Marry Me Chicken

5 from 5 votes

Perfectly cooked tender chicken breasts smothered in a flavorful cream sauce with sun-dried tomatoes come together to create one of the most delicious chicken recipes you'll ever enjoy.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Author: Krissy Allori

Equipment

Ingredients

7 ounces sundried tomatoes in oil 7-8.5 ounce jar recommended; you will use both the oil and some of the sundried tomatoes in the recipe
1 1/2 pounds boneless skinless chicken breasts about 2 large
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup all-purpose flour
2 tablespoons butter
1 small yellow onion diced
3 cloves garlic minced
1 cup chicken broth
1 cup heavy cream
1 teaspoon Italian seasoning
1/2 cup parmesan cheese finely grated, use more if desired
salt and pepper to taste
16 ounces pasta spaghetti or any other variety

Instructions

Prep sundried tomatoes: Separate the 7 ounces sundried tomatoes in oil from the oil with a colander. Reserve the oil for the recipe. Then measure out about 1/2 cup of the sundried tomatoes and dice them into tiny pieces. Any remaining sundried tomatoes can be used as garnish or returned to the jar with any oil that is not used.
Prep chicken: Place 1 1/2 pounds boneless skinless chicken breasts, one at a time, in between two pieces of plastic wrap. Use a meat mallet or a heavy-duty roller to flatten to about a 1/2" to 3/4" uniform thickness. Cut any very large pieces so that you end up with 4-6 individual portion sizes. Set tenderized chicken on a plate and cover both sides with salt and pepper.
Dredge in flour: Add 1/2 cup all-purpose flour to a dish and dredge both sides of each piece of chicken in the flour. Shake off any excess. Set flour-coated chicken on a clean dry plate and discard excess flour.
Boil water: Add a large pot of water to the stove and begin heating it for the pasta. For best results, add a 1/2 teaspoon salt to the water.
Brown chicken: Heat a very large skillet over medium-high heat. Add 3 Tablespoons of the reserved sundried tomato oil to the pan. When the oil is hot, add the pieces of chicken in a single layer. Allow them to cook until golden brown on the bottom. This should take 5-10 minutes for the first side and a little less time for the second side. You may have to move them around occasionally to prevent sticking. Once both sides have a crisp golden brown outside, transfer them to a plate and tent with foil to keep them warm.
Cook pasta: When the chicken is just about done, add the pasta to the boiling water and it should be done right around the same time the chicken and cream sauce are done.
Sauté onions and garlic: Add 2 tablespoons butter to the hot pan along with the 1 small yellow onion (diced). Stir to coat in the oil and then only stir occasionally to prevent burning. After about 5 minutes, add the 3 cloves garlic, stir, and allow to cook for another minute or two.
Create sauce: Reduce heat to medium. Add the 1 cup chicken broth and 1 cup heavy cream to the pan. Stir with a flat bottom spoon to deglaze and lift anything that may have stuck to the bottom of the pan. Add the minced 1/2 cup of sundried tomatoes, 1 teaspoon Italian seasoning, and finely grated 1/2 cup parmesan cheese. Stir well to combine.
Cook with chicken: Add cooked pieces of chicken back to the sauce. Reduce heat lowest level which will allow you to maintain a very gentle simmer. Turn chicken pieces. The recipe is ready to serve when the chicken is heated through and has reached an internal temperature of 165°F. Taste the sauce and season with salt and pepper.
Serve: When the pasta is done, drain it and toss it with about 2 tablespoons of the reserved sundried tomato oil. Serve the Marry Me Chicken by adding a portion of the pasta (about 16 ounces pasta) to a dish along with a piece of chicken and a spoonful of sauce. Top with additional parmesan cheese, fresh basil, and additional pieces of sundried tomatoes, if desired.

Notes

Nutritional information is based on six portions and includes pasta.

Storage and reheating

Store any leftovers in an airtight container and refrigerate. This recipe is best consumed within 3-4 days.

Any recipe with a cream sauce must be reheated gently. Either add the leftovers to a saucepan, cover, and heat over very low heat, or microwave in one-minute increments at 50% power.

Nutrition