Ingredients (~6 servings)
- 3 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp butter
- 6 small boneless, skinless chicken breasts or 3 large ones sliced in half (~2 1/2 lbs)
- 1/3 cup all-purpose flour, for dredging
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 3/4 tsp Italian seasoning
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 1/4 tsp cayenne or chili powder
For the Sauce
- 1 small onion or shallot, diced
- 6 garlic cloves, minced
- 1 1/2 Tbsp tomato paste
- 3/4 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese (finely grated)
- 1 jar (~7 oz) sun-dried tomatoes, drained and roughly chopped
- 1 1/2 tsp Italian seasoning
- 3/4 tsp red pepper flakes (optional)
- Salt and pepper to taste
- 1/3 cup thinly sliced fresh basil leaves
Dredge the Chicken in Seasoned Flour
Whisk together the flour and all the spices in a shallow bowl.
Dredge each chicken breast in the flour mixture and shake off any excess.
The flour helps prevent sticking and creates a nice golden crust when seared.
Sear the Chicken Until Golden Brown
Add the butter and olive oil to a large skillet over medium-high heat.
Let the pan heat up for ~2-3 minutes until the butter stops foaming.
Add the chicken to the pan and cook for ~4-6 minutes per side until golden and cooked through to 165F internal.
Transfer the chicken to a plate and loosely tent with foil to keep warm.
Turn off the heat while you do this.
Build the Base for the Sauce
Turn the heat back to medium and add the diced shallots and garlic to the same skillet.
Cook until fragrant, ~30 seconds.
Add any remaining flour spice mixture and stir in the tomato paste; cook for another minute while stirring.
The tomato paste will darken slightly and smell more concentrated.
Deglaze and Create the Cream Sauce
Pour in the chicken broth to deglaze, scraping the bottom of the pan to loosen any brown bits.
Simmer for ~1-2 minutes until reduced slightly.
Lower the heat to medium-low and stir in the heavy cream and parmesan cheese.
Allow the sauce to simmer for ~2-3 minutes until it starts to thicken.
Season with the remaining Italian seasoning and red pepper flakes; taste and adjust salt and pepper.
Finish with Sun-Dried Tomatoes and Chicken
Stir in the chopped sun-dried tomatoes.
Return the chicken to the skillet and let everything simmer together for ~1-2 minutes until the chicken is warmed through.
Spoon the sauce over the chicken as it heats.
The sauce should coat the back of a spoon at this point.
Serve with Fresh Basil
Top the chicken with fresh basil and extra Parmesan cheese if desired.
Serve over pasta, rice, or mashed potatoes to soak up all that sauce.
Leftovers keep in the fridge for up to 3 days and reheat well on the stovetop or in the microwave.
Marry Me Chicken
Ingredients
Ingredients (~6 servings)
- 3 Tbsp extra-virgin olive oil
- 1 1/2 Tbsp butter
- 6 small boneless ~2 1/2 lbs, skinless chicken breasts or 3 large ones sliced in half
- 1/3 cup all-purpose flour for dredging
- 3/4 tsp salt
- 1/2 tsp ground black pepper
- 3/4 tsp Italian seasoning
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 3/4 tsp paprika
- 1/4 tsp cayenne or chili powder
For the Sauce
- 1 small onion or shallot diced
- 6 garlic cloves minced
- 1 1/2 Tbsp tomato paste
- 3/4 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan cheese finely grated
- 1 jar sun-dried tomatoes ~7 oz, drained and roughly chopped
- 1 1/2 tsp Italian seasoning
- 3/4 tsp red pepper flakes optional
- Salt and pepper to taste
- 1/3 cup thinly sliced fresh basil leaves
Instructions
- Whisk together flour, salt, pepper, Italian seasoning, garlic powder, onion powder, paprika, and cayenne in a shallow bowl.
- Dredge chicken breasts in seasoned flour and shake off excess.
- Heat olive oil and butter in a large skillet over medium-high heat for 2-3 minutes until butter stops foaming.
- Add chicken and cook 4-6 minutes per side until golden and internal temperature reaches 165F.
- Transfer chicken to a plate and tent with foil.
- Reduce heat to medium and add diced onion and garlic to the same skillet; cook 30 seconds until fragrant.
- Stir in tomato paste and any remaining flour mixture; cook 1 minute while stirring.
- Pour in chicken broth and scrape bottom of pan to loosen brown bits; simmer 1-2 minutes until slightly reduced.
- Lower heat to medium-low and stir in heavy cream and Parmesan cheese.
- Simmer 2-3 minutes until sauce starts to thicken.
- Season with Italian seasoning and red pepper flakes; adjust salt and pepper to taste.
- Stir in chopped sun-dried tomatoes.
- Return chicken to skillet and simmer 1-2 minutes, spooning sauce over chicken until warmed through.
- Top with fresh basil and serve over pasta, rice, or mashed potatoes.
