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Marry Me Chicken

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A creamy, tangy chicken dish with sundried tomatoes and a hint of heat, perfect for quick weeknight dinners or date nights.

Ingredients

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  • 4 boneless, skinless chicken breasts (pounded slightly if uneven)
  • 1 cup heavy cream
  • 1 cup chicken broth (low-sodium preferred)
  • 1/2 cup sundried tomatoes, chopped (oil-packed or rehydrated dry-packed)
  • 1 teaspoon garlic powder (or 2 cloves fresh, minced)
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh basil for garnish
  • Pasta or rice for serving

Instructions

  1. Heat a large skillet over medium heat and add a drizzle of olive oil (about 1–2 tablespoons).
  2. Season both sides of the chicken breasts with salt and pepper. If breasts are thick, lightly pound to even thickness for even cooking.
  3. Sear the chicken: cook 6–7 minutes per side until golden brown and an instant-read thermometer reads 160–165°F. Remove the chicken and set aside on a plate.
  4. In the same skillet, add the chopped sundried tomatoes and sauté 2–3 minutes until they begin to soften and release flavor.
  5. Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream and stir to combine.
  6. Season the sauce with garlic powder, onion powder, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.
  7. Return the chicken to the skillet, spoon sauce over the breasts, and simmer 5–10 minutes until the sauce thickens slightly and the chicken finishes cooking.
  8. Taste and adjust seasoning with salt and pepper. Garnish with torn fresh basil and serve over cooked pasta or rice.

Notes

For a lighter version, substitute half-and-half + a splash of cream, but the sauce will be thinner. Use roasted red peppers if you don’t have sundried tomatoes for delicious flavor variations.

Find it online: https://www.recipeflo.com/marry-me-chicken/