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Marry Me Chicken Recipe

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3.9 from 56 reviews

Marry Me Chicken is a creamy, flavorful dish featuring seared boneless, skinless chicken breasts simmered in a rich sauce made with heavy cream, sun-dried tomatoes, Parmesan cheese, garlic, and Italian herbs. This recipe delivers a comforting, elegant meal perfect for weeknight dinners or special occasions, best served over pasta or mashed potatoes.

Ingredients

Chicken

  • 4 boneless, skinless chicken breasts, about 2 pounds
  • 1½ teaspoons kosher salt, divided
  • 2 tablespoons extra-virgin olive oil

Sauce

  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon” or 1 chicken bouillon cube
  • ½ cup freshly grated Parmesan cheese, divided
  • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes (optional)
  • ¼ cup thinly sliced fresh basil leaves

To Serve (Optional)

  • Cooked pasta or mashed potatoes

Instructions

  1. Season and brown the chicken: Pat the chicken breasts dry with paper towels and season all over with 1 teaspoon of the kosher salt. Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed until golden brown, about 5 minutes per side. Remove the chicken from the pan and transfer to a plate.
  2. Make the sauce: Reduce the heat to medium and add the minced garlic to the same skillet. Stir and cook until fragrant, about 30 seconds. Add the heavy cream, chicken stock, chicken bouillon or bouillon cube, ¼ cup of the Parmesan cheese, sun-dried tomatoes, Italian seasoning, freshly cracked black pepper, red pepper flakes if using, and the remaining ½ teaspoon salt. Whisk the ingredients together until the sauce is smooth and well combined.
  3. Add the chicken and cook: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Bring the mixture to a simmer, then reduce the heat to medium-low. Cook until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F on an instant-read thermometer, about 8 to 10 minutes.
  4. Serve: Remove the skillet from heat. Top the chicken with the thinly sliced fresh basil and the remaining ¼ cup of Parmesan cheese. If desired, sprinkle additional red pepper flakes for extra heat. Serve the chicken and sauce over cooked pasta or mashed potatoes for a hearty meal.

Notes

  • For a lighter version, substitute half-and-half for the heavy cream but expect a slightly less rich sauce.
  • If you can’t find chicken bouillon or “Better Than Bouillon,” use low-sodium chicken broth instead and adjust salt accordingly.
  • Sun-dried tomatoes packed in oil work best; if using dry, rehydrate them in warm water before chopping.
  • Use an instant-read thermometer to ensure chicken is cooked properly to 165°F for safety and juiciness.
  • Serve with crusty bread to soak up the delicious sauce if not using pasta or mashed potatoes.

Find it online: https://justsosavory.com/marry-me-chicken-recipe-2/