This Marry Me Chicken Recipe made with sun dried tomatoes and cream creates a heavenly chicken dish, in just a short time. I guarantee that this will become of of your new favorite chicken recipes! Not only does this come together fast with just a few ingredients, this chicken is perfect on a week night or to serve to company!
It might not bring you a marriage proposal but Marry Me Chicken with heavy cream and sundried tomatoes will certainly become one of your new favorite recipes.
That is if you haven’t discovered it already.
Manservant had a friend over last week for dinner and I needed something quick to make. This chicken with its creamy sauce received rave reviews.
Made with skinless chicken breasts, or skin on chicken breasts, boneless skinless chicken thighs, or not, this chicken will become a go-to recipe.
Perfect for New Year’s Eve or busy weeknights, this chicken dinner is made with just a handful of ingredients.
Honestly, how can anything with a sundried tomato cream sauce be anything but luxurious?
Use your favorite seasonings, or just an Italian seasoning along with salt and pepper, to season chicken before browning in a large cast iron skillet in olive oil over medium-high heat.
I, however used a Dutch oven which helped keep my stove-top a bit cleaner!
If using boneless, skinless chicken breasts, I think it’s best to slice them lengthwise with a sharp knife through the middle, and give them a quick pound so they cook evenly.
You could also slice them into strips, or chunks but whatever you do make sure the chicken pieces are about the same size.
How To Make Marry Me Chicken:
Brown in the olive oil over medium heat, which is one reason skin on pieces work so well. Think of that crispy golden brown skin. Yum!
But if you choose to use skinless, this chicken recipe still tastes delish.
After the chicken is browned remove from the skillet and stir in two minced cloves garlic, red pepper flakes, dried oregano and crushed fennel seeds.
Other herbs could be used but I love this combo. For that matter one could also brown some Italian sausage to get the fennel flavor.
But we don’t want to make this recipe too complicated!
Now pour in some chicken stock or white wine, the heavy cream, sun dried tomatoes, parmesan cheese and check for seasoning.
You may want more salt or pepper.
Bring this to a simmer and then transfer chicken to the oven.
Cook time varies depending on the chicken pieces that you used, but if using bone-in chicken thighs, I’d check for doneness after about 20 minutes.
After the chicken is removed from the oven, stir in lots of fresh basil or other fresh herbs and serve.
Want to make this creamy marry me chicken in advance?
Make this recipe up to the point of adding the chicken back in.
Keep the sauce on the turned off stove for up to a few hours and then bring it back to a gentle simmer before placing the chicken back in.
If some of the sauce evaporated feel free to stir in some more heavy cream, white wine or chicken broth, before bringing to a simmer.
Then return the engagement chicken (?) to the oven and bake, checking for doneness after about 20 minutes.
Garnish with more basil and parmesan cheese and dive in!
This is such a delicious sauce and it’s kind of funny, but I have a pasta recipe that I’ve been making for years and years, with very similar ingredients.
If you love this great recipe make sure to check this easy recipe out.
Though I said let’s keep this delicious chicken recipe simple, some artichoke hearts could also be added to make this even more of a delicious meal.
What to Serve with Marry Me Chicken:
I served this soon to be family favorite over pappardelle noodles that I buy at Trader Joe’s. But if you have access to fresh pasta, by all means use that!
Pasta is great for soaking up all that sauce but rice, orzo or polenta are also good choices for side dishes.
Serve with your favorite green salad and garlic bread.
Now it’s time to take your first bite and I guarantee that this could be your best chicken recipe yet.
I loved this recipe because I love sundried tomatoes, but what kind of of sundried tomatoes should you use?
Dried sun dried tomatoes or those packed in oil?
Personally, the ones packed in oil seem to have more flavor to me and that’s what I used. Just make sure to drain the oil off and save to use in your favorite vinaigrette.
Plan on making this sundried tomato chicken again next week-because everyone will be asking when will you make it again!
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Marry Me Chicken made with sundried tomatoes and cream may not get you a marriage proposal but it will have everyone asking for the recipe!
1 T extra virgin olive oil
4 bone-in skin on chicken thighs
2 boneless skinless chicken breasts, sliced lengthwise and pounded
Salt and Fresh pepper and Italian seasoning
2 minced garlic cloves
1 t Italian seasoning
1 t crushed fennel seeds
1 t dried oregano
1 t crushed red pepper flakes
3/4 c chicken broth, or white wine
1/2 c heavy cream
1/2 c sliced sundried tomatoes in oil/ drained and blotted dry
1/4 c freshly grated Parmesan
1/4 c julienned fresh basil
Preheat oven to 375.
Season chicken liberally with salt and fresh pepper and Italian seasoning if using.
In a large oven safe skillet or Dutch oven, over medium high heat, sear chicken skin side down until golden, 4-6 minutes on each side. Be careful not to overcook the skinless chicken breasts. Transfer chicken to a plate and pour off half the fat if it appears to be too much. (I did not have much, so I didn’t pour!)
Return skillet to heat and add garlic , more Italian seasoning, crushed fennel seeds, oregano and red pepper flakes. Cook one minute or until fragrant.
Stir in broth, heavy cream, sundried tomatoes, and Parmesan. Check sauce for seasonings. Bring to a simmer and add back chicken skin side up to skillet.
Transfer skillet to oven and bake until chicken is cooked through and juices run clear when chicken is pierced with a sharp knife, about 17-20 minutes.
Stir in julienned fresh basil and garnish with more fresh basil and Parmesan cheese.
See serving suggestions in post.
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