Step-By-Step Instructions
There’s a reason I call for searing the chicken before letting it finish in the oven. You get a beautiful golden brown crust, and it helps keep the chicken super-moist and flavorful. Plus, the base of the sauce is any chicken fat that has rendered out during this initial sear. It may seem like an unnecessary extra step, but trust me, it makes a huge difference.
On to the sauce: Using whatever schmaltz is left in the pan, a combination of garlic, fresh thyme, and a touch of red pepper flakes for just a hint of heat get a quick toast; this brings out the aromatics’ fragrance and color. Stir in the heavy cream, broth, sun-dried tomatoes, and Parmesan, then let the sauce reduce a bit to meld and thicken. It’s as easy as that!
Finally, return the seared chicken to the skillet and let it roast in the oven until the chicken cooks totally through.
This sounds—and tastes—fancy, but is a totally doable cooking trick for chicken breasts that anyone can master.
What To Serve With Marry Me Chicken
- Melting Potatoes: Another way to soak up all that sauce in carb-form.
- Parmesan Roasted Green Beans: A perfect solution to use up any extra Parmesan, plus a bright green side will complete the meal.
- Cacio E Pepe Brussels Sprouts: This also includes a mix of pecorino and Parmesan, and who can say no to more cheese?
- Garlic & Feta Mashed Potatoes: For an extra-indulgent dish, spoon the chicken and sauce on top of the potatoes.
- Garlic Bread: Keep the sides simple by toasting some garlic bread and serving alongside.
Storage
Have leftovers? Lucky you! Store in an airtight container in the fridge for up to 3 days, then reheat when ready to enjoy. Tip: If your sauce is too thick, add a splash of water to thin it up.
Note: The full list of ingredients and directions can be found in the recipe above.
