Description
The Original Marry Me Chicken is a luscious, creamy, and flavorful dish that promises love at first bite. Featuring tender seared chicken breasts bathed in a delicious sauce of garlic, sun-dried tomatoes, fresh herbs, and Parmesan, this recipe combines an easy stovetop sear with oven baking to create a perfectly cooked, comforting meal ideal for weeknights or special occasions.
Ingredients
Scale
Chicken
- 4 pieces Boneless, skinless chicken breasts (Chicken thighs can be substituted for more juiciness)
- 1 teaspoon Kosher salt (Sea salt can be used as an alternative)
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil (Avocado oil is a great substitute)
Sauce
- 4 cloves Garlic cloves, finely chopped (Garlic powder can be used for convenience)
- 1 tablespoon Fresh thyme leaves (Dried thyme works in a pinch)
- 1/4 teaspoon Crushed red pepper flakes (Omit for a milder flavor)
- 1 cup Low-sodium chicken broth (Vegetable broth can be used for a vegetarian option)
- 1/2 cup Finely chopped sun-dried tomatoes (Substitute with fresh tomatoes if preferred)
- 1 cup Heavy cream (Coconut cream is a dairy-free substitute)
- 1/2 cup Finely grated Parmesan (Nutritional yeast is an excellent vegan alternative)
- 1 cup Torn fresh basil (Parsley can be used as a replacement)
Instructions
- Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Add the chicken to the hot skillet and sear until golden brown, about 4-5 minutes on each side, ensuring a nice crust forms.
- Prepare the Sauce: Remove the seared chicken breasts from the skillet and set aside. In the same skillet, add the finely chopped garlic, fresh thyme leaves, and crushed red pepper flakes. Sauté for about 1 minute until fragrant. Then stir in the low-sodium chicken broth, finely chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Allow the mixture to simmer for 3-4 minutes until the sauce slightly thickens and becomes creamy.
- Bake the Chicken: Return the seared chicken breasts back into the skillet, nestling them into the creamy sauce. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.
- Serve: Once cooked, remove the skillet from the oven. Transfer the chicken breasts to serving plates, spoon a generous amount of the creamy sauce over each piece, and garnish with torn fresh basil leaves for a bright, fresh finish.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the chicken.
- To make this recipe dairy-free, replace heavy cream with coconut cream and Parmesan with nutritional yeast.
- Omit crushed red pepper flakes if you prefer a milder sauce.
- Use fresh tomatoes instead of sun-dried if preferred, but note the flavor will be less concentrated.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee food safety.
