MARRY ME CHICKEN

A rich and irresistible chicken dish baked in a creamy garlic parmesan sauce with sun-dried tomatoes. One bite and you’ll see how it earned its name!

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📝 Ingredients

• 3 large chicken breasts
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp freshly ground black pepper
• 2 garlic cloves, minced
• 1 tsp dried thyme
• 1 tsp red pepper flakes
• ¾ cup chicken broth (use one without wine or additives)
• ½ cup heavy cream
• ½ cup sun-dried tomatoes, chopped
• ½ cup parmesan cheese, grated
• Fresh basil leaves, for garnish

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🔪 Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat.
3. Season the chicken breasts with salt and pepper, then sear for 5 minutes on each side, until golden brown. Remove and set aside.
4. In the same skillet, sauté garlic for 1 minute. Add thyme and red pepper flakes.
5. Pour in chicken broth and heavy cream, stirring continuously for about 5 minutes, until slightly thickened.
6. Stir in sun-dried tomatoes and parmesan cheese, then remove from heat.
7. Return chicken to the skillet, spoon sauce over it, and transfer the skillet to the oven.
8. Bake for 15 minutes or until chicken is fully cooked through (internal temp: 165°F / 74°C).
9. Remove from oven and garnish with basil and additional parmesan if desired.

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⏱ Time Guide

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 3

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✅ Tips

• For faster prep, slice thick chicken breasts in half lengthwise before searing.
• Use freshly grated parmesan for the best melt and flavor.
• Don’t let the garlic brown — sauté gently for fragrance, not crisp.
• If your sun-dried tomatoes are packed in oil, drain them well before using.

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🔄 Variations & Substitutions

• Use chicken thighs instead of breasts for a juicier version (adjust bake time).
• Swap heavy cream for full-fat coconut cream or a dairy-free alternative.
• For a lighter dish, use half-and-half or a mix of cream and milk.
• Add spinach or mushrooms to the sauce before baking for more depth.
• Garnish with parsley instead of basil if preferred.

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❓ FAQs

Can I make this ahead of time?
Yes, prep the sauce and sear the chicken earlier in the day. Assemble and bake when ready to serve.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the oven.

Can I freeze it?
Yes — freeze after cooking. Thaw overnight in the fridge and reheat covered at 350°F until warmed through.

Is this spicy?
It has a mild kick from red pepper flakes. Feel free to reduce or omit for a milder taste.

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🍽 Serving Suggestions

• Serve over mashed potatoes, rice, orzo, or pasta to soak up the sauce.
• Add a
  side of garlic-roasted vegetables, green beans, or a crisp salad.
• Pair with lemon water, sparkling juice, or a simple mint-yogurt drink.
• Top with extra parmesan and chopped fresh herbs for a gourmet touch.