The Tastiest Chicken Recipe You Can Make at Home Quick, juicy and so delicious! "Marry Me" chicken

Ingredients

• 3 pieces Chicken Breasts (boneless, skinless; about 6 oz each)
• to taste pinch Salt (kosher or table salt)
• to taste pinch Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (extra virgin)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1/4 cup All-Purpose Flour (about 30 g, for dredging)
• 3 cloves Garlic Cloves (minced)
• 1 cup Chicken Broth (low‑sodium)
• 3/4 cup Heavy Cream (35% milkfat)
• 1/2 cup Parmesan Cheese (freshly grated, about 45 g)
• 1/2 teaspoon Dried Thyme
• 1/2 teaspoon Dried Oregano
• 1 pinch Red Pepper Flakes (optional for heat)
• 1/3 cup Sun-Dried Tomatoes (packed in oil, drained)
• a handful leaves Fresh Basil (torn)

Instructions

1. Score and season the chicken

   Place each chicken breast on a cutting board and use a sharp knife to cut shallow diamond‑shaped scores on both sides. Season both sides with a pinch of salt and pepper.

   Time: PT5M

2. Dredge in flour

   Place the 1/4 cup flour in a shallow dish. Lightly coat each breast, shaking off excess flour.

   Time: PT2M

3. Brown the chicken

   Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the chicken and cook 4‑5 minutes per side, until golden brown and cooked through.

   Time: PT10M

   Temperature: medium heat

4. Rest the chicken

   Transfer the browned chicken to a plate and set aside.

   Time: PT1M

5. Sauté garlic

   In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

   Time: PT1M

   Temperature: medium heat

6. Deglaze with broth

   Pour in 1 cup chicken broth, stir to loosen any browned bits, and bring to a boil.

   Time: PT3M

   Temperature: medium‑high

7. Create the cream sauce

   Reduce heat to medium, stir in 3/4 cup heavy cream and 1/2 cup grated Parmesan. Simmer for 3‑4 minutes until the sauce thickens.

   Time: PT4M

   Temperature: medium

8. Add herbs and sun‑dried tomatoes

   Stir in 1/2 tsp dried thyme, 1/2 tsp dried oregano, a pinch of red‑pepper flakes, a pinch of salt, and 1/3 cup drained sun‑dried tomatoes.

   Time: PT2M

9. Re‑heat the chicken

   Return the chicken breasts to the skillet, spoon sauce over them, and cook for another 4 minutes until the meat is warmed through.

   Time: PT4M

   Temperature: medium

10. Finish with fresh basil and serve

    Remove from heat, sprinkle torn fresh basil over the top, and serve immediately.

    Time: PT1M

Nutrition Facts

Calories

300

Protein

25 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Chicken Breasts: Turkey Breast
• Instead of Olive Oil: Canola Oil
• Instead of Unsalted Butter: Margarine
• Instead of All-Purpose Flour: Gluten‑Free Flour
• Instead of Garlic Cloves: Garlic powder (1 tsp)
• Instead of Chicken Broth: Vegetable broth
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Dried Thyme: Fresh thyme (1 tsp)
• Instead of Dried Oregano: Fresh oregano (1 tsp)
• Instead of Red Pepper Flakes: Cayenne pepper (a pinch)
• Instead of Sun-Dried Tomatoes: Roasted red peppers (chopped)
• Instead of Fresh Basil: Italian parsley

Equipment Needed

• Sharp Knife
• Cutting Board
• Large Skillet
• Measuring Cups
• Measuring Spoons
• Wooden Spoon or Spatula
• Plate

Critical Steps — Do Not Skip

• Scoring and seasoning the chicken ensures flavor penetration.
• Properly browning the chicken creates a flavorful crust.
• Simmering the cream and Parmesan without overheating prevents curdling.
• Re‑heating the chicken in the sauce ensures it stays moist.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and smoother sauce.
• Add a splash of white wine after deglazing with broth for extra depth.
• Finish with a drizzle of high‑quality olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freezing is not recommended due to the cream; if needed, freeze without the cream and add fresh sauce when reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The sauce can be prepared up to 2 hours ahead; keep warm on low heat and add the chicken just before serving.
• Seasoned and scored chicken can be refrigerated raw for up to 12 hours before cooking.

Frequently Asked Questions