Marry Me Chicken

Ingredients (serves 4)

• 3 large boneless, skinless chicken breasts (or 6 thin cutlets), about 2–2¼ lbs / 900–1 kg total
• Kosher salt and freshly ground black pepper
• ¼ cup (30 g) all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons unsalted butter
• 3–4 garlic cloves, finely chopped
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• Red-pepper flakes, to taste
• 1 cup (240 ml) low-sodium chicken stock/broth
• ½–¾ cup (120–180 ml) heavy cream
• ½ cup (about 50 g) freshly grated Parmesan cheese
• ⅓ cup (about 50–60 g) oil-packed sun-dried tomatoes, drained and sliced
• Fresh basil leaves, for serving

Instructions

1. Prep the chicken
   Pat the chicken dry. Season generously on both sides with salt and pepper. Lightly dredge in the flour and shake off the excess.
2. Sear the chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden brown (it doesn’t need to be fully cooked yet). Transfer to a plate.
3. Make the sauce
   Reduce heat to medium. Add the butter to the same skillet. Once melted, add the garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste, oregano, and red-pepper flakes. Cook 1 minute.
4. Build the sauce
   Pour in the chicken stock, scraping up any browned bits from the bottom of the pan. Bring to a simmer and cook 2–3 minutes until slightly reduced. Stir in the heavy cream, Parmesan, and sun-dried tomatoes. Simmer gently for 2–3 minutes until the sauce thickens slightly and becomes creamy.
5. Finish cooking
   Return the chicken (and any juices) to the skillet. Spoon the sauce over the top. Simmer on low for 5–8 minutes, or until the chicken is cooked through (internal temperature 165°F / 74°C).
6. Serve
   Taste and adjust seasoning. Scatter fresh basil over the top. Serve immediately with crusty bread, pasta, rice, mashed potatoes, or a simple green salad.

Tips for success

• For juicier results, use chicken thighs instead of breasts.
• Don’t skip the tomato paste — it adds brightness and depth.
• Freshly grated Parmesan melts much better than pre-shredded.
• The sauce thickens as it cools, so serve right away.

Enjoy — it’s called Marry Me Chicken for a reason!