@isaac
Stove Top Marry Me Chicken
Prep Time
10m
Cook Time
25m
Total Time
35m
This is an amazingly tasty meal that's easy.
Ingredients
Steps
Nutrition Facts
Ingredients
Scale
Scale
Steps
1
Season chicken breasts with salt and pepper.
2
Heat olive oil in a large skillet over medium-high heat.
3
Sear chicken breasts for 5-7 minutes per side, until golden brown and cooked through. Remove from skillet and set aside.
4
In the same skillet, add minced garlic and sun-dried tomatoes. Cook for 1-2 minutes until fragrant.
5
Pour in heavy cream and chicken broth. Bring to a simmer and cook for 3-5 minutes, until slightly thickened.
6
Stir in Parmesan cheese, spinach, and basil. Season with salt and pepper to taste.
7
Return chicken breasts to the skillet and coat with sauce.
8
Simmer for 2-3 minutes, allowing the chicken to heat through.
9
Serve hot over pasta, rice, or mashed potatoes.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories400kcal20%
-
Fat30g1%
-
Saturated Fat15g0%
-
Carbohydrates10g0%
-
Fiber1g0%
-
Sugar3g0%
-
Protein27g1%
-
Cholesterol150mg7%
-
Sodium800mg40%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
For sides a vegetable and any kind of carb is good. Mashed potatoes, roasted potatoes, rice just to give some options.
Keep juices from chicken on plate or whatever and pour when seasoning the sauce.
Last time I made this, the sauce was too wet. Here’s what I learned:
When cooking chicken in batches, wipe out excess moisture between batches and add a bit more oil for the next one.
After the final batch, turn the heat down and let the pan cool for a few minutes.
Wipe out any watery residue, leaving the fond, then add a drizzle of oil and some butter before adding the aromatics.
When adding the liquids (broth and cream), reduce the sauce by simmering over medium heat until it thickens — use the spoon test: drag your finger along the back of a spoon and make sure the line stays clear.
Once reduced, lower the heat and stir in the cheese to finish the sauce.
Keep juices from chicken on plate or whatever and pour when seasoning the sauce.
Last time I made this, the sauce was too wet. Here’s what I learned:
When cooking chicken in batches, wipe out excess moisture between batches and add a bit more oil for the next one.
After the final batch, turn the heat down and let the pan cool for a few minutes.
Wipe out any watery residue, leaving the fond, then add a drizzle of oil and some butter before adding the aromatics.
When adding the liquids (broth and cream), reduce the sauce by simmering over medium heat until it thickens — use the spoon test: drag your finger along the back of a spoon and make sure the line stays clear.
Once reduced, lower the heat and stir in the cheese to finish the sauce.