Marry Me Chicken Parmesan (Print Version)

Tender chicken breasts cooked in a creamy sauce of sun-dried tomatoes and Parmesan, perfect for special dinners.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.3 to 1.5 pounds)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - ½ teaspoon crushed red pepper flakes (optional)
08 - ½ cup sun-dried tomatoes in oil, drained and sliced
09 - 1 cup gluten-free chicken stock
10 - ¾ cup heavy cream
11 - ½ cup freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter

→ Garnish

13 - ⅓ cup Parmesan cheese, extra finely grated or microplaned
14 - Fresh basil leaves (optional)

# Steps to Follow:

01 - Pat chicken breasts dry and season evenly with kosher salt and freshly ground black pepper on both sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts 4 to 5 minutes per side until golden brown and nearly cooked through. Remove from skillet and set aside.
03 - Lower heat to medium, then add minced garlic, dried oregano, and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
04 - Stir in sun-dried tomatoes and cook for an additional minute to meld flavors.
05 - Pour in chicken stock, scraping up any browned bits from the skillet surface. Simmer for 2 to 3 minutes to reduce slightly.
06 - Add heavy cream and ½ cup grated Parmesan cheese. Stir and bring to a gentle simmer.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 5 to 8 minutes, spooning sauce over the chicken until fully cooked and sauce thickens.
08 - Swirl in unsalted butter to enhance sauce gloss and richness.
09 - Plate the chicken, spoon sauce over, then dust each serving generously with finely grated Parmesan ‘snow.’ Garnish with fresh basil leaves if desired.

# Additional Tips::

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less time than ordering takeout.
  • The creamy sun-dried tomato sauce clings to chicken in a way that feels indulgent without being heavy.
  • That final snowfall of Parmesan isn't just for show—it adds a salty, nutty edge that pulls everything together.
02 -
  • The Parmesan snow has to be finely grated—a regular grater will give you clumps instead of that ethereal dusting that makes this dish look like it belongs at a restaurant.
  • Don't overcook the chicken after it goes back in the sauce; it'll keep cooking gently, and you want it tender, not rubber.
  • The sauce will seem thin while cooking, but it thickens more as it sits; trust the process.
03 -
  • Invest in a microplane grater if you don't have one; it transforms the final presentation from home-cooked to restaurant-quality in seconds.
  • Make sure your chicken breasts are similar thickness so they cook evenly; if one is much thicker, gently pound it down before seasoning.
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