Let broth simmer for about 1 minute or until mostly evaporated. Add in remaining ½ cup broth, 1 cup cream, ½ cup sun-dried tomatoes, red pepper flakes (optional--add to spice preference), remaining 1 tsp Italian seasoning, Dijon mustard, and Parmesan. Stir until cheese is melted and sauce is nicely thickened-- about 2-4 minutes. Taste sauce, and adjust seasoning as needed.
FINISH: Stir through basil leaves and then add chicken (plus any reserved juices on the plate) to pan. Spoon sauce over chicken and serve immediately.
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Notes
Note 1: Sun-dried tomatoes in oil: Choose sun-dried tomatoes steeped in olive oil with herbs, rather than the dry-packed ones. The oil is also used for sautéing the chicken, further intensifying the dish's flavor profile. Another pro tip: look for the julienne-cut tomatoes, which removes the need for extra chopping. Note 2: Low-sodium chicken broth: As we’ve seasoned the chicken and Parmesan cheese naturally has a good amount of salt, using low-sodium chicken broth ensures this dish isn't too salty.Note 3: Heavy whipping cream: This ingredient heightens the dish's flavor complexity and textural appeal. The fat content imparts a velvety, creamy consistency to the sauce, bringing the flavors together and providing an indulgent mouthfeel. Lower-fat substitutes or non-dairy alternatives unfortunately won't thicken properly in this dish.Note 4: Finely grated Parmesan cheese: Use a block of Parmesan cheese and grate it on the small holes of your cheese grater. Gently pack it into your measuring cup and you're good to go! Avoid jarred Parmesan--it's too salty and will overpower the flavor!