Marry Me Chicken Parmesan (Printable)

Tender chicken in sun-dried tomato cream sauce with a delicate Parmesan topping.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 21–24 oz)
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 - 4.2 ounces sun-dried tomatoes in oil, drained and sliced
09 - 1 cup chicken stock (gluten-free if required)
10 - ¾ cup heavy cream
11 - 2 ounces freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter

→ Garnish (Parmesan Snow)

13 - 1 ounce Parmesan cheese, extra finely grated or microplaned
14 - Fresh basil leaves (optional)

# Method:

01 - Pat chicken breasts dry and evenly season both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 4 to 5 minutes per side until golden brown and nearly cooked through. Transfer to a plate.
03 - Reduce skillet heat to medium. Add minced garlic, dried oregano, and crushed red pepper flakes. Sauté for 1 minute until fragrant.
04 - Stir in sliced sun-dried tomatoes and cook for 1 additional minute.
05 - Pour in chicken stock, scraping up browned bits from the pan. Simmer gently for 2 to 3 minutes.
06 - Stir in heavy cream and 2 ounces grated Parmesan. Bring sauce to a gentle simmer.
07 - Nestle seared chicken breasts into the sauce. Simmer uncovered for 5 to 8 minutes, occasionally spooning sauce over, until chicken is fully cooked and sauce thickens.
08 - Swirl in unsalted butter to add gloss and richness.
09 - Transfer chicken to serving plates. Spoon sauce generously over each portion, then dust with extra finely grated Parmesan to create a 'Parmesan Snow.' Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • The sauce tastes like you've been simmering it for hours, but it comes together faster than you'd expect.
  • It's elegant enough to feel special but forgiving enough that even a small cooking mistake won't derail you.
  • That dramatic Parmesan snow makes every plate look like it came from a restaurant kitchen.
02 -
  • Don't skip the patting-dry step for your chicken; I learned this the hard way with a pale, steamed result instead of a beautiful sear.
  • If your cream looks like it's starting to separate or looks grainy, you've gone too high with the heat—lower it immediately and stir gently until it smooths out again.
  • The Parmesan snow needs to be added right before serving; it softens from the heat of the chicken, and that's part of the magic.
03 -
  • If you're cooking ahead, prepare everything up to the point where you'd return the chicken to the pan, then finish cooking just before serving—the sauce reheats beautifully.
  • A microplane makes that Parmesan snow genuinely fluffy and elegant; a box grater will work but won't have the same dramatic effect.
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