• 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried basil
  • 1 cup grated Parmesan cheese
  • Fresh basil leaves for garnish (optional)

  • Instructions:
  • Start by seasoning the chicken breasts with salt and pepper on both sides.
  • In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and have a nice golden-brown color. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for a couple of minutes until the garlic becomes fragrant and the tomatoes soften.
  • Pour in the chicken broth and bring it to a simmer. Allow it to cook for a few minutes, reducing the liquid by about half.
  • Reduce the heat to low and stir in the heavy cream and dried basil. Let the mixture simmer for a few minutes until it thickens slightly.
  • Return the cooked chicken to the skillet, making sure it’s coated with the sauce. Simmer for a few more minutes to heat the chicken through.
  • Sprinkle the grated Parmesan cheese over the chicken and sauce. Allow it to melt and create a creamy, cheesy sauce.
  • If desired, garnish with fresh basil leaves for added flavor and presentation.
  • Serve the “Marry Me Chicken” hot, over cooked pasta, rice, or with a side of vegetables.
  • Enjoy your delicious “Marry Me Chicken”! It’s a rich and flavorful dish that’s sure to impress.

By Chochi

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