Marry Me Chicken Parmesan (Printable version)

Juicy chicken simmered in creamy sun-dried tomato sauce topped with finely grated Parmesan.

# 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 - 4 ounces sun-dried tomatoes in oil, drained and sliced
09 - 1 cup gluten-free chicken stock
10 - ¾ cup heavy cream
11 - 2 ounces freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter

→ Garnish (Parmesan Snow)

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

# Directions:

01 - Pat chicken breasts dry and season evenly on both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts 4 to 5 minutes per side until golden and nearly cooked through. Remove and set aside.
03 - Reduce heat to medium. Add minced garlic, dried oregano, and crushed red pepper flakes to the skillet; sauté for 1 minute until fragrant.
04 - Incorporate sun-dried tomatoes into the skillet and cook for an additional minute to release flavor.
05 - Pour in chicken stock, scraping browned bits from the pan. Simmer uncovered for 2 to 3 minutes.
06 - Stir in heavy cream and grated Parmesan cheese. Bring mixture to a gentle simmer.
07 - Return chicken to skillet, nestling it into the sauce. Simmer uncovered 5 to 8 minutes, occasionally spooning sauce over chicken until fully cooked and sauce thickens.
08 - Swirl in unsalted butter to add gloss and richness to the sauce.
09 - Plate chicken and spoon sauce generously. Dust each portion with finely grated Parmesan cheese and garnish with fresh basil leaves, if desired.

# Expert Advice:

01 -
  • The sauce is silky and clings to every bite, making even simple weeknight chicken taste like a celebration.
  • It comes together in under 40 minutes but tastes like you've been cooking all day.
  • That dramatic Parmesan snow turns an already good dish into something your guests will actually remember.
02 -
  • Drying your chicken before searing is non-negotiable—it's the difference between golden crust and pale, steamed chicken that will haunt you.
  • The Parmesan snow has to be truly fine and fluffy or it'll just look like a heap of cheese, so use a microplane or the finest grater you own.
  • Don't rush the final simmer once the chicken is back in the pan or the sauce won't thicken properly and cling to every bite.
03 -
  • If your cream sauce ever looks like it's breaking or separating, turn off the heat immediately and whisk in a splash of cold cream—this saves it every time.
  • Make the Parmesan snow fresh when you're ready to serve, not ahead of time, or it'll clump and lose that fluffy snow effect that makes the dish so visually stunning.
Go back