Marry Me Chicken
Tender chicken breasts in a garlicky tomato cream sauce with Parmesan and Italian seasoning, perfect for a comforting weeknight dinner or an elegant meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced (about 3 cloves)
- 1 can (14.5 oz) diced tomatoes (undrained)
- 1/2 cup heavy cream use half-and-half for a lighter sauce
- 1/2 cup Parmesan cheese, grated Pecorino Romano can be used as a substitute
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Pat the chicken dry and season both sides with salt and pepper.
- Heat the olive oil in a large ovenproof skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
- Add the chicken breasts and sear for 4–6 minutes per side, until golden brown. Transfer each breast to one side of the skillet to make room for the sauce.
- Pour the diced tomatoes (with their juices) and heavy cream into the skillet. Stir gently to combine and bring to a simmer.
- Sprinkle the grated Parmesan and Italian seasoning across the chicken and sauce. Taste and adjust salt and pepper as needed.
- Transfer the skillet to the preheated oven and bake for 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from oven, let rest for 3–5 minutes, then garnish with torn fresh basil and serve.
Notes
For ovenproof pans, if your skillet isn’t oven-safe, transfer everything to a baking dish before placing it in the oven. Store refrigerated leftovers in an airtight container for up to 3–4 days. Freeze cooled chicken and sauce for up to 3 months.