Marry Me Chicken
Tender seared chicken in a silky sun-dried tomato and parmesan cream sauce, perfect for weeknight dinners or small gatherings.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil (or use oil from jarred sun-dried tomatoes for extra flavor)
- 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated from dry)
- 1 cup heavy cream Substitute half-and-half for a lighter sauce.
- 1 cup grated Parmesan cheese Freshly grated melts best; avoid pre-shredded blends.
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or 1 teaspoon mixed oregano + basil)
- 1 handful fresh basil for garnish (optional)
- Pasta, mashed potatoes, or crusty bread for serving
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Slice in half horizontally or pound to an even ¾-inch thickness if breasts are very thick.
- Heat a large skillet over medium-high heat and add the olive oil.
Cooking
- Add the chicken to the pan and sear until golden brown and cooked through, about 6–7 minutes per side. Check with an instant-read thermometer, should reach 165°F (74°C).
- Transfer the chicken to a plate and tent loosely with foil. Leave any browned bits in the skillet.
- Reduce heat to medium and add the chopped sun-dried tomatoes and minced garlic. Cook for 1–2 minutes until fragrant, stirring to avoid burning the garlic.
- Lower the heat to medium-low, pour in the heavy cream, and stir. Add grated Parmesan and whisk until the cheese melts and the sauce is smooth.
- Return the chicken to the skillet, spoon sauce over the breasts, and cook for 2–3 minutes to meld flavors and ensure chicken reaches 165°F.
- Sprinkle with dried Italian herbs and garnish with fresh basil just before serving.
Notes
For a dairy-free version, use full-fat coconut milk and a dairy-free parmesan alternative. Reheat gently on low heat, adding a splash of cream or milk if the sauce seems too thick.