Marry Me Chicken

Marry Me Chicken is a creamy and flavorful chicken dish that is perfect for a special occasion or a date night. Juicy chicken in a creamy sun-dried tomato sauce, all made in one pan for easy clean up!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 495kcal

Author: Jennifer Stewart

Ingredients

2 tablespoons olive oil
4 boneless skinless chicken breasts
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
¾ cup chicken broth
¾ cup heavy cream
⅔ cup sundried tomatoes chopped or sliced thin
½ cup Parmesan cheese grated

Instructions

Preheat the oven to 375 F.
Season the chicken breasts with salt and pepper.
In a large, oven safe skillet, heat the olive oil over medium-high heat.
Add the chicken breasts and cook for roughly 5 minutes on one side to brown it. Flip and brown the other side for an additional 3-4 minutes.
Remove the chicken breasts to a plate.
Reduce the temperature to medium.
Add the minced garlic, Italian seasoning, and red pepper flakes.
Cook for 1-2 minutes or until fragrant.
Deglaze the pan with the chicken broth, gently scraping the bottom of the skillet to remove the delicious brown bits.
Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
Bring to a simmer. Place the chicken back in the skillet and any juices accumulated on the plate.
Spoon the sauce over the chicken.
Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
Remove from the oven and let cool for a minute or two.
Serve over angel hair pasta and garnish with sliced fresh basil or chopped parsley.

Notes

Don't overcrowd the skillet when browning the chicken. Use a big enough pan. I prefer a cast iron skillet.
Season the skinless chicken breasts with salt and pepper before cooking.
When making the creamy sauce, use low heat to prevent the heavy cream from curdling.
Add the sun-dried tomatoes towards the end of cooking the sauce, so they don't become too soft and mushy.
Scrape off any brown bits on the bottom of the pan with a wooden spoon. This will add extra flavor to the sauce.
Let the chicken rest for a few minutes before slicing it. This keeps the juices from running out.
Serve over your choice of pasta, rice, or cauliflower rice.

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