Marry Me Chicken

Dinner · Meat & Poultry Mains

Marry Me Chicken

Chicken breasts in a creamy sun-dried tomato sauce with garlic, fresh thyme, Parmesan, and basil, finished in the oven.
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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring it to the table

About this recipe.

Seared chicken breasts finish in the oven in a garlic cream sauce with sun-dried tomatoes, Parmesan, fresh thyme, and basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp. Extra Virgin Olive Oil (divided)
  • 4 Boneless, skinless chicken breasts
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2 Cloves Garlic (minced)
  • 1 Tbsp. Fresh thyme (leaves)
  • 1 tsp. Crushed Red Pepper Flakes (crushed)
  • ¾ Cup Chicken Broth (low sodium)
  • ½ Cup Heavy Cream
  • ½ Cup Sun-dried tomatoes (oil-packed, drained and chopped)
  • ¼ Cup Parmesan Cheese (freshly grated)
  • Fresh basil (torn, for serving)

The cooking plan

How to make Marry Me Chicken.

  1. Heat the oven to 375°F with a rack in the center. Pat the chicken dry and season with salt and black pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Brown the chicken for about 5 minutes per side, working in batches if necessary. Transfer to a plate; it will finish cooking in the oven.

  2. Reduce the heat to medium. Add the remaining 2 tablespoons oil, garlic, thyme, and red pepper flakes. Stir for about 1 minute, until fragrant. Add the broth and scrape up browned bits. Stir in the sun-dried tomatoes and cream, bring to a gentle simmer, then reduce the heat and stir in Parmesan until melted.

  3. Return the chicken and collected juices to the skillet. Transfer to the oven and bake about 10–12 minutes, or longer as needed, until a thermometer in the thickest part of each breast reads 165°F. Chicken size affects the timing; use the temperature rather than clear juices to judge doneness.

  4. Use an oven mitt to remove the hot skillet. Divide the chicken among four plates, spoon the sauce over, and garnish with torn fresh basil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Marry Me Chicken

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Seared chicken breasts finish in the oven in a garlic cream sauce with sun-dried tomatoes, Parmesan, fresh thyme, and basil.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 3 Tbsp. Extra Virgin Olive Oil divided
  •  
    4 Boneless, skinless chicken breasts
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  • 2 Cloves Garlic minced
  •  
    1 Tbsp. Fresh thyme leaves
  • 1 tsp. Crushed Red Pepper Flakes crushed
  • ¾ Cup Chicken Broth low sodium
  • ½ Cup Heavy Cream
  • ½ Cup Sun-dried tomatoes oil-packed, drained and chopped
  • ¼ Cup Parmesan Cheese freshly grated
  • Fresh basil torn, for serving

Equipment

Ovenproof skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a rack in the center. Pat the chicken dry and season with salt and black pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Brown the chicken for about 5 minutes per side, working in batches if necessary. Transfer to a plate; it will finish cooking in the oven.
  2. Reduce the heat to medium. Add the remaining 2 tablespoons oil, garlic, thyme, and red pepper flakes. Stir for about 1 minute, until fragrant. Add the broth and scrape up browned bits. Stir in the sun-dried tomatoes and cream, bring to a gentle simmer, then reduce the heat and stir in Parmesan until melted.
  3. Return the chicken and collected juices to the skillet. Transfer to the oven and bake about 10–12 minutes, or longer as needed, until a thermometer in the thickest part of each breast reads 165°F. Chicken size affects the timing; use the temperature rather than clear juices to judge doneness.
  4. Use an oven mitt to remove the hot skillet. Divide the chicken among four plates, spoon the sauce over, and garnish with torn fresh basil.

Notes

The red pepper quantity is 1 teaspoon, corrected against the original source. Use less for milder heat. Makes four portions from four chicken breasts; timing is an estimate and varies with their thickness. Use an oven-safe skillet and remember its handle stays hot after baking.

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A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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