Go Back
Homemade Marry Me Chicken Recipe photo
Print Recipe Save it for later

Marry Me Chicken Recipe

Creamy, sun-dried tomato chicken with Parmesan and basil that's quick enough for weeknights and impressive enough for guests.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1.2 pounds boneless skinless chicken breasts 2 even-sized breasts
  • 2 teaspoons Italian seasoning divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sun-dried tomatoes in oil plus surrounding oil (use jar oil for cooking)
  • 1 tablespoon minced garlic
  • 1 cup reduced-sodium chicken broth divided
  • 1 cup heavy cream
  • 1/3 cup finely grated Parmesan cheese preferably freshly grated from a block
  • 2 teaspoons Dijon-style mustard
  • 1/4 to 1/2 teaspoon red pepper flakes optional
  • 3/4 cup fresh basil ribboned (about 0.75 oz packet)

Instructions

  • Slice each chicken breast in half horizontally to make two thinner cutlets (you should have four pieces total). Pound lightly if needed for even thickness.
  • Combine 2 teaspoons Italian seasoning with the salt and pepper. Season one side of each chicken piece with this mixture.
  • Heat about 2 tablespoons of the oil from the sun-dried tomato jar in a large skillet over medium-high heat. When hot, place the chicken seasoned-side down in the pan.
  • Season the top side of the chicken with the remaining seasoning, then cook undisturbed about 4 minutes. Flip and cook another 3–4 minutes until golden and cooked through (165°F internal).
  • Remove the chicken to a plate and cover loosely with foil to keep warm.
  • Reduce heat to medium and add a small additional drizzle (~1 teaspoon) of the sun-dried tomato oil to the skillet, then add the minced garlic. Cook about 10 seconds, stirring, until fragrant but not browned.
  • Add 1/2 cup chicken broth and scrape up any browned bits from the pan. Let it simmer until mostly reduced, about 1 minute.
  • Add the remaining 1/2 cup chicken broth, heavy cream, sun-dried tomatoes, red pepper flakes (if using), the remaining 1 teaspoon Italian seasoning, Dijon mustard, and grated Parmesan. Stir and simmer until the cheese melts and the sauce thickens, about 2–4 minutes. Taste and adjust seasoning.
  • Stir in the ribboned basil, return the chicken (and any accumulated juices) to the pan, and spoon the sauce over the chicken. Serve immediately.

Equipment

  • Large Skillet
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board
  • Spatula or tongs
  • foil (to keep chicken warm)

Notes

  • Use sun-dried tomatoes packed in oil for best flavor.
  • Reserve and use the jar oil to cook the chicken for added taste.
  • Use reduced-sodium broth because the chicken and Parmesan add salt.
  • Freshly grate Parmesan from a block for best texture and flavor.
  • Adjust red pepper flakes to control heat.