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One Pot Marry Me Chicken

A creamy, savory one-pan chicken dish with sun-dried tomatoes and Parmesan that comes together quickly.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts (about 1 lb)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream room temperature
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon red pepper flakes
  • 2/3 cup sun-dried tomatoes dry or oil-packed
  • 1/2 cup grated Parmesan cheese

Instructions

  • Heat the large skillet over medium heat and add the olive oil.
  • Season the chicken breasts with kosher salt and black pepper, then add to the hot skillet and brown about 5 minutes per side until golden; remove the chicken and set aside.
  • Add the chicken broth to the skillet and bring to a gentle simmer, scraping up any browned bits from the bottom.
  • In a mixing bowl, whisk together the room-temperature heavy cream and all-purpose flour until smooth.
  • Slowly pour the cream-and-flour mixture into the simmering broth while whisking continuously; continue whisking until the sauce begins to thicken, about 5 minutes.
  • Stir in the dried oregano, dried basil, dried rosemary, red pepper flakes, and half of the grated Parmesan until combined.
  • Return the browned chicken to the skillet and add the sun-dried tomatoes, then sprinkle the remaining Parmesan over the top.
  • Let everything simmer together for about 5 minutes more to heat through and finish the sauce, then remove from heat and serve.

Equipment

  • Large Skillet
  • Mixing Bowl
  • Whisk
  • Spatula or tongs

Notes

  • Bring the cream to room temperature to reduce the chance of curdling.
  • Use dry or oil-packed sun-dried tomatoes; drain if using oil-packed.
  • If using oil-packed tomatoes, you can use some of that oil to cook the chicken.
  • For dairy-free, use coconut cream and vegan Parmesan.
  • For gluten-free, use a gluten-free all-purpose flour.
  • Optional garnish: fresh basil or additional Parmesan.