This juicy, tender Marry Me Chicken recipe has a creamy sauce that is so rich and flavorful. The whole dish is so good, you'll be wanting to add it to your regular meal rotation!
cooked pasta, rice, egg noodles or mashed potatoes(for serving)
Instructions
In a shallow dish, mix together ½ cup all purpose flour, ½ teaspoon salt, ½ teaspoon pepper, ½ teaspoon garlic powder and ½ teaspoon paprika.
Coat each of the 4 boneless, skinless chicken breasts in the flour mixture and place on a baking sheet or large plate. Set aside.
Next, heat 2 Tablespoons oil and 2 Tablespoons salted butter in a large skillet over medium-high heat until hot. Add the coated chicken breasts and cook for about 3-4 minutes on each side, or until they are golden brown.
Remove the chicken from the skillet and set aside.
In the same skillet, add 2 Tablespoons minced garlic and cook for about 1 minute (or until fragrant)
Stir in 1 cup chicken broth and 1 cup heavy cream, deglazing the pan as you stir.
Then add 1 cup freshly grated Parmesan cheese, ½ teaspoon red pepper flakes, 1 teaspoon oregano and 1 teaspoon thyme then stir together on a low to medium heat.
Finally, add ⅓ cup chopped sundried tomatoes to the skillet and stir until the sauce is combined well. Continue stirring while on a low simmer for 5 minutes until the sauce starts to thicken.
Add the chicken back into the skillet and spoon the sauce over the chicken. Cover and cook for an additional 10 minutes until cooked through. The chicken is ready when the internal temperature reaches 165F degrees.
Garnish with fresh basil and parmesan and serve warm (with the sauce) over cooked pasta, rice, egg noodles or mashed potatoes.
Video
Notes
Always use a meat thermometer to make sure the chicken is 165F internally before serving.
You can use different cuts of chicken, just adjust cooking time as necessary.
Deglazing just means you scrape up any bits off the bottom of the pan after adding liquid in (this adds flavor.)
Feel free to serve this over pasta, rice, mashed potatoes, etc.
You can add other vegetables to make this dish go further, or serve it with your favorite other sides.
Don't ditch the heavy cream, it's what provides the sauce with so much rich flavor.
I find grating my own parmesan cheese from a block helps make the sauce even better and it melts better than storebought stuff.