Description
Marry Me Chicken with Sun-Dried Tomato Cream Sauce is a rich and flavorful dish featuring tender, pan-seared chicken breasts smothered in a creamy sauce made from sun-dried tomatoes, garlic, and Italian seasonings. This recipe is perfect for an impressive weeknight dinner that feels indulgent yet simple to prepare.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Sauce
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream
- 1 cup chicken broth
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Garnish
- Fresh basil for garnish (optional)
Instructions
- Prepare and cook chicken: Heat the olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper. Add them to the skillet and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken from the skillet and set aside.
- Sauté garlic: In the same skillet, add the minced garlic and cook for about 1 minute or until fragrant, stirring frequently to prevent burning.
- Add sun-dried tomatoes and seasoning: Stir in the chopped sun-dried tomatoes and Italian seasoning, mixing well to combine the flavors.
- Simmer with chicken broth: Pour in the chicken broth and bring the mixture to a simmer. Allow it to reduce by half over 3-5 minutes to concentrate the flavors.
- Add cream and return chicken: Stir in the heavy cream, then place the cooked chicken breasts back into the skillet. Let everything simmer together for about 5 minutes, until the sauce thickens slightly and coats the chicken.
- Serve: Serve the chicken hot, garnished with fresh basil leaves if you like, to add a fresh, aromatic touch.
Notes
- Use full-fat heavy cream for best sauce texture and flavor.
- Sun-dried tomatoes packed in oil can add extra richness; drain if using oil-packed ones to control oiliness.
- If chicken breasts are very thick, pound them to an even thickness for uniform cooking.
- Serve with pasta, rice, or crusty bread to soak up the delicious sauce.
- Leftovers keep well refrigerated for up to 2 days; reheat gently to avoid curdling the cream.
