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Marry Me Chicken in Sun-Dried Tomato Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 51 reviews
  • Author: Emily
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Description

A delicious and creamy Marry Me Chicken recipe featuring tender boneless, skinless chicken breasts cooked in a luscious sun-dried tomato cream sauce infused with garlic, parmesan, oregano, and a hint of crushed red pepper flakes. Perfectly seared chicken is finished in the oven and served with an irresistible, flavorful sauce that’s sure to impress any dinner guest.

Ingredients

Scale

For the Chicken

  • 3 pounds boneless, skinless chicken breasts (approximately 3-4 large chicken breasts; see Notes)
  • Salt (to taste)
  • Freshly cracked black pepper (to taste)
  • 2 tablespoons olive oil (or other neutral oil)

For the Sun-Dried Tomato Cream Sauce

  • 2 tablespoons minced garlic
  • ¾ cup low-sodium chicken broth
  • ½ cup heavy cream (at room temperature)
  • ½ cup grated fresh parmesan cheese (at room temperature)
  • 1 cup sun-dried tomatoes (preferably packed in oil)
  • 1 teaspoon dried oregano (more or less to taste)
  • ½ teaspoon crushed red pepper flakes (more or less to taste)

Serving Suggestions (All Optional)

  • Chiffonaded fresh basil
  • Grated fresh parmesan cheese

Instructions

  1. Prepare and Season the Chicken: Place chicken breasts on a cutting board and trim any excess fat. Pound the chicken to an even thickness so they cook uniformly. Pat them dry thoroughly using paper towels to ensure a good sear. Generously season both sides with salt and freshly cracked black pepper.
  2. Sear the Chicken: Heat a large skillet over medium-high heat. Add olive oil and allow it to become hot and shimmering. Carefully place the chicken breasts in the skillet and sear each side for 3 to 4 minutes until lightly golden. The chicken will not be fully cooked at this stage. Remove chicken from skillet and set aside; do not drain the skillet.
  3. Sauté Garlic: Reduce heat to medium-low and add minced garlic to the skillet. Stir frequently and sauté for 30 to 60 seconds until fragrant, making sure not to burn the garlic.
  4. Add Chicken Broth: Pour in the low-sodium chicken broth, scraping the skillet’s bottom to release any browned bits for added flavor. Remove the skillet from the stovetop heat to allow slight cooling before adding dairy ingredients.
  5. Incorporate Cream and Parmesan: After cooling the skillet for 2 to 3 minutes, whisk in the heavy cream until fully combined. Gradually add the grated parmesan cheese, whisking gently until melted and the sauce is smooth.
  6. Finish the Sauce: Return the skillet to medium-low heat and stir for 1 to 2 minutes until sauce reheats. Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Adjust seasoning with salt, pepper, oregano, or red pepper flakes to taste. Increase heat to medium-high and bring the sauce to a gentle simmer, stirring occasionally.
  7. Combine Chicken and Sauce: Return the seared chicken breasts to the skillet, flipping each 3 to 4 times to coat thoroughly with the sauce.
  8. Bake to Finish Cooking: Preheat the oven to 375°F (190°C). Place the skillet in the oven and bake for approximately 13 minutes. Use a meat thermometer to check the internal temperature of the chicken; continue baking as necessary until the thickest part reaches 160°F (71°C).
  9. Rest the Chicken: Remove the skillet carefully from the oven. Spoon sauce over the chicken. Allow it to rest in the skillet for 5 minutes. The residual heat will bring the chicken to a safe internal temperature of 165°F (74°C).
  10. Serve: Transfer chicken to serving plates, spoon remaining sauce on top, and garnish with chiffonaded fresh basil and extra grated parmesan cheese if desired. Serve immediately with sides such as potatoes or asparagus. Enjoy!

Notes

  • Use chicken breasts of similar size and thickness for even cooking. Large breasts can be sliced into cutlets or tenderized.
  • The sauce is intentionally thinner than traditional Alfredo sauces, but you can thicken by adding more parmesan, cream cheese, cornstarch, or flour after plating.
  • Always grate fresh parmesan cheese for best flavor and melting qualities, avoiding pre-shredded versions that contain additives.
  • Ensure dairy products are at room temperature before adding to hot sauce to prevent curdling.
  • Sun-dried tomatoes packed in oil give richer flavor. You may add some of the oil to the skillet during garlic sauté or sauce preparation for extra depth.
  • To chiffonade basil, stack leaves, roll tightly lengthwise, then slice thinly perpendicular to the roll.

Nutrition

  • Serving Size: 1 serving (approximately 6 oz chicken with sauce)
  • Calories: 460
  • Sugar: 3 g
  • Sodium: 520 mg
  • Fat: 29 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 42 g
  • Cholesterol: 130 mg

Find it online: https://emilyquickdinners.com/marry-me-chicken-in-sun-dried-tomato-cream-sauce-recipe/