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- 4 boneless, skinless chicken breasts - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 3 cloves garlic, minced - 1 cup heavy cream - 1/2 cup sun-dried tomatoes, chopped - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried basil - Fresh parsley for garnish You can swap chicken breasts with thighs for a juicier bite. If you prefer less fat, use half-and-half instead of heavy cream. For a dairy-free option, use coconut cream. You can replace sun-dried tomatoes with roasted red peppers for a different flavor. If you do not have dried herbs, fresh herbs work great too. Just double the amount for a fresh taste. A large oven-safe skillet is key for this recipe. It allows you to sear and bake in one pot. A sharp knife makes cutting chicken and garlic easy. Measuring cups and spoons will help you get the right amounts. Lastly, a meat thermometer ensures the chicken is cooked perfectly. Proper tools can make your cooking experience smooth and fun! {{ingredient_image_1}} 1. Preheat the oven to 375°F (190°C). This step warms the oven for even cooking. 2. Season the chicken breasts with salt and black pepper on both sides. This adds flavor. 3. Prepare your skillet. Grab a large oven-safe skillet and heat olive oil over medium-high heat. 4. Sear the chicken in the hot skillet for 3-4 minutes on each side. Look for a golden brown color. 5. Remove the chicken from the skillet and set it aside on a plate. We’ll add it back later. 6. Lower the heat in the skillet. Add minced garlic, stirring until it smells amazing (about 1 minute). 7. Pour in the heavy cream. Stir well, scraping the bottom of the skillet. This lifts up all the tasty bits. 8. Mix in the sun-dried tomatoes, Parmesan cheese, oregano, and basil. Stir until the cheese melts and the sauce looks smooth. 9. Return the chicken to the skillet. Spoon some sauce over each chicken piece. This makes it extra tasty! 10. Transfer the skillet to the preheated oven. Bake for 20-25 minutes. Check that the chicken reaches 165°F (74°C) inside. 11. Remove the skillet from the oven. Let the chicken rest for a few minutes. This keeps it juicy. 12. Garnish with fresh parsley before serving. It adds a lovely color and fresh taste! Presentation Tips: Serve your Marry Me Chicken on creamy mashed potatoes or pasta. Drizzle with the sun-dried tomato cream sauce. Add extra Parmesan and parsley for a beautiful finish. To get a great sear, start with a hot pan. Heat your olive oil until it shimmers. Place the chicken in the pan and do not move it. Let each side cook for 3-4 minutes. This gives the chicken a nice brown crust. A good sear locks in the juices. It helps the chicken stay tender and moist. You can boost the flavor of your Marry Me Chicken easily. Add herbs like thyme or rosemary for more depth. A splash of white wine adds brightness to the sauce. For a zesty twist, squeeze fresh lemon juice just before serving. Garnish with fresh parsley for color and taste. These little changes can elevate your dish. Avoid overcooking the chicken; it makes the meat dry. Use a meat thermometer to check for doneness. Aim for 165°F (74°C) inside the chicken. Also, don’t rush the sauce. Let it simmer to blend the flavors well. Finally, remember to let the chicken rest before serving. This helps keep it juicy and flavorful. Pro Tips Resting the Chicken: Let the chicken rest for a few minutes after baking to allow the juices to redistribute, resulting in a juicier dish. Use Fresh Herbs: For a more vibrant flavor, consider using fresh oregano and basil instead of dried herbs. Perfect Searing: Ensure your skillet is hot enough before searing the chicken to achieve a golden-brown crust. Customize the Sauce: Feel free to add vegetables like spinach or mushrooms to the sauce for added nutrition and flavor. {{image_2}} You can make Marry Me Chicken lighter without losing taste. Use skinless chicken thighs instead of breasts. Thighs have more flavor and stay juicy. Swap heavy cream for low-fat Greek yogurt. This change adds creaminess and protein. Use fresh herbs instead of dried ones for a bright taste. Add spinach to the sauce for more nutrients. It blends well with the other flavors. To create a vegan version, substitute chicken with firm tofu or tempeh. Press the tofu to remove excess water, making it crispier when cooked. Use coconut cream instead of heavy cream for a rich texture. Add nutritional yeast to give a cheesy flavor without dairy. Sun-dried tomatoes and fresh herbs will still bring great taste. Serve it over rice or quinoa for a complete meal. You can explore global flavors by adding spices. For a Mexican twist, add cumin and chili powder. Top with avocado and cilantro for freshness. For an Italian flair, use pesto instead of sun-dried tomatoes. This makes the dish vibrant and herbaceous. You can also try a Thai version by adding curry paste and lime juice. Serve it with jasmine rice for a delightful change. Each variation brings new life to Marry Me Chicken. After enjoying Marry Me Chicken, you may have some leftovers. To keep them fresh, place the chicken in an airtight container. Make sure the sauce is included. Store it in the fridge for up to three days. This helps retain its flavor and moisture. If you want to save it for later, freezing is a great option. First, let the chicken cool to room temperature. Then, wrap each piece in plastic wrap. Place the wrapped chicken in a freezer-safe bag. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. To reheat Marry Me Chicken, you can use the oven or microwave. If using the oven, preheat it to 350°F (175°C). Place the chicken in an oven-safe dish and cover with foil. Heat for about 20 minutes or until warm. For the microwave, place a piece on a plate. Cover it with a damp paper towel and heat in 30-second intervals. This keeps the chicken juicy and the sauce creamy. Enjoy your meal! You can pair Marry Me Chicken with many sides. Here are some ideas: - Creamy mashed potatoes - Steamed broccoli - Garlic bread - Pasta with olive oil - A fresh garden salad These sides complement the rich cream sauce and add balance to your meal. Yes, you can prepare Marry Me Chicken ahead of time. Just cook it fully, then let it cool. Store it in the fridge for up to two days. When ready to eat, reheat it gently on the stove or in the oven. Check the chicken's internal temperature. It should reach 165°F (74°C). You can use a meat thermometer for accuracy. If you don't have one, cut into the thickest part. The meat should be white with no pink juices. Yes, Marry Me Chicken is gluten-free. The ingredients used, like chicken, cream, and tomatoes, do not contain gluten. Always double-check any brands of sauces or cheeses you use to ensure they are gluten-free. This blog post covered all you need for Marry Me Chicken. We explored the full list of ingredients and easy swaps. I shared tools you need for cooking and baking. The step-by-step guide makes it simple to cook. Tips and tricks help you avoid common errors. I also highlighted tasty variations to try. Finally, proper storage info ensures your meal stays fresh. Using these tips will help you impress everyone at the table. Cook with joy and enjoy your delicious creation!

Marry Me Chicken

A delicious and creamy chicken dish that is sure to impress.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4
Calories 600 kcal

Ingredients
  

  • 4 pieces boneless, skinless chicken breasts
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.5 cup sun-dried tomatoes, chopped
  • 0.5 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bunch fresh parsley for garnish

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Season the chicken breasts with salt and pepper on both sides.
  • In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear them for about 3-4 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
  • In the same skillet, lower the heat and add minced garlic, sautéing until fragrant (about 1 minute).
  • Pour in the heavy cream and stir well, scraping the bottom of the skillet to incorporate any browned bits.
  • Add the chopped sun-dried tomatoes, Parmesan cheese, oregano, and basil to the cream mixture. Stir until the cheese is melted and the sauce is well combined.
  • Return the chicken to the skillet, spooning some of the sauce over the top of each piece.
  • Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
  • Once done, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.

Notes

Serve on a bed of creamy mashed potatoes or pasta for a complete meal.
Keyword chicken, creamy, dinner