Marry Me Chicken Recipe

white bowl with pasta topped with a piece of marry me chicken

This Marry Me Chicken went viral for good reason! Juicy chicken in creamy sun-dried tomato sauce - one pan, 30 minutes, special enough for date night yet easy for weeknights!

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Course: Main Dishes

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Author: Jennifer Stewart

Equipment

1 Cast Iron Skillet 10.25 inches

Ingredients

2 tablespoons olive oil
4 chicken breasts boneless, skinless
½ teaspoon salt
½ teaspoon pepper
4 cloves garlic minced
2 teaspoons Italian seasoning
½ teaspoon red pepper flakes
¾ cup chicken broth
¾ cup heavy cream
⅔ cup sun-dried tomatoes chopped or sliced thin
½ cup Parmesan cheese grated

Instructions

Preheat the oven to 375 F.
Season the chicken breasts with salt and pepper.
In a large, oven safe skillet, heat the olive oil over medium-high heat.
Add the chicken breasts and cook for roughly 5 minutes on one side to brown it. Flip and brown the other side for an additional 3-4 minutes.
Remove the chicken breasts to a plate.
Reduce the temperature to medium.
Add the minced garlic, Italian seasoning, and red pepper flakes.
Cook for 1-2 minutes or until fragrant.
Deglaze the pan with the chicken broth, gently scraping the bottom of the skillet to remove the delicious brown bits.
Stir in the heavy cream, sun-dried tomatoes, and parmesan cheese.
Bring to a simmer. Place the chicken back in the skillet and any juices accumulated on the plate.
Spoon the sauce over the chicken.Place the skillet in the oven and bake for 15-20 minutes or until the internal temperature of the chicken is 165F.
Remove from the oven and let cool for a minute or two.
Serve over angel hair pasta and garnish with sliced fresh basil or chopped parsley.

Notes

Use large enough skillet so the chicken browns properly. I prefer a cast iron to get a nice sear.
Salt and pepper chicken breasts before cooking for best flavor.
Prevent heavy cream from curdling by using low heat when making creamy sauce.
Stir in sun-dried tomatoes toward end of cooking so they don't get mushy.
Use wooden spoon to scrape flavorful bits from bottom of pan into sauce.
Let chicken rest few minutes after cooking to keep juices from running out

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