Description
The Original Marry Me Chicken is a creamy, savory dish featuring tender seared chicken breasts baked in a rich sauce of garlic, sun-dried tomatoes, fresh herbs, and Parmesan cheese. This easy-to-make recipe promises love at first bite with its comforting flavors and indulgent texture, perfect for a weeknight dinner or special occasion.
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 2 tablespoons of olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Place the chicken in the hot skillet and cook until golden brown, about 4-5 minutes per side, ensuring a nice crust forms.
- Prepare the Sauce: Remove the browned chicken from the skillet and set aside. In the same pan, add 4 finely chopped garlic cloves, 1 tablespoon fresh thyme leaves, and 1/4 teaspoon crushed red pepper flakes. Sauté for approximately 1 minute or until aromatic. Stir in 1 cup low-sodium chicken broth, 1/2 cup finely chopped sun-dried tomatoes, 1 cup heavy cream, and 1/2 cup finely grated Parmesan. Allow the sauce to simmer gently, stirring frequently, for 3-4 minutes or until it slightly thickens.
- Bake the Chicken: Nestle the seared chicken breasts back into the creamy sauce in the skillet. Transfer the skillet to a preheated oven at 375°F (190°C). Bake uncovered for 20-25 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve: Carefully remove the skillet from the oven. Transfer the chicken pieces to plates and generously spoon the luscious creamy sauce over each. Garnish with 1 cup torn fresh basil leaves to add a fresh, fragrant finish to the dish.
Notes
- You can substitute chicken thighs instead of breasts for a juicier result.
- For a vegetarian version, use vegetable broth and skip the chicken, adding mushrooms or tofu instead.
- Use coconut cream and nutritional yeast to make this recipe dairy-free and vegan-friendly.
- If you prefer milder flavors, omit the crushed red pepper flakes.
- Make sure to monitor the internal temperature of the chicken to ensure it’s fully cooked yet tender and juicy.
