Marry Me Chicken
The one I cook for the family every week. One pan, thirty minutes.
Ingredients
- 4 chicken breasts (or 8 thighs), pounded even
- 3 tbsp Chicken & Pork Rub
- 2 tbsp olive oil
- 2 tbsp butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan
- 1/2 cup sun-dried tomatoes, chopped
- 1 tsp red pepper flakes (optional)
- Fresh basil to finish
How I cook it
Season the chicken generously on both sides with Chicken & Pork Rub. Let it sit 10 minutes while the pan heats.
Heat olive oil in a large skillet over medium. Sear the chicken 4–5 minutes per side until golden and cooked to 165°F. Pull it and set aside.
In the same pan, melt the butter and cook the garlic 30 seconds - don't burn it.
Pour in the broth and scrape up all the browned bits. That's flavor.
Stir in the cream, parmesan, and sun-dried tomatoes. Simmer 3–4 minutes until it thickens.
Add the chicken back, spoon the sauce over it, and simmer 2 more minutes.
Finish with basil. Serve over pasta, rice, or mashed potatoes.
This is a weekly cook at my house - the family asks for it by name. The rub does the seasoning work up front so the sauce can stay simple. Thighs are more forgiving than breasts if you're new to this one.
Gear for this cook
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