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Easy Marry Me Chicken

A delightful and creamy chicken dish perfect for busy weeknights or a romantic dinner, featuring sun-dried tomatoes and a blend of delicious spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless Chicken breasts Can slice in half to cook faster.
  • to taste Salt and Black Pepper
  • 3 tbsp Olive oil
  • 2 cloves Garlic (grated)
  • 3/4 cup Chicken broth
  • 2/3 cup Heavy cream Can substitute with coconut milk for dairy-free.
  • 1 tsp Dried thyme
  • 1/2 tsp Dried oregano
  • 1/3 tsp Chili flakes Adjust for spice preference.
  • 1/3 cup Parmesan (grated) Can substitute with nutritional yeast for dairy-free.
  • 1/4 cup Basil (fresh, chopped) For garnish.
  • 1/2 cup Sun dried tomatoes (chopped)

Method
 

Preparation
  1. Pat dry the chicken breasts with paper towels. Optionally slice each chicken breast in half for faster cooking.
  2. Season the chicken on both sides with kosher salt and black pepper.
Cooking
  1. In a large skillet, add the olive oil and heat it over medium-high heat.
  2. Add the chicken to the pan and cook for 8-10 minutes on each side.
  3. Remove the chicken from the pan and place it on a plate.
  4. Add a splash of the dried tomato oil to the pan, and sauté the minced garlic over medium-high heat until golden brown.
  5. Pour in the heavy cream, chicken broth, chopped dried tomatoes, chopped basil, dried thyme, dried oregano, grated parmesan, and chili flakes. Mix well.
  6. Return the chicken to the creamy sauce, cover with the sauce, place a lid on the pan, and simmer on medium-low heat for another 10 minutes until fully cooked and creamy.
Serving
  1. Garnish with chopped basil or fresh parsley. Serve hot and enjoy with rice, pasta, or salad.

Notes

For more flavor, marinate the chicken in olive oil, salt, and pepper for an hour before cooking. This dish stores well in the refrigerator for up to 3 days, and can be frozen for up to 2 months.