Marry Me Chicken (With Sun Dried Tomatoes & Cream)

5 from 7 votes

Marry Me Chicken (With Sun Dried Tomatoes & Cream)

Marry me chicken recipe is tender, creamy, and just delicious! It's all about the rich, creamy tomato sauce that's seasoned to perfection. This incredible dish comes together in under 30 minutes. So delectable, you may just get a proposal!

Prep Time10

Cook Time20

Course: Dinner, Lunch

Cuisine: American

Keyword: chicken, marry me chicken

Servings: servings

Calories: 409kcal

Author: Lora

Equipment

Ingredients

4 skinless and boneless chicken breasts butterflied and then cut in half
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup all-purpose flour for dredging
2 Tablespoons unsalted butter
3 Tablespoons extra-virgin olive oil more if needed
Sauce
3 garlic cloves minced
1 cup heavy cream
1 cup chicken broth low sodium
½ cup grated Parmigiano Reggiano
¼ cup tomato sauce (or 1 Tablespoon tomato paste)
1 7-ounce jar sun-dried tomatoes, drained and roughly chopped
1 teaspoon dried oregano
¼ cup thinly sliced basil leaves more to garnish

Instructions

Prep and sear the chicken:

Cut each chicken breast in half: Cut the chicken with a very sharp knife (if you bought smaller or thinner breasts, you won't need to pound them). Place chicken pieces between plastic wrap and use a meat tenderizer to gently pound to ½ inch thick.
Combine flour and seasoning: On a large plate or platter, combine the flour, salt, and pepper.
Dredge chicken breasts: Dredge the chicken breasts in flour, shaking off the excess.
Heat a large skillet: On medium-high heat, melt the butter with olive oil. Once the butter and oil is hot and sizzles, add the chicken and cook for 3-4 minutes. Cook in batches to make sure you do not overcrowd the chicken. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate.

Make the sauce:

Add the garlic to the pan and cook until just fragrant (you don't want it to brown), about 30 seconds or so. Stir in heavy cream, chicken broth, Parmigiano Reggiano cheese, sun dried tomatoes, sauce (or tomato paste) and oregano. Use a rubber spatula or wooden spoon, scrape any bits from the pan to combine with the sauce to add more flavor. If you like it spicy, go ahead and add some red hot chili pepper flakes.

Add in the chicken:

Add the chicken back to the pan with the sauce. Reduce heat to medium-low and simmer for 5-6 minutes. Cook until chicken reaches internal temperature of 165°F on an instant-read thermometer. Check the seasoning, and add salt and pepper, to taste. Spoon some sauce over the chicken pieces as it's simmering. Add in some of the basil.

Serve chicken:

Remove chicken from pan to a serving platter or plate. Spoon some sauce over chicken and garnish with basil. Serve warm with spaghetti aglio e olio or another simple pasta, or with steamed rice.

Nutrition