Marry Me Chicken Parmesan (Print)

Tender chicken breasts cooked in creamy sun-dried tomato sauce topped with fine Parmesan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3–1.54 lbs)
02 - 1 tsp kosher salt
03 - ½ tsp freshly ground black pepper
04 - 2 tbsp olive oil

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 tsp dried oregano
07 - ½ tsp crushed red pepper flakes (optional)
08 - 4.2 oz sun-dried tomatoes in oil, drained and sliced
09 - 1 cup chicken stock (gluten-free if necessary)
10 - ¾ cup heavy cream
11 - 2 oz freshly grated Parmesan cheese
12 - 1 tbsp unsalted butter

→ Garnish (Parmesan Snow)

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

# Directions:

01 - Pat chicken breasts dry and season evenly on both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes on each side until golden brown and nearly cooked through. Remove from skillet and set aside.
03 - Reduce heat to medium in the same skillet. Add minced garlic, dried oregano, and red pepper flakes. Sauté for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for 1 minute to release flavors.
05 - Pour in chicken stock while scraping up browned bits from the pan. Let simmer for 2 to 3 minutes.
06 - Add heavy cream and 2 oz grated Parmesan to the skillet. Stir and bring to a gentle simmer.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 5 to 8 minutes, spooning sauce over the chicken, until fully cooked and sauce thickens.
08 - Stir in 1 tablespoon of unsalted butter until melted and incorporated for a glossy finish.
09 - Transfer chicken to serving plates. Spoon sauce over each portion. Generously dust with finely grated Parmesan 'snow' and garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It tastes like you've been cooking all day, but it's done in forty minutes flat.
  • The Parmesan snow moment makes people pause mid-bite and actually notice what they're eating.
  • Sun-dried tomatoes give you that restaurant-quality depth without any pretension.
02 -
  • Dry chicken is non-negotiable—any moisture on the surface will steam instead of sear, and you'll lose that golden crust that makes this dish shine.
  • Don't rush the simmer at the end; the sauce needs time to thicken slightly and coat the chicken, which is what makes each bite taste like it belongs in a restaurant.
  • The Parmesan snow only works when it's finely grated right before serving, not ahead of time—it'll clump and lose that wispy magic if it sits.
03 -
  • If your sauce seems too thin after simmering, you can whisk in a teaspoon of cornstarch mixed with cold water, but honestly, letting it reduce a bit longer usually gets you there without any tricks.
  • Make this sauce first, then cook your chicken into it instead of the other way around, and you'll get even more even cooking and flavor integration.
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