Marry Me Chicken

Ingredients

• 4 pieces Chicken Breast (Trimmed, sliced in half horizontally to make 4 even pieces; patted dry)
• 2 tablespoons Olive Oil (For sautéing; use extra‑virgin for best flavor)
• 2 tablespoons Unsalted Butter (Adds richness to the sauce)
• 1 teaspoon Salt (Season chicken and sauce; kosher or sea salt preferred)
• 1 teaspoon Ground Black Pepper (Freshly cracked for best aroma)
• 3 cloves Garlic (Finely minced)
• 1/2 teaspoon Red Chili Flakes (Adjust to desired heat level)
• 1 teaspoon Dried Oregano (Adds earthy flavor)
• 1 cup Chicken Broth (Low‑sodium preferred)
• 1 cup Heavy Cream (Full‑fat for a silky sauce)
• 1/2 cup Parmesan Cheese (Freshly grated; preferably Parmigiano‑Reggiano)
• 1/3 cup Sun‑Dried Tomatoes (Packed in oil, drained and roughly chopped)
• 2 tablespoons Fresh Parsley (Finely chopped for garnish)

Instructions

1. Prepare the Chicken

   Slice each chicken breast horizontally to make four even pieces, pat dry, then season both sides with a pinch of salt and ground black pepper; set aside.

   Time: PT5M

2. Heat Pan and Add Fat

   Place the skillet over medium‑high heat, add 1 tablespoon olive oil and 1 tablespoon butter, swirling until the butter melts and the mixture is hot.

   Time: PT2M

3. Brown the Chicken

   Add the chicken pieces in a single layer (do not overcrowd). Cook 3‑5 minutes without moving, then flip and brown the other side another 3‑5 minutes. Remove to a plate.

   Time: PT8M

4. Sauté Garlic

   In the same pan, add the minced garlic and stir for about 30 seconds until fragrant.

   Time: PT1M

5. Add Spice Mix

   Stir in red chili flakes and dried oregano, cooking another 30 seconds.

   Time: PT1M

6. Deglaze with Broth

   Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.

   Time: PT2M

7. Add Cream and Simmer

   Stir in the heavy cream, reduce heat to low, and let the mixture simmer gently for 5 minutes.

   Time: PT5M

8. Incorporate Parmesan

   Gradually add the freshly grated Parmesan cheese while continuously stirring until smooth.

   Time: PT2M

9. Add Sun‑Dried Tomatoes

   Stir in the chopped sun‑dried tomatoes and let them heat through for about 1 minute.

   Time: PT1M

10. Return Chicken to Sauce

    Place the browned chicken back into the pan, spoon some sauce over the pieces, and let everything simmer on low for 3‑5 minutes until the chicken is cooked through.

    Time: PT3M

11. Finish and Garnish

    Remove from heat, sprinkle chopped fresh parsley over the top, and serve immediately with pasta, rice, or crusty bread.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35g

Carbohydrates

8g

Fat

30g

Fiber

2g