Marry Me Chicken Parmesan (Printable)

Tender chicken in creamy sun-dried tomato sauce with a dusting of Parmesan for a rich, flavorful meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
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 - 4.2 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 (Parmesan Snow)

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

# Directions:

01 - Pat chicken breasts dry and season both sides with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside on a plate.
03 - Reduce heat to medium in the same skillet. Add minced garlic, dried oregano, and optional crushed red pepper flakes. Sauté for 1 minute until fragrant.
04 - Stir in drained and sliced sun-dried tomatoes and cook for another minute.
05 - Pour in chicken stock, scraping up any browned bits from the skillet. Let the mixture simmer for 2 to 3 minutes.
06 - Stir in heavy cream and grated Parmesan cheese. 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 occasionally, until chicken is cooked through and sauce thickens.
08 - Stir in unsalted butter to add gloss and richness to the sauce.
09 - Transfer chicken to serving plates. Spoon sauce over. Generously dust each portion with extra finely grated Parmesan to mimic snow. Garnish with fresh basil leaves if desired.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen but really its just one skillet and less than an hour start to finish.
  • The sun-dried tomatoes give the sauce a sweetness and tang that keeps every bite interesting.
  • That Parmesan snow on top is pure drama and tastes even better than it looks.
  • Leftovers reheat beautifully and somehow taste even richer the next day.
02 -
  • Don't skip drying the chicken before you sear it or you'll end up with pale, rubbery meat instead of a golden crust.
  • Let the sauce simmer gently with the chicken in it, rushing this step leaves you with thin sauce and dry chicken.
  • Use a microplane for the Parmesan snow, a regular grater makes clumps that don't look or melt the same way.
03 -
  • If the sauce gets too thick while simmering, add a splash of stock or cream to loosen it back up.
  • For an extra layer of flavor, deglaze the pan with a few tablespoons of dry white wine before adding the stock.
  • Make the Parmesan snow right before serving so it stays light and fluffy instead of clumping in the heat.
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