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Marry Me Chicken in Creamy Sun-Dried Tomato Sauce Recipe

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4.6 from 105 reviews

Marry Me Chicken is a tender, slow-cooked chicken breast recipe simmered in a creamy, flavorful sauce made with sun-dried tomatoes, Parmesan cheese, and fresh herbs. The dish is perfect for an elegant yet easy-to-make weeknight dinner, offering rich Italian-inspired flavors that pair beautifully with rice, noodles, or mashed potatoes.

Ingredients

Chicken and Seasonings

  • 4 chicken breasts, skin on or skinless
  • 2 tsp Italian seasoning
  • Salt and pepper, to taste

For Cooking

  • 1 tbsp unsalted butter
  • 1 tsp olive oil (optional)
  • ½ cup (120ml) white wine + ½ cup water OR 1 cup (240ml) chicken broth

Flavorings

  • 4 tbsp diced sun-dried tomatoes, drained
  • 1 tsp sweet paprika
  • 1 tsp garlic granules
  • 1 tsp chicken bouillon (if using wine)

Sauce Ingredients

  • 1 cup (225g) sour cream or heavy cream
  • 1 tbsp cornstarch diluted in 2 tbsp cold water (optional)
  • 2-3 tbsp grated Parmesan cheese
  • 2 tbsp flat leaf parsley or fresh basil, chopped

Instructions

  1. Season the chicken: Generously season the chicken breasts with salt, pepper, and the Italian seasoning, ensuring even coating on all sides.
  2. Brown the chicken: Heat the butter and olive oil in a pan over medium heat or directly in a slow cooker if it has a browning function. Place the chicken breasts skin side down and cook until the skin is golden brown, about 4-5 minutes.
  3. Add liquids and seasonings: Turn the chicken breasts over and transfer them to the slow cooker if not already using one. Pour in the white wine and water mixture or the chicken broth. Sprinkle with sweet paprika, garlic granules, and chicken bouillon (if using wine). Add the diced sun-dried tomatoes on top.
  4. Slow cook the chicken: Cover the slow cooker and cook on the LOW setting for 90 minutes to 2 hours, until the chicken reaches an internal temperature of 165°F (75°C) and is tender.
  5. Optional thickening step: About 10 minutes before the cooking time is finished, stir in the cornstarch slurry to the sauce to thicken it. Make sure it heats through properly. If using sour cream, this step can be omitted.
  6. Finish the sauce: Move the chicken breasts to one side of the slow cooker. Stir in the sour cream or heavy cream until fully incorporated. Mix in the grated Parmesan cheese and chopped fresh parsley or basil into the sauce for a rich, creamy finish.
  7. Serve: Serve the creamy chicken over your choice of rice, noodles, or mashed potatoes for a comforting and elegant meal.

Notes

  • If you prefer a thicker sauce, use the cornstarch slurry but if using sour cream, it is optional.
  • Using a slow cooker with a browning function simplifies the recipe, but you can brown the chicken in a skillet and then transfer it to the slow cooker.
  • White wine can be substituted with extra chicken broth if preferred or to keep the recipe alcohol-free.
  • Fresh herbs such as basil or parsley add a fresh note; you can adjust according to preference.
  • Internal chicken temperature should always be 165°F (75°C) to ensure safe consumption.

Find it online: https://oliviabakes.com/marry-me-chicken-in-creamy-sun-dried-tomato-sauce-recipe/