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Pioneer Woman Marry Me Chicken

Marry Me Chicken - recipe card
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This Marry Me Chicken features pan-seared chicken breasts in a rich, creamy sun-dried tomato sauce, finished with Parmesan and fresh basil. The sauce is silky, savory, and slightly tangy, and the chicken stays juicy and golden. A restaurant-quality dish that comes together in under an hour, perfect for a special dinner or a comforting weeknight meal.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lb / 680 g total), halved horizontally to create 4 cutlets
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup all-purpose flour, for dredging
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth, low-sodium
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes (optional, for a touch of heat)
  • 1/4 cup fresh basil leaves, thinly sliced (chiffonade), for garnish

Instructions

  1. Prepare the chicken: Place the halved chicken breasts between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.25 cm). This ensures even cooking and keeps the meat tender.
  2. Season both sides of the chicken cutlets with the kosher salt and black pepper. Let them sit at room temperature for 10 minutes while you set up the dredging station, so the seasoning penetrates and the chicken cooks more evenly.
  3. Place the flour in a shallow dish. Dredge each seasoned cutlet in the flour, shaking off any excess. The flour will help create a golden crust and thicken the sauce later. Set the coated chicken aside on a plate.
  4. Heat the olive oil in a large (12-inch/30 cm) skillet over medium-high heat until the oil shimmers. Add the butter and let it melt and foam — when the foaming subsides, the pan is ready. Carefully place the chicken in the skillet in a single layer (work in batches if needed to avoid crowding, which would steam rather than sear).
  5. Cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C) when measured with an instant-read thermometer. Transfer the chicken to a clean plate and tent loosely with foil to keep warm. Do not wipe out the skillet — the browned bits are full of flavor.
  6. Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic; it should be light golden, not brown.
  7. Pour in the chicken broth, scraping up the browned bits with a wooden spoon or spatula. This is called deglazing — the liquid will loosen all the flavorful caramelized bits from the bottom of the pan.
  8. Stir in the heavy cream, sun-dried tomatoes, dried oregano, and red pepper flakes if using. Bring the sauce to a gentle simmer, then reduce the heat to medium-low. Let it bubble gently for about 3-4 minutes, stirring occasionally, until the sauce slightly thickens and the tomatoes soften.
  9. Whisk in the grated Parmesan cheese, a handful at a time, stirring until melted and smooth. The sauce will turn a warm golden color and coat the back of a spoon. Taste and adjust seasoning with more salt and pepper if needed (remember the Parmesan is salty).
  10. Return the chicken cutlets to the skillet, nestling them into the sauce. Spoon some sauce over the tops of the chicken. Let them simmer gently, uncovered, for 3-5 minutes to reheat the chicken and allow the flavors to meld.
  11. Remove the skillet from the heat. Garnish generously with the shredded fresh basil leaves. The basil will wilt slightly into the sauce, adding a fresh, herbaceous note.
  12. Serve immediately over cooked pasta, creamy polenta, mashed potatoes, or with crusty bread to soak up every bit of the sauce. Spoon extra sauce over each portion.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing: The sauce may separate when frozen, but you can freeze in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator and whisk well while reheating. Reheating: Gently warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce, or microwave in 30-second bursts on 50% power until heated through.

Nutrition

Keywords: marry me chicken, pioneer woman marry me chicken, creamy chicken, sun dried tomato chicken, parmesan chicken, date night dinner, easy chicken skillet, one pan chicken, weeknight meal, comfort food, chicken breast recipe

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