Description
This delectable Marry Me Chicken recipe offers tender, juicy chicken breasts cooked in a rich, creamy sun-dried tomato sauce infused with garlic, thyme, and Parmesan. Featuring a perfect blend of savory and aromatic flavors, this dish is baked to perfection, resulting in love at first bite. Ideal for a cozy weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 4 pieces Boneless, skinless chicken breasts (Chicken thighs can be substituted for more juiciness.)
- 1 teaspoon Kosher salt (Sea salt can be used as an alternative.)
- 1 teaspoon Freshly ground black pepper
- 2 tablespoons Extra-virgin olive oil (Avocado oil is a great substitute.)
Sauce
- 4 cloves Garlic cloves, finely chopped (Garlic powder can be used for convenience.)
- 1 tablespoon Fresh thyme leaves (Dried thyme works in a pinch.)
- 1/4 teaspoon Crushed red pepper flakes (Omit for a milder flavor.)
- 1 cup Low-sodium chicken broth (Vegetable broth can be used for a vegetarian option.)
- 1/2 cup Finely chopped sun-dried tomatoes (Substitute with fresh tomatoes if preferred.)
- 1 cup Heavy cream (Coconut cream is a dairy-free substitute.)
- 1/2 cup Finely grated Parmesan (Nutritional yeast is an excellent vegan alternative.)
- 1 cup Torn fresh basil (Parsley can be used as a replacement.)
Instructions
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper. Sear the chicken until golden brown on each side, approximately 4-5 minutes per side, forming a flavorful crust.
- Prepare the Sauce: After removing the chicken from the skillet, add chopped garlic, fresh thyme leaves, and crushed red pepper flakes to the pan. Sauté for about 1 minute until fragrant. Then stir in the low-sodium chicken broth, finely chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Allow the sauce to simmer for 3-4 minutes until it thickens slightly, combining all the savory elements beautifully.
- Bake the Chicken: Nestle the seared chicken breasts back into the creamy sauce in the skillet. Transfer the skillet to a preheated oven set at 375°F (190°C). Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is fully cooked and tender.
- Serve: Once baked, transfer the chicken onto serving plates. Spoon generous amounts of the luscious creamy sauce over the chicken and garnish with torn fresh basil leaves for a fresh, herbal burst that complements the richness of the dish.
Notes
- Chicken thighs can be used instead of breasts for a juicier result.
- Sea salt can replace kosher salt if needed.
- Avocado oil is a suitable alternative to extra-virgin olive oil.
- For a vegetarian-friendly version, use vegetable broth instead of chicken broth.
- Garlic powder can be used if fresh garlic is unavailable.
- Dried thyme can be substituted if fresh thyme is not on hand.
- Omit crushed red pepper flakes for a milder flavor.
- Fresh tomatoes can substitute sun-dried tomatoes but will alter the sauce texture slightly.
- Coconut cream can replace heavy cream for a dairy-free alternative.
- Nutritional yeast can replace Parmesan cheese for a vegan option.
- Parsley can be used instead of fresh basil as a garnish.
