Marry Me Chicken
A silky, Parmesan-rich skillet dish with juicy chicken, sun-dried tomatoes, and basil in a creamy sauce, perfect for a quick gourmet dinner.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (about 1–1.5 lb total)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese Use low-moisture grated Parmesan for best melting.
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry) If packed in oil, drain and reserve a teaspoon for extra flavor.
- 1/4 cup fresh basil, chopped, plus extra for garnish
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. If breasts are uneven or thick, pound to about 1/2–3/4 inch for even cooking.
- Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add chicken and sear until golden, about 5–7 minutes per side. Use an instant-read thermometer and pull the chicken when it reaches 160–162°F; transfer to a plate and tent lightly with foil to rest.
Cooking
- Lower heat to medium. Pour in the heavy cream and use a wooden spoon to scrape up the browned bits from the pan. Keep the cream at a gentle simmer.
- Stir in the grated Parmesan a handful at a time, whisking until smooth before adding more to avoid clumps and to control thickness.
- Add the chopped sun-dried tomatoes and chopped basil. Return the chicken to the skillet and simmer for 3–5 minutes until the internal temperature reaches 165°F and the flavors meld.
- Taste and adjust seasoning. Serve immediately with an extra sprinkle of Parmesan and chopped basil on top.
Notes
Best served over buttered egg noodles, mashed potatoes, or creamy polenta. For a baked family-style version, consider a pasta bake.