Easy Marry Me Chicken (30-Minute Recipe!)
This marry me chicken is the perfect chicken dinner that is herby, creamy, tender, juicy, and goes perfectly with pasta or rice!
Ingredients
- 4 Boneless Chicken breasts
- Salt and Black Pepper to taste
- 3 tablespoon Olive oil
- 2 cloves Garlic grated
- ¾ cup Chicken broth
- ⅔ cup Heavy cream
- 1 teaspoon Dried thyme
- ½ teaspoon Dried oregano
- ⅓ teaspoon Chili flakes
- ⅓ cup Parmesan grated
- ¼ cup Basil fresh, chopped
- ½ cup Sun dried tomatoes chopped
Instructions
- Start by patting dry the chicken breasts with paper towels. You can slice each chicken breast in half to make them cook faster, I kept them whole. Season them on both sides with kosher salt and black pepper.
- In a large skillet, add the olive oil (or vegetable oil), and heat the oil over medium-high heat. Add the chicken to the pan and cook them on each side for 8-10 minutes.
- Remove the chicken from the pan while you make the sauce (Place the cooked chicken on a plate).
- Add a splash of the dried tomato oil to the pan, and saute the minced garlic over medium-high heat mixing constantly until the garlic is golden brown.
- Add the heavy cream, chicken broth, chopped dried tomatoes, chopped basil, dried thyme, dried oregano, grated parmesan, and chili flakes, and mix with a wooden spoon until well combined.
- Add the chicken to the creamy sauce and cover the chicken with the sauce, cover with a lid and simmer for another 10 minutes over medium-low heat until the chicken is fully cooked and the sauce is creamy.
- Garnish with chopped basil leaves or fresh parsley. Serve and enjoy!
Notes
- You can use your favorite parts of chicken for this recipe. Like chicken thighs, chicken tenders, and chicken breasts. Ensure that you clean the chicken and that there are no bones for easy eating.
- Dry the chicken with paper towels before you rub it with the spices. This ensures you have perfect crispy skin on the outside and tender meat on the inside.
- Use a meat thermometer to ensure that your chicken is cooked on the inside and prevent your chicken from drying out. The chicken is safe to eat when it reaches 165f.
- Make sure you preheat your cooking pan with oil before you add the chicken. This will ensure that your chicken won't stick to the pan and will allow a crust to form on the exterior of the chicken.
- Do not disturb the chicken! Let the chicken cook for at least 5 minutes without flipping it so it will have time to properly form a crust.
- Finish baking the chicken in the oven for an additional few minutes if your chicken is very thick. Sear the chicken on each side for 5-7 on each side, and then bake it at 420f for 10-15 or until the internal temperature is 165f.
- When you are sauteing the garlic, add a little oil from the sun-dried tomatoes for extra flavor!
- Do not swap the heavy cream with milk or low-fat cream! You need the real deal for this dish and for the best creamy and thick sauce.
- I highly recommend buying a block of parmesan cheese and grating it yourself. I find pre-grated parmesan cheese-less flavorful and it does not dissolve beautifully in the sauce.
- To make this sauce lighter, you can add a splash of half and half.
Nutrition
Calories: 414kcalCarbohydrates: 10gProtein: 30gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 124mgSodium: 490mgPotassium: 792mgFiber: 2gSugar: 7gVitamin A: 1025IUVitamin C: 6mgCalcium: 168mgIron: 3mg
Tried this recipe?Let us know how it was!