Why do you sear the chicken before baking it?

The sear before baking serves several essential purposes simultaneously. It develops a deeply golden caramelized crust on the surface of the chicken that keeps the interior moist and flavorful during the oven finish. It renders out chicken fat from the breast into the pan which becomes the aromatic cooking medium for the garlic and thyme. And it creates the caramelized browned bits on the pan bottom that dissolve into the sauce and give it its extraordinary depth. Skipping the sear produces a pale, less flavorful chicken and a noticeably less complex sauce.

Can I make this entirely on the stovetop without using the oven?

Yes. After returning the seared chicken to the skillet with the sauce, cover with a lid and cook over medium-low heat at a gentle simmer for 10 to 15 minutes until the chicken is cooked through to 165°F. The result will be slightly less caramelized on top but equally delicious and deeply sauced. Check the temperature with a thermometer to ensure the chicken is fully cooked through before serving.

What size chicken breasts work best for this recipe?

Medium-sized chicken breasts of about 6 to 8 ounces each work best for even cooking in the allotted time. Very large thick chicken breasts may need an additional 3 to 5 minutes in the oven to cook through completely. If your chicken breasts are on the larger side, consider butterflying them in half horizontally before searing to produce thinner pieces that cook more quickly and evenly and develop more surface area for the sauce to cling to.

Marry Me Chicken Easy Creamy Sun Dried Tomato Recipe

Description

The most legendary Marry Me Chicken made with golden seared chicken breasts baked in a rich and silky cream sauce of sun-dried tomatoes, fresh thyme, garlic, heavy cream, and Parmesan. The chicken dinner so good it inspired a marriage proposal and has gone viral for good reason.

Ingredients

Scale

4 Boneless Skinless Chicken Breasts

Kosher Salt and Freshly Ground Black Pepper to taste

3 tbsp Extra Virgin Olive Oil divided

2 cloves Garlic finely chopped or grated

1 tbsp Fresh Thyme Leaves

1 tsp Crushed Red Pepper Flakes

3/4 cup Low-Sodium Chicken Broth

1/2 cup Sun-Dried Tomatoes finely chopped

1/2 cup Heavy Cream

1/4 cup Parmesan Cheese finely grated

Fresh Basil torn for serving

Instructions

1. Preheat oven to 375°F with rack in center position.

2. Season chicken generously with salt and pepper on both sides.

3. Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat.

4. Sear chicken 5 minutes per side until deeply golden. Transfer to a plate.

5. Reduce heat to medium. Add remaining 2 tbsp olive oil to the same skillet.

6. Add garlic, thyme, and red pepper flakes. Cook stirring 1 minute until fragrant.

7. Add chicken broth, sun-dried tomatoes, heavy cream, and Parmesan. Season with salt.

8. Bring to a gentle simmer scraping up any browned bits from the pan.

9. Return chicken and accumulated juices to the skillet.

10. Transfer skillet to oven and bake 10 to 12 minutes until chicken reaches 165°F.

11. Arrange on a platter, spoon sauce over top, and finish with torn fresh basil.

Notes

Never skip the initial sear. It creates the golden crust, renders the fat for the sauce base, and develops the browned bits that give the sauce its depth.

Use oil-packed sun-dried tomatoes and finely chop them for even distribution through the sauce.

Fresh thyme is preferred over dried for the most vibrant and aromatic result.

For stovetop-only cooking, cover and simmer on medium-low for 10 to 15 minutes after returning chicken.

Store refrigerated up to 3 days. Add a splash of water or broth when reheating to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course, Dinner
Method: Stovetop and Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 4g
Sodium: 620mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 42g
Cholesterol: 150mg

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