Marry Me Chicken

Marry Me Chicken

Marry Me Chicken


  • 2 Tbsp. olive oil
  • 4 boneless, skinless chicken breasts
  • 1½ tsps. kosher salt
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ½ cup chicken stock
  • 1 tsp. chicken flavor bouillon
  • ½ cup grated Parmesan cheese
  • 1 7-oz. jar sun-dried tomatoes, drained and roughly chopped
  • 1 tsp. Italian seasoning
  • ½ tsp. freshly cracked black pepper
  • ½ tsp. red pepper flakes
  • ¼ cup thinly sliced basil leaves
  • Cooked pasta or rice


  1. Pat the chicken dry. Season all over with 1 teaspoon salt.
  2. Heat the oil in a large skillet over medium-high. Once the oil is warm, add the chicken and cook about 5 minutes per side or until golden brown. Transfer the chicken to a plate.
  3. Add the garlic to the same skillet and cook until fragrant, about 30 seconds.
  4. Stir in heavy cream, chicken stock, bouillon, half of the parmesan cheese, sun dried tomatoes, Italian seasoning, pepper, half of the red pepper flakes and remaining salt until fully combined.
  5. Return the chicken to the skillet. Bring the sauce to a simmer, and then reduce the heat to medium low.
  6. Cook until the internal temperature of the chicken reaches 165 F on a thermometer, about 5 minutes more.
  7. Top chicken with basil, remaining Parmesan cheese, and remaining red pepper flakes and serve over pasta or rice.


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