Marry Me Chicken
Equipment
- 1 Large skillet or sauté pan 10-12 inch
- 1 spoon or spatula for stirring the sauce
- 1 cutting board
- 1 Sharp Knife
- 1 Measuring cups and spoons
- 1 tongs for turning the chicken
- 1 Garlic press
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 3 garlic cloves – minced
- ½ cup sun-dried tomatoes – chopped
- 1 ¼ cups heavy cream
- ½ cup Parmesan cheese – grated
- 1 teaspoon salt or less, to taste
- ¼ teaspoon paprika
- ¼ teaspoon ground black pepper
- 2 tablespoons fresh parsley – chopped
- 2 tablespoons fresh basil – chopped
Instructions
- Season the chicken: Pat the chicken breasts dry. Season both sides with salt and black pepper.
- Sear the chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, until golden brown. Transfer the chicken to a plate. It will finish cooking in the sauce later.
- Cook the garlic: Add the minced garlic to the same skillet. Cook for about 30 seconds, until fragrant. Avoid browning the garlic.
- Make the cream sauce: Add the sun-dried tomatoes and heavy cream to the skillet. Stir in the Parmesan and paprika. Simmer for 3 to 4 minutes, until the sauce thickens slightly. Stir in the fresh basil just before returning the chicken to the skillet.Note: When using dried basil instead, add it with the Parmesan and paprika to give the herb time to release its flavor as the sauce simmers.
- Finish cooking the chicken: Return the chicken to the skillet and spoon the sauce over it. Simmer for 5 to 7 minutes, until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Sprinkle the chicken with chopped parsley and additional fresh basil, if desired. Spoon the warm sauce over the chicken and serve.
Recipe Video
Recipe Notes
Storage and Reheating
Make Ahead: Prepare the chicken and sauce up to 1 day ahead and refrigerate in an airtight container. Reheat gently over medium-low heat, adding a splash of cream or chicken broth if needed. Refrigerator: Let the Marry Me Chicken cool, transfer it to an airtight container, and refrigerate for up to 3 days. Freezer: Freeze the cooled chicken and sauce in an airtight freezer-safe container for up to 2 months. The cream sauce may separate slightly after freezing and thawing. Thawing: Thaw frozen Marry Me Chicken in the refrigerator overnight. Reheating: Gently reheat the chicken and sauce over medium-low heat, adding a splash of cream or chicken broth if needed. For the microwave, heat in short intervals, stirring between intervals, until the chicken reaches 165°F (74°C).Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
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