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5 from 1 vote

Marry Me Chicken

Equipment

  • 2 Lb Boneless Chicken, thighs or breasts
  • 3 T Olive Oil
  • 2 T Butter
  • 1 T Minced Garlic
  • 1 T Dried Thyme
  • 1 T Red Pepper Flakes (you can reduce if desired)
  • 1/2 C Heavy Cream, plus more as desired
  • 1 C Chicken Broth, plus more as desired
  • 1/2 C Shredded Parmesan or the grated kind
  • 1/4-1/2 C Sun Dried Tomatoes - I used jarred in oil

Instructions

  • In a skillet place the olive oil and butter over medium heat. Sprinkle top and bottom of the chicken with salt and pepper.
  • Brown on one side for at least 3 minutes. Flip and brown on the other side.
  • Remove chicken and add the minced garlic. Cook for about 20-30 seconds.
  • Add the heavy cream and chicken broth. Whisk. Cook for another minute or two.
  • Add the shredded parmesan and whisk until melted, about 2-3 minutes.
  • Add the sun dried tomatoes, mix well.
  • Place chicken back into the skillet.
  • Chiffonade your basil.
  • Slice thinly.
  • Top chicken breasts with a little more parmesan cheese and the basil.
  • Place in a 350 degree preheated oven for 20-30 minutes. Cook until cooked through but not overcooked.
  • remove chicken to a cutting board and allow to cook some before slicing.
  • Very quickly whisk in extra heavy cream and chicken broth until everything is creamy and saucelike. I added at least 1/3 cup more of cream and 3/4 a cup of broth. My family absolutely loved this sauce.
  • Serve over low carb pasta options or as is. Dreamfields noodles are pictured here.