Marry Me Chicken
Tender chicken breasts simmered in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh basil. It's rich and impressive enough for company, but it comes together in one skillet in about 35 minutes.
Servings: 4 servings
Ingredients
- 4 small boneless skinless chicken breasts
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 cloves garlic minced or pressed
- 1 cup chicken broth
- ⅓ cup chopped sun dried tomatoes
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Chopped fresh basil
- Cooked orzo optional, for serving
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, pressing firmly into the pan, and cook undisturbed for 3 to 4 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the sun-dried tomatoes. Simmer for 2 minutes to reduce slightly and plump the tomatoes.
- Pour in the heavy cream and parmesan. Bring to a gentle simmer over medium-low heat.
- Return the chicken to the skillet and simmer for 5 to 10 minutes, depending on the size of your chicken, until it reaches 165°F and the sauce has thickened slightly.
- Top with torn fresh basil and serve immediately over cooked orzo.
Notes
- Even out thick chicken breasts. If yours are large, slice them in half horizontally or pound them to an even thickness so they cook through in the time given.
- Dry chicken, hot pan, don't move it. Pat the chicken dry, season right before it goes in, and press it firmly into the skillet. That's what creates the golden crust.
- Grate your own parmesan. Pre-shredded cheese is coated to prevent clumping and can make the sauce grainy.
- Use oil-packed sun-dried tomatoes. They're plumper than bagged. If you're using bagged, soak them in a bowl with a splash of boiling water first to soften them.
- Keep the sauce at a gentle simmer. A hard boil will split the cream, and once it separates you can't bring it back.
- Dried basil works for the Italian seasoning. Swap it in one for one if that's what you have.
- Skip the milk. It won't give you a rich, creamy sauce, and it's much more likely to break over heat.
- Add spinach for extra veggies. Stir in 3 cups of fresh baby spinach at the end of cooking and let it wilt into the sauce.
- Serve it over something saucy. Orzo is my first pick. Garlic mashed potatoes, rice, or long pasta like linguine all work, or roasted broccoli for a lower carb option.
- Store leftovers up to 2 days. Keep them in an airtight container in the fridge and reheat gently on low in a covered skillet. The sauce may separate, but low heat helps prevent it.
Nutrition
Calories: 428kcal | Carbohydrates: 10g | Protein: 31g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 135mg | Sodium: 1172mg | Potassium: 827mg | Fiber: 1g | Sugar: 5g | Vitamin A: 888IU | Vitamin C: 6mg | Calcium: 172mg | Iron: 2mg
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