Marry Me Chicken
A flavorful dish featuring juicy chicken breasts in a rich, creamy sauce with sun-dried tomatoes and Parmesan cheese, perfect for a romantic dinner.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts about 2 pounds
- 1.5 teaspoons kosher salt divided
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- 1 cup heavy cream
- 0.5 cup chicken stock
- 1 teaspoon chicken flavor Better Than Bouillon or 1 chicken bouillon cube
- 0.5 cup freshly grated Parmesan cheese divided
- 1 jar sun-dried tomatoes 7-ounce, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 0.5 teaspoon freshly cracked black pepper
- 0.5 teaspoon red pepper flakes optional
- 0.25 cup fresh basil leaves thinly sliced
- to taste cooked pasta or mashed potatoes for serving
Instructions
Preparation
- Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt.
- Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate.
Cooking
- Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds.
- Stir in the heavy cream, chicken stock, bouillon, 1/4 cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining 1/2 teaspoon salt. Whisk until combined and smooth.
- Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low.
- Cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 8 to 10 minutes.
- Remove from heat and top the chicken with the fresh basil and remaining 1/4 cup Parmesan cheese. Sprinkle with additional red pepper flakes, if desired.
Notes
Serve over cooked pasta or creamy mashed potatoes. For storage, place leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. Thaw before reheating. Tips include using fresh ingredients and adjusting spice levels.