Marry Me Chicken
A creamy and tangy skillet meal featuring tender chicken breasts bathed in a Parmesan-heavy cream sauce with sun-dried tomatoes and basil, perfect for impressing guests or enjoying a comforting weeknight dinner.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts About 1.25–1.5 lb total
- 2 cloves garlic, minced
- 1 cup heavy cream Can use half-and-half or full-fat coconut milk as substitutes
- 1 cup grated Parmesan cheese Freshly grated melts best
- 1/2 cup sun-dried tomatoes, chopped Oil-packed or rehydrated dry-packed
- 1/4 cup fresh basil, chopped For garnish and flavor
- Salt and pepper, to taste For seasoning
- Olive oil, for cooking For searing the chicken
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper. Pound the chicken breasts to even thickness to ensure they cook evenly.
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once shimmering, add the chicken.
- Cook chicken until golden and cooked through, about 6–7 minutes per side. Use an instant-read thermometer to check for an internal temperature of 165°F (74°C). Remove chicken and set aside.
Making the Sauce
- Lower heat to medium. If the pan is dry, add a splash more olive oil and sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan until melted and the sauce is smooth.
- Stir in the chopped sun-dried tomatoes and fresh basil. Adjust seasoning with salt and black pepper.
- Return the chicken to the skillet, spoon sauce over the top, and let simmer together for 2–4 minutes to heat through and meld flavors.
Notes
Best served over pasta, mashed potatoes, or with a crisp green salad. Can be stored in the refrigerator for 3–4 days or frozen for 2–3 months. Reheat gently to avoid separating the sauce. Adjust for dietary preferences as needed.