Description
This recipe for The Original Marry Me Chicken features tender, golden-brown chicken breasts cooked in a creamy, flavorful sauce made with garlic, sun-dried tomatoes, fresh thyme, and Parmesan cheese. Finished in the oven for perfect doneness, it’s garnished with fresh basil for a delicious and impressive skillet meal ideal for weeknights or special occasions.
Ingredients
Units
Scale
Chicken and Cooking
- 3 Tbsp. extra-virgin olive oil, divided
- 4 (8-oz.) boneless, skinless chicken breasts
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Sauce
- 2 cloves garlic, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- Torn fresh basil leaves, for serving
Instructions
- Preheat and Brown Chicken: Preheat your oven to 375°F. Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Season the chicken breasts generously with kosher salt and freshly ground black pepper. Cook the chicken in the hot oil, turning halfway, until both sides are golden brown, about 5 minutes per side. Remove the chicken from the skillet and set aside on a plate.
- Prepare Sauce Base: Using 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, stirring frequently, until the garlic is fragrant, about 1 minute.
- Add Liquids and Simmer: Stir in the low-sodium chicken broth, chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Season the sauce with salt to taste. Bring the sauce to a gentle simmer, allowing the flavors to meld.
- Return Chicken to Skillet: Nestle the browned chicken breasts back into the skillet with the sauce, including any accumulated juices that collected on the plate.
- Bake the Chicken: Transfer the skillet to the preheated oven. Bake until the chicken is cooked through, and the juices run clear when pierced with a knife, approximately 10 to 12 minutes.
- Serve: Remove the skillet from the oven. Arrange the chicken on a serving platter, spoon the creamy tomato sauce generously over the top, and garnish with torn fresh basil leaves. Serve immediately.
Notes
- Using an ovenproof skillet is important so you can move directly from stovetop browning to baking without transferring the chicken.
- For extra flavor, consider marinating the chicken briefly in olive oil, garlic, and herbs before cooking.
- Sun-dried tomatoes packed in oil provide the best flavor and texture for the sauce.
- Adjust the crushed red pepper flakes to control the heat level to your preference.
- Parmesan cheese adds richness and umami; ensure it’s finely grated for smooth melting in the sauce.
