Marry Me Chicken Creamy Skillet (Print-Friendly Version)
Tender chicken baked in rich sun-dried tomato cream sauce with parmesan, garlic, and herbs.
# What You’ll Need to Make This:
→ For the Chicken
01 -
900 grams boneless, skinless chicken breasts
02 -
20 millilitres olive oil
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
→ For the Sun-Dried Tomato Cream Sauce
05 -
240 millilitres chicken broth
06 -
160 millilitres heavy cream, at room temperature
07 -
25 grams freshly grated parmesan cheese, at room temperature
08 -
2 teaspoons minced garlic
09 -
100 grams sun-dried tomatoes
10 -
1 teaspoon dried oregano
11 -
1 teaspoon crushed red pepper flakes
# How to Prepare:
01 -
Preheat oven to 190°C and place a large oven-safe skillet in the center to heat.
02 -
Pat chicken breasts dry, season both sides with salt and black pepper, and sear in skillet with olive oil over medium-high heat until golden brown, about 3–4 minutes per side. Remove chicken and set aside.
03 -
Add minced garlic to the skillet and sauté for 1 minute until fragrant. Pour in chicken broth, stirring to deglaze, and let liquid cool slightly.
04 -
Stir in heavy cream, grated parmesan, sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Bring mixture to a gentle simmer, ensuring cheese is melted and sauce is cohesive.
05 -
Carefully add seared chicken breasts back into the skillet, spooning sauce over each piece to coat thoroughly.
06 -
Transfer skillet to preheated oven and bake uncovered for 12–15 minutes, or until chicken reaches an internal temperature of 71°C.
07 -
Remove chicken from oven and rest for 5 minutes. Serve warm, generously spooning sauce over chicken.
# Extra Tips:
01 -
Ensure the heavy cream and parmesan are at room temperature to prevent curdling when added to the pan.