Juicy Marry Me Chicken in a creamy parmesan and sun dried tomato sauce.

Scale

3 pounds boneless, skinless chicken breasts

Salt and pepper to taste

2 tablespoons olive oil

2 tablespoons minced garlic

¾ cup low-sodium chicken broth

½ cup heavy cream

½ cup grated fresh parmesan

1 cup sun dried tomatoes

1 teaspoon dried oregano

½ teaspoon crushed red pepper flakes

Fresh basil for serving

Extra parmesan for serving

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1. Pound chicken until even in thickness.

2. Pat chicken dry and season with salt and pepper.

3. Heat skillet with oil over medium-high heat.

4. Sear chicken 3–4 minutes per side until golden.

5. Remove chicken and set aside.

6. Add garlic and sauté until fragrant.

7. Pour in broth and scrape skillet.

8. Let skillet cool slightly, then add cream.

9. Whisk in parmesan until melted.

10. Add sun dried tomatoes, oregano, and pepper flakes.

11. Bring to a gentle simmer.

12. Return chicken to skillet and coat in sauce.

13. Bake at 375°F for about 13 minutes.

14. Check temperature until chicken reaches 160°F.

15. Rest 5 minutes to reach 165°F.

16. Spoon sauce over chicken and serve.

Use fresh parmesan for smooth melting.

Thin chicken cooks faster.

Add spinach for color if desired.