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One-Pan Marry Me Chicken served with herbs and pasta

One-Pan Marry Me Chicken

A creamy and comforting chicken dish that comes together in less than 30 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1.5-2 lbs total)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup sun-dried tomatoes (packed in oil), drained and chopped
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon red pepper flakes (optional)
  • ¼ cup fresh basil, chopped (plus more for garnish)
  • Salt and pepper to taste

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels and season both sides with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked to an internal temperature of 165°F. Remove chicken and set aside.
  3. In the same skillet, reduce heat to medium. Add minced garlic and cook for about 30 seconds until fragrant.
  4. Pour in heavy cream and chicken broth, scraping up any browned bits from the bottom.
  5. Stir in sun-dried tomatoes, grated Parmesan, Italian seasoning, and red pepper flakes if using. Let simmer for 3-4 minutes until it thickens slightly.
  6. Nestle the chicken breasts back into the sauce and simmer together for 2-3 minutes to let flavors meld.
  7. Stir in chopped fresh basil before serving.
  8. Plate the chicken with ample sauce and garnish with extra basil and a sprinkle of Parmesan.

Notes

Allow the chicken to rest after searing for juicier results. Ingredient swaps include using half-and-half instead of heavy cream for a lighter version. Top with toasted pine nuts or walnuts for crunch.