Marry Me Chicken (Chicken In A Sun Dried Tomato Cream Sauce)
Marry Me Chicken is on its way to becoming your new go-to chicken recipe! This dish is sure to delight since it combines juicy, succulent chicken breasts with a fantastic parmesan cream sauce, sun-dried tomatoes, and fresh basil for a hearty, savory main dish that everyone will adore.
Marry Me Chicken Ingredients
- 3 large chicken breasts weighing between 1 1/2 and 2 pounds
- 2 tablespoons of olive oil, salt, and pepper to taste
- 1/2 cup heavy cream
- 1/3 cup finely grated parmesan cheese at room temperature
- 1/2 cup sun-dried tomatoes
- 12 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes basil chiffonaded, for garnish
- Bake at 375 degrees Fahrenheit. On both sides, generously season each chicken breast with salt and pepper.
- In a cast-iron skillet, heat olive oil to medium-high heat. When the skillet is hot, add the chicken. Flip and sear the opposite side for three to four minutes.
- Set aside the seared chicken from the skillet. Cook the garlic in the skillet until fragrant, about one to two minutes.
- After incorporating the heavy cream and broth, grated parmesan, sun-dried tomatoes, oregano, and red pepper flakes are gradually added.
- After bringing the mixture to a simmer, add the chicken breasts to the skillet. After quickly flipping the chicken to coat it in sauce, place the skillet in the oven.
- Bake for 15 to 20 minutes, or until the chicken is 165 degrees Fahrenheit inside.
- Plate the chicken with the sides you want from the skillet. Serve the chicken immediately with additional sauce from the skillet and chiffonaded basil as a garnish.
- The sauce won’t be very thick. After removing the chicken in the final step, you can thicken the sauce with cornstarch, flour, room-temperature cream cheese, or a small amount of xanthan gum if you want it to be thicker and creamier.
- Broth of chicken: Use a low-sodium chicken broth if you’re watching your sodium intake or just want a little less of it. If you don’t eat gluten, you’ll want to use a gluten-free chicken broth!
- Cheddar Cheese: When adding cold cheese to hot liquid, it can clump, so make sure it is room temperature before you start. Additionally, to prevent the cheese from clumping or curdling, remove the skillet from the heat before adding it.
- Basil to Chiffonade: Roll the fresh basil leaves tightly lengthwise after stacking them on top of one another. Slice the roll into thin ribbons with a small, sharp knife. Slice parallel to the roll.
- Reduce the fat: Heavy cream can be substituted for half-and-half.