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Marry Me Chicken with Sun-Dried Tomato Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 95 reviews
  • Author: Hannah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop and Baking
  • Cuisine: American

Description

Marry Me Chicken features tender, boneless chicken breasts cooked to perfection and coated in a luscious sun-dried tomato cream sauce, crafted from garlic, low-sodium chicken broth, heavy cream, fresh parmesan, and aromatic herbs, finished with a subtle kick of red pepper flakes. This comforting and elegant dish bakes in the oven after searing for a golden crust and offers a creamy, flavorful sauce that pairs beautifully with sides like potatoes or asparagus.

Ingredients

Scale

For the Chicken

  • 3 pounds boneless, skinless chicken breasts (approximately 3–4 large breasts; pounded to even thickness)
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)
  • 2 tablespoons olive oil (or other neutral oil)

For the Sun-Dried Tomato Cream 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 (adjust to taste)
  • ½ teaspoon crushed red pepper flakes (adjust to taste)

Serving Suggestions (Optional)

  • Chiffonaded fresh basil
  • Grated fresh parmesan cheese

Instructions

  1. Prepare and Season the Chicken: Place the chicken breasts on a cutting board, trim if necessary, and pound them until all breasts are uniform in size and thickness. Pat them dry thoroughly with paper towels to ensure a good sear. Generously season both sides with salt and freshly cracked black pepper.
  2. Sear the Chicken: Heat a large skillet over medium-high heat, then add 2 tablespoons olive oil. When the oil is hot and shimmery, place the chicken breasts in the skillet. Sear the chicken for 3 to 4 minutes on each side until lightly golden but not fully cooked. Transfer the chicken to a plate and set aside, leaving all the fond and oil in the skillet.
  3. Sauté Garlic: Reduce heat to medium-low and let the skillet cool slightly. Add the minced garlic and sauté for 30 to 60 seconds until fragrant, stirring frequently to prevent burning.
  4. Add Chicken Broth: Pour in ¾ cup low-sodium chicken broth and scrape the bottom of the skillet to release any browned bits. Stir well to combine the flavors.
  5. Add Cream and Parmesan: Remove the skillet from the heat and let it cool 2 to 3 minutes to avoid clumping. Whisk in ½ cup heavy cream until fully incorporated, then sprinkle in ½ cup grated fresh parmesan cheese. Gently whisk until the cheese melts and the sauce is smooth.
  6. Finish the Sauce: Return skillet to medium-low heat and stir for 1 to 2 minutes until warmed through. Add 1 cup sun-dried tomatoes, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes. Stir to combine and season with additional salt, pepper, oregano, or red pepper flakes as desired. Bring the sauce to a slow simmer over medium-high heat, stirring occasionally.
  7. Return Chicken to Sauce: Place the seared chicken breasts back in the skillet and turn them several times to coat them evenly in the sauce.
  8. Bake to Finish Cooking: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for about 13 minutes. Check the internal temperature with a meat thermometer; cook until the thickest part reaches 160°F, then allow to rest to reach the safe eating temperature of 165°F.
  9. Rest and Serve: Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes to finish cooking and to retain juices. Spoon the sauce over the chicken when plating and garnish with chiffonaded fresh basil and additional grated parmesan cheese if desired. Serve immediately with your choice of sides such as potatoes or asparagus.

Notes

  • Use uniformly sized chicken breasts or pound them evenly to ensure even cooking. Large breasts can be sliced into cutlets.
  • The sauce is intentionally light and slightly thin; add extra parmesan, cream cheese, or a cornstarch slurry if you prefer a thicker texture.
  • Freshly grate parmesan cheese for best melting and flavor; pre-grated cheese contains additives that affect texture and taste.
  • Make sure cream and cheese are at room temperature before adding to prevent clumping or curdling.
  • Sun-dried tomatoes packed in oil add extra richness; consider adding a bit of the oil to the skillet for enhanced flavor.
  • To chiffonade basil, stack leaves, roll tightly lengthwise, and slice thinly to create delicate ribbons for garnish.

Nutrition

  • Serving Size: 1 chicken breast with sauce (approx. 6 ounces chicken plus sauce)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 30g
  • Saturated Fat: 13g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 140mg

Find it online: https://cookesrecipes.com/marry-me-chicken-with-sun-dried-tomato-cream-sauce-recipe/