5-Ingredient Marry Me Chicken
30 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
This 5-ingredient Marry Me Chicken is the internet-famous creamy skillet stunner that actually earns the hype, with juicy seared breasts in a Parmesan cream sauce and bright sun-dried tomatoes.
It is a one-pan win for date night or a weeknight power move, delivering restaurant-level comfort fast, finished with fresh basil that makes people propose or at least beg for seconds.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients for the Chicken:
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- 1 tsp salt salt
- 1 tsp black pepper black peppercorns (for black pepper)
- 2 Tbsp olive oil olive oil
For the Sauce:
- 1 cup heavy cream heavy cream 8 fl oz
- 1 cup grated Parmesan cheese grated Parmesan cheese 2.86 oz
- ⅓ cup sun-dried tomatoes, chopped sun-dried tomatoes 0.62 oz
Garnish:
- 10 fresh basil leaves, chopped fresh basil 0.26 oz
How to Make 5-Ingredient Marry Me Chicken
-
Pound and season the chicken
Pound chicken breasts to an even 3/4 inch thickness for uniform cooking, then pat very dry and season both sides with the salt and pepper.
-
Sear hard for a golden crust
Heat the olive oil in a large stainless or cast-iron skillet over medium-high until shimmering, using a tablespoon of oil from the sun-dried tomato jar in place of some olive oil if you have it.
Sear the chicken without moving until deeply golden, about 5 to 6 minutes, flip and cook 3 to 5 minutes more until an instant-read thermometer hits 160 F, then transfer to a warm plate to rest.
-
Build the sauce
Lower heat to medium, add the chopped sun-dried tomatoes, and stir for 30 seconds to bloom their flavor in the fat.
Pour in the heavy cream and scrape up the browned bits with a wooden spoon until the cream just simmers and slightly thickens, about 2 to 3 minutes.
-
Melt in Parmesan smoothly
Reduce heat to low and add the grated Parmesan in small handfuls, stirring constantly until silky and smooth.
If the sauce gets too thick, whisk in a tablespoon or two of hot water to loosen to a nappe consistency that clings to a spoon.
-
Coat the chicken and finish with basil
Return the chicken and any resting juices to the pan, turn to coat, and simmer gently 1 to 2 minutes so the chicken reaches 165 F and the flavors marry.
Turn off the heat and shower with chopped fresh basil.
-
Rest, slice, and serve
Let the chicken rest 3 minutes, slice if desired, and spoon that glossy sauce over the top like you mean it.
Substitutions
- Chicken breasts -> Boneless, skinless chicken thighs
- Thighs stay juicier and are more forgiving on the stove, giving you a richer, meatier bite; add a few extra minutes to cook through and expect a slightly more savory sauce from the darker meat.
- Parmesan -> Pecorino Romano
- Pecorino is saltier and sharper, which amps up the savory edge and deepens the sauce; reduce the added salt slightly and grate it fine so it melts cleanly.
- Sun-dried tomatoes -> Calabrian chili paste
- You keep the ruby color and get a fruity heat that wakes up the cream, delivering a spicy, modern twist without losing the dish’s bold character.
Tips
- Use the sun-dried tomato oil
- If your tomatoes are oil-packed, swap in a tablespoon of that seasoned oil for some of the olive oil to build instant flavor and better browning.
- Control heat for a smooth sauce
- Keep the pan at a gentle simmer before adding cheese, then stir in Parmesan over low heat so the dairy emulsifies instead of seizing or splitting.
- Pull chicken at 160 F
- Carryover cooking will bring it to 165 F while it rests, protecting juiciness and keeping fibers tender rather than chalky.
- Pan size matters
- Use a 12 inch skillet for four breasts so they sear instead of steam; crowding kills crust and leaves you with pale, soggy chicken.
- Grate cheese fine and fresh
- Finely grated Parmesan melts faster and smoother, avoiding stringy bits and giving a velvety sauce in under two minutes.
- Finish basil off the heat
- Add basil at the very end so it stays bright and aromatic rather than turning dull and blackened from heat.
Nutrition Facts *
| Energy | 525 | kcal |
|---|---|---|
| Protein | 40 | g |
| Total Fat | 37 | g |
| Carbohydrates | 9 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sauce split or look grainy?
- The pan was too hot or the cheese went in too fast; lower the heat, whisk in a splash of hot water, and add cheese in small handfuls while stirring until it comes back together.
- How do I keep the chicken from drying out?
- Pound to an even thickness, sear hot for color, and cook to 160 F before resting; a quick 15 minute salt-and-water brine also helps if you have time.
- My sauce is too thin; how do I fix it?
- Simmer a minute or two longer to reduce, or melt in another small handful of Parmesan; if it gets too thick, loosen with a tablespoon of hot water and whisk until glossy.
- Can I bake instead of pan sear?
- Yes, roast seasoned chicken at 425 F on a preheated sheet until 160 F, then make the sauce on the stovetop and add the chicken to finish for 1 to 2 minutes so it all marries.
- Can I make it ahead and reheat?
- Cook the chicken and sauce just shy of done, cool quickly, and rewarm gently on low with a splash of water while stirring so the sauce stays smooth.
Serving Suggestions
Rich and cozy meets bright and punchy, so bring it full circle with buttered orzo, roasted potatoes, or a lemony arugula salad, plus a crisp pinot grigio to cut the cream.
If you want a twist, add a pinch of crushed red pepper in the sauce or stir in a handful of baby spinach at the end for color and a fresh bite.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
