Description
Original Marry Me Chicken is a luscious, creamy chicken dish featuring tender chicken breasts simmered in a flavorful sauce of garlic, thyme, sun-dried tomatoes, and Parmesan, finished with fresh basil for a delicious, restaurant-quality meal made right in your ovenproof skillet.
Ingredients
Chicken and Seasoning
- 3 tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 2 garlic cloves, finely chopped
- 1 tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
Garnish
- Torn fresh basil, for serving
Instructions
- Prepare Chicken: Arrange a rack in the center of the oven and preheat to 375°F (190°C). In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of olive oil. Generously season the chicken breasts with kosher salt and freshly ground black pepper. Cook the chicken, turning once halfway through, until golden brown on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Make Sauce: In the same skillet over medium heat, add the remaining 2 tablespoons of olive oil. Stir in the finely chopped garlic, fresh thyme leaves, and crushed red pepper flakes. Cook while stirring until fragrant, about 1 minute. Then add the low-sodium chicken broth, finely chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Season the sauce with salt to taste. Bring the sauce to a simmer.
- Combine and Bake: Return the browned chicken breasts along with any accumulated juices back to the skillet, nestling them into the sauce. Transfer the entire skillet to the preheated oven. Bake the chicken until fully cooked, and an instant-read thermometer inserted into the thickest part registers 165°F (74°C), about 10 to 12 minutes.
- Serve: Carefully remove the skillet from the oven. Arrange the chicken breasts on a serving platter and spoon the creamy sun-dried tomato sauce over the top. Garnish with torn fresh basil leaves and serve immediately.
Notes
- Use an ovenproof skillet to seamlessly finish cooking in the oven.
- For spicier sauce, increase the crushed red pepper flakes to 1 1/2 teaspoons.
- Low-sodium chicken broth is recommended to control the saltiness of the sauce.
- If sun-dried tomatoes are packed in oil, drain and finely chop before using.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American