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Marry Me Chicken, a creamy and flavorful dish that is sure to impress, is featured in this recipe article exploring its magical goodness.

Marry Me Chicken

This Marry Me Chicken recipe features juicy, pan-seared chicken breasts in a creamy, sun-dried tomato and parmesan sauce. It's an easy and flavorful dish that's perfect for a romantic dinner or a special occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1/4 cup fresh basil, chopped
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 teaspoon red pepper flakes optional

Equipment

  • large skillet
  • shallow dish
  • paper towels
  • measuring cups and spoons
  • Meat Thermometer
  • knife
  • cutting board
  • Spatula or tongs

Method
 

  1. Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, Italian seasoning, salt, and pepper. Dredge each chicken breast in the flour mixture, making sure to coat it evenly. Shake off any excess flour.
  2. Heat the olive oil and butter in a large skillet over medium-high heat. Once the pan is hot and the butter is melted, carefully place the chicken breasts in the skillet. Don't overcrowd the pan; you might need to cook them in batches. Sear the chicken for about 5-7 minutes per side, or until golden brown and cooked through. A meat thermometer should read 165°F (74°C) when inserted into the thickest part of the chicken. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic! Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
  4. Stir in the heavy cream, sun-dried tomatoes, and red pepper flakes (if using). Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened. Stir occasionally to prevent sticking.
  5. Stir in the Parmesan cheese and fresh basil. Season with salt and pepper to taste. Return the chicken breasts to the skillet and spoon the sauce over them. Simmer for another 2-3 minutes, or until the chicken is heated through and the sauce is evenly distributed.
  6. Garnish with extra fresh basil and Parmesan cheese, if desired. Serve immediately over pasta, rice, mashed potatoes, or your favorite side dish.

Notes

For a richer flavor, use oil-packed sun-dried tomatoes and reserve some of the oil to add to the skillet. Patting the chicken dry is crucial for a good sear. Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper. Variations include adding sautéed vegetables, different herbs, or a splash of white wine.