Some evenings call for a dinner that feels special without making a big project of it. This Marry Me Chicken brings golden chicken breasts and a rich, creamy sauce together in one skillet.
Sun-dried tomatoes, Parmesan, and fresh thyme give the sauce plenty of flavor, while torn basil adds a fresh finish. Serve it over pasta or rice, or put crusty bread alongside for scooping up the sauce.
Tips
- Divide the olive oil before you begin: 2 tablespoons are for browning the chicken, and the remaining tablespoon is for the garlic and herbs.
- Have the garlic chopped and the other sauce ingredients measured before heating the skillet so they’re ready when you need them.
- When adding the broth, loosen the browned bits on the bottom of the skillet. They add flavor to the sauce.
- Check the thickest part of each chicken breast with a food thermometer; chicken should reach 165°F.
Storing
Refrigerate leftovers within 2 hours in shallow, covered containers. Keep in the refrigerator for 3–4 days. Reheat the chicken and sauce gently in a skillet until the chicken reaches 165°F, stirring the sauce occasionally.
Marry Me Chicken with Creamy Sun-Dried Tomato Sauce
Skillet-browned chicken breasts finish in a creamy sauce made with sun-dried tomatoes, Parmesan, garlic, and fresh thyme.
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Ingredients
- 3 tbsp extra-virgin olive oil divided
- 4 boneless, skinless chicken breasts 8 oz each
- Kosher salt to taste
- freshly ground black pepper to taste
- 2 cloves garlic finely chopped
- 1 tbsp fresh thyme leaves
- 1 tsp crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup sun-dried tomatoes chopped
- 1/2 cup heavy cream
- 1/4 cup Parmesan finely grated
- fresh basil torn, for garnish when serving
Instructions
- Set a large skillet over medium-high heat and warm 2 tablespoons of the olive oil. Sprinkle salt and pepper over both sides of each chicken breast.
- Place the chicken in the hot oil and cook for about 5–7 minutes on each side, until golden brown and cooked through. Transfer the breasts to a plate.
- Pour the remaining 1 tablespoon of olive oil into the same skillet. Stir in the finely chopped garlic, thyme leaves, and crushed red pepper flakes, and sauté for about 1 minute, just until fragrant.
- Add the chicken broth, scraping the skillet bottom to release the browned bits. Simmer for 2–3 minutes.
- Stir the sun-dried tomatoes, heavy cream, and Parmesan into the broth. Keep at a simmer for 3–4 minutes, allowing the sauce to thicken a little.
- Place the cooked chicken back in the skillet and spoon sauce over the breasts. Simmer everything together for another 2–3 minutes, until the chicken is heated through.
- Scatter torn fresh basil over the chicken. Serve with the sauce over pasta or rice, or pair it with crusty bread.
Notes
Offer the chicken and sauce over pasta or rice, or serve with crusty bread.
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