You might think the marriage of a creamy, garlic-infused sauce with tangy bites of sundried tomato over tender chicken breasts is what gives this recipe its name. But, as the joke goes, this meal is so good only one bite is all it takes to rouse a marriage proposal.
Either way, Marry Me Chicken is a one-skillet meal that’s both an approachable dinner for a busy weeknight and sophisticated enough for any special occasion.
- 1 teaspoon fine sea salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 boneless skinless chicken breasts (about 2 pounds chicken)
- 2 tablespoons unsalted butter
- 3/4 cup chicken stock
- 3/4 cup heavy whipping cream
- 3 garlic cloves, grated
- 4 ounces sundried tomatoes, drained if packed in oil, chopped
- 1 tablespoon chopped fresh oregano
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground cayenne pepper (optional)
- Oregano leaves for garnish
- Crushed red pepper for serving
- Grated Parmesan cheese for serving
Stir together the salt, dried basil, black pepper and dried oregano in a small bowl. Lay the chicken breasts on a clean surface such as a plate or cutting board. Sprinkle each of the chicken breasts generously with the seasoning on both sides.
Melt the butter in a 12-inch cast iron skillet over medium-high heat. Place the chicken in the skillet, and sear for 4 minutes until golden brown. Flip each piece, and cook for another 4 minutes.
While the chicken cooks, measure out the chicken stock and heavy cream, and combine in one bowl so the cream has time to sit at room temperature. Preheat the oven to 375 degrees F.
When the chicken is done searing, it will not be cooked through. It will finish cooking in the oven. Turn off the burner, and transfer the chicken a plate.
Add the garlic to the warm skillet, and begin whisking it with any remaining butter and dark bits in the pan. Turn the heat to medium-low, and pour in the chicken stock and cream. Continue to whisk as you add the sundried tomatoes and fresh oregano.
Increase the heat to medium, and continue to whisk slowly for 5 minutes. The sauce should thicken slightly. Stir in the Parmesan and cayenne. Continue to whisk until the cheese has melted, about 3 more minutes.
Turn off the burner, and add the seared chicken back to the skillet. Turn each breast in the sauce a few times to coat it and arrange top-side up. Bake for 20 to 25 minutes, until the internal temperature at the thickest part of the chicken breasts reaches 165 degrees F.
Remove from the oven, and spoon the sauce over each piece of chicken coating them well. Let cool for 5 minutes. Spoon sauce over the chicken again. Garnish with fresh oregano leaves, and serve your Marry Me Chicken with crushed red pepper and grated Parmesan on the side.