Marry Me Chicken Italian (Print-Friendly Version)
# What You'll Need:
→ Main
01 -
2 tablespoons olive oil
02 -
Black pepper, to taste
03 -
Salt, to taste
04 -
4 boneless, skinless chicken breasts
→ Sauce
05 -
1/3 cup chopped sun-dried tomatoes in oil
06 -
1/2 teaspoon dried thyme
07 -
1/2 teaspoon dried oregano
08 -
1/2 teaspoon red pepper flakes
09 -
1/2 cup grated Parmesan cheese
10 -
3/4 cup heavy cream
11 -
1/2 cup chicken broth
12 -
3 garlic cloves, minced
→ Garnish
13 -
A handful of fresh basil leaves
# Step-by-Step Directions:
01 -
Take it off the heat. Toss a few basil leaves on top and serve it up while it’s hot.
02 -
Put the chicken back in the pan. Cover every piece with that creamy sauce. Put the lid on and let it bubble on low for about 10 to 15 minutes, until the chicken’s at 165°F (74°C) and the sauce thickens up.
03 -
Add your heavy cream, Parmesan, chili flakes, oregano, thyme, and sun-dried tomatoes. Let it all simmer a couple minutes, just give it an occasional stir.
04 -
Pour in the chicken broth and scrape any tasty brown bits off the bottom with a spoon.
05 -
Drop the heat to medium, toss in the minced garlic. Let it sizzle for about half a minute to wake up the flavors.
06 -
Get olive oil nice and hot in a big skillet over almost-high heat. Lay in the chicken and let each side get golden for 4 to 5 minutes. They're just halfway cooked now—put them on a plate and keep them aside.
07 -
Dry off the chicken with some paper towels. Sprinkle salt and pepper on both sides so they're well covered.
# Helpful Notes:
01 -
Give the seared chicken a minute or two to chill before you toss it back in the sauce. That way it’ll stay juicy.