Marry Me Chicken Parmesan (Print Version)

Tender chicken cooked in a creamy sun-dried tomato sauce with a delicate Parmesan topping.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - ½ teaspoon crushed red pepper flakes (optional)
08 - 4 ounces sun-dried tomatoes in oil, drained and sliced
09 - 1 cup gluten-free chicken stock
10 - ¾ cup heavy cream
11 - 2 ounces freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter

→ Garnish

13 - 1 ounce Parmesan cheese, extra finely grated or microplaned
14 - Fresh basil leaves (optional)

# How to Make It:

01 - Pat chicken breasts dry and season both sides evenly with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat and sear chicken breasts for 4 to 5 minutes per side until golden and nearly cooked through. Remove and set aside.
03 - Reduce heat to medium. Add minced garlic, dried oregano, and crushed red pepper flakes to the skillet and sauté for 1 minute until fragrant.
04 - Incorporate sliced sun-dried tomatoes and cook for an additional minute to meld flavors.
05 - Pour in chicken stock, scraping the skillet’s bottom to release browned bits, then simmer for 2 to 3 minutes.
06 - Stir in heavy cream and 2 ounces of grated Parmesan cheese, bringing the mixture to a gentle simmer.
07 - Nestle the chicken breasts back into the skillet and simmer uncovered for 5 to 8 minutes, spooning sauce over the meat until fully cooked and sauce thickens.
08 - Stir in 1 tablespoon unsalted butter to enhance gloss and richness of the sauce.
09 - Transfer chicken to serving plates, spoon over sauce, and dust each portion generously with finely grated Parmesan. Garnish with fresh basil leaves if desired.

# Additional Tips::

01 -
  • The sauce is luxurious without being fussy, just the right balance of tangy sun-dried tomatoes and silky cream.
  • It looks like you spent hours in the kitchen but comes together in under 40 minutes.
  • That final snow of Parmesan adds a dramatic, restaurant-worthy finish that makes everyone at the table pause.
02 -
  • Don't skip patting the chicken dry, wet chicken steams instead of searing and you lose that golden crust and depth of flavor.
  • Use a microplane for the Parmesan snow, a regular grater makes clumps instead of the light, fluffy effect that makes this dish special.
  • Let the sauce simmer gently, boiling it too hard can cause the cream to separate and turn grainy instead of silky.
03 -
  • Pound the chicken breasts to an even thickness before cooking so they sear evenly and cook through at the same time, no dry edges or raw centers.
  • Grate the Parmesan for the snow right before serving, it stays fluffier and doesn't clump together if it sits.
  • Taste the sauce before plating and adjust the salt, the Parmesan adds saltiness so you might not need much more.
Go Back