# The Original Marry Me Chicken

This chicken dinner features seared chicken breasts baked in a simple yet extremely satisfying cream sauce, promising a flavorful experience with every bite.

- Servings: 4 servings
- Total time: 40 min
- Cuisine: Italian
- Category: Soup
- Language: en

## Ingredients

- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 0.75 cup low-sodium chicken broth
- 0.5 cup finely chopped sun-dried tomatoes
- 0.5 cup heavy cream
- 0.25 cup finely grated Parmesan
- Torn fresh basil, for serving

## Instructions

1. Arrange a rack in the center of the oven and preheat to 375°F.
2. In a large ovenproof skillet over medium-high heat, heat 1 tablespoon of oil.
3. Generously season chicken with salt and black pepper.
4. Cook the chicken, turning halfway through, until golden brown, about 5 minutes per side.
5. Transfer the chicken to a plate.
6. In the same skillet over medium heat, heat the remaining 2 tablespoons of oil.
7. Stir in garlic, thyme, and red pepper flakes.
8. Cook, stirring, until fragrant, about 1 minute.
9. Stir in broth, tomatoes, cream, and Parmesan.
10. Season with salt.
11. Bring the mixture to a simmer.
12. Return the chicken and any accumulated juices to the skillet.
13. Transfer the skillet to the oven.
14. Bake chicken until cooked through and an instant-read thermometer inserted into the thickest part registers 165°F, 10 to 12 minutes.
15. Arrange chicken on a platter.
16. Spoon sauce over the chicken.
17. Top with basil.

## Equipment

- large ovenproof skillet
- instant-read thermometer
- platter

## Tips

- Searing the chicken before baking creates a golden-brown crust and keeps the chicken moist and flavorful.
- The rendered chicken fat from searing forms the base of the sauce, adding depth.
- Toasting garlic, fresh thyme, and red pepper flakes brings out their fragrance and color.
- Let the sauce reduce slightly to meld and thicken before adding the chicken back.
- For a thicker sauce to serve over pasta, consider using a 1:1 ratio of heavy cream to broth and doubling the Parmesan, or adding a roux (olive oil and flour) to thicken the sauce.
- You can substitute sun-dried tomato pesto for whole sun-dried tomatoes.
- If using chicken cutlets, you can skip the baking phase to make the recipe quicker.
- If the sauce is too thick upon reheating, add a splash of water to thin it out.

## Source

- Original video: https://www.delish.com/cooking/recipe-ideas/a46330/skillet-sicilian-chicken-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/7951ad18-49b7-4da0-86a6-0a8713a816d7
- Extracted: 2026-06-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt