CREAMY PARMESAN SUNDRIED TOMATO CHICKEN (Marry Me Chicken)

Cast iron skillet with a couple of spoons resting in a creamy sauce with chicken breasts resting in the mixture.

CREAMY PARMESAN SUNDRIED TOMATO CHICKEN (Marry Me Chicken)

Creamy Parmesan Sun-Dried Tomato Chicken, often dubbed Marry Me Chicken, is a Tuscan-style skillet dinner featuring tender chicken breasts in a rich garlic-Parmesan cream sauce. Print this cozy family favorite, and bring to your table tonight, unapologetically comforting and plate-licking good!

Course Dinner, Main Course

Cuisine American, Italian-Inspired, Tuscan-Inspired

Keyword Chicken with Sun-Dried Tomato Cream Sauce, Creamy Parmesan Sun-Dried Tomato Chicken

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 689kcal

Ingredients

The Chicken

1 Tablespoon Olive Oil (15 ml)
4 large Chicken Breasts (about 2 lb / 900 g total)
¼ cup flour
Salt + Pepper

The Sauce

6 cloves garlic (18 g) minced
3 tablespoons fresh thyme leaves (2 g) 9 g or 2 teaspoons dried thyme
¾ teaspoon red pepper flakes (3 g)
1 ½ cups chicken broth (360 ml)
1 cup heavy cream (240 ml) Darigold 40 percent
1 cup Parmesan cheese (90 g) freshly grated
¾ cup sun dried tomatoes (170 g) chopped

Garnish

Fresh Basil (5–10 g) to taste

Instructions

Prepare the Chicken: Preheat the oven to 375°F (190°C). Pat the chicken breasts dry, lightly dredge them in flour, and season generously with salt and pepper.
4 large Chicken Breasts, ¼ cup flour, Salt + Pepper
Sear Until Golden: Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 4 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
1 Tablespoon Olive Oil
Build the Sauce: Reduce the heat to medium. Add the garlic and cook for 1 minute, until fragrant. Stir in the thyme, red pepper flakes, chicken broth, and heavy cream. Simmer for 2 minutes, stirring occasionally.
6 cloves garlic, 3 tablespoons fresh thyme leaves, ¾ teaspoon red pepper flakes, 1 ½ cups chicken broth, 1 cup heavy cream
Add the Parmesan: Whisk in the Parmesan cheese and continue cooking for 1 to 2 minutes, until the sauce becomes smooth and slightly thickened.
1 cup Parmesan cheese
Finish the Sauce: Stir in the chopped sun-dried tomatoes and simmer for 1 minute to allow the flavors to meld together.
¾ cup sun dried tomatoes
Bake Until Tender: Return the chicken to the skillet and spoon some of the sauce over the top. Transfer the skillet to the oven and bake for 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Garnish and Serve: Sprinkle with fresh basil and more Parmesan cheese if desired. Serve immediately with pasta, mashed potatoes, rice, or crusty bread for soaking up the creamy sauce.
Fresh Basil

Notes

Recipe Notes

Chicken Options: Don't feel limited to chicken breasts. Chicken thighs and tenders work beautifully here as well. If using tenders, shorten the cooking time since they cook much faster than larger cuts.
Cheese Recommendation: If given the choice, I reach for Parmigiano Reggiano every time. It brings a deeper, nuttier flavor to the sauce and elevates the entire dish with very little extra effort.
For Gluten Free: *Gluten Free only if the chicken is dredged with gluten-free flour or the dredging step is omitted.

Nutrition