Marry Me Chicken

Ingredients

• 2.2 lb Chicken Breast (Split in half and pounded thin for even cooking)
• 1 tsp Garlic Powder (Seasoning for chicken and flour dredge)
• 1 tsp Onion Powder (Seasoning for chicken and flour dredge)
• 1 tsp Italian Seasoning (Dry herb blend (basil, oregano, thyme, rosemary))
• 0.25 tsp Crushed Red Pepper Flakes (Adds a subtle heat; optional)
• 0.5 tsp Salt (For dredge; adjust to taste)
• 0.5 tsp Black Pepper (Freshly cracked for seasoning)
• 0.5 cup All-Purpose Flour (For dredging the chicken)
• 2 tbsp Unsalted Butter (Divided: 1 tbsp for browning, 1 tbsp for sauce)
• 2 tbsp Cooking Oil (High‑heat oil (vegetable or canola) for browning)
• 0.5 cup Onion (Diced; about 1 small onion)
• 3 cloves Garlic Cloves (Roughly chopped)
• 0.25 cup Fresh Basil Leaves (Torn by hand; divided for sauce and garnish)
• 4 oz Sun‑Dried Tomatoes (Oil‑packed, halved from an 8.5‑oz jar)
• 1 cup Low‑Sodium Chicken Broth (Can use stock or homemade broth)
• 1 cup Heavy Cream (Full‑fat for richness)
• 0.33 cup Parmesan Cheese (Freshly grated)

Instructions

1. Season and Dredge Chicken

   Split the 2.2 lb chicken breasts in half, pound each piece to an even thinness, then season both sides with 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, 0.25 tsp crushed red pepper flakes, 0.5 tsp salt and 0.5 tsp cracked black pepper. Place 0.5 cup flour in a shallow dish, add a pinch of garlic powder, onion powder, salt and pepper, toss to combine, and dredge each chicken piece, shaking off excess flour.

   Time: PT10M

2. Preheat Pan and Add Fat

   Place the large skillet over medium heat and let it warm for about 2 minutes. Add 2 tbsp cooking oil and 1 tbsp butter; let the butter melt and become foamy.

   Time: PT5M

   Temperature: medium heat

3. Brown the Chicken

   Lay the dredged chicken pieces in the hot skillet, being careful not to crowd the pan. Cook 3‑4 minutes per side until golden brown and cooked through. Transfer each piece to the prepared baking sheet and set aside.

   Time: PT10M

   Temperature: medium heat

4. Set Aside Cooked Chicken

   Place the browned chicken on a baking sheet; keep warm while you build the sauce.

   Time: PT2M

5. Sauté Onion and Garlic

   In the same skillet, add the remaining 1 tbsp butter. Add 0.5 cup diced onion and sauté 3 minutes until translucent. Add the 3 chopped garlic cloves and cook another 1 minute, stirring constantly to avoid burning.

   Time: PT4M

   Temperature: medium heat

6. Add Red Pepper Flakes and Sun‑Dried Tomatoes

   Stir in 0.25 tsp crushed red pepper flakes and the 4 oz sun‑dried tomatoes (including a splash of their oil) and cook for about 30 seconds to awaken the flavors.

   Time: PT1M

   Temperature: medium heat

7. Deglaze and Reduce Broth

   Pour in 1 cup low‑sodium chicken broth, scraping up any browned bits (fond) from the bottom of the pan. Bring to a simmer and reduce the liquid by half, about 5 minutes.

   Time: PT5M

   Temperature: medium‑low heat

8. Finish the Cream Sauce

   Stir in 1 cup heavy cream and 0.33 cup grated Parmesan cheese. Reduce heat to low and whisk until the sauce thickens and the cheese melts, about 3 minutes. Taste and adjust seasoning if needed.

   Time: PT3M

   Temperature: low heat

9. Add Basil and Return Chicken

   Tear a handful of fresh basil leaves and stir half into the sauce for color and aroma. Return the browned chicken pieces to the skillet, spoon sauce over them, and let everything mingle for 2‑3 minutes.

   Time: PT3M

   Temperature: low heat

10. Garnish and Serve

    Finish with the remaining torn basil leaves and a few extra sun‑dried tomato pieces on top. Serve immediately over rice, pasta, or mashed potatoes.

    Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

8 g

Fat

30 g

Fiber

2 g