Marry Me Chicken in Creamy Sun-Dried Tomato Sauce Recipe
Juicy, tender chicken breast cooked in a luscious, creamy sun-dried tomato sauce infused with garlic, fresh basil, and a splash of white wine, delivering a rich and flavorful dish that’s perfect for an impressive dinner yet simple enough for everyday meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner, Main
- Method: Stovetop
- Cuisine: American, Italian
Ingredients
Chicken
- 2.2 pounds chicken breast, boneless, skinless
- 4 tbsp olive oil, divided
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1/4 tsp cayenne pepper, optional
Sauce
- 1 large red onion, thinly sliced
- 5 cloves garlic, minced
- 1/2 cup dry white wine (like Pinot Grigio or Sauvignon Blanc)
- 3/4 cup water
- 1/4 cup tomato paste
- 1 1/4 cups heavy cream
- 1/2 cup sun-dried tomatoes, packed in oil, drained and roughly chopped
- 1/2 cup fresh basil leaves, roughly chopped
Instructions
- Prepare Chicken: Pat the chicken breasts dry and slice them into thin cutlets or bite-sized cubes. This helps them cook quickly and absorb the sauce well.
- Marinate Chicken: In a bowl, toss the chicken pieces with 2 tablespoons of olive oil, salt, black pepper, and optional cayenne pepper. Let this mixture marinate for at least 15 minutes to enhance the flavor.
- Sear Chicken: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
- Sauté Onions: Reduce heat to medium. Add the sliced red onion to the skillet and sauté until the onion becomes soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Deglaze Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits stuck to the bottom. Let the wine simmer and reduce by half to concentrate the flavor.
- Make Sauce Base: Stir in the tomato paste and water, then let the mixture simmer over low heat until it thickens slightly, about 5 to 7 minutes.
- Add Cream and Flavorings: Pour in the heavy cream, then add the chopped sun-dried tomatoes and fresh basil leaves. Stir well to combine all the flavors.
- Finish Chicken in Sauce: Return the seared chicken pieces to the skillet. Simmer the chicken gently in the sauce until it thickens enough to coat the chicken nicely, about 5 minutes. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the Marry Me Chicken hot with your favorite sides such as pasta, rice, or steamed vegetables to soak up the delicious sauce.
Notes
- Slice Smart: Thinner chicken slices cook faster and more evenly, which helps the sauce absorb better.
- No Wine? No Problem: Substitute chicken broth mixed with a splash of lemon juice or white vinegar to mimic the tang of wine.
- Go Low And Slow: After adding cream, keep the heat gentle to prevent the sauce from splitting.
- Make It Yours: Customize with additions like spinach, mushrooms, or a sprinkle of chili flakes for extra flavor layers.
- Leftovers Love Pasta: Store leftovers in the refrigerator for up to 3 days and toss with pasta for an easy second meal.
