Name: The Original Marry Me Chicken
Prep time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; ¾ c. low-sodium chicken broth; ½ c. finely chopped sun-dried tomatoes; ½ c. heavy cream; ¼ c. finely grated Parmesan; Torn fresh basil, for serving; 3 tbsp extra-virgin olive oil, divided; 1 tbsp fresh thyme leaves; 1 tsp crushed red pepper flakes; 2 garlic cloves, finely chopped; Kosher salt; Freshly ground black pepper

👨‍🍳 Instructions

✨ Meez Magic · 4 steps → 12 actions

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Immersive step-by-step Cook Mode with timers.

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Arrange a rack in center of oven; preheat to 375°.

In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil.

Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side.

Transfer chicken to a plate.

In same skillet over medium heat, heat remaining 2 Tbsp. oil.

Stir in garlic, thyme, and red pepper flakes; cook, stirring, until fragrant, about 1 minute.

Stir in broth, tomatoes, cream, and Parmesan; season with salt.

Bring to a simmer, then return chicken and any accumulated juices to skillet.

Transfer skillet to oven and bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.

Arrange chicken on a platter.

Spoon sauce over chicken.

Top with basil.

🎉

You're all done!

Enjoy your the original marry me chicken — and don't forget to share.

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Tips as you cook

Gather IngredientsMise en place makes cooking easier
Preheat OvenLet oven fully preheat first
Heat OilOil should shimmer before adding chicken
Watch out · Sear ChickenDon't move chicken too early for crust
Rest ChickenKeep juices for the sauce later
Heat Remaining OilScrape up browned bits for flavor
Watch out · Sauté AromaticsStir constantly to avoid burning garlic
Build SauceWhisk to melt Parmesan smoothly

Swaps, storing and making ahead

Good to know

Storing it

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop until steaming hot so the cream sauce doesn't separate.