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Easy Marry Me Chicken

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A delicious and creamy chicken dish perfect for special occasions, featuring tender chicken breasts, a rich sauce, and sun-dried tomatoes.

Ingredients

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  • 2 pounds chicken breast (skinless, boneless)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper (freshly ground)
  • 1 tablespoon olive oil (extra virgin)
  • 3 tablespoons butter (unsalted)
  • 4 medium garlic cloves (minced)
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons flour (all-purpose)
  • 1½ cups chicken broth
  • 1 cup heavy whipping cream
  • 1 teaspoon Italian seasoning
  • Salt (to taste)
  • Black pepper (to taste)
  • ⅓ cup sun-dried tomatoes (packed in oil, drained)
  • ½ cup Parmesan cheese (grated)
  • 2 tablespoons cream cheese (at room temperature, cut into small pieces)
  • Basil (chopped fresh, for garnish)

Instructions

  1. Season the chicken: Sprinkle garlic powder, onion powder, kosher salt, and black pepper over the chicken breasts. Let them marinate for a few minutes for maximum flavor.
  2. Heat the oil: In a large skillet, warm the olive oil over medium-high heat.
  3. Sear the chicken: Cook the chicken for about 2 minutes on each side until golden brown. Once done, remove it from the pan and set it aside.
  4. Make the sauce: In the same skillet, melt the butter over medium heat. Add minced garlic and red pepper flakes, cooking until fragrant.
  5. Create the roux: Whisk in the flour, stirring for about a minute to form a roux.
  6. Add liquids: Gradually pour in the chicken broth, followed by the heavy whipping cream and Italian seasoning. Adjust salt and pepper to your taste.
  7. Incorporate flavor: Stir in the sun-dried tomatoes, Parmesan, and cream cheese until the sauce thickens nicely.
  8. Combine: Return the chicken to the skillet, coating it thoroughly with the sauce. Simmer until the chicken is cooked through.
  9. Garnish and serve: Top with fresh basil and enjoy! Serve over pasta, rice, or alongside mashed potatoes or garlic bread.

Notes

Consider serving over fettuccine or alongside a green salad. Store leftovers in airtight containers in the refrigerator for up to three days.

Nutrition

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