Name: Creamy Sun-Dried Tomato Chicken (Marry Me Chicken) Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz/170 g each, pounded to even thickness); Salt and freshly ground black pepper (to taste); 2 tablespoons olive oil (preferably extra virgin); 1 tablespoon unsalted butter; 1 cup heavy cream (240 ml, full-fat); ½ cup chicken broth (120 ml; homemade or low sodium); ⅓ cup sun-dried tomatoes, chopped (about 40 g; packed in oil); 3 cloves garlic, minced; ¼ cup grated Parmesan cheese (25 g; freshly grated); 1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme); 2 tablespoons fresh basil, chopped

Ingredients

4 boneless, skinless chicken breasts (about 6 oz/170 g each, pounded to even thickness)

Salt and freshly ground black pepper (to taste)

2 tablespoons olive oil (preferably extra virgin)

1 cup heavy cream (240 ml, full-fat)

½ cup chicken broth (120 ml; homemade or low sodium)

⅓ cup sun-dried tomatoes, chopped (about 40 g; packed in oil)

3 cloves garlic, minced

¼ cup grated Parmesan cheese (25 g; freshly grated)

1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme)

2 tablespoons fresh basil, chopped

1 tablespoon unsalted butter

Instructions

Step 1: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Pound the breasts to an even thickness about ½ inch (1.3 cm) thick if needed.

Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Add chicken breasts and cook for 5-6 minutes on the first side without moving them.

Step 3: Flip chicken carefully and cook another 4-5 minutes until golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a plate and tent with foil to rest.

Step 4: Lower heat to medium, add minced garlic to the same pan and sauté for about 30 seconds until fragrant.

Step 5: Pour in chicken broth and scrape up any browned bits from the pan. Let broth reduce slightly for 2-3 minutes.

Step 6: Stir in heavy cream, sun-dried tomatoes, and dried Italian herbs. Bring to a gentle simmer, stirring occasionally, for about 5 minutes until sauce thickens slightly.

Step 7: Stir in grated Parmesan and butter until melted and sauce is silky. Taste and adjust seasoning with salt and pepper.

Step 8: Return chicken breasts to the pan, nestling them into the sauce. Spoon some sauce over the top and cook together for 2 minutes to meld flavors.

Step 9: Sprinkle chopped fresh basil over the top before serving.

Tips & Variations

For extra depth, use sun-dried tomatoes packed in oil for more flavor or rehydrate dry ones in warm water before chopping.

Substitute heavy cream with half-and-half for a lighter sauce, but the texture will be less rich.

Add a pinch of red pepper flakes to the sauce for a subtle spicy kick.

Serve over cooked pasta, mashed potatoes, or rice to soak up the creamy sauce.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well in this recipe. They may require slightly longer cooking time and will add a richer flavor.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer; the internal temperature should reach 165°F (74°C). Alternatively, cut into the thickest part to ensure the juices run clear and the meat is no longer pink.