Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 56 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American/Italian Fusion

Description

Marry Me Chicken is a decadent and flavorful dish featuring tender chicken breasts cooked in a creamy sun-dried tomato sauce infused with garlic, dried oregano, crushed red pepper flakes, and fresh parmesan cheese. This rich and comforting recipe delivers a perfect balance of creamy, tangy, and savory flavors, making it an absolute crowd-pleaser for weeknight dinners or special occasions.

Ingredients

Chicken and Seasoning

  • 3 pounds boneless, skinless chicken breasts
  • Salt, to taste
  • Freshly cracked black pepper, to taste
  • 2 tablespoons olive oil (or other neutral oil)

Sauce

  • 2 tablespoons minced garlic
  • ¾ cup low-sodium chicken broth
  • ½ cup heavy cream (at room temperature)
  • ½ cup grated fresh parmesan cheese (at room temperature)
  • 1 cup sun-dried tomatoes (preferably packed in oil)
  • 1 teaspoon dried oregano (more or less to taste)
  • ½ teaspoon crushed red pepper flakes (more or less to taste)

Garnish

  • Chiffonaded fresh basil
  • Grated fresh parmesan cheese

Instructions

  1. Prepare and Sear the Chicken: Place chicken breasts on a cutting board, trim and pound them flat for even thickness. Pat dry with paper towels, season generously with salt and freshly cracked black pepper on both sides.
  2. Heat the Pan: Heat a large skillet over medium-high heat. Add olive oil and heat until hot and shimmering, swirling to coat the pan evenly.
  3. Sear the Chicken: Place chicken breasts in the skillet and sear for 3 to 4 minutes on each side until lightly golden but not fully cooked. Remove from pan and set aside without draining the skillet.
  4. Preheat the Oven: Set oven temperature to 375°F and position racks to accommodate skillet in the center.
  5. Sauté Garlic: Return skillet to medium-low heat. Add minced garlic and sauté for 30 to 60 seconds until fragrant, stirring often to avoid burning.
  6. Add Chicken Broth: Pour in chicken broth, stirring to deglaze the pan, scraping up browned bits from the bottom.
  7. Add Heavy Cream: Remove skillet from heat and let it cool slightly for 2 to 3 minutes before whisking in the heavy cream until combined.
  8. Add Parmesan Cheese: Sprinkle in grated parmesan and whisk gently until cheese melts completely into the sauce.
  9. Simmer Cheese Sauce: Return skillet to medium-low heat and stir for 1 to 2 minutes until sauce warms through.
  10. Add Aromatics: Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Taste and adjust seasoning with salt, pepper, oregano, and red pepper flakes as desired.
  11. Bring Sauce to Simmer: Increase heat to medium-high and bring sauce to a slow simmer, stirring occasionally to prevent burning.
  12. Return Chicken to Skillet: Place the seared chicken breasts back into the skillet, flipping them 3 to 4 times to coat all sides with the sauce.
  13. Bake the Chicken: Transfer the skillet to the preheated oven. Bake for approximately 13 minutes, then check the internal temperature. Continue baking as needed until the thickest part reaches 160°F.
  14. Spoon Sauce Over Chicken: Remove skillet from oven. Spoon the sauce over the chicken breasts for extra flavor.
  15. Let Chicken Rest: Allow the chicken to rest in the skillet for 5 minutes; carryover cooking will bring the temperature to a safe 165°F.
  16. Serve: Transfer chicken to serving plates. Top with remaining sauce, garnish with chiffonaded fresh basil and additional parmesan cheese if desired. Serve immediately with your choice of sides like potatoes or asparagus. Enjoy!

Notes

  • Using low-sodium chicken broth allows you to control the saltiness of the dish more effectively.
  • Room temperature heavy cream and parmesan cheese help them incorporate smoothly into the sauce without curdling.
  • Sun-dried tomatoes packed in oil add richness and depth; drain slightly if overly oily.
  • Internal temperature for fully cooked chicken should reach 165°F after resting.
  • Use a leave-in meat thermometer if possible to monitor chicken doneness directly in the oven.

Find it online: https://dishmelt.com/marry-me-chicken-in-a-sun-dried-tomato-cream-sauce-recipe/