Marry Me Chicken

Juicy pan-seared chicken simmered in a creamy sun-dried tomato Parmesan sauce with a hit of garlic and herbs—restaurant-worthy comfort in under 40 minutes.

Ingredients

• 4 chicken breasts (about 6–8 oz / 170–225g each), patted dry
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder (optional but recommended)
• 1/3 cup all-purpose flour (for light dredge)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, finely minced
• 1 tbsp tomato paste
• 1 tsp Italian seasoning
• 1/2 tsp chili flakes (optional)
• 3/4 cup chicken stock
• 3/4 cup heavy cream
• 1/2 cup sun-dried tomatoes, sliced (preferably oil-packed; drain well)
• 3/4 cup finely grated Parmesan (about 2.5 oz / 70g)
• 2 tbsp fresh basil, thinly sliced (or 1 tbsp parsley)

Method

• 1

  Step 1: Prep & dredge

  Slice each chicken breast horizontally to make 2 thinner cutlets (or pound to ~1/2-inch / 1.25cm thick). Season both sides with salt, pepper, and garlic powder. Lightly coat in flour, shaking off excess (this helps the chicken brown and the sauce thicken).

• 2

  Step 2: Sear chicken

  Heat olive oil and butter in a large skillet over medium-high heat. Add chicken in a single layer and sear until deeply golden, 3–4 minutes per side (don’t fuss with it—let it form a crust). Transfer to a plate.

• 3

  Step 3: Build the flavor base

  Reduce heat to medium. Add garlic and stir until fragrant, about 30 seconds. Stir in tomato paste, Italian seasoning, and chili flakes; cook, stirring, until the paste darkens slightly, 1 minute.

• 4

  Step 4: Deglaze & simmer

  Pour in chicken stock and scrape up the browned bits from the pan (that’s flavor). Simmer 2 minutes to reduce slightly.

• 5

  Step 5: Make it creamy

  Lower heat to medium-low. Stir in heavy cream and sun-dried tomatoes. Simmer gently (no hard boiling) for 3 minutes, until slightly thickened.

• 6

  Step 6: Parmesan melt-in

  Add Parmesan gradually, stirring until fully melted and the sauce is silky, 1–2 minutes. If it looks too thick, loosen with a splash of stock or water.

• 7

  Step 7: Finish cooking the chicken

  Return chicken (and any juices) to the skillet. Spoon sauce over the top and simmer gently until chicken is cooked through, 3–6 minutes depending on thickness (target internal temp: 165°F / 74°C).

• 8

  Step 8: Herb & serve

  Turn off heat, scatter over basil, and rest 2 minutes so the sauce clings. Serve with plenty of sauce.

Tips

• **Don’t boil after adding Parmesan**: Keep the sauce at a gentle simmer to avoid graininess.
• **No heavy cream?** Use half-and-half for a lighter sauce (it will be a bit thinner); simmer a few minutes longer to thicken.
• **Sun-dried tomatoes**: If yours are very tangy, rinse briefly and pat dry before slicing.
• **What to serve with it**: Pasta, mashed potatoes, rice, or crusty bread; add a simple green salad or steamed broccoli to balance the richness.
• **Storage**: Refrigerate up to 3 days. Reheat gently on low with a splash of water/stock to loosen the sauce.

Nutrition (per serving, estimate)