Ingredients
Scale
- 3 chicken breasts, butterflied (or thighs)
- Salt and cracked black pepper
- 2 tsp olive oil
- 2 tbsp sun-dried tomato oil (or regular olive oil)
- 2 tbsp unsalted butter
- 1 yellow onion, diced
- 5 garlic cloves, minced
- 1/3 cup white wine (or chicken stock)
- 1 tbsp Dijon mustard
- 3/4 cup chicken stock
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 tsp chili flakes (optional)
- 1/3 cup grated Parmesan cheese (plus more to garnish)
- 1 tsp fresh thyme
- 1 tsp fresh oregano
- 1/4 cup fresh basil, torn (optional)
Instructions
- Season and Sear the Chicken: Season butterflied chicken with salt, pepper, and olive oil. Sear in a hot skillet with sun-dried tomato oil for 4 minutes per side. Set aside.
- Sauté the Base: In the same skillet, melt butter. Add diced onions and a pinch of salt. Cook until golden, 3-4 minutes. Add garlic and stir for 1 minute.
- Deglaze and Build Flavor: Pour in white wine or chicken stock. Simmer 1 minute. Stir in Dijon mustard.
- Add Sauce Ingredients: Pour in chicken stock, cream, sun-dried tomatoes, chili flakes, and Parmesan. Stir to combine.
- Simmer and Season: Let sauce simmer for 6-7 minutes until thickened. Stir in thyme and oregano, then fold in basil just until wilted.
- Return Chicken and Finish: Add the chicken back with juices. Coat in sauce and warm through for 2 minutes. Serve topped with more Parmesan and cracked pepper.
Notes
This dish pairs beautifully with mashed potatoes, pasta, or crusty bread. Use chicken thighs for extra tenderness. For a green twist, add spinach or peas before simmering.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 5g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 130mg
Keywords: marry me chicken, creamy chicken recipe, easy chicken dinner