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Simple Recipes for Every Day

Marry Me Chicken

marry me chicken in a pan with a wooden spoon made with cream, chicken stock, chicken bouillon, parmesan, garlic, and spices
  • Serves:  4
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 4 boneless, skinless, chicken breasts, about 2 pounds
  • 1 ½ teaspoons kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 teaspoon chicken flavor “Better Than Bouillon”, or 1 chicken bouillon cube
  • ½ cup freshly grated Parmesan cheese
  • 1 (7-ounce) jar sun-dried tomatoes, drained and roughly chopped
  • 1 teaspoon Italian seasoning
  • ½ teaspoon freshly cracked black pepper
  • ½ teaspoon red pepper flakes, (optional)
  • ¼ cup thinly sliced fresh basil leaves
  • Cooked pasta or mashed potatoes, for serving (optional)

Method

  1. Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the chicken and cook, undisturbed, until golden brown, about 5 minutes per side. Transfer to a plate. 
  2. Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, bouillon, ¼ cup of the Parmesan cheese, sun dried tomatoes, Italian seasoning, black pepper, red pepper flakes (if using), and remaining ½ teaspoon salt. Whisk until combined and smooth.
  3. Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low. Cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 8 to 10 minutes.
  4. Remove from heat and top the chicken with the fresh basil and remaining ¼ cup Parmesan cheese. Sprinkle with additional red pepper flakes, if desired. Serve over pasta or mashed potatoes, if desired.