Description
Craving creamy comfort food fast? One Pan Marry Me Chicken is ready in 20 minutes with minimal cleanup. Perfect for busy weeknights. Try it now!
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tablespoons olive oil
- Salt and freshly cracked black pepper to taste
- 1 teaspoon Italian seasoning
- 3 cloves garlic, minced
- ⅔ cup sun-dried tomatoes in oil, drained and chopped
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
1. Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add chicken breasts to the pan and sear for 5-6 minutes without moving.
4. Flip chicken and cook for another 4-5 minutes until internal temperature reaches 165°F.
5. Transfer cooked chicken to a plate and tent with foil to keep warm.
6. Reduce heat to medium and add minced garlic to the same pan, sauté for 30-60 seconds.
7. Add chopped sun-dried tomatoes and red pepper flakes, stir for 1 minute.
8. Pour in chicken broth and scrape up browned bits from the bottom of the pan.
9. Add heavy cream and bring to a gentle simmer.
10. Stir in Parmesan cheese until melted and sauce becomes smooth, about 2-3 minutes.
11. Return chicken breasts and any accumulated juices to the pan.
12. Spoon sauce over chicken and simmer together for 2-3 minutes.
13. Remove from heat and garnish with torn fresh basil leaves.
14. Serve immediately while sauce is hot and creamy.
Notes
For even cooking, pound chicken breasts to uniform thickness (about ¾ inch) before seasoning
Don’t skip patting the chicken dry – moisture prevents proper browning
Use a meat thermometer to avoid overcooking; remove at 160°F for carryover cooking to 165°F
Freshly grated Parmesan melts smoother than pre-shredded varieties
Heavy Cream: Use half-and-half for lighter option, or full-fat coconut milk for dairy-free
Chicken Breasts: Swap with boneless thighs for juicier, more forgiving results
Sun-Dried Tomatoes: Replace with roasted red peppers or fresh cherry tomatoes
Parmesan: Nutritional yeast works for dairy-free; pecorino Romano for sharper flavor
Refrigerate: Store in airtight container for 3-4 days
Freeze: Up to 2 months (sauce may separate; whisk when reheating)
Reheat: Stovetop with splash of broth for best results, or microwave at 50% power
Add spinach or kale in the last 2 minutes for extra nutrition
Stir in artichoke hearts for Mediterranean flair
Use smoked paprika instead of red pepper flakes for different flavor profile
Double the garlic for garlic lovers
Serving Size: 1 chicken breast with ¼ of the sauce
Best Served With: Pasta, mashed potatoes, crusty bread, rice, or roasted vegetables
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 485