Easy & Delicious Marry Me Chicken
Elevate Your Dinner with Creamy Sun-Dried Tomato Chicken
The star of this recipe is the luscious sauce. Made with a blend of heavy cream, sun-dried tomatoes, and Parmigiano Reggiano, it’s packed with rich flavor and a hint of sweetness from the sun-dried tomatoes. A touch of tomato paste and dried oregano enhances the depth of the sauce, while crushed red pepper flakes add just the right amount of heat.
What sets this dish apart is its simplicity. Thin-sliced chicken breasts cook quickly, making this recipe manageable even on busy evenings. The step of dredging the chicken in seasoned flour creates a delicate crust that helps the sauce cling to the meat, ensuring every bite is flavorful.
This dish is versatile, too. Serve it over pasta, rice, or alongside roasted vegetables for a complete meal. The creamy sauce pairs beautifully with starchy sides, while the fresh basil garnish brightens the dish, adding a burst of freshness.
Whether you’re cooking for your family or hosting a dinner party, Creamy Sun-Dried Tomato Chicken is guaranteed to impress. Try it tonight and experience the comfort of a restaurant-quality meal made right in your own kitchen.
Delicious Marry Me Chicken Recipe
Ingredients:
3 tablespoons all-purpose flour
¾ teaspoon salt, divided
¼ teaspoon freshly ground black pepper
4 thin-sliced chicken breasts (about 1¼ lbs; see note)
2 tablespoons extra-virgin olive oil
1 small yellow onion, finely chopped
3 cloves garlic, minced
½ cup heavy cream
½ cup chicken broth
⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
2 teaspoons tomato paste
1 teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
2 tablespoons fresh basil, chopped, plus more for garnish
Instructions:
Prep the Chicken: In a ziplock bag, combine the flour, ¾ teaspoon salt, and black pepper. Add the chicken breasts, seal the bag, and shake to coat evenly. Set aside.
Cook the Chicken: Heat the olive oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for about 3 minutes total, flipping once, until lightly golden and just cooked through. Remove the chicken from the pan and set aside.
Prepare the Sauce Base: Lower the heat to medium and add the onions to the skillet. Cook, stirring frequently, for 3-4 minutes until softened. Add the garlic and cook for 30 seconds, stirring constantly to avoid browning.
Make the Creamy Sauce: Add the cream, chicken broth, sun-dried tomatoes, tomato paste, oregano, crushed red pepper flakes, and ¼ teaspoon salt to the skillet. Scrape any browned bits from the bottom of the pan into the sauce. Bring to a boil, then reduce heat to medium and simmer, uncovered, for about 5 minutes, or until thickened.
Finish the Dish: Stir in the grated cheese and fresh basil. Return the chicken to the skillet along with any accumulated juices. Reduce the heat to low and simmer for 1-2 minutes until the chicken is heated through and the sauce thickens slightly.
Serve: Garnish with additional fresh basil and serve immediately. Enjoy!
Note: If using regular chicken breasts, slice them horizontally to create thin fillets and pound them to a thickness of 1/8 to ¼ inch. This ensures even cooking and a perfect texture.
