Marry Me Chicken (Quick And Easy)
Tender, juicy chicken cooked in a creamy, rich, and savory sauce is an impressive one-pan dish made in under 30 minutes! Marry Me Chicken might sound strange, but after just one bite, you'll be smitten with this incredibly flavorful recipe.
Servings: 4
Calories: 431kcal
Ingredients
- 4 boneless, skinless chicken breasts about 3 ounces each
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
- 2 tablespoons olive oil
- 2 tablespoon butter
- 2-3 cloves of garlic
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- ¾ cup chicken stock or broth
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- ½ - 1 cup sun-dried tomatoes
- ¼ cup chopped fresh basil
Instructions
- Heat oven to 375 degrees. Pat chicken dry and sprinkle with salt and pepper.
- Place a skillet over medium-high heat and add olive oil and butter.
- When the butter has melted, add the chicken breasts and sear 3-4 minutes, flip and sear 3-4 minutes until golden brown. Remove chicken from the skillet, to a plate and cover with foil to keep warm.
- Reduce the heat to low, add the garlic, Italian seasoning, and red pepper flakes, and sauté for 1 minute. Add the chicken stock to the pan, stir, scraping up any brown bits on the bottom of the pan.
- Whisk in the heavy cream. Once combined, add in the sun-dried tomatoes and Parmesan cheese and stir. Simmer for 2 minutes for the sauce to thicken. Place the chicken back in the skillet. Spoon sauce over the chicken, then place in the oven and bake for 10 - 12 minutes. When done, the internal temperature should read 162 degrees. ***As the chicken rests, the temperature will rise to 165 for fully cooked chicken***
- Remove the chicken from the oven, and let rest for 5 minutes. Top with fresh basil and serve.
Video
Notes
To Store and Reheat Leftovers:
- Store the chicken with the sauce in an airtight container in the fridge for up to three days.
- To reheat, warm the chicken in the microwave on in the oven until heated through. If the sauce is too thick, add a liquid like, chicken broth, water, or wine to thin.
- The sauce should be creamy and velvety. If you find the sauce too thick, you can thin it out by adding a splash of chicken broth or white wine. Conversely, if the sauce is too thin, you can let it simmer for a few minutes to thicken it slightly.
- Heat the olive oil and butter in a skillet and sear the chicken until golden brown. Remove the chicken to a plate.
- Make the sauce by reducing the heat to low, adding garlic, Italian seasoning, and red pepper flakes to the pan, and sauté for 1 minute. Add the chicken stock to the pan, stir, scraping up any brown bits on the bottom of the pan. Whisk in the heavy cream. Once combined, add in the sun-dried tomatoes and Parmesan cheese and stir.
- Add the sauce to the crock pot, then nestle in the seared chicken breasts. Place lid on slow cooker and cook on LOW for 4- 5 hours or HIGH for 3-4 hours.
Nutrition
Serving: 1 | Calories: 431kcal | Carbohydrates: 11g | Protein: 31g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 128mg | Sodium: 983mg | Potassium: 996mg | Fiber: 2g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 8mg | Calcium: 157mg | Iron: 2mg