American
Marry Me Chicken
Chicken breasts are seared, then finished in a garlic cream sauce with sun-dried tomatoes and Parmesan. The sauce tastes rich and savory, with a tang from the tomatoes and a salty cheese finish.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Searing first gives the sauce browned bits to build on.
- Sun-dried tomatoes add tang so the cream does not taste flat.
- A short simmer is enough for the chicken to reach 165°F.
- Parmesan melts into the sauce instead of sitting on top as a powder.
Ingredients
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Instructions
- 1
Pat the chicken dry. Season it with the salt, pepper, and Italian seasoning.
- 2
Heat the olive oil in a large skillet over medium heat. If the oil smokes, turn the heat off and let the pan cool slightly before continuing. Sear the chicken about 4 minutes per side, until browned.
- 3
Add the garlic and sun-dried tomatoes and stir for 30 seconds.
- 4
Pour in the chicken broth and heavy cream. Simmer gently until the thickest part of the chicken reaches 165°F, about 8 minutes.
- 5
Move the chicken to a plate. Stir the Parmesan into the sauce until it melts and the sauce thickens slightly.
- 6
Return the chicken to the skillet, spoon the sauce over it, and finish with the basil.
Pro tips
- If the breasts are very thick, split them in half horizontally so they cook evenly.
- Do not boil the cream hard or it can separate.
- Use oil-packed tomatoes and drain them so the sauce is not greasy.
Easy substitutions
- heavy cream
- half-and-half, simmered a minute longer
- Parmesan cheese
- pecorino Romano
- fresh basil
- 1 teaspoon dried basil stirred in with the garlic
Storage and reheating
Storage
Refrigerate leftovers in a sealed container for up to 3 days.
Reheating
Reheat gently in a covered skillet over low heat until the chicken is hot, adding a splash of broth if the sauce is thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 426
- Protein
- 40 g
- Carbs
- 8 g
- Fat
- 26 g
- Fiber
- 1 g
Moderate · Stovetop · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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