Marry Me Chicken (One Pan, 30 Minutes)

Marry Me Chicken is the recipe that broke the internet — tender chicken breasts simmered in a creamy sun-dried tomato and parmesan sauce so good it earned its name. One pan, about 30 minutes, and a sauce you will want to spoon over absolutely everything. Serve it over pasta, mashed potatoes or rice to catch every drop.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs / 700g)
• Salt and black pepper, to taste
• 1/2 cup (60g) all-purpose flour, for dredging
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• 3/4 cup (180ml) chicken broth
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) freshly grated parmesan cheese
• 1/2 cup sun-dried tomatoes in oil, drained and sliced
• Fresh basil leaves, to serve

Instructions

1. Pat the chicken dry and season both sides with salt and pepper. Dredge lightly in flour, shaking off the excess — this thin coating is what gives the chicken its golden crust and helps thicken the sauce.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4 to 5 minutes per side until deeply golden. It does not need to be cooked through yet. Transfer to a plate.
3. Reduce the heat to medium. In the same pan, cook the garlic, Italian seasoning and red pepper flakes for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up all the browned bits from the bottom of the pan — that is pure flavour. Stir in the cream and parmesan and simmer for 2 to 3 minutes until slightly thickened.
5. Stir in the sun-dried tomatoes. Return the chicken and any juices to the pan, spoon sauce over the top, cover and simmer gently for 5 to 7 minutes, until the chicken reaches 165°F (74°C) inside.
6. Rest for 2 minutes, shower with torn basil, and serve straight from the pan.

Tips

Even cooking: If your chicken breasts are thick, halve them horizontally into cutlets. They cook faster, stay juicier and give you more golden surface.

Lighter version: Half-and-half works in place of the cream; simmer a minute or two longer so the sauce still coats the back of a spoon.

Make it a meal: Stir a handful of baby spinach into the sauce at the end and let it wilt — dinner, complete, in a single pan.