Marry Me Chicken Cream Sauce (Printable Version)

Chicken in a creamy sun-dried tomato parmesan sauce, finished with basil—rich, savory, and ideal for sharing.

# What You'll Need:

→ Chicken

01 - 1.4 kg boneless, skinless chicken breasts (approximately 3-4 large breasts)
02 - Salt, to taste
03 - Freshly cracked black pepper, to taste
04 - 30 ml olive oil or other neutral oil

→ Sun-Dried Tomato Cream Sauce

05 - 2 tablespoons (approximately 20 g) minced garlic
06 - 180 ml low-sodium chicken broth
07 - 120 ml heavy cream, at room temperature
08 - 50 g grated fresh parmesan cheese, at room temperature
09 - 120 g sun-dried tomatoes, preferably packed in oil
10 - 1 teaspoon (about 1.5 g) dried oregano, plus more to taste
11 - 0.5 teaspoon (about 1 g) crushed red pepper flakes, plus more to taste

→ Serving (Optional)

12 - Chiffonaded fresh basil, for garnish
13 - Grated fresh parmesan cheese, for garnish

# Steps to Follow:

01 - Place chicken breasts on a cutting board. Trim if needed and pound to even thickness for uniform cooking.
02 - Pat chicken dry with paper towels. Generously season both sides with salt and freshly cracked black pepper.
03 - Heat a large oven-safe skillet over medium-high heat. Add olive oil, swirling to coat. Once oil is hot and shimmering, add chicken breasts. Sear for 3 to 4 minutes per side until lightly golden. Transfer chicken to a plate; do not drain skillet.
04 - Preheat oven to 190°C. Adjust oven racks as needed to accommodate the skillet in the centre.
05 - Reduce skillet heat to medium-low. Add minced garlic; sauté for 30 to 60 seconds or until fragrant, stirring frequently.
06 - Add chicken broth, scraping the skillet to incorporate any browned bits. Move skillet off the heat and allow to cool for 2 to 3 minutes.
07 - Whisk in heavy cream until smooth and fully incorporated. Sprinkle in parmesan cheese; gently whisk until cheese is completely melted.
08 - Return skillet to medium-low heat. Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Mix until evenly combined. Taste and adjust seasoning as needed.
09 - Bring sauce to a gentle simmer, stirring occasionally to prevent burning.
10 - Return chicken breasts to the sauce, flipping to coat all sides.
11 - Place skillet in preheated oven. Bake for approximately 13 minutes or until internal temperature in thickest part of chicken reaches 71°C. Continue cooking as needed, checking temperature frequently.
12 - Remove skillet from oven and spoon sauce over chicken. Allow chicken to rest in skillet for 5 minutes. Residual heat will bring the internal temperature to 74°C.
13 - Transfer chicken to serving plates. Top with remaining sauce and garnish with chiffonaded fresh basil and additional parmesan cheese if desired. Serve immediately.

# Additional Notes:

01 - Ensure chicken breasts are similar in size and thickness to promote even cooking.
02 - Allow dairy products to reach room temperature to prevent curdling when added to hot liquid.
03 - For a thicker sauce, incorporate extra parmesan, or whisk in cream cheese, cornstarch, or flour after removing the chicken.
04 - Grate parmesan cheese fresh from a block for optimal melting and flavor.
05 - Oil-packed sun-dried tomatoes provide richer flavor and a silkier sauce; consider adding a bit of the tomato oil during preparation.
06 - To chiffonade basil, stack leaves, roll tightly, and slice thinly with a sharp knife.

Go Back