SaveMarry Me Chicken
Pan-seared chicken in a sun-dried tomato cream sauce so good it allegedly prompts proposals. Crispy skin, silky sauce, fresh basil.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 4 piece boneless skinless chicken breasts (pounded to even thickness)
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 cup all-purpose flour (for dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic (minced)
- 1/2 cup sun-dried tomatoes in oil (drained, chopped)
- 1/3 cup dry white wine (Pinot Grigio or Sauvignon Blanc)
- 3/4 cup chicken stock
- 1 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 1/2 tsp red pepper flakes
- 1 tsp dried oregano
- 1 tbsp lemon juice (fresh)
- 1/4 cup fresh basil (torn, for finish)
Instructions
- 1
Pat chicken dry — this is non-negotiable for a golden sear. Season both sides with salt and pepper, then dredge in flour, shaking off excess.
Dry chicken = Maillard browning. Wet chicken = gray and steamed.
- 2
Heat olive oil and butter in a large cast-iron skillet over medium-high until butter foams. Sear chicken 5-6 minutes per side until deep golden and internal temp hits 165°F. Transfer to a plate.
- 3
Reduce heat to medium. Add garlic and sun-dried tomatoes to the fond, cooking 60 seconds until garlic is fragrant but not brown.
Bloom the tomato oil in the pan — that's where the flavor lives.
- 4
Pour in white wine to deglaze, scraping every brown bit off the bottom. Reduce by half, about 2 minutes.
- 5
Add chicken stock, cream, red pepper flakes, and oregano. Simmer 4-5 minutes until sauce coats the back of a spoon.
- 6
Off heat, stir in Parmigiano and lemon juice until glossy. Nestle chicken back in, spoon sauce over, and let warm 2 minutes.
Off-heat cheese = no grainy, broken sauce. The lemon lifts the cream.
- 7
Shower with torn basil. Serve over pasta, polenta, or with crusty bread.
Pairs With
Sonoma Coast style
Buttery notes mirror the cream sauce, acidity cuts through richness.
Prosecco, Aperol, soda
Bitter-orange cuts the cream, bubbles reset the palate.
Fresh lemon juice, basil syrup, soda
Echoes the lemon and basil finish.
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Dean Martin, Italian jazz, and bossa nova. The soundtrack to every great pasta night.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Pound breasts to even 1/2-inch thickness so they cook through before the outside overcooks.
- •Save 2 tbsp of the sun-dried tomato oil from the jar — use it in place of some olive oil for deeper flavor.
- •Don't skip the lemon at the end. It's the difference between 'heavy' and 'craveable'.
Substitutions
- heavy cream → half-and-half + 1 tbsp butter (less rich but workable)
- white wine → extra chicken stock + 1 tsp white wine vinegar
- sun-dried tomatoes → roasted red peppers, chopped
Leftovers
Refrigerate up to 3 days. Reheat gently with a splash of stock to loosen the sauce.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
