Marry Me Chicken (Sun-Dried Tomato Chicken)
Tender, golden-seared chicken breasts in a creamy Parmesan and sun-dried tomato sauce. A one-skillet dinner ready in about 30 minutes.
Equipment
- Large skillet (12-inch, stainless steel or cast iron works well)
- Meat thermometer
- Wooden spoon
- Cutting board and knife
- Measuring cups and spoons
Ingredients
- 4 boneless, skinless chicken breasts (or 6 chicken thighs)
- 2 tbsp olive oil
- 2 tbsp butter
- 3–4 cloves garlic minced
- ½ cup sun-dried tomatoes chopped
- 1 cup chicken broth
- 1 cup heavy cream
- ½–¾ cup freshly grated Parmesan cheese
- 1 tsp paprika sweet or smoked, optional
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional, for heat
- Salt to taste
- Black pepper to taste
- Fresh basil or parsley chopped, for garnish
Instructions
- Sear the Chicken and Build the SauceSeason the chicken breasts generously on both sides with salt and black pepper. Heat the olive oil and butter together in a large skillet over medium-high heat until melted and shimmering. Add the chicken and sear 5–6 minutes per side, until deeply golden and cooked to an internal temperature of 165°F. Transfer to a plate and set aside. In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Cook about 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits. Stir in the heavy cream, Parmesan, Italian seasoning, and paprika if using. Simmer 3–4 minutes until thickened, stirring in red pepper flakes here if using.
- Finish the Chicken and ServeReturn the seared chicken to the skillet, nestling into the sauce and spooning some over the top. Simmer another 5 minutes, until fully cooked through and the sauce has reduced to a rich, silky consistency. Sprinkle with fresh basil or parsley right before serving, and serve hot, straight from the skillet, alongside crusty bread.
Notes
- Chicken thighs work great too — if you prefer dark meat, just keep an eye on the cook time since thighs can vary in thickness.
- Don't skip the deglazing step — scraping up those browned bits is where a huge amount of the sauce's flavor comes from.
- Fresh Parmesan matters — pre-shredded cheese can make the sauce slightly grainy.
- Adjust the paprika to taste — start with half a teaspoon if unsure.
- Nutrition information is an estimate and will vary based on ingredients used.