Original Marry Me Chicken
An enchanting dish featuring tender chicken breasts in a creamy, sun-dried tomato sauce with garlic, thyme, and Parmesan that transforms a weeknight dinner into a special occasion.
Servings: 4 servings
Calories: 520kcal
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts The stars of the dish; tender and juicy.
- 3 Tbsp. extra-virgin olive oil, divided Adds richness to the dish.
- Kosher salt Kosher salt Essential for seasoning.
- Black pepper Freshly ground black pepper Essential for seasoning.
For the Sauce
- 2 cloves garlic, finely chopped Adds depth and aroma.
- 1 Tbsp. fresh thyme leaves Fragrant and herbal.
- 1 tsp. crushed red pepper flakes Adds a hint of heat.
- 3/4 cup low-sodium chicken broth Forms the base of the sauce.
- 1/2 cup chopped sun-dried tomatoes Adds tanginess.
- 1/2 cup heavy cream Provides a rich, decadent texture.
- 1/4 cup finely grated Parmesan Adds a nutty, salty flavor.
For Serving
- Torn fresh basil For garnish.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a large ovenproof skillet over medium-high heat, pour in 1 tablespoon of olive oil.
- Season the chicken breasts generously with salt and black pepper.
- Cook chicken, turning halfway through, about 5 minutes on each side until golden brown. Transfer to a plate.
Cooking
- In the same skillet, lower heat to medium and add in the remaining olive oil.
- Stir in garlic, thyme, and red pepper flakes. Cook for 1 minute.
- Add chicken broth, sun-dried tomatoes, heavy cream, and Parmesan. Season with salt and bring to a simmer.
- Return the chicken and any accumulated juices back into the skillet.
- Transfer the skillet into the preheated oven and bake for about 10 to 12 minutes, until chicken is cooked through.
Serving
- Arrange the chicken on a platter and pour the sauce over it.
- Garnish with torn fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently, adding broth or cream if needed.