Marry Me Chicken
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
- 2 tablespoons of olive oil
- 3 large chicken breasts weighing between
- 1 1/2 and 2 pounds
- salt and pepper to taste
- 2 minced garlic cloves
- 3/4 cup of chicken broth (see notes)
- 1/2 cup heavy cream
- 1/3 cup of freshly grated parmesan cheese at room temperature
- 1/2 cup sun-dried tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- chiffonaded basil for garnish.
- Bake at 375 degrees Fahrenheit. Generously season every chicken bosom with salt and pepper on the two sides.
- On a cutting board, season chicken breasts with salt and pepper. Heat olive oil in a cast-iron skillet over 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. Immediately flip chicken once or twice to cover in sauce, then move whole skillet to stove.
- 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 will be relatively thin. After removing the chicken in the last step, you can thicken the sauce using cornstarch, flour, cream cheese (at room temperature), or a small amount of xanthan gum if you want a richer, creamier consistency.
- Chicken broth: Use a low sodium chicken broth if you’re limiting your salt consumption or just prefer a little less of it. Make careful to use gluten-free chicken broth if you’re gluten intolerant!
- Camembert cheese Make sure the cheese is at room temperature prior to beginning because cold cheese can clump when added to the boiling liquid. To prevent the cheese from clumping or curdling, turn off the heat before adding it.
- Fresh basil leaves should be stacked on top of one another and tightly rolled lengthwise to create chiffonade. Cut the roll into thin ribbons using a tiny, sharp knife. Slice parallel to the roll.
- Build it Use half-and-half instead of heavy cream to reduce the fat.
- Make it Paleo, Whole30, or dairy-free: Check out our Whole30 Marry Me Chicken recipe!