Creamy One-Skillet Marry Me Chicken with Tangy Sun-Dried Tomatoes
By Priya Shah
Servings
4
Level
Easy
Searing dry, seasoned chicken in foaming oil and butter builds a golden crust before the pan becomes the sauce, while a brief rest helps the meat stay tender. This one-skillet Marry Me chicken is coated in creamy Parmesan sauce with tangy, chewy sun-dried tomatoes.
Chicken breasts, olive oil, butter, garlic, sun-dried tomatoes, broth, heavy cream, and Parmesan all work in one skillet. The broth deglazes the browned bits left after searing, carrying that flavor into the sauce. Low heat matters once cream and cheese go in: it melts the Parmesan gradually and gives the sauce time to thicken without turning rough.
Look for sauce that coats the back of a spoon smoothly and chicken that has a golden surface before it returns to the pan. The frequent problem is rushing either stage: moving chicken prevents browning, while high heat can burn the garlic or make the cheese clump. Keep the garlic at medium heat and stir sauce gently on low.
Spoon the sauce over pasta, mashed potatoes, or crusty baguette, with a crisp salad or roasted vegetables alongside. Refrigerated leftovers can be warmed gently over low heat with a splash of broth or cream; the sauce may thicken as it sits, and the article advises against freezing because separation can change its texture.
Why you'll love this recipe
- A dry, seasoned surface browns in the hot skillet, creating a golden crust and leaving browned bits that become part of the sauce.
- Deglazing with chicken broth scrapes up the skillet residue, so the creamy sauce carries the savory flavor built during searing rather than tasting flat.
- Keeping the heat low for cream and Parmesan helps the cheese melt gradually, producing a smooth, lightly thickened coating instead of a grainy sauce.
- Garlic and chopped sun-dried tomatoes cook briefly at medium heat, which releases their aroma while protecting the garlic from bitter scorching.
- Returning the chicken to a gentle simmer lets it absorb the sauce’s savory-tangy character, while spooning sauce over it coats every piece.
- A short rest after the final simmer gives the chicken time to retain more juices, helping the finished breasts stay tender when sliced.
Ingredients
- •1 lb boneless, skinless chicken breasts (1 to 1.5 lb)
- •salt (to taste)
- •pepper (to taste)
- •1 tbsp olive oil
- •2 tbsp butter
- •3 cloves garlic (3 to 4 cloves, minced)
- •0.33 cup sun-dried tomatoes (chopped)
- •1 cup chicken broth
- •0.75 cup heavy cream
- •0.5 cup Parmesan cheese (freshly grated)
- •fresh basil or parsley (a handful, chopped, for garnish)
Instructions
- 1
Pat the chicken breasts dry with paper towels.
- 2
Season both sides of the chicken with salt and pepper.
- 3
Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon butter.
- 4
Wait until the butter has melted and foamed.
- 5
Add the chicken and sear for 4 to 5 minutes per side, until golden brown and cooked through, without moving it too much.
- 6
Remove the chicken from the skillet and set it aside on a plate.
- 7
Lower the heat to medium and add the remaining 1 tablespoon butter.
- 8
Add the minced garlic and chopped sun-dried tomatoes, then cook for 1 to 2 minutes until fragrant.
- 9
Pour in the chicken broth and scrape the browned bits from the bottom of the skillet.
- 10
Simmer the broth for 2 to 3 minutes.
- 11
Reduce the heat to low and gently stir in the heavy cream and grated Parmesan until the cheese melts and the sauce thickens slightly, about 3 to 4 minutes.
- 12
Return the seared chicken to the skillet.
- 13
Spoon sauce over the chicken.
- 14
Simmer gently for 3 to 5 minutes to meld the flavors and finish cooking the chicken if needed.
- 15
Sprinkle chopped basil or parsley over the chicken before serving.
- 16
If the sauce is too thick, add a splash of broth or cream; if it is too thin, simmer it longer uncovered.
- 17
Let the chicken rest for a few minutes after the final simmer before serving.
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