Marry Me Chicken Recipe
If you're looking for a super simple crowd-pleasing dinner – look no further than this Marry Me Chicken Recipe! I've been told that this recipe has resulted in a few marriage proposals – which is where it gets its name. I'm not quite sure if that is true or not, but I do know that you're about to be wow-ed by your dinner tonight!
Marry Me Chicken is creamy, loaded with flavor, ready in under an hour and made in one dish! It truly checks all of the boxes. I usually serve it over pasta with a salad – but you can use mashed potatoes or rice, instead. I don't think you can go wrong with this recipe!
Ingredients needed for Marry Me Chicken
•Boneless, skinless chicken breasts
•Salt
• Cracked black pepper
•Olive oil
Sun-dried tomato cream sauce (this is so good!)
•Garlic
•Low-sodium chicken broth
•Heavy cream
•Parmesan cheese
•Sun-dried tomatoes
•Oregano
•Crushed red pepper flakes
•Fresh basil
How to make the Marry Me Chicken
- Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.
- Heat oil in cast iron skillet over medium-high heat, covering the entire surface. Sear chicken 3-4 minutes on each side. Remove chicken from skillet and set aside.
- Reduce heat to medium-low, add garlic, and sauté 1 minute. Add broth and stir, scraping up any browned bits.
- Remove skillet from burner and cool slightly before adding cream. Whisk cream into chicken broth. Sprinkle Parmesan into mixture and stir until cheese has melted.
- Return skillet to hot burner and continue stirring 1 minute until heated. Add sun-dried tomatoes, oregano, and red pepper; stir gently until mixed well.
- Bring sauce to slow simmer, stirring occasionally. Return chicken to skillet, coat in sauce, and bake for 12-15 minutes until internal temperature reaches 162°F.
- Remove skillet from oven; set aside. Spoon sauce over chicken, then let rest 5 minutes. Chicken will continue to cook to reach 165°F. Serve with sauce and top with basil.
Marry Me Chicken
Ingredients
- 2 lb boneless, skinless chicken breast
- salt
- cracked black pepper
sun-dried tomato cream sauce
- 4 cloves garlic - minced
- 3/4 cup heavy cream - room temperature
- 1/3 cup fresh Parmesan cheese - grated and room temperature
- 3/4 cup low-sodium chicken broth
- 3/4 cup sun-dried tomatoes in oil
- 1 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- fresh basil - chopped (for garnish)
Instructions
- Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.
- Heat oil in cast iron skillet over medium-high heat, covering entire surface. Sear chicken 3-4 minutes on each side. Remove chicken from skillet and set aside.
- Reduce heat to medium-low, add garlic, and sauté 1 minute. Add broth and stir, scraping up any browned bits.
- Remove skillet from burner and cool slightly before adding cream. Whisk cream into chicken broth. Sprinkle Parmesan into mixture and stir until cheese has melted.
- Return skillet to hot burner and continue stirring 1 minute until heated. Add sun-dried tomatoes, oregano, and red pepper; stir gently until mixed well.
- Bring sauce to slow simmer, stirring occasionally. Return chicken to skillet, coat in sauce, and bake for 12-15 minutes until internal temperature reaches 162°F.
- Remove skillet from oven; set aside. Spoon sauce over chicken, then let rest 5 minutes. Chicken will continue to cook to reach 165°F. Serve with sauce and top with basil.
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