5-Ingredient Marry Me Chicken
35 min
|
easy
|
gluten-free,
high-protein,
keto-friendly,
Mediterranean diet
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 25 min | 35 min |
Introduction
This easy 5-Ingredient Marry Me Chicken gives you tender, golden chicken in a rich, creamy Parmesan sauce.
Sun-dried tomatoes and fresh basil add a big burst of flavor that tastes fancy but is so simple to make.
It’s perfect for a weeknight dinner, at-home date night, or whenever you want a cozy, restaurant-style meal.
Ingredients (4 servings)
Ingredients for the Chicken:
For the Sauce:
Garnish:
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How to Make 5-Ingredient Marry Me Chicken
-
Prepare the chicken
Pat the chicken breasts dry with paper towels so they brown better in the pan.
Sprinkle both sides evenly with the salt and black pepper.
-
Heat the pan
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Use a 12-inch skillet if possible, so the chicken has room to brown instead of steam.
-
Sear the chicken
Lay the chicken breasts in the hot oil in a single layer, smooth side down.
Cook without moving them for 5 to 7 minutes, until the bottoms are deeply golden.
Flip the chicken and cook another 5 to 7 minutes, until lightly browned and almost cooked through.
Transfer the chicken to a plate; it will finish cooking in the sauce.
-
Build the creamy sauce
Lower the heat to medium and pour the heavy cream into the same skillet.
Scrape up any browned bits from the bottom with a wooden spoon for extra flavor.
Stir in the Parmesan cheese and chopped sun-dried tomatoes.
Simmer for 3 to 5 minutes, stirring often, until the sauce thickens slightly and the cheese melts.
-
Finish cooking the chicken in the sauce
Return the chicken breasts and any juices on the plate to the skillet, nestling them into the sauce.
Reduce the heat to medium-low and simmer for 5 to 8 minutes, spooning sauce over the tops occasionally.
Check that the thickest part of each breast reaches 165°F or feels firm when pressed in the center.
-
Garnish and serve
Sprinkle the chopped fresh basil over the chicken right before serving.
Serve the chicken with plenty of sauce over mashed potatoes, pasta, rice, or crusty bread.
Substitutions
- Chicken thighs instead of chicken breasts
- Boneless, skinless chicken thighs stay very juicy and are harder to overcook than chicken breasts. Sear them as written, but simmer a few extra minutes, until they feel very firm in the center.
- Coconut cream instead of heavy cream
- Full-fat coconut cream makes the sauce dairy-free and luxuriously silky, with a very mild coconut flavor. Use the same amount and let it simmer a little longer to thicken nicely.
- Roasted red peppers instead of sun-dried tomatoes
- Jarred roasted red peppers bring sweetness and color, but create a gentler, less tangy flavor than sun-dried tomatoes. Pat them dry, chop, and stir them in just like the tomatoes.
Tips
- Pound thick chicken for even cooking
- If your chicken breasts are very thick on one end, lightly pound them to an even thickness before seasoning. This helps them cook through without drying out or burning on the outside.
- Do not crowd the pan
- Crowding the skillet traps steam and keeps the chicken from browning deeply. If your pan is small, sear the chicken in two batches for best color and flavor.
- Adjust sauce thickness at the end
- If the sauce feels too thick, whisk in a splash of water, chicken broth, or extra cream. If it seems thin, simmer a few minutes longer with the chicken removed, then return it to the pan.
- Grate Parmesan fresh for best melting
- Freshly grated Parmesan melts smoother and gives the sauce a cleaner, cheesier flavor than pre-grated tubs. If using pre-grated cheese, add it slowly and keep the heat moderate to prevent graininess.
- Let the chicken rest in the sauce
- Turn off the heat and let the chicken sit in the hot sauce for a few minutes before serving. This short rest finishes cooking gently and allows the juices to redistribute.
Nutrition Facts *
| Energy | 638 | kcal |
|---|---|---|
| Protein | 69 | g |
| Total Fat | 38 | g |
| Carbohydrates | 8 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How can I keep the chicken from drying out?
- Use medium-high heat only for searing, then lower the heat once you add the cream and sauce ingredients. Stop cooking as soon as the chicken reaches 165°F and feels firm but still springy. Let it rest in the sauce for several minutes so the juices stay inside.
- Can I make this ahead of time?
- You can cook the chicken and sauce up to two days ahead, then cool and store them together in the fridge. Rewarm gently over low heat, adding a splash of cream or water if the sauce looks too thick. Add the basil right before serving so it stays bright and fresh.
- What can I use instead of heavy cream if I do not have any?
- Half-and-half works in a pinch, though the sauce will be thinner and slightly less rich. Let it simmer a little longer to concentrate, and avoid boiling hard so it does not curdle. You can also mix equal parts cream cheese and milk for a quick, thicker sauce base.
- Can I add vegetables to make it a one-pan meal?
- Yes, sturdy vegetables like baby spinach, cherry tomatoes, or blanched green beans work well in this sauce. Stir them into the sauce during the last few minutes, so they stay bright and do not overcook.
Serving Suggestions
This simple Marry Me Chicken loves a side of buttery mashed potatoes, garlicky pasta, or a crisp green salad.
For a special twist, add a splash of white wine to the sauce or finish with extra basil and lemon zest.
More pairings:
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