Marry Me Chicken

Marry Me Chicken is a delicious yet simple chicken breast recipe consisting of fresh garlic and dried herbs in a parmesan cheese and sun-dried tomato cream sauce. Yields 4 servings.

Course Mains & Entrees

Cuisine American

Keyword chicken, poultry, skillet recipe, sundried tomatoes, Valentine's Day

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 628

Author Laurie McNamara

Equipment

All-Clad 4405 Stainless Steel Tri-ply Saute Pan with Lid Cookware, 5-Quart, Silver

Ingredients

4 medium chicken breasts about 1½ to 1¾ pounds total weight
kosher salt
freshly ground black pepper
1/4 cup unbleached all-purpose flour
2 tablespoons unsalted butter
2 tablespoons avocado oil or oil safe for high-temp cooking
4 cloves garlic minced
3/4 teaspoon red pepper flakes or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
3/4 cup low-sodium chicken broth
3/4 cup heavy cream
1/2 cup parmesan cheese freshly grated, plus more for serving
1/4 cup finely chopped sun-dried tomatoes
1 tablespoon lemon juice freshly squeezed
2 tablespoons chopped fresh basil leaves

US Customary - Metric

Instructions

Pat the chicken breasts with paper towel. Place 2 chicken breasts in a gallon size re-sealable bag or between to pieces of plastic wrap. Using the flat side of a meat tenderizer, pound the chicken to even thickness. This step is important as it will help cook your chicken evenly.
Remove and place chicken on cutting board, repeating with the remaining chicken breasts. Season both sides of each breast with kosher salt and freshly ground black pepper.
Add flour into a shallow bowl. Dredge both sides of each chicken breast until coated, shaking off the excess flour. Transfer to a clean plate and repeat with remaining chicken breasts.
NOTE: If using chicken thighs you will want at least 2 thighs per person and you'll maybe need to increase the flour to 1/3 cup.
Preheat a skillet on medium-high heat. If using stainless steel, test with water, it should quickly dance across the pan. When hot, add in 1 tablespoon olive oil and 1 tablespoon butter. Once melted, work in batches add 2 breasts and cook 4 to 5 minutes a side – for a total of 8 to 10 minutes or until a nice golden crust forms and the chicken is fully cooked.
Repeat with adding the second tablespoon of butter and oil and cooking the remaining 2 chicken breasts. Transfer the chicken to a clean plate and keep warm under tented foil.
Reduce the heat under the pan to medium to medium-low. Add in the garlic, red pepper flakes, oregano and dried thyme. Stir and cook 1 minute before pouring in the chicken broth. Use a wooden spatula to scrape up the browned bits stuck to the bottom of the pan.
Next pour in 3/4 cup heavy cream. Stir and add in parmesan cheese. Simmer on medium-low heat until thickened slightly.
Taste and season with salt and pepper – for me it was about 1/2 to 3/4 teaspoon salt and 1/4 teaspoon (ish) freshly ground black pepper.
Lastly, stir in the sun-dried tomatoes and squeeze in the lemon juice.
Add the cooked chicken breasts back into the cream sauce and heat through. Once you’re ready to serve, spoon the cream sauce over top and sprinkle with chopped fresh basil and extra parmesan (if desired).

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

Nutrition