He Married Me Chicken Recipe (Marry Me Chicken)
My version of Marry Me Chicken: tender pan-seared chicken in a creamy Parmesan and sun-dried tomato sauce, finished with fresh garden herbs. And just one skillet!
Servings 3 servings
Calories 482kcal
Equipment
Ingredients
- 8 ounces chicken breasts boneless and skinless
- 1 tablespoon olive oil (or oil from the sun-dried tomato jar)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1 tablespoon butter
- 3 cloves garlic , minced
- 1/3 cup sun-dried tomatoes ,chopped and preferably oil-packed (or a generous 1/3 cup homemade oven-dried tomatoes, see notes)
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup Parmesan cheese , finely grated
- 1 teaspoon fresh thyme leaves (or 1/3 teaspoon dried)
- 1 tablespoon fresh parsley , chopped (or 1 teaspoon dried)
- 2 teaspoons fresh oregano , chopped (or 3/4 teaspoon dried)
- 2 tablespoons fresh basil , chopped, plus more for serving (or 2 teaspoons dried, added with the garlic)
- salt and black pepper to taste
- a pinch of red pepper flakes optional
Instructions
- Butterfly or pound the chicken to an even thickness, then pat it dry. Season both sides with salt, pepper, garlic powder, and Italian seasoning.
- Heat the oil and butter in a large skillet over medium-high heat. Sear the chicken about 4 to 5 minutes per side, until golden and cooked to 165°F. Remove to a plate and let it rest.
- Reduce the heat to medium. Add the garlic and sun-dried tomatoes (and the red pepper flakes, if using) and cook about 1 minute, until fragrant. Don't let the garlic brown past golden.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Simmer 2 minutes to reduce slightly.
- Stir in the heavy cream and simmer gently 3 to 4 minutes. The sauce will thicken some but stays glossy and pourable rather than gravy-thick.
- Remove the pan from the heat and stir in the Parmesan until smooth, then stir in the thyme, oregano, and parsley.
- Return the chicken and its juices to the pan, spoon the sauce over, and warm together 2 minutes. Stir in the fresh basil and tear more over the top to serve.
Notes
- Boneless, skinless chicken thighs work beautifully; add a few extra minutes to cook through.
- Spoon it over mashed potatoes, pasta, or rice to catch the sauce.
- Store leftovers up to 3 days; reheat gently with a splash of broth or cream. Freezing isn't recommended for cream sauces.
Nutrition
Calories: 482kcal | Carbohydrates: 13g | Protein: 27g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 434mg | Potassium: 877mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1494IU | Vitamin C: 10mg | Calcium: 297mg | Iron: 3mg
