Ingredients
Marry me chicken
- 4 boneless skinless chicken breasts about 1 1/2 pounds total, pounded to an even 1/2-inch thickness
- 1 teaspoon fine salt divided
- 1/2 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil or oil from the sun-dried tomato jar
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes use less for mild sauce
- 1/2 cup low-sodium chicken broth
- 3/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese grated from a block
- 1/2 cup oil-packed sun-dried tomatoes drained and thinly sliced
- 1/4 cup fresh basil leaves torn or thinly sliced
Equipment
- 1 Large skillet
- 1 Tongs
- 1 Instant-read thermometer
Instructions
Method
- Pat the chicken dry and pound the thick ends to an even 1/2-inch thickness. Season with 3/4 teaspoon salt and the black pepper, then dust lightly with the flour and shake off the excess.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until golden but not necessarily cooked through. Transfer to a clean plate.
- Lower the heat to medium. Add the garlic, oregano, thyme, and red pepper flakes. Stir for 30 seconds, just until fragrant.
- Pour in the broth and scrape up the browned bits. Simmer for 2 minutes. Stir in the cream, Parmesan, sun-dried tomatoes, and remaining 1/4 teaspoon salt. Keep the sauce at a gentle simmer until smooth.
- Return the chicken and any juices to the skillet. Simmer gently for 5 to 8 minutes, turning once, until the thickest part reaches 165°F (74°C). Do not boil the sauce hard.
- Remove the skillet from the heat. Stir in half the basil, spoon the sauce over the chicken, and scatter the remaining basil on top.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 566kcalCarbohydrates: 12gProtein: 48gFat: 38gSaturated Fat: 18gCholesterol: 170mgSodium: 850mgPotassium: 900mgFiber: 2gSugar: 5g
Video
Notes
Pound the chicken to an even thickness so every piece finishes together. Finely grated Parmesan melts more smoothly than pre-shredded cheese. If the sauce becomes too thick, loosen it with a splash of broth; if it looks thin, remove the chicken and simmer the sauce gently for 1 to 2 minutes. Refrigerate leftovers promptly and use within 3 days. Reheat over low heat so the cream sauce does not split. Nutrition is an estimate.
