Description
The Original Marry Me Chicken is a rich and creamy skillet chicken dish that combines tender boneless, skinless chicken breasts with a flavorful sauce made from garlic, sun-dried tomatoes, fresh thyme, and red pepper flakes, all simmered in chicken broth and heavy cream, then finished with Parmesan cheese and fresh basil. This recipe delivers love at first bite with its balance of savory and creamy flavors, perfect for a romantic dinner or a comforting meal any night of the week.
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, 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.
- Sear the chicken: Heat the extra-virgin olive oil in a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts and cook for about 5-7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the aromatics: 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 browned.
- Create the sauce base: Pour the low-sodium chicken broth into the skillet, scraping up any browned bits from the bottom. Stir in the finely chopped sun-dried tomatoes and simmer for about 3 minutes to reduce slightly and meld the flavors.
- Add cream and cheese: Lower the heat to medium and stir in the heavy cream until the sauce is smooth. Then add the finely grated Parmesan cheese, stirring gently until the cheese is fully melted and the sauce thickens slightly.
- Combine chicken with sauce: Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon the sauce over the chicken and let everything simmer together for another 3-5 minutes to ensure the chicken is warmed through and infused with the sauce flavors.
- Finish with fresh herbs: Just before serving, sprinkle the torn fresh basil over the chicken and sauce for a bright, herbal finish.
- Serve: Plate the chicken breasts with generous spoonfuls of the creamy sauce and garnish as desired. This dish pairs wonderfully with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Notes
- Substitute chicken thighs for a juicier, richer flavor; adjust cooking time accordingly.
- To make this recipe vegetarian, use vegetable broth and omit the chicken, serving sauce over vegetables or plant-based protein.
- For a dairy-free version, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
- If you prefer less heat, omit the crushed red pepper flakes.
- Sun-dried tomatoes add a concentrated flavor but can be replaced with fresh tomatoes for a lighter taste.
