The Original Marry Me Chicken
A simple pan-to-oven recipe featuring chicken breasts in a creamy, tangy sauce with sun-dried tomatoes and Parmesan.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: None
Ingredients
Scale
- 3 Tbsp. extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Instructions
- Preheat oven to 375°F. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil and season chicken with salt and pepper. Cook until golden brown, about 5 minutes per side, then transfer to a plate.
- In the same skillet, heat remaining 2 Tbsp. oil over medium heat. Stir in garlic, thyme, and red pepper flakes, cooking until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
- Transfer skillet to oven and bake until chicken is cooked through, about 10 to 12 minutes, until an instant-read thermometer reads 165°F.
- Arrange chicken on a platter, spoon sauce over, and top with basil.
Notes
Pound chicken to even thickness for better cooking. Don’t crowd the pan while browning the chicken.