Marry Me Chicken

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1½ teaspoons kosher salt
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Garlic
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  Cream, Heavy Whipping(240g)
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  Low Sodium Chicken Broth(120g)
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  Chicken Bouillon, Dry(5g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Tomatoes, Sun-Dried, Packed In Oil
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  Italian seasoning(5g)
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  ½ teaspoon freshly cracked black pepper
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  Red pepper flakes(3g)
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  Basil, Fresh(60g)

Instructions

1. 1Pat the chicken breasts dry with paper towels and season all over with Italian seasoning, red pepper flakes, and salt.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 5–6 minutes until golden brown on the first side, then flip and cook for another 5–6 minutes until the second side is golden. Transfer to a plate.
3. 3Reduce heat to medium, add the fresh garlic to the same skillet, and cook stirring for 30 seconds until fragrant.
4. 4Stir in the heavy cream, chicken broth, chicken bouillon, grated Parmesan, sun-dried tomatoes, and additional Italian seasoning and red pepper flakes. Whisk until smooth and combined.
5. 5Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer over medium heat, then reduce to medium-low and cook for 8–10 minutes until the sauce thickens slightly and the chicken reaches an internal temperature of 165°F when checked with an instant-read thermometer.
6. 6Remove from heat and top the chicken with fresh basil and additional grated Parmesan.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot, allowing to cool to room temperature before sealing and refrigerating.