- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 1 tsp
- ½ tsp
- 2 tbsp
- 2 tbsp
- 2 tbsp
- 3 cloves
- 80 g
- 240 ml
- 240 ml
- 50 g
- 1 tsp
- ½ tsp
- 10 g
Process
Timers built in · swap anything · ask as you cook
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt and black pepper.
Place the all-purpose flour in a shallow dish. Dredge each chicken breast in the flour, shaking off any excess.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature reaches 74°C). Remove the chicken to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and the unsalted butter to the same skillet. Once the butter melts, add the minced garlic and chopped sun-dried tomatoes. Cook for 1 minute, stirring constantly, until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a simmer and cook for 2 minutes.
Stir in the heavy cream, grated Parmesan cheese, dried oregano, and red pepper flakes (if using). Simmer gently for 3–4 minutes, until the sauce thickens slightly.
Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the top. Simmer for 2 minutes to heat through.
Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil before serving.
Kitchen notes
Kitchen notes
- Do not overcrowd the pan when searing the chicken; if your skillet is small, cook the chicken in batches to ensure a golden crust.
- The sauce should coat the back of a spoon; if it is too thin, simmer for another 1-2 minutes. If it becomes too thick, thin with a splash of chicken broth.
- For the most accurate doneness, use an instant-read thermometer inserted into the thickest part of the chicken; it should read 74°C.
- Sun-dried tomatoes packed in oil have more flavor, but you can also use dry-packed ones after rehydrating them in warm water for 10 minutes.
Substitutions
- heavy cream→half-and-half or whole milk mixed with 1 tablespoon cornstarch
- Parmesan cheese→Pecorino Romano or Grana Padano
- chicken broth→vegetable broth
- unsalted butter→additional olive oil
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over medium-low heat with a splash of broth or water, cover, and cook until warmed through, about 5-7 minutes. Alternatively, microwave in 30-second intervals until hot. Freezing is not recommended as the cream sauce may separate upon thawing.
FAQ
The questions we get asked most
Why is my Marry Me Chicken sauce grainy or curdled?
The sauce can curdle if the heat is too high or if cold cream is added to a hot pan. Always reduce the heat to medium-low before adding the cream, and let it come to a gentle simmer rather than a boil. Stir constantly and add the Parmesan gradually.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well. They are juicier and more forgiving. Adjust cooking time: sear for about 6-7 minutes per side, and ensure the internal temperature reaches 74°C. You may need to simmer the sauce a bit longer to thicken.
How do I prevent the chicken from drying out?
Do not overcook the chicken. Sear it until golden and just cooked through (74°C), then remove it from the pan while you make the sauce. Return it to the sauce only to heat through for a couple of minutes. Also, pounding the chicken to an even thickness helps it cook evenly.
Can I make this dish ahead of time?
You can prepare the sauce and cook the chicken up to 1 day in advance. Store them separately in the refrigerator. Reheat the sauce gently in a skillet, then add the chicken and simmer until heated through. Garnish with fresh basil before serving.
What can I serve with Marry Me Chicken?
Serve it over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce. Steamed vegetables or a simple green salad also pair nicely.
Is Marry Me Chicken spicy?
The red pepper flakes add a mild heat, but you can omit them entirely or reduce the amount to 1/4 teaspoon if you prefer a milder sauce. The sun-dried tomatoes and Parmesan provide a savory, slightly sweet flavor.
Can I use evaporated milk instead of heavy cream?
Yes, evaporated milk can be used as a lighter substitute. It will still create a creamy sauce but may be slightly less rich. Use the same amount and simmer until thickened. Do not use sweetened condensed milk.
Ask KitchenMind about this recipe
Tell it what’s different tonight — it works within the actual recipe.
