Marry Me Chicken Parmesan (Printable)

Tender chicken in creamy tomato sauce, finished with a fine Parmesan sprinkle and fresh basil.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (21–24.6 oz)
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 (8 fl oz) chicken stock (gluten-free if needed)
10 - ¾ cup (6 fl oz) heavy cream
11 - 2 oz freshly grated Parmesan cheese
12 - 1 tbsp unsalted butter

→ Garnish (Parmesan Snow)

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

# Directions:

01 - Pat chicken breasts dry and season both sides evenly 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 and set aside on a plate.
03 - Reduce skillet heat to medium. Add minced garlic, dried oregano, and crushed red pepper flakes (if using). Sauté for 1 minute until fragrant.
04 - Add drained and sliced sun-dried tomatoes to the skillet; cook for another minute to combine flavors.
05 - Pour in chicken stock, scraping the bottom to lift browned bits. Simmer for 2 to 3 minutes to reduce slightly.
06 - Stir in heavy cream and 2 oz freshly grated Parmesan cheese. Bring sauce to a gentle simmer.
07 - Nestle chicken breasts back into the skillet. Simmer uncovered for 5 to 8 minutes, spooning sauce over chicken until fully cooked and sauce thickens.
08 - Swirl in 1 tablespoon unsalted butter to enhance sauce's gloss and richness.
09 - Transfer chicken to serving plates. Spoon sauce over each portion. Generously dust with extra finely grated Parmesan (Parmesan Snow) and garnish with fresh basil if desired.

# Expert Suggestions:

01 -
  • The sauce tastes like it simmered for hours, but you'll have everything on the table in 40 minutes flat.
  • It's one of those recipes that impresses people without making you feel like you're cooking on a deadline.
  • Sun-dried tomatoes give you that concentrated, almost jammy depth that feels like a secret ingredient your guests will keep asking about.
02 -
  • Patting the chicken truly dry is non-negotiable; it's the difference between a beautiful golden sear and pale, steamed chicken that tastes like a missed opportunity.
  • The Parmesan snow only works if it's grated impossibly fine—a microplane is worth the counter space, and if you don't have one, use the finest grater side and pile it generously so it catches the light.
  • Heavy cream can break if it boils too aggressively, so keep that simmer gentle and you'll never have a grainy sauce.
03 -
  • A splash of dry white wine added with the chicken stock deepens the sauce and adds sophistication without anyone being able to name what you did differently.
  • Don't be shy with that final Parmesan dust—pile it generously so it actually looks like snow, not a light dusting.
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