Marry Me Chicken
This Marry Me Chicken delivers ultra-creamy, golden-seared chicken with sun-dried tomatoes and parmesan that's proposal-worthy. After two years of broken sauces and rubbery chicken, I cracked the secret: proper searing, gentle cream handling, and perfect timing. Now it's restaurant-quality every time, and my husband who proposed after eating this still requests it for every special occasion.
Print Pin Servings: 4 servings
Calories: 445kcal
Cost: $14.50
Equipment
- 1 Large skillet or sauté pan For searing chicken and making the cream sauce - 12-inch works best
- 1 meat thermometer Essential for checking chicken reaches 165°F internal temperature
- 1 Tongs To flip chicken without piercing and losing juices
- 1 Wooden spoon or spatula To scrape up browned bits and stir cream sauce
- 1 Meat mallet (optional) To pound chicken breasts to even thickness for consistent cooking
- 1 Grater For freshly grating parmesan cheese - pre-shredded doesn't melt as smoothly
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 teaspoon paprika
- 3 tablespoons butter
- 4 cloves garlic minced
- 1 cup chicken broth
- ½ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes
- 1 ½ cups heavy cream
- ½ cup parmesan cheese freshly grated
- Fresh basil for garnish
- Extra parmesan for serving
Instructions
- Pat chicken breasts completely dry with paper towels - wet meat won't brown properly. If breasts are uneven thickness, use a meat mallet to pound them to about ¾ inch throughout. Season both sides generously with salt, black pepper, and paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Place chicken breasts in the pan without crowding. Sear without moving for 5-6 minutes per side until deep golden brown. Don't rush this step - proper searing creates the flavor foundation. Remove chicken and set aside.
- Reduce heat to medium and add 3 tablespoons butter to the same skillet. Once melted, add minced garlic and cook for 30 seconds until fragrant but not browned. Pour in 1 cup chicken broth to deglaze, scraping up all the browned bits from the bottom of the pan with a wooden spoon.
- Stir in chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes. Let simmer for 2-3 minutes to reduce the liquid slightly and concentrate the flavors. The kitchen should smell amazing at this point.
- Reduce heat to medium-low - this is critical. Pour in heavy cream slowly while stirring constantly. Add freshly grated parmesan cheese in small handfuls, stirring after each addition until fully melted and incorporated. Let the sauce simmer gently for 3-4 minutes until it thickens slightly and coats the back of a spoon. Never let it boil or the sauce will break.
- Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon sauce over the top of each piece. Cover the skillet and simmer on low for 5-7 minutes until chicken reaches an internal temperature of 165°F. Remove from heat and let rest for 3 minutes. Garnish with fresh torn basil leaves and extra parmesan before serving.
Notes
Perfect marry me chicken is about temperature control and patience. The golden sear is where flavor lives, and cream needs gentle heat or it breaks. I learned this when I served my husband curdled sauce with rubbery chicken on our anniversary. Researched cream chemistry - proteins seize over high heat, proper searing takes 5-6 minutes per side, sun-dried tomatoes burn if added early. Now I monitor temperature and time everything perfectly. Result? Silky sauce that makes everyone go quiet. Store 4 days - flavors improve. This turns regular dinners special and really does inspire proposals.
Nutrition
Serving: 1serving | Calories: 445kcal | Carbohydrates: 8g | Protein: 38g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 145mg | Sodium: 580mg | Potassium: 625mg | Fiber: 1g | Sugar: 3g | Vitamin A: 850IU | Vitamin C: 12mg | Calcium: 180mg | Iron: 1.8mg