How to Make Creamy Marry Me Chicken

Step 1 - Prep and season the chicken: Pound the chicken breasts to an even three-quarter-inch thickness between plastic wrap. Pat both sides completely dry with paper towels. Season generously on both sides with salt, pepper, and smoked paprika, pressing the seasoning firmly into the surface so it adheres during the sear rather than falling off into the pan. The paprika adds color to the crust and contributes a subtle smokiness that becomes part of the fond and, ultimately, part of the sauce.

Step 2 - Sear the chicken: Heat the sun-dried tomato oil and butter together in a large oven-safe skillet over medium-high heat until the butter is melted, foaming, and just beginning to brown at the edges. Add the chicken breasts in a single layer — do not crowd the pan. Sear without moving for 4 to 5 minutes until a deep golden-brown crust forms on the bottom and the chicken releases from the pan without sticking. Flip and sear the second side for 3 to 4 minutes. The chicken will not be fully cooked through at this point — it finishes in the sauce. Remove to a plate and set aside.

Step 3 - Build the sauce base: Reduce the heat to medium. The pan will have a generous layer of browned fond — do not wipe it out under any circumstances. Add the minced garlic to the pan and cook for 60 seconds, stirring constantly, until fragrant and just beginning to turn golden. Add the chopped sun-dried tomatoes, red pepper flakes, and dried oregano and stir for one additional minute, cooking the tomatoes briefly to deepen their flavor and allow them to begin releasing their oil into the pan aromatics.

Step 4 - Add the liquids and reduce: Pour in the chicken broth and use a wooden spoon or spatula to scrape every bit of fond from the bottom of the pan — all of it should dissolve into the broth within thirty seconds of adding the liquid. Add the heavy cream and stir to combine. Bring the sauce to a gentle simmer over medium heat and cook uncovered for 3 to 4 minutes, stirring occasionally, until the sauce has reduced slightly and thickened enough to coat the back of a spoon. Add the grated parmesan and stir continuously until fully melted and incorporated into a smooth, glossy sauce. Taste and adjust salt.

Step 5 - Finish the chicken and serve: Return the seared chicken breasts to the pan, nestling them into the sauce. Spoon the sauce over the tops of the chicken. Reduce the heat to medium-low and cook for 5 to 7 minutes, spooning the sauce over the chicken every minute or two, until the chicken reaches an internal temperature of 165 degrees F at the thickest point. Remove from heat. Scatter torn fresh basil generously over the chicken and sauce. Serve immediately directly from the pan — spoon the sauce over each portion of chicken as you plate it, ensuring every serving gets an equal share of the sun-dried tomatoes, cream, and basil.