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Marry me chicken breast in creamy sun-dried tomato sauce plated over noodles

Marry Me Chicken

Seared chicken breasts simmered in a creamy sun-dried tomato and parmesan sauce, all in one skillet.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner
Cuisine: Italian American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (6 oz / 170 g each)
  • 1/3 cup 40 g all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons 30 ml olive oil
  • 3 cloves garlic minced
  • 1/2 cup 75 g sun-dried tomatoes in oil, oil reserved
  • 1 cup 240 ml heavy cream
  • 1/2 cup 120 ml chicken broth
  • 1/2 cup 50 g parmesan, grated
  • 1/2 teaspoon red pepper flakes optional
  • 1/4 cup 10 g fresh basil, chopped

Method
 

  1. Pound chicken to even thickness, season, and dust with flour.
  2. Sear in olive oil, 5 minutes per side, until golden. Remove.
  3. Sauté garlic in reserved sun-dried tomato oil, 30 seconds.
  4. Add sun-dried tomatoes, cook 1 minute.
  5. Pour in chicken broth, scrape up browned bits.
  6. Lower heat, stir in cream.
  7. Whisk in parmesan gradually until melted.
  8. Return chicken to pan, spoon sauce over top.
  9. Simmer 6 to 8 minutes until chicken reaches 165°F (74°C).
  10. Rest briefly off heat, top with basil, serve.

Notes

Use sun-dried tomatoes packed in oil, not the dry bagged kind, since the recipe needs that oil.
Pound the chicken to even thickness before seasoning; skipping this step is the top reason for dry edges.
The sauce base can be made a day ahead through the broth step; add the cream and cheese closer to serving.
Storage Notes:
Refrigerate up to 3 days in a sealed container.
Freeze chicken and sauce together up to 2 months.
Reheat gently over low heat with a splash of broth or milk.