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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