Marry Me Chicken Recipe

5 from 4 votes

Marry Me Chicken Recipe features tender chicken in a creamy Parmesan sauce with sun-dried tomatoes, garlic, and fresh basil. It’s so delicious, it might just inspire a proposal!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American

Keyword: Marry Me Chicken, marry me chicken recipe

Servings: servings

Author: Chelsea Lords

Cost: $17.35

Equipment

Large skillet

Ingredients

1.2 pounds boneless, skinless chicken breasts 2 even-sized breasts
2 teaspoons Italian seasoning divided
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup sun-dried tomatoes in oil plus surrounding oil, see note 1
1 tablespoon minced garlic
1 cup reduced-sodium chicken broth divided, see note 2
1 cup heavy cream see note 3
1/3 cup finely grated Parmesan cheese see note 4
2 teaspoons Dijon-style mustard
1/4 to 1/2 teaspoon red pepper flakes optional
3/4 cup ribboned fresh basil .75 oz packet

US - Metric

Instructions

Slice each chicken breast in half widthwise to create two thinner pieces. Pound lightly if necessary to ensure even thickness. Combine 1 tsp Italian seasoning with the salt and pepper and season one side of each chicken piece.
Heat 2 tbsp of the oil from the sun-dried tomato jar in a large, heavy-bottomed pan 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°F). Remove chicken from the pan and cover with foil to keep warm.
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, then add 1/2 cup chicken broth. Stir, scraping up browned bits from pan. Let broth simmer for about 1 minute or until mostly evaporated. Add in remaining 1/2 cup broth, heavy cream, 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.
Stir through basil leaves, then add chicken (plus any reserved juices on the plate) to pan. Spoon sauce over chicken and serve immediately.

Video

Notes

Note 1: Opt for sun-dried tomatoes in olive oil with herbs instead of dry-packed. Use the oil to sauté the chicken for added flavor. Bonus: choose julienne-cut tomatoes to skip the chopping!

Note 2: Since 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 heightens the dish’s flavor complexity and textural appeal. Lower-fat substitutes or non-dairy alternatives unfortunately won’t thicken properly in this dish.

Note 4: Use a block of Parmesan cheese and grate it on the small holes of a cheese grater. Gently pack it into your measuring cup. Avoid jarred Parmesan—it’s too salty and will overpower the flavor!

Nutrition