Marry Me Chicken

Juicy, golden-seared chicken breasts are nestled in a rich, creamy Parmesan sauce with garlic, shallots, white wine, and sun-dried tomatoes in this irresistible Marry Me Chicken recipe. Finished with fresh basil, parsley, and a squeeze of lemon, it's an easy restaurant-quality dinner with plenty of silky sauce for serving over pasta, mashed potatoes, rice, or crusty bread.

Course Chicken Dinner, Main Course

Cuisine Italian

Keyword marry me chicken recipes, one pan meal recipes

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 750kcal

Author Kathleen

Ingredients

For the Chicken

4 (about 6 ounces each) boneless, skinless chicken breasts
3/4 teaspoon table salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup all-purpose flour
2 tablespoons freshly grated Parmesan cheese
1 tablespoon olive oil
2 tablespoons butter

For the Sauce

1 tablespoon oil from the sun-dried tomato jar
1 large shallot, finely minced
6 garlic cloves minced
1 tablespoon tomato paste
1/2 cup dry white wine
1 1/4 cups chicken broth
1 heaping teaspoon Better Than Bouillon Chicken Base
1 Parmesan rind, optional, but highly recommended
4 ounces cream cheese, softened
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
3/4 cup chopped oil-packed sun-dried tomatoes, drained
1/2 teaspoon crushed red pepper flakes, optional

For Finishing

1 tablespoon fresh lemon juice
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
Freshly grated Parmesan, for serving

US Customary - Metric

Instructions

Prepare the chicken: Pat the chicken breasts (4) dry with paper towels. Pound the thicker end of each breast until the entire breast is an even 1/2-inch thick. Season both sides with the salt (3/4 teaspoon), pepper (1/2 teaspoon), garlic powder (1 teaspoon), and onion powder (1 teaspoon). In a shallow bowl, combine the flour (1/4 cup) and 2 tablespoons Parmesan cheese. Lightly dredge each chicken breast in the flour mixture, shaking off any excess.
Brown the chicken: Heat the olive oil (1 tablespoon) and butter (2 tablespoons) in a large skillet over medium-high heat. Add the chicken and cook until deeply golden on both sides and the internal temperature reaches 165°F (74ºC), about 4 to 5 minutes per side. Transfer to a plate and tent loosely with foil.
Build the flavor base: Reduce the heat to medium. Add the sun-dried tomato oil (1 tablespoon) and shallot (1) to the skillet. Cook until softened, about 2 to 3 minutes. Stir in the garlic (6 cloves) and cook for 30 seconds, just until fragrant. Add the tomato paste (1 tablespoon) and cook, stirring constantly, for about 1 minute, until it darkens slightly.
Deglaze the pan: Pour in the white wine (1/2 cup) and scrape up all the browned bits from the bottom of the skillet. Simmer until the wine has reduced by about half.
Create the sauce: Stir in the chicken broth (1 1/4 cups), Better Than Bouillon (1 heaping teaspoon), Parmesan rind (1), sun-dried tomatoes (3/4 cup), and red pepper flakes (1/2 teaspoon). Bring to a gentle simmer and cook for about 5 minutes to allow the flavors to meld.
Make it creamy: Reduce the heat to low. Whisk in the softened cream cheese (4 ounces) until completely smooth. Stir in the heavy cream (1 1/2 cups) and Parmesan cheese (1 cup), whisking until the cheese has melted. Simmer gently for 4 to 5 minutes, stirring occasionally, until the sauce thickens slightly.
Finish the chicken: Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and simmer gently for 3 to 5 minutes, or until the chicken is heated through and coated in the sauce.
Finish the dish: Remove and discard the Parmesan rind. Stir in the lemon juice, basil, and parsley. Taste and adjust the seasoning with additional salt and pepper, if needed.
Serve: Spoon plenty of the creamy sauce over each chicken breast and garnish with additional Parmesan and fresh basil (1/4 cup). Serve immediately over mashed potatoes, buttered noodles, pasta, rice, or with warm crusty bread.

Notes

Don't overcrowd the skillet. If your pan is too crowded, the chicken will steam instead of developing a beautiful golden crust. Cook in batches if needed.
Use an instant-read thermometer. Chicken breasts cook quickly and can dry out if overcooked. Remove them from the skillet as soon as they reach 165°F.
Keep the sauce at a gentle simmer. Boiling the sauce can cause the cream to separate. A gentle simmer creates the smooth, velvety texture you're looking for.
Freshly grated Parmesan is worth it. It melts much more smoothly than pre-shredded cheese, giving the sauce a rich, silky finish.
Don't skip the pan drippings. Those browned bits left in the skillet after searing the chicken are packed with flavor. Scraping them into the sauce gives it incredible depth.
Serve it right away. Marry Me Chicken is at its best fresh from the skillet while the sauce is silky and the chicken is perfectly juicy.

Nutrition