Description
The Original Marry Me Chicken is a richly flavored, creamy chicken dish that promises love at first bite. Featuring tender boneless chicken breasts cooked in a luscious sauce of garlic, sun-dried tomatoes, fresh herbs, and Parmesan cheese, this recipe is perfect for a romantic dinner or an impressive weeknight meal.
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
- Prepare the Chicken: Season the boneless, skinless chicken breasts evenly with kosher salt and freshly ground black pepper on both sides to enhance flavor before cooking.
- Sear the Chicken: Heat extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-7 minutes on each side until they develop a golden-brown crust and are almost cooked through. Remove the chicken from the skillet and set aside.
- Sauté Garlic and Herbs: In the same skillet, add the finely chopped garlic, fresh thyme leaves, and crushed red pepper flakes. Cook for about 1-2 minutes until the garlic is fragrant but not burnt, stirring constantly.
- Add Broth and Sun-Dried Tomatoes: Pour in the low-sodium chicken broth and add the finely chopped sun-dried tomatoes. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan to infuse flavor.
- Incorporate Cream and Cheese: Lower the heat and stir in the heavy cream and finely grated Parmesan. Continue to simmer the sauce gently until it thickens slightly, about 3-5 minutes.
- Return Chicken to Skillet: Place the seared chicken breasts back into the skillet, spooning some of the sauce over the top. Simmer together for an additional 3-5 minutes to ensure the chicken is cooked through and the flavors meld.
- Add Fresh Basil and Serve: Remove the skillet from heat and sprinkle the torn fresh basil over the dish. Serve immediately, spooning extra sauce over the chicken for maximum flavor.
Notes
- For juicier chicken, substitute chicken thighs instead of breasts.
- Use garlic powder if fresh garlic is not available, but fresh will yield better flavor.
- Omit crushed red pepper flakes for a milder dish or increase for more heat.
- Vegetable broth can be used instead of chicken broth for a vegetarian adaptation of the sauce (use vegetarian cheese or nutritional yeast to keep it vegetarian).
- Heavy cream can be substituted with coconut cream for dairy-free options.
- Parmesan cheese has excellent flavor but can be swapped out for nutritional yeast for a vegan version.
- Fresh basil is preferred for the final garnish; parsley is a good alternative.
