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Tender chicken is bathed in a velvety sun-dried tomato sauce, perfectly complemented by the richness of parmesan cheese and a medley of aromatic herbs.
Type of Cuisine:
American
Prep Time: 10 minutes.
Cook Time: 20 minutes
How Many Servings?
4 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 3 large boneless, skinless chicken breasts, cut lengthwise to make 6 pieces. | |
| 6 tablespoons all-purpose flour | |
| 2 tablespoons olive oil | |
| 2 tablespoons butter | |
| 3 cloves minced garlic | |
| ½ cup dry wine | |
| ¾ cup chicken stock | |
| ¾ cup heavy cream | |
| ¾ cup parmesan cheese | |
| 1 teaspoon chili flakes | |
| 1 teaspoon oregano | |
| Few sprigs of fresh thyme | |
| ⅓ cup sundried tomatoes (roughly chopped) | |
| salt and pepper to taste |
Preparation
1
Start by combining the flour, salt, and pepper in a shallow bowl, mixing well to distribute the seasoning evenly. Dredge each chicken breast in the flour mixture, ensuring a light, even coating on all sides.
Gently shake off any excess flour before moving on to the next step. This simple coating helps create a golden, crispy sear while locking in moisture for tender, flavorful chicken.
2
In a large skillet, heat the olive oil and butter over medium-high heat until melted and shimmering. Add the coated chicken breasts and sear them on both sides until golden brown, about 3–4 minutes per side. Once browned, remove the chicken from the pan and set it aside.
Reduce the heat to medium and add the minced garlic, sautéing for about a minute until fragrant—be careful not to burn it. Pour in the white wine, using a spatula to scrape up any browned bits from the bottom of the pan. Let it cook for 2 minutes to deglaze and enhance the flavor. Stir in the chicken stock and bring it to a gentle simmer, allowing it to cook for about 5 minutes to reduce slightly and deepen the sauce’s richness.
3
Stir in the heavy cream and grated Parmesan cheese, letting them melt smoothly into the sauce. Allow the mixture to simmer gently for a few minutes, stirring occasionally, until the sauce thickens slightly and becomes rich and creamy.
Next, add a pinch of chili flakes for a subtle kick, along with dried oregano and a few sprigs of fresh thyme. Stir well to blend the flavors, letting the herbs infuse into the sauce for a deep, aromatic taste.
4
Return the seared chicken to the skillet, nestling it into the rich, creamy sauce. Sprinkle the chopped sun-dried tomatoes over the top, allowing their tangy flavor to blend into the dish. Let the chicken simmer gently for 5–7 minutes, ensuring it absorbs the flavors and cooks through completely.
Once done, garnish with fresh thyme leaves for a final touch of aroma and freshness. Serve hot, spooning extra sauce over each piece for the ultimate indulgence. Enjoy the irresistible flavors of Marry Me Chicken with Sun-Dried Tomatoes—a dish so good, it just might spark a proposal! ❤️
Recipe Tips & Suggestions
Storing Tip
If you don’t finish this dish, you can easily store it and reheat it the next day! Marry Me Chicken can be kept in your refrigerator for up to three days. Keep it sealed in an airtight container or with cling wrap. Unfortunately, Marry Me Chicken doesn't freeze well. It's best to make what you'll need for one meal or can eat within the three-day refrigeration limit.
How to reheat this dish
While this dish keeps well in the refrigerator, it still needs some help to get ready to eat! This is because the sauce will thicken as it cools in the refrigerator. However, you can easily reheat it by adding some water or chicken stock. Adding liquid to the dish before you reheat it will prevent the Chicken from drying out. It will also make the sauce the right consistency.