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Seared chicken breasts in a creamy sun-dried tomato sauce, finished with fresh basil and parmesan

Marry Me Chicken

Golden seared chicken cutlets in a creamy sun-dried tomato sauce with garlic, parmesan and fresh basil. An easy one-skillet dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 1/2 pounds boneless skinless chicken breasts sliced in half horizontally into cutlets (680 g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons olive oil or sun-dried tomato oil
Sauce
  • 1 medium shallot finely diced
  • 4 cloves garlic minced
  • 1/2 cup oil-packed sun-dried tomatoes drained and chopped (75 g)
  • 3/4 cup low-sodium chicken broth (180 ml)
  • 3/4 cup heavy cream (180 ml)
  • 1/2 cup freshly grated parmesan (50 g)
  • 1/4 cup fresh basil chopped or torn

Method
 

Sear the chicken
  1. Pat the chicken dry and season both sides with the salt, pepper, garlic powder, Italian seasoning and paprika.
  2. Heat the oil in a large skillet over medium-high heat. Sear the chicken 4 to 5 minutes per side until golden brown, then transfer to a plate.
Make the sauce
  1. Reduce the heat to medium. Cook the shallot for 2 minutes, then add the garlic and sun-dried tomatoes and stir for 1 minute.
  2. Pour in the broth, scraping up the browned bits, and simmer for 3 minutes. Stir in the cream and simmer until slightly thickened, about 3 minutes.
  3. Reduce the heat to low and whisk in the parmesan until smooth. Stir in half of the basil.
Finish
  1. Return the chicken and any juices to the skillet. Simmer for 4 to 6 minutes until the chicken reaches 165°F (74°C). Top with the remaining basil and serve.

Notes

Serve with: Mashed potatoes, pasta, rice or crusty bread.
Storage: Refrigerate for up to 4 days. Reheat gently to 165°F (74°C).
Nutrition is an estimate per serving.