Marry Me Chicken Recipe!

Ingredients

• 4 pieces Boneless Skinless Chicken Breasts (about 6‑oz each, patted dry)
• 2 tablespoons Olive Oil (for searing)
• 1 teaspoon Salt (season chicken)
• ½ teaspoon Black Pepper (freshly ground)
• 3 cloves Garlic (minced)
• 1 teaspoon Dried Oregano
• ½ teaspoon Red Pepper Flakes (adjust to heat preference)
• 1 cup Chicken Broth (low‑sodium)
• 1 cup Heavy Cream (cold)
• ½ cup Sun‑Dried Tomatoes (drained and chopped)
• ½ cup Parmesan Cheese (freshly grated)
• 1 tablespoon Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Chicken

   Pat the chicken breasts dry, then season both sides with salt and black pepper.

   Time: PT5M

2. Sear the Chicken

   Heat 2 tbsp olive oil in a cast‑iron skillet over medium‑high heat. Add the chicken and cook 5 minutes per side until golden brown. Do not overcook; the chicken will finish in the oven.

   Time: PT10M

   Temperature: Medium‑high heat

3. Remove Chicken & Sauté Aromatics

   Transfer the chicken to a plate. In the same skillet, add minced garlic, dried oregano, and red pepper flakes. Cook, stirring constantly, until fragrant, about 1‑2 minutes.

   Time: PT2M

   Temperature: Medium heat

4. Build the Creamy Sauce

   Pour in the chicken broth, stirring to deglaze. Add the heavy cream, chopped sun‑dried tomatoes, and grated Parmesan. Bring to a gentle simmer and let thicken for 3‑5 minutes, stirring occasionally.

   Time: PT5M

   Temperature: Medium heat

5. Bake the Chicken

   Return the seared chicken to the skillet, spoon some sauce over each piece, then transfer the skillet to a pre‑heated 375°F oven. Bake for 15‑20 minutes, or until the internal temperature reaches 165°F.

   Time: PT18M

   Temperature: 375°F

6. Finish & Serve

   Remove the skillet from the oven. Let the chicken rest 2 minutes, then stir the sauce once more. Garnish with chopped parsley and serve directly from the pan or onto plates.

   Time: PT2M

Nutrition Facts

Calories

450

Protein

35g

Carbohydrates

8g

Fat

30g

Fiber

1g