Description
A 30-minute, one-pan chicken dinner in a silky Parmesan and sun-dried tomato cream sauce—weeknight easy, date-night delicious. Includes no-split sauce tips, smart swaps, and serving ideas.
Ingredients
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1½ lb (680 g) boneless, skinless chicken breasts or thighs
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1 tsp kosher salt, divided
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½ tsp black pepper
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1 tsp paprika
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½ tsp dried oregano (or Italian seasoning)
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2 Tbsp olive oil (use 1 Tbsp sun-dried tomato oil if available)
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3 cloves garlic, minced
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½ tsp red pepper flakes (optional)
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½ cup (80 g) sun-dried tomatoes, sliced
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¾ cup (180 ml) low-sodium chicken broth
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1 cup (240 ml) heavy cream
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½ cup (45 g) freshly grated Parmesan
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1 Tbsp tomato paste (optional)
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1 tsp Dijon mustard (optional)
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2 Tbsp fresh basil, sliced
- Lemon wedges, for serving (optional)
Instructions
- Season chicken with ½ tsp salt, pepper, paprika, and oregano.
- Heat oil in a large skillet over medium-high. Sear chicken until golden and cooked through (165°F/74°C), 3–4 minutes per side for cutlets. Transfer to a plate.
- Reduce heat to medium. Sauté garlic and red pepper flakes 30 seconds. Add sun-dried tomatoes and tomato paste; cook 1 minute.
- Add broth; simmer 2–3 minutes, scraping up browned bits.
- Lower heat to low. Stir in cream and Dijon; simmer gently 2–3 minutes until slightly thickened.
- Sprinkle in Parmesan gradually, stirring until smooth. Season with remaining ½ tsp salt to taste.
- Return chicken and any juices; simmer 1–2 minutes to warm through.
- Off heat, add basil. Serve with lemon wedges.
Notes
- For large breasts, slice into cutlets for even cooking.
- Keep the sauce below a simmer once cream is added to avoid splitting.
- Thin sauce with broth/pasta water; thicken with a little extra Parmesan.
Nutrition
- Calories: 485
- Fat: 34 g
- Carbohydrates: 6 g
- Protein: 36 g
Keywords: Marry Me Chicken, creamy marry me chicken, sundried tomato chicken, parmesan cream sauce chicken, weeknight chicken