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Marry Me Chicken
Marry Me Chicken

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Marry Me Chicken

Online recipe · as published / commonly shared

Yields: 4 serving(s) · Prep 10 min · Total 40 min

We wrote this recipe in the Joy of Cooking style. Every amount, time and step comes from the source's recipe card.

Seared chicken baked in a creamy tomato sauce.

Arrange a rack in the center of the oven and preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of:

3 Tbsp. extra-virgin olive oil, divided

Generously season:

4 boneless, skinless chicken breasts

with:

Kosher salt

Freshly ground black pepper

Cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer the chicken to a plate.

In the same skillet over medium heat, heat the remaining 2 Tbsp. oil. Stir in:

2 garlic cloves, finely chopped

1 Tbsp. fresh thyme leaves

1 tsp. crushed red pepper flakes

Cook, stirring, until fragrant, about 1 minute. Stir in:

3/4 cup low-sodium chicken broth

1/2 cup finely chopped sun-dried tomatoes

1/2 cup heavy cream

1/4 cup finely grated Parmesan

Season with salt. Bring to a simmer. Then return the chicken and any accumulated juices to the skillet.

Transfer the skillet to the oven. Bake the chicken until cooked through, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part should register 165°.

Arrange the chicken on a platter. Spoon over:

the sauce

Top with:

Torn fresh basil, for serving

Citations

Cookbook ancestor

Affiliate: buy the book

Reference: Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, Simone Beck (1961). Publisher: Knopf, 2001 edition, hardcover, ISBN 978-0375413407.

We put this together for personal use. See the citations. This is not a cookbook reprint.