Marry Me Chicken

Chicken

• 4 pieces boneless skinless chicken breasts, about 150 to 180 g / 5 to 6 oz each, patted dry — If very thick at one end, pound gently to a more even thickness.
• 1 tsp kosher salt — Adjust to taste and salt crystal size.
• 1/2 tsp black pepper, freshly ground
• 2 tbsp olive oil

Sauce

• 1 small shallot, finely sliced
• 3 cloves garlic, minced
• 240 ml low-sodium chicken broth
• 100 g oil-packed sun-dried tomatoes, drained and sliced
• 180 ml heavy cream
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes — Optional.

Finish

• 55 g Parmesan cheese, finely grated — Finely grated cheese melts more smoothly.
• 15 g fresh basil, thinly sliced

Even the chicken

1. Pat the chicken dry and gently pound any very thick ends so each breast has a reasonably even thickness. Season with salt and pepper.

Sear

2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook without moving until the first side is golden, about 4 to 5 minutes. Turn and brown the second side for 3 to 4 minutes, then move the chicken to a plate; it does not need to be fully cooked yet.

Build sauce

3. Lower the heat to medium. Cook the shallot until softened, then add the garlic for about 30 seconds. Pour in the broth and scrape up the browned bits. Add the sun-dried tomatoes, cream, oregano and red pepper flakes and bring only to a gentle simmer.

Finish chicken

4. Return the chicken and any collected juices to the skillet. Simmer gently, turning once if needed, until the thickest part of every breast reaches at least 74°C / 165°F on a food thermometer.

Finish sauce

5. Reduce the heat to low. Stir in the finely grated Parmesan a little at a time until the sauce is smooth, then add basil. Taste and adjust seasoning before serving.