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Marry Me Chicken Recipe

This tender chicken dish with a creamy garlic and sun-dried tomato sauce, fresh herbs, and parmesan cheese creates a flavorful dish that can be made on busy weeknights or on a lazy Sunday!
Course dinner, Main Course
Cuisine American
Keyword marry me chicken, sun-dried tomato chicken
Prep Time 15 minutes
Cook Time 35 minutes

Equipment

  • Oven
  • cutting board
  • Sharp Knife
  • Paper Towels
  • Large Cast-Iron Skillet
  • Tongs
  • Plate
  • Cheese Grater

Ingredients

Chicken

  • 3 pounds boneless skinless chicken breast Thawed or fresh
  • salt to taste
  • black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon butter

Sun-Dried Tomato Cream Sauce

  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup fresh grated parmesan cheese
  • 1/2-1 cup sun-drede tomatoes dry packed or packed in oil chopped into bite sized pieces
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes
  • fresh basil
  • fresh parsley
  • 1 tablespoon minced fresh garlic 2-3 whole garlic cloves

Instructions

  • Preheat your oven to 375 degrees F. You will be using the center rack in your oven for this dish.
  • Trim and cut chicken breasts as needed. You can also use chicken tenders for a more quick meal as they will cook faster.
  • Generously season the chicken top with salt and pepper. Then flip over and season the bottom side as well. Set the chicken aside.
  • Heat your cast-iron skillet on medium-high heat. When the skillet is warm enough add your olive oil and butter. The olive oil will help the butter to reach a higher heat point without burning. You will also get that yummy butter flavor by doing this. If you dont want to use butter, just use olive oil.
  • When the oil is hot, place the seasoned chicken in the skillet. Sear the chicken breast on each side. This should be about 3-4 minutes on each side.
  • Transfer the chicken to a plate and set aside for a couple of minutes. The chicken will not be cooked all the way through at this point.
  • Return the skillet to the stove and reduce the heat to medium low. Once it has cooled down a bit, add the minced garlic and saute for a 1-2 minutes.
  • Add the broth to the skillet and stir. You want to spend some time scraping up the bits stuck to the skillet. This will give your sauce amazing flavor.
  • Turn the burner down to low (if you are using electric, remove pan from the burner while you do this next step)and add your heavy cream. Whisk or stir gently to incorporate the heavy cream into the chicken broth. Sprinkle the parmesan cheese into the mixture and stir until the cheese is melted.
  • Continue to cook for 1 minute back on the burner. Add your sun-driied tomatoes, dried oregano, and red pepper flakes and stir gently. Taste and adjust flavors.
  • Bring your sauce to a simmer, stirring constantly. Add the chicken breasts back to the skillet and turn them to coat with the sauce.
  • Transfer the entire skillet into the preheated oven.
  • Bake for 15-20 minutes. I like to bake a little longer in order to get tender fall apart chicken. You can add a lid to your chicken in you want to cook longer.
  • You want your chickens internal temperature to be 160-162 degrees F at the thickest part
  • When the chicken is done, remove the skillet from the oven and spoon the sauce over the tops of the chicken pieces. Let the dish rest for about 5 minutes to allow the chicken to reach 165 degrees.
  • Sprinkle grated parmesan cheese and fresh herbs to the top of the dish. Serve with a side vegetable or add it to the top of pasta.
  • Store leftover chicken in an airtight container in the fridge. Reheat on the stovetop or in the microwave.