Description
Marry Me Chicken is a creamy, flavorful skillet chicken dish featuring tender boneless chicken breasts cooked in a luscious sauce made with heavy cream, chicken broth, Dijon mustard, lemon juice, sun-dried tomatoes, and Parmesan cheese. The herbs and spices bring a delicious savory depth, making it a perfect comforting yet elegant meal for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Sauce
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup Parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat to prepare for searing the chicken breasts.
- Add olive oil: Pour 1 tablespoon of olive oil into the skillet and let it heat until shimmering but not smoking.
- Season the chicken: Season both sides of the 4 boneless, skinless chicken breasts evenly with 1 teaspoon each of garlic powder, onion powder, dried basil, dried thyme, salt, 1/2 teaspoon black pepper, and 1/4 teaspoon crushed red pepper flakes.
- Cook the chicken: Place the seasoned chicken breasts into the hot skillet and cook for about 6-7 minutes on each side, until they develop a golden-brown crust and are cooked through.
- Remove chicken: Transfer the cooked chicken breasts to a plate and set aside temporarily.
- Prepare the sauce: In the same skillet, add 1 cup heavy cream, 1/2 cup chicken broth, 1 tablespoon Dijon mustard, and 1 tablespoon lemon juice.
- Simmer the sauce: Stir the sauce mixture well and bring it to a gentle simmer over medium heat.
- Thicken sauce: Let the sauce simmer for 3-5 minutes, stirring occasionally, until it slightly thickens to coat the back of a spoon.
- Add sun-dried tomatoes and cheese: Stir in 1/2 cup chopped sun-dried tomatoes and 1/4 cup grated Parmesan cheese until fully incorporated.
- Return chicken to skillet: Place the cooked chicken breasts back into the skillet, nestling them into the sauce.
- Spoon sauce over chicken: Spoon some of the thickened sauce over the chicken to coat them well.
- Simmer to combine flavors: Allow the chicken to simmer in the sauce for another 2-3 minutes to warm through and absorb the flavors.
- Garnish with parsley: Sprinkle 1 tablespoon chopped fresh parsley over the chicken and sauce just before serving.
- Serve: Plate the chicken with extra sauce spooned generously over the top for a rich, creamy finish.
Notes
- Use boneless, skinless chicken breasts for even cooking and easy slicing.
- Sun-dried tomatoes add a tangy sweetness; rehydrate them in warm water if very dry.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt (add at the end to prevent curdling).
- Adjust crushed red pepper flakes to control the heat level to your liking.
- This dish pairs beautifully with pasta, rice, or crusty bread to soak up the sauce.
