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Marry Me Chicken

Look, I know the name is a bit dramatic, but this chicken actually lives up to the hype. It’s got that glossy, creamy Parmesan sauce, tangy sun-dried tomatoes, and fresh basil—basically a hug in a skillet. It's my go-to when I want a restaurant-quality dinner in about 30 minutes without the restaurant price tag. You're gonna love it, trust me.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian-Inspired
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

THE CHICKEN
  • 4 boneless skinless chicken breasts Pound these to an even thickness so they cook at the same time!
  • 2 tbsp olive oil Or use the oil from the sun-dried tomato jar for extra flavor.
  • 1 tsp Italian seasoning Just the dried stuff is fine here.
  • Salt and Pepper Be generous, especially with the pepper.
THE SAUCE
  • 3 tbsp unsalted butter To get that garlic nice and happy.
  • 4-6 cloves garlic Mince it fresh. Don't use the pre-chopped jar stuff!
  • 0.5 cup sun-dried tomatoes The ones packed in oil are best. Chop them up small.
  • 1 cup heavy cream Use the real deal. Milk will break and make you sad.
  • 0.5 cup chicken broth Low sodium so we don't overdo the salt.
  • 0.75 cup freshly grated Parmesan Grate it yourself from a block for a smooth sauce.
  • 0.33 cup fresh basil Roughly chopped. Add it right at the very end.

Equipment

  • Large skillet
  • Meat Mallet or Heavy Pan

Method
 

  1. Pat the chicken dry—like really dry. If it's wet, it won't sear. Pound it to an even 3/4 inch thickness so no part gets dry while the rest is raw. Season both sides with salt, pepper, and that Italian seasoning.
  2. Heat your oil in a big skillet over medium-high. Lay the chicken in and don't touch it for about 5 minutes. You want a deep golden sear. Flip 'em, finish the other side until they're cooked through (165°F), then move them to a plate and cover with foil.
  3. Turn the heat down to medium. Drop in the butter. Once it’s bubbly, toss in the garlic and sun-dried tomatoes. Stir it around for a minute or two until your kitchen smells amazing, but don't let the garlic burn!
  4. Pour in the broth and scrape the bottom of the pan to get all those tasty brown bits. Stir in the heavy cream and the Parmesan. Let it bubble gently (not a hard boil!) for about 3-4 minutes until it starts to look thick and glossy.
  5. Slide the chicken (and any juices from the plate!) back into the pan. Spoon that sauce over them and let it simmer for another minute so they get properly 'married.'
  6. Take it off the heat and throw in the fresh basil. Give it a final stir and serve it up immediately. If you're doing a photo, remember that 'single bite' shot on the spoon!

Notes

Sofia's Real Tips: 1. Save that sun-dried tomato oil for searing—it's flavor you'd otherwise throw away! 2. If the sauce is too thick, splash in a little more broth. 3. Always grate your own cheese; the bagged stuff has 'gunk' (cellulose) that stops it from melting smoothly. 4. If you have a Parmesan rind in the fridge, throw it in the sauce while it simmers for a massive umami boost.