Marry Me Chicken

I am not sure how the name of this chicken came to be, there are a few theories on the blog where I found the recipe. I wasn't sure about keeping the name and I almost changed it to Sun Dried Tomato Chicken, but decided to leave the original name. 

While looking at blog where I found this recipe I discovered, a crock pot version, a chicken salad version and a pasta version. I immediately pinned all three to make at some point. That should tell you how good this chicken is.

This chicken has so much flavor and if you love sun dried tomatoes, then you should definitely give this chicken a try. The sauce with this chicken is on the thinner side, so next time I will either thicken the sauce or serve it over something. Mashed potatoes seem like a good fit to soaked up the delicious sauce.

Marry Me Chicken

Ingredients:

• 3 pounds boneless skinless chicken breasts
• black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3/4 cup low sodium chicken broth
• 1/2 cup heavy cream, room temperature
• 1/3 cup shredded parmesan cheese, room temperature
• 1/2-1 cup sun-dried tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes

Directions:

1. Preheat the oven to 375º F. 
2. Pat dry both sides of the chicken breasts with paper towels.
3. Season both sides of the chicken breasts with black pepper.
4. Heat the olive oil in an oven safe skillet over medium-high heat. Once the oil is hot add in the chicken breasts. Cook for 3-4 minutes or until lightly golden. Flip the chicken over and cook on the other side for 3-4 minutes or until lightly golden brown. Remove the chicken from the skillet and set aside. The chicken should not be completely cooked at this point.
5. Reduce the heat to medium-low and add in the garlic. Sauté for 1-2 minutes or until the garlic is fragrant.
6. Pour the broth into the skillet and scape up any browned bits.
7. Remove the skillet from the heat and let cool slightly then slowly stir in the heavy cream. Continue to stir until well combined. Sprinkle in the parmesan cheese and stir until melted and well combined with the sauce.
8. Return the skillet to the hot burner and heat the sauce while stirring constantly for 1 minute. Add in the sun-dried tomatoes, dried oregano and red pepper flakes, stir to mix well. Taste the sauce and adjust the seasonings as needed.
9. Bring the sauce to a slow simmer over medium-low heat, stirring occasionally. Once it reaches a simmer return the chicken to the skillet, flipping about  3-4 times to coat well with the sauce.
10. Place the skillet into the oven and cook for 12-15 minutes or until the chicken is completely cooked.
11. Remove the skillet from the oven and spoon some sauce over the chicken. Allow the chicken to rest for 5 minutes before serving. Spoon some of the sauce over each serving.

Enjoy!!!

Notes:

For even more flavor replace some of the olive oil with the oil from the sun-dried tomatoes.

Nutrition Facts
Servings: 6
Amount Per Serving
Calories: 400
Total Fat		19.6g
Saturated Fat		8.8g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		4g
Cholesterol		195.6mg
Sodium		735.7mg
Total Carbohydrates		5g
Dietary Fiber		1g
Sugars		1.7g
Protein		50.8g
Calcium		7.2%
Iron		7.3%
Potassium		172.2mg
Vitamin A		5.4%
Vitamin C		3.9%
*Nutritional information will vary depending on the brands you use.

*Adapted from 40 Aprons.