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Golden marry me chicken in creamy sauce

Marry Me Chicken

Tender golden chicken seared in a skillet and finished in a rich garlic cream sauce with sun-dried tomatoes and Parmesan. One pan, 35 minutes, and the kind of dinner that gets asked about.
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Prep Time 10 minutes
Cook Time 25 minutes
Rest Time 0 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 700g / 1.5 lbs) patted dry
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 5 cloves garlic finely minced
  • 1/2 cup (80g) sun-dried tomatoes in oil drained and roughly chopped
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1 cup (240ml) low-sodium chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • Fresh basil leaves to finish

Equipment

  • Large skillet
  • Shallow dish
  • Tongs
  • Wooden spoon
  • Meat thermometer

Method
 

  1. Combine flour, garlic powder, salt, and pepper in a shallow dish. Pat chicken dry and dredge each breast on both sides, shaking off excess.
  2. Heat olive oil and butter together in a large skillet over medium-high. Once butter stops foaming, add chicken and cook 4 to 5 minutes per side until deep golden brown. Move to a plate.
  3. Reduce heat to medium. Cook minced garlic in the remaining pan fat for 60 to 90 seconds until fragrant. Add sun-dried tomatoes, thyme, oregano, and red pepper flakes and stir for 1 minute.
  4. Pour in chicken broth and scrape the pan bottom clean. Simmer until reduced by half, about 3 to 4 minutes.
  5. Stir in the heavy cream and bring to a gentle simmer. Cook 3 to 4 minutes until the sauce coats a spoon. Add Parmesan and stir until fully melted.
  6. Return chicken to the pan, spoon sauce over each piece, cover loosely, and cook on low heat for 7 to 10 minutes until the internal temperature reaches 74°C (165°F).
  7. Top with torn fresh basil and serve directly from the pan.

Notes

Always use freshly grated Parmesan for a smooth sauce. Pre-shredded cheese makes the sauce grainy.
Keep heat at medium-low once the cream goes in to prevent the sauce from breaking.
This recipe stores well in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the sauce.
Works equally well with boneless skinless chicken thighs. Add 3 to 4 minutes to the final simmer time.
Allergens: Contains dairy (butter, heavy cream, Parmesan) and gluten (all-purpose flour). Free from eggs, nuts, and soy as written. Not guaranteed safe for any specific allergy without verifying all individual ingredient labels.