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–+ servings
Marry me chicken on a white platter.

Marry Me Chicken Recipe

Chef Ryan Littley
Our Marry Me Chicken Recipe features tender chicken in a creamy sun-dried tomato sauce. It’s quick, rich, and perfect for any occasion.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Entree
Cuisine American
Servings 4
Calories 627 kcal

Ingredients
  

  • 1 ½ - 2 lbs boneless skinless chicken breasts 4-5 breasts
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 1 cup heavy cream room temperature
  • 1 cup chicken broth
  • ½ cup grated Parmesan cheese
  • ½ cup sun-dried tomatoes -sliced
  • 2 tablespoons garlic -minced
  • 1 cup sweet onions -chopped
  • 1 tablespoon fresh oregano -chopped
  • 1 tablespoon fresh basil -chopped
  • ½ teaspoon red pepper flakes
  • ½ cup all-purpose flour
  • 1 teaspoon table salt
  • ½ teaspoon black pepper
  • fresh basil chopped for garnish

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Instructions
 

  • Preheat the oven to 375 degrees F.
  • Remove the chicken breasts from their packaging and pat dry with a paper towel.
    *If the chicken is thick, pound it to flatten using a meat mallet.
  • Add the all-purpose flour, table salt, and black pepper to a shallow dish. Mix to combine.
  • Dredge the chicken breast in the flour mixture.
  • Place a large oven-safe cast iron pan (or frying pan) over medium-high heat. When the pan is hot, add the olive oil and then the floured chicken breasts. t
  • Brown the chicken breasts for 3-4 minutes. Then, turn it over and brown the other side for 3-4 minutes. Remove the chicken from the pan and set aside while you make the sauce.
  • Add one tablespoon of butter to the pan. When the butter has melted, add the chopped onions, stir to coat the onions with butter, and cook for 3-4 minutes.
  • Add the minced garlic to the pan and cook for about 1 minute until the garlic becomes fragrant.
  • Add the chicken broth to the pan and bring to a boil.
  • Add the heavy cream to the pan and stir to combine. Bring the sauce to a light boil and lower the heat to medium.
  • Add the grated Parmesan cheese, stirring to combine.
  • Add the sliced sun-dried tomatoes, red pepper flakes, fresh oregano, and fresh basil to the sauce. Stir to combine.
  • Place the chicken back into the pan. Turn to caot the pieces with the sauce.
  • Place the skillet on the center rack of the preheated oven and bake for 15-20 minutes or until the chicken reaches an internal temperature of 165 degrees.
  • Garnish with fresh chopped basil and serve.

Nutrition

Calories: 627kcalCarbohydrates: 23gProtein: 45gFat: 40gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 196mgSodium: 1255mgPotassium: 1290mgFiber: 3gSugar: 9gVitamin A: 1367IUVitamin C: 11mgCalcium: 216mgIron: 3mg
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