Marry Me Chicken

This saucy dish boasts pan-seared chicken in a dreamy, creamy sauce that's scented with herbs and parmesan cheese, and speckled with sun dried tomatoes and red pepper flakes.

Course Main Course

Cuisine American, Italian

Keyword cream sauce, marry me chicken, one pan meal, parmesan cheese

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 403kcal

Author Robin Miller

Ingredients

1 pound thin-sliced boneless skinless chicken breasts or 2 larger (8-ounce) chicken breasts halved through the middle to create 4 thin cutlets
Salt and freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon olive oil
2-3 cloves garlic minced, or 1 teaspoon pre-minced garlic
3/4 cup chicken stock or chicken broth
1/4 cup oil-packed sun dried tomatoes drained and chopped
1 teaspoon crushed red pepper flakes
1 teaspoon Italian seasoning
3/4 cup heavy cream
1/4 cup grated parmesan cheese plus more for serving
Fresh basil leaves for serving

Instructions

Season both sides of the chicken with salt and black pepper. Place the flour in a shallow dish, add the chicken and turn to coat. Shake off excess flour.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate and set aside.
Reduce the heat to medium-low, add the garlic to the same skillet and cook for 30 seconds. Add the chicken stock and bring to a simmer, scraping up the browned bits from the bottom of the pan. Add the sun dried tomatoes, red pepper flakes, and Italian seasoning and return to a simmer. Reduce the heat to low and stir in the cream and parmesan cheese.
Return the chicken to the pan with any accumulated juices from the plate. Simmer for 5 to 10 minutes, until the chicken is cooked through and the sauce reduces (you can simmer the chicken for up to 20 minutes if you're busy with side dishes).
Garnish with basil (if using) and serve with extra parmesan cheese on the side.

Nutrition