Creamy Marry Me Chicken With Sun Dried Tomato

The first bite of Creamy Marry Me Chicken With Sun Dried Tomato is like a symphony of flavors on your palate. The tender chicken, infused with the deep flavors of sun-dried tomatoes and the richness of creamy sauce, is a match made in heaven. As the dish wafts up to your nose, the aromatic scent of fresh basil and the slight tang of garlic tease your senses, building anticipation for the deliciousness that’s about to unfold.

This recipe is a staple in our kitchen for many reasons, one of which is its ability to please even the pickiest of eaters. Similar to our beloved Creamy Potato Soup, the creamy element in this dish acts as a comforting blanket, making it hard to resist. Whether you’re a busy parent looking for a quick dinner solution or an entertainer seeking to impress your guests, this Creamy Marry Me Chicken With Sun Dried Tomato recipe is sure to become a favorite.

Why This Recipe Works

• The use of sun-dried tomatoes adds a concentrated tomato flavor that elevates the dish beyond a simple creamy sauce.
• The technique of cooking the chicken in the skillet before finishing it in the oven ensures a crispy exterior and a juicy interior.
• The combination of heavy cream and grated Parmesan cheese creates a rich and creamy sauce that complements the chicken perfectly.

Key Ingredients

For the best results, use high-quality sun-dried tomatoes that are packed in oil. This will ensure they are soft and flavorful. If you’re looking for a more in-depth guide on how to incorporate sun-dried tomatoes into your cooking, this resource is invaluable.

Fresh basil is also crucial for adding a bright and refreshing note to the dish. Make sure to chop it just before using to preserve its flavor and aroma.

Recipe Courtesy of Our Kitchen

Creamy Marry Me Chicken With Sun Dried Tomato

★★★★★ (55 Reviews)

Level:
Easy

Prep:
15 min

Cook:
25 min

Yield:
4 Servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons olive oil

1 cup sun-dried tomatoes packed in oil, drained and chopped

2 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1 teaspoon dried basil

Salt and pepper, to taste

Fresh basil leaves, chopped (optional)

Directions

1

Preheat your oven to 375°F (190°C). Season the chicken with salt, pepper, and dried basil. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken until browned on both sides, about 5-6 minutes per side. Remove the chicken from the skillet and set aside.

2

In the same skillet, add the minced garlic and cook for 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and cook for an additional 2 minutes, stirring occasionally.

3

Pour in the heavy cream and bring the mixture to a simmer. Let cook for 2-3 minutes until slightly thickened. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper to taste.

4

Return the chicken to the skillet and spoon some of the creamy sauce over the top of each piece. Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken is cooked through and the sauce is bubbly.

5

Remove from the oven and sprinkle with chopped fresh basil leaves if desired. Serve hot and enjoy!

Storage & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes until warmed through. You can also reheat on the stovetop over low heat, stirring occasionally, until heated through. Be careful not to overheat, as the sauce can separate.