Ingredients
Method
- Pound the chicken breasts to an even thickness of about ½ inch. Season both sides with salt, pepper, garlic powder, and smoked paprika.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for about 5 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the minced garlic and chopped onion. Sauté for about 2-3 minutes until the onions are soft and fragrant. Be careful not to burn the garlic.
- Pour in the chicken broth to deglaze the skillet, scraping up any brown bits from the bottom. Add the heavy cream and stir to combine. Bring the mixture to a simmer.
- Stir in the sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Let the sauce simmer for about 3-5 minutes until it slightly thickens.
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken and let it simmer for another 5 minutes.
- Sprinkle fresh basil and extra Parmesan cheese over the chicken. Serve the Marry Me Chicken hot with your choice of pasta, rice, mashed potatoes, or crusty bread.
Nutrition
Notes
Pro Tips:
Buy sun-dried tomatoes packed in oil, not the dry-packed ones, because that flavored oil becomes liquid gold when it hits your hot pan – it carries concentrated tomato essence that water-packed versions simply can't match for building the sauce base. Don't move the chicken for the first 4-5 minutes of searing because you need that deep golden crust to create fond – those caramelized bits are what transform your cream sauce from bland to restaurant-quality when you deglaze the pan. Add your garlic after reducing the heat from the initial sear because garlic burns quickly in the residual high heat, and burnt garlic will make your romantic sauce taste bitter – learned this the hard way on date night. Use fresh thyme instead of dried because the delicate floral notes of fresh thyme bloom beautifully in cream, while dried thyme can taste dusty and overpowering in this light, elegant sauce that's meant to complement, not compete. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat or in the microwave. Add a splash of chicken broth or cream to the sauce if it has thickened too much.
Buy sun-dried tomatoes packed in oil, not the dry-packed ones, because that flavored oil becomes liquid gold when it hits your hot pan – it carries concentrated tomato essence that water-packed versions simply can't match for building the sauce base. Don't move the chicken for the first 4-5 minutes of searing because you need that deep golden crust to create fond – those caramelized bits are what transform your cream sauce from bland to restaurant-quality when you deglaze the pan. Add your garlic after reducing the heat from the initial sear because garlic burns quickly in the residual high heat, and burnt garlic will make your romantic sauce taste bitter – learned this the hard way on date night. Use fresh thyme instead of dried because the delicate floral notes of fresh thyme bloom beautifully in cream, while dried thyme can taste dusty and overpowering in this light, elegant sauce that's meant to complement, not compete. Storage & Meal Prep:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat or in the microwave. Add a splash of chicken broth or cream to the sauce if it has thickened too much.
