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Meal Instructions
Specimen #0119·SKILLET·Easy

Skillet Marry Me Chicken

Pan-seared chicken breasts smothered in a creamy sun-dried tomato and parmesan sauce, one skillet from start to finish.

Cook temp
MED-HIGH
Total time
35m
FLIP AT
5m
Serves
4
PULL AT
165°F
Ingredients
4 breasts Boneless Skinless Chicken Breasts — about 6 oz each
2 tbsp Olive Oil
2 tbsp Unsalted Butter
4 cloves Fresh Garlic — minced
1/2 cup Sun-Dried Tomatoes — oil-packed, drained and roughly chopped
1/2 cup Chicken Broth — low-sodium
1 cup Heavy Cream
1/2 cup Parmesan Cheese — freshly grated
1 tsp Italian Seasoning
1 tsp Red Pepper Flakes — optional, to taste
1/4 cup Fresh Basil — torn leaves
1 tsp Kosher Salt
1/2 tsp Black Pepper
Equipment
12-inch Skillet
Instant-Read Thermometer
Tongs
DirectionsGet to the point
1Season 4 chicken breasts with salt, pepper, and Italian seasoning. Sear 5 minutes per side in olive oil until golden.
2Remove chicken. Add butter, 4 minced garlic cloves, and 1/2 cup sun-dried tomatoes to skillet. Sauté 1 minute.
3Pour in 1/2 cup chicken broth and 1 cup heavy cream. Whisk in 1/2 cup parmesan until sauce is silky.
4Return chicken to skillet, simmer 5-8 minutes until 165°F internal. Top with fresh basil and serve.
Dad pro tip

If your chicken breasts are thicker than 1 inch, butterfly them or pound them to even thickness. Uneven thickness is the number-one reason chicken breasts come out dry — the thin end overcooks while waiting for the thick end to reach 165°F.

Kid adjustment

Omit the red pepper flakes and cut the finished chicken into strips before saucing. Serve over buttered egg noodles instead of pasta for a more familiar texture.

Reheat

Reheat in a skillet over medium-low heat with 1 tbsp cream stirred in to loosen the sauce. Microwaving separates the cream — always use the stovetop.

BASIS: Tested on 4 boneless skinless chicken breasts (6 oz each) in a 12-inch cast-iron skillet with 1 cup heavy cream and 1/2 cup oil-packed sun-dried tomatoes.545 kcal · 42g protein · 8g carbs · 38g fat
USDA FoodData Central #171077 (chicken breast) and #170859 (heavy cream)
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