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Raw ingredients for Marry Me Chicken Recipe including chicken breasts, heavy cream, parmesan, sun-dried tomatoes, and fresh herbs.

Ultimate Marry Me Chicken Recipe: Creamy Parmesan Skillet

This Marry Me Chicken Recipe features golden pan-seared chicken breasts simmering in a rich, creamy, pale-orange parmesan sauce speckled with sun-dried tomatoes, garlic, and fresh basil.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless Skinless Chicken Breasts Halved horizontally to make 4 thin cutlets (450g).
  • 0.25 cup All-Purpose Flour For dredging (30g).
  • 1 tbsp Olive Oil (15ml)
  • 1 tbsp Unsalted Butter (15g)
  • 3 cloves Minced Garlic (about 15g)
  • 0.5 cup Sun-Dried Tomatoes Chopped, plus 1 tbsp of their oil (50g).
  • 1 tbsp Tomato Paste (15g)
  • 0.5 cup Chicken Broth (120ml)
  • 1 cup Heavy Cream (240ml)
  • 0.5 cup Parmesan Cheese Freshly grated (50g).
  • 2 tbsp Fresh Basil Chopped (8g).
  • 2 tbsp Fresh Parsley Chopped (8g).

Equipment

  • 1 Dark Heavy-Bottomed Skillet Cast-iron or enameled skillet works best for a golden sear.
  • 1 Microplane Grater Essential for fluffing the parmesan to melt perfectly.

Method
 

Making the Marry Me Chicken
  1. Pat the chicken cutlets completely dry, season with salt and pepper, and lightly dredge in flour. Heat olive oil and butter in a dark skillet over medium-high heat. Sear the chicken for 4-5 minutes per side until a deep golden-brown crust forms. Remove and set aside.
  2. Lower the heat to medium-low. Add the minced garlic, chopped sun-dried tomatoes, and 1 tbsp of the tomato jar oil to the skillet. Stir constantly for 60 seconds until fragrant.
  3. Stir in the tomato paste and cook for 1 minute. Pour in the chicken broth to deglaze the pan, scraping up the browned bits. Reduce by half, then slowly stir in the heavy cream. Simmer for 2 minutes until it thickens into a pale-orange color.
  4. Turn the heat to low. Gradually sprinkle in the grated parmesan cheese, stirring in a figure-eight motion until completely melted and velvety smooth.
  5. Return the golden chicken to the skillet, spooning the sauce over it. Garnish with chopped fresh basil and parsley before serving directly from the dark skillet.

Notes

Tip 1: Do not move the chicken too early when searing, or you will ruin the golden crust.
Tip 2: Always freshly grate your parmesan to ensure a smooth, non-grainy sauce.
Tip 3: The oil from the sun-dried tomatoes helps achieve the signature pale-orange sauce hue.