Diary of a Chef · Just Chefn Around

Marry Me Chicken

40 minutes · 4 servings

By Diary of a Chef

Ingredients

• 3 tbsp extra-virgin olive oil, divided
• 4 boneless, skinless chicken breasts
• to taste Kosher salt
• to taste Freshly ground black pepper
• 2 garlic cloves, finely chopped
• 1 tbsp fresh thyme leaves
• 1 tsp crushed red pepper flakes
• 3/4 cup low-sodium chicken broth
• 1/2 cup sun-dried tomatoes, finely chopped
• 1/2 cup heavy cream
• 1/4 cup Parmesan, finely grated
• Torn fresh basil, for serving

Instructions

1. 1Sear the chicken

   In a large ovenproof skillet over medium-high heat, heat 1 Tbsp oil. Cook seasoned chicken, turning halfway, until golden brown, about 5 minutes per side. Transfer to a plate — it finishes after the sauce in the next steps.

2. 2Build the cream sauce

   In the same skillet over medium heat, heat the remaining 2 Tbsp oil. Stir in garlic, thyme, and red pepper flakes until fragrant, about 1 minute. Stir in broth, sun-dried tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any juices to the skillet.

3. 3Oven finish at 375°F

   Transfer the skillet to the 375°F oven. Bake until cooked through, 10 to 12 minutes (timer set for 11). Safe finish target: an instant-read thermometer in the thickest part reads 165°F (USDA poultry safe temp — Delish's printed number was blank in source syndications).

4. 4Plate with basil

   Arrange chicken on a platter. Spoon sauce over. Top with torn basil.