Description
Ina Garten’s Marry Me Chicken promises passion on a plate with its creamy sun-dried tomato sauce and tender chicken breasts. Rich parmesan and herbs elevate this romantic Italian-inspired dish that will make dinner companions swoon with delight.
Ingredients
Scale
Proteins:
- 4 boneless, skinless chicken breasts (about 8 ounces/225 grams each)
Herbs and Seasonings:
- 15 grams fresh thyme leaves
- 2 cloves garlic (finely chopped)
- 5 grams crushed red pepper flakes
- Kosher salt
- Freshly ground black pepper
Liquids and Additional Ingredients:
- 45 milliliters (3 tablespoons) extra-virgin olive oil (divided)
- 180 milliliters (¾ cup) low-sodium chicken broth
- 120 milliliters (½ cup) heavy cream
- 75 grams (½ cup) chopped sun-dried tomatoes
- 30 grams (⅓ cup) finely grated Parmesan
- Fresh basil (torn, for serving)
Instructions
- Carefully preheat the oven to 190°C (375°F), ensuring the rack is positioned in the middle for even cooking.
- Select a large ovenproof skillet and warm of olive oil over medium-high heat until it shimmers slightly.
- Pat the chicken breasts dry with paper towels and generously season both sides with kosher salt and freshly ground black pepper.
- Gently place the seasoned chicken breasts into the hot skillet, cooking for approximately 5 minutes on each side until a rich golden-brown crust develops.
- Remove the seared chicken and transfer to a clean plate, keeping any accumulated juices.
- Reduce the skillet’s heat to medium and add the remaining of olive oil.
- Mince the garlic finely and add to the skillet along with fresh thyme leaves and red pepper flakes, stirring constantly for about 60 seconds until the aromatics become fragrant.
- Pour in the chicken broth, sun-dried tomatoes, heavy cream, and grated Parmesan cheese, stirring to combine and create a smooth, creamy sauce.
- Taste the sauce and adjust seasoning with additional salt if needed, then bring the mixture to a gentle simmer.
- Carefully return the chicken breasts to the skillet, nestling them into the sauce and including any accumulated juices.
- Transfer the entire skillet to the preheated oven and bake for 10 to 12 minutes, or until the chicken reaches an internal temperature of 74°C (165°F) and the juices run clear.
- Remove from the oven and let rest for 3 minutes to allow the juices to redistribute.
- Plate the chicken breasts and generously spoon the creamy sun-dried tomato sauce over the top.
- Garnish with freshly torn basil leaves and serve immediately while hot.
Notes
- Watch the chicken carefully to prevent drying out, ensuring it remains tender and juicy by checking doneness early.
- Swap dried thyme with fresh for a more vibrant and aromatic flavor profile that enhances the overall dish.
- Customize the sauce’s thickness by gradually adding chicken broth if it becomes too dense during cooking.
- Boost the heat level with extra red pepper flakes or a dash of cayenne for those who enjoy a spicier kick.
- Garnish with freshly chopped basil leaves right before serving to bring a bright, herbaceous finish to the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 440
- Sugar: 9g
- Sodium: 880mg
- Fat: 21g
- Saturated Fat: 9g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 47g
- Cholesterol: 160mg