Marry Me Chicken That Earns Its Name — Creamy, Tangy, and on the Table in 35 Minutes
This Marry Me Chicken lives up to the name: juicy seared chicken breasts in a silky, tangy sun-dried tomato cream sauce, all in one skillet in 35 minutes. Serve it over pasta, mashed potatoes, or with crusty bread to catch every drop.
Equipment
- 12-Inch Heavy-Bottomed Skillet
- Tongs
- Wooden Spoon or Spatula
- Shallow Bowl
- Measuring Cups and Spoons
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (about 1 1/2 pounds total)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
For the Sauce
- 3 cloves garlic, minced (about 1 tablespoon)
- 1/2 cup sun-dried tomatoes in oil, drained and sliced thin
- 1 cup chicken broth (low-sodium if you have it)
- 1 cup heavy cream
- 1/2 cup grated Parmesan (grate it yourself)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil or parsley, for topping
Instructions
- Prep: Butterfly the chicken breasts into 4 cutlets, pat them dry with paper towels, and season both sides with the salt and pepper. Set the flour in a shallow bowl.
- Dredge each cutlet lightly in the flour, shaking off the excess so only a thin, even dusting remains.
- Heat the olive oil and butter in a 12-inch heavy-bottomed skillet over medium-high heat until the butter stops foaming. Lay the chicken in a single layer and cook 4 to 5 minutes per side, until the underside is deep amber and releases from the pan. Transfer to a plate.
- Turn the heat down to medium and add the garlic. Stir for about 30 seconds, until it smells sweet and fragrant.
- Stir in the sun-dried tomatoes and let them warm through for about 1 minute.
- Pour in the chicken broth and scrape the browned bits from the bottom of the pan with a wooden spoon. Let the broth bubble for 1 to 2 minutes, until it reduces by about a third.
- Pour in the heavy cream and add the oregano, thyme, and red pepper flakes. Bring to a gentle simmer.
- Sprinkle in the Parmesan a handful at a time, stirring until each addition melts. Let the sauce cook until it coats the back of a spoon.
- Nestle the seared chicken back into the skillet, spoon sauce over the top, and simmer gently for 5 to 7 minutes, until the chicken is cooked through.
- Turn off the heat and let the skillet rest for 5 minutes. Top with fresh basil or parsley and serve.
Notes
For the best flavor, do not skip the sear — the browned bits are the backbone of the sauce. Use heavy cream, not half-and-half, to keep the sauce from curdling. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a covered skillet over medium-low heat with a splash of broth or cream; the microwave can split the sauce and toughen the chicken.