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One-Pot Marry Me Chicken Skillet

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A quick and easy one-pot dish featuring tender chicken in a creamy sauce with sun-dried tomatoes, perfect for weeknight dinners or special occasions.

Ingredients

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  • 1 Tbsp oil from a jar of sun-dried tomatoes
  • ⅓ cup low-sodium chicken broth
  • ¼ tsp smoked paprika
  • ¼ tsp red pepper flakes (optional)
  • ½ tsp sea salt (divided)
  • ¼ tsp black pepper (freshly ground, divided)
  • 3 thin-sliced chicken breasts (approximately 5 oz each)
  • ⅓ cup yellow onion (finely diced)
  • 2 cloves garlic (minced)
  • ⅓ cup julienned sun-dried tomatoes (packed in oil)
  • ¼ cup chopped fresh basil (for garnish)
  • ⅓ cup dry white wine (such as Pinot Grigio)
  • ⅓ cup heavy cream
  • ¼ cup grated Parmesan cheese

Instructions

  1. Pat the chicken breasts dry with a paper towel.
  2. Mix the smoked paprika, red pepper flakes (if using), and half of the salt and pepper in a small bowl. Rub this seasoning mix onto all sides of the chicken.
  3. Heat a sauté pan over medium-high heat and add the oil from the sun-dried tomatoes. Once shimmering, add the seasoned chicken in a single layer. Cook for about 3-4 minutes per side until golden brown; the chicken will not be fully cooked.
  4. Push the chicken to one side of the pan. Add the yellow onion to the other side and sauté for about 2 minutes or until softened. Add minced garlic and cook for another 45 seconds until fragrant.
  5. Pour in the white wine to deglaze the pan, scraping any browned bits off the bottom. Let it bubble and reduce by half, about 1 minute.
  6. Lower the heat to medium-low, then stir in the chicken broth, heavy cream, julienned sun-dried tomatoes, and the remaining salt and pepper. Bring to a gentle simmer.
  7. Nestle the chicken breasts back into the sauce. Cook uncovered for 8-10 minutes, allowing the sauce to thicken and the chicken to reach an internal temperature of 165°F (74°C).
  8. Remove from heat and stir in the grated Parmesan cheese until it melts smoothly.
  9. Garnish with fresh basil and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken broth if necessary.

Nutrition

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