Today, I’m excited to share one of my go-to recipes for busy weeknights: Marry Me Chicken. This creamy sundried tomato chicken is ideal for cozy dinners with family or friends, and it’ll have everyone coming back for seconds. Juicy chicken breasts simmered in a rich, flavorful sauce come together in just 30 minutes. It’s perfect for bringing a taste of the Mediterranean to your kitchen, whether cooking for your family or hosting friends.
This recipe transports you to a small trattoria in Italy, if only for a little while.
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
1/2 cup sun-dried tomatoes, chopped
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Season the chicken breasts with salt and pepper on both sides.
In a large non-stick skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 10 minutes on each side. Remove the chicken from the skillet and set aside.
In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 2 minutes until fragrant.
Stir in the dried basil, oregano, and thyme, and cook for a few more seconds.
Pour in the chicken broth and bring to a simmer. Let it cook for 5 minutes until slightly reduced.
Reduce the heat to low and pour in the heavy cream. Stir in the grated Parmesan cheese until melted and well combined.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.
Garnish with chopped fresh parsley before serving.
