Marry Me Chicken with Sun-Dried Tomato Cream Sauce

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1.5 lbs (4 small or 2 large halved) boneless skinless chicken breasts
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1 tsp Italian seasoning
• 1/2 tsp paprika
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp red pepper flakes
• 1/4 cup fresh basil, chopped
• 4 cups cooked rice or pasta, for serving

Instructions

1. 1Pat the chicken completely dry with paper towels, then slice any thick breasts horizontally into even cutlets about ¾-inch thick so they cook evenly. Season both sides generously with the salt, pepper, Italian seasoning, and paprika, then lightly dredge in the flour, shaking off excess.
2. 2Heat the olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Add the chicken in a single layer without crowding and sear 4–5 minutes per side until deeply golden brown and the internal temperature reaches 160°F; transfer to a clean plate (it will finish cooking in the sauce).
3. 3Reduce heat to medium and add the butter to the same skillet. Once melted and foaming, stir in the minced garlic and cook 30–45 seconds until fragrant but not browned.
4. 4Add the chopped sun-dried tomatoes and red pepper flakes; cook 1 minute, stirring, so the tomatoes soften and release their oil into the pan.
5. 5Pour in the chicken broth and scrape up all the browned bits from the bottom of the skillet with a wooden spoon. Let the liquid simmer and reduce by one-third, 2–3 minutes.
6. 6Stir in the heavy cream and bring the sauce to a gentle simmer (do not boil hard). Sprinkle in the Parmesan a handful at a time, stirring until fully melted and the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
7. 7Return the seared chicken and any accumulated juices to the skillet, nestling the pieces into the sauce. Spoon sauce over the tops and simmer on low 3–4 minutes until the chicken reaches 165°F and the sauce is silky.
8. 8Taste and adjust seasoning with a pinch more salt or pepper if needed. Remove from heat, scatter the fresh basil over the top, and let rest 2 minutes so the flavors settle.
9. 9Serve each portion of chicken over hot rice or pasta, spooning plenty of the creamy sun-dried tomato sauce over everything. Finish with an extra grind of black pepper and more basil if desired.