Skillet Marry Me Chicken
Pan-seared chicken breasts smothered in a creamy sun-dried tomato and parmesan sauce, one skillet from start to finish.
Boneless Skinless Chicken Breast (Pan-Seared, 1/2-Inch Pounded)
8 oz boneless skinless chicken breast, pounded to an even 1/2-inch thickness between parchment sheets, seasoned with kosher salt and black pepper, seared in 1 tbsp neutral oil in a 12-inch heavy skillet
skillet Timer
Set for 25 mins @ Medium-High (400°F / 204°C) (Flip at 5m)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point
Season 4 chicken breasts with salt, pepper, and Italian seasoning. Sear 5 minutes per side in olive oil until golden.
Remove chicken. Add butter, 4 minced garlic cloves, and 1/2 cup sun-dried tomatoes to skillet. Sauté 1 minute.
Pour in 1/2 cup chicken broth and 1 cup heavy cream. Whisk in 1/2 cup parmesan until sauce is silky.
Return chicken to skillet, simmer 5-8 minutes until 165°F internal. Top with fresh basil and serve.
Step-by-Step Guided Instructions
Pat 4 boneless skinless chicken breasts completely dry with paper towels. Season generously on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.
Dry chicken is the whole game — moisture is the enemy of a golden sear. Pat until the paper towel comes away clean.
Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and sear 5 minutes per side until deeply golden and a crust forms. Transfer to a plate.
Do not move the chicken while it sears — let the crust form and it will release from the pan on its own when ready to flip.
Reduce heat to medium. Add 2 tbsp butter, 4 minced garlic cloves, and 1/2 cup drained oil-packed sun-dried tomatoes. Cook 1 minute until garlic is fragrant.
Use the oil straight from the sun-dried tomato jar as your fat here for triple the flavor with zero extra cost.
Pour in 1/2 cup chicken broth and scrape up any browned bits. Add 1 cup heavy cream, 1/2 cup freshly grated parmesan, and 1 tsp red pepper flakes. Simmer 3 minutes until slightly thickened.
Freshly grated parmesan melts smoothly. Pre-shredded parm has anti-caking agents that turn the sauce grainy.
Return chicken and any resting juices to the skillet. Spoon sauce over each piece. Simmer 5-8 minutes until chicken reaches 165°F on an instant-read thermometer.
Rest chicken 5 minutes in the sauce off-heat before slicing so the juices redistribute rather than running out onto the plate.
Tear 1/4 cup fresh basil leaves over the top. Serve straight from the skillet with sauce spooned generously over every piece.
A final grate of parmesan and a crack of black pepper right before serving takes presentation from weeknight to date night.
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.
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.
- Buttered fettuccine or angel hair pasta
- Crusty French bread for sauce-mopping
- Simple arugula salad with lemon vinaigrette
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.