Marry Me Chicken

5 from 2 votes

The BEST date-night main dish, this Marry Me Chicken features tender chicken in a simple sun-dried tomato cream sauce, ready in under 30 minutes.

Course Chicken, Dinner, Main Course, Main Dish, Meal Prep

Cuisine American, Chicken, Comfort Food, Dinner, Lunch, Meal Prep, Mediterranean, One Pan, Weeknight Meal

Keyword Marry me chicken

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 466kcal

Author Chrissie

Equipment

Ingredients

2 large chicken breasts sliced in half
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup sun-dried tomatoes in oil roughly chopped
2 tablespoons oil from the tomato jar
4 cloves garlic crushed or finely minced
2 teaspoon Italian seasoning
1 teaspoon chili flakes optional
1/2 cup white wine substitute with chicken stock, if desired
1 cup heavy cream
2/3 cup chicken stock or use water
2/3 cup Parmesan cheese
a small handful of fresh basil

For serving:

fresh cracked black pepper
additional shaved parmesan and fresh basil

US Customary - Metric

Instructions

Cut the chicken breasts in half (butterfly them and slice through) and pat them dry on both sides with paper towel. Season with salt, pepper and garlic powder on all sides.
Heat up the skillet over medium heat and add the olive oil.
Brown the chicken breasts both sides, making sure the internal temperature of your breasts reaches 165℉ (74℃) when they're done cooking. Remove them to a plate and set aside.
In the pan, over medium heat, add the 2 tablespoons of sun-dried tomato oil, the crushed garlic, chopped sun-dried tomatoes, Italian seasoning and chili flakes (if using) and sauté until very fragrant.
Add the white wine to deglaze the pan, scraping all the brown bits from the bottom of the pan.
After the wine has reduced, add the chicken stock. Let the stock cook for 4-5 minutes until it reduces somewhat.
Lower the heat to low and add the heavy cream. When the whole mixture is warm, add the Parmesan cheese and stir everything together well with a whisk.
After the Parmesan is melted, add the chicken and the juices on the plate back in to the pan. Nestle the chicken breasts in the sauce and baste them with the sauce. Add the chopped basil on top and serve.

Notes

Storage and Reheating Instructions

Store this chicken and sauce in an airtight container in the fridge. It can be reheated in the microwave or in a pan on the stove until heated through. We don't recommend boiling the sauce as it can separate.

Freezer Instructions

This recipe keeps well in the freezer for up to 3 months if protected well from freezer burn (store in an airtight container). Thaw in the fridge for 24 hours and then reheat in a pan on the stove until heated through.

Nutrition