Marry Me Chicken is about to become your go-to chicken recipe! This irresistible dish features juicy, tender chicken breasts bathed in a creamy Parmesan sauce with sun-dried tomatoes and fresh basil PLUS my added secret ingredient is the real game changer to all the other Marry Me Chicken recipes out there on the internet. It’s a rich, flavorful main course that’s sure to win over everyone at your table.
Why You'll LOVEEE this Recipe
The name "Marry Me Chicken" might just be a playful way to describe how this dish makes you feel. While it’s unlikely to prompt an actual marriage proposal, one bite of this chicken and you might find yourself head over heels with this dish!
It's really called"Marry Me Chicken" is how perfectly the flavors marry together so perfectly. Each ingredient is fantastic on its own, but combined, they create an extraordinary experience. The creamy, cheesy sauce is enriched with tangy sun-dried tomatoes and aromatic herbs, creating a symphony of tastes that’s both bold and comforting. Keep reading for why this reciple is even better than the rest!
Despite the luxurious flavors of the sauce, this recipe is surprisingly simple! It doesn’t require any elaborate sides, but if you’re looking for a perfect pairing, I recommend serving it with garlic butter parsley potatoes or air fryer asparagus. For a more indulgent option, try it with my ultimate risotto recipe—it’s creamy, cheesy, and complements Marry Me Chicken beautifully.
Plus, this dish is naturally low carb and gluten-free, so it fits easily into a variety of dietary plans. No substitutions necessary!
INSTRUCTIONS:
Preheat over to 375 degrees Fahrenheit. Adjust racks as needed so skillet can sit in the center of the over. Place chicken breasts on cutting board and trim as needed, pat chicken dry on all sides with paper towel.
Generously season tops of chicken breasts with salt and black pepper. Flip chicken breasts over and generously season other side with salt and black pepper. Set chicken aside.
Heat cast-iron skillet over medium-high heat. When skillet is warm, add olive oil and swirl pan to cover entire surface with oil.
When oil is hot and shimmery, place seasoned chicken breasts in skillet. Sear chicken breasts 3 to 4 minutes, or until lightly golden in spots. Flip chicken breasts over and sear 3 to 4 minutes more. Carefully transfer seared chicken breasts to plate and set aside. Note: chicken should not be fully cooked-through at this point.
Return skillet to stovetop and reduce heat to medium-low. Let temperature of skillet reduce, saute your diced smoked sausge and set aside.
Keep skillet on medium-low and add your minced garlic. Sauté garlic 1 to 2 minutes, or until garlic is just fragrant.
Add broth to skillet and stir, making sure to scrape up any browned bits of chicken or garlic that may be stuck to bottom of skillet.
Move skillet to cool stovetop burner and let skillet cool slightly, then add heavy cream. Whisk or stir gently to incorporate heavy cream into chicken broth. Once liquids are blended, sprinkle grated parmesan into mixture and gently stir until cheese has melted.
Return skillet to hot burner and continue stirring sauce mixture 1 minute or so, while skillet returns to temperature. Add back in your smoked sausage, sun-dried tomatoes, dried oregano, and red pepper flakes to cream sauce and stir gently to incorporate ingredients. Taste sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
Bring sauce to constant slow simmer over medium-low heat, stirring occasionally. Once sauce is simmering, return seared chicken breasts to skillet. Flip chicken breasts 3 to 4 times to coat all sides in sauce, then transfer entire skillet into preheated oven.
Bake dish 12 to 15 minutes, then begin checking doneness of chicken with internal meat thermometer. Continue cooking chicken until meat thermometer reads 160°-162° Fahrenheit when inserted into thickest part of chicken.
Carefully remove skillet from oven and set aside. Spoon sauce from skillet over tops of chicken, then allow chicken to rest 5 minutes. Chicken will cook residually, reaching food-safe internal temperature of 165°F.
After 5 minutes, transfer chicken to serving plates. Top chicken with remaining sauce from skillet and garnish with chiffonaded basil. Serve immediately with desired sides.
Check out my Amazon Favorites for the kitchen here! These are my go-to kitchen tools I ALWAYS reach for!
Comment below if you make this recipe & tell me what you think!
Comments