Marry Me Chicken: A Creamy, Flavor-Packed Delight
Bursting with tangy sundried tomatoes and creamy parmesan, this rich and savory chicken dish features golden-brown breasts paired with a luscious herb-infused sauce. Effortless to prepare yet restaurant-quality, it’s perfect for family dinners or special occasions.
Servings: 4 servings
Calories: 420kcal
Ingredients
- 4 boneless skinless chicken breasts (approximately 1.5 pounds)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1/2 cup small chopped sweet yellow onion
- 1/3 cup diced sundried tomatoes (packed in olive oil)
- 1 tablespoon minced garlic
- 1/2 teaspoon dried Italian seasoning blend
- 1/4 teaspoon red pepper flakes
- 1.25 cups chicken stock
- 3/4 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1 tablespoon chopped fresh basil leaves
Instructions
- Prepare the chicken: In a zip-top bag, combine the flour, salt, and black pepper. Add the chicken breasts, seal the bag, and shake well to coat. Shake off excess flour and set aside.
- Cook the chicken: Heat olive oil in a large 12-inch skillet over medium-high heat. Cook chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Set aside.
- Prepare the sauce base: Wipe out excess oil from the skillet.
- Sauté aromatics: Add butter, onion, sundried tomatoes, garlic, Italian seasoning, and red pepper flakes. Cook 2-3 minutes until onions are softened.
- Simmer sauce: Pour in chicken stock and bring to a gentle boil. Reduce heat, add heavy cream, and simmer for 5 minutes. Stir in parmesan cheese until melted and glossy. Return chicken to the skillet, spoon sauce over, and cook for 3-5 minutes total.
- Finish and serve: Garnish with basil. Serve over rice, pasta, or crusty bread.
Notes
For a lighter version, substitute half-and-half for heavy cream. Use dried basil if fresh is unavailable. Store leftovers in the refrigerator for up to 2 days.