Marry Me Chicken
Made in one pan with juicy chicken breasts and a delicious sundried tomato cream sauce, then topped with Parmesan cheese and fresh basil. Serve with pasta or mashed potatoes, or simply on its own, it’s incredible!
Ingredients
4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
1½ teaspoons kosher salt
2 tablespoons olive oil
¼ cup all-purpose flour
3-4 garlic cloves, minced
1 cup chicken broth
1 cup heavy cream
½ cup Parmesan cheese, freshly grated and divided
1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
1 teaspoon Italian seasoning
½ teaspoon black pepper
¼ teaspoon red pepper flakes
¼ cup basil leaves, thinly sliced
Cooked pasta or mashed potatoes, for serving
Preparation
Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour. Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.. Serves 4.
