Creamy Chicken Skillet (Marry Me Chicken!)
This Creamy Chicken Skillet is about to become your new go-to recipe. Imagine juicy chicken breasts nestled in a rich and creamy sauce, bursting with flavor from sun-dried tomatoes and a hint of fresh thyme.
Servings: 4
Calories: 800kcal
Equipment
- 12" fry pan or cast iron skillet
Ingredients
- 4 Tbsp salted butter
- 4 boneless skinless chicken breasts (2 pounds total)
- 1 tsp Kosher salt more to taste
- ½ tsp Freshly ground black pepper
- 3 cloves garlic finely chopped
- 1 Tbsp fresh thyme leaves
- 1 tsp crushed red pepper flakes
- ¾ cup chicken broth
- ½ cup chopped sun-dried tomatoes
- ½ cup heavy cream
- ¼ cup finely grated Parmesan
Instructions
- Heat a large skillet (12-inch works well) over medium heat. Season your chicken breasts generously with salt and pepper.
- Melt 2 tablespoons of butter in the pan, then add the chicken breasts. Sear the chicken for a total of about 10 minutes, flipping them halfway through. Remember: The chicken won't be cooked through at this point, that's okay!
- Set the browned chicken aside on a plate. Add the remaining 2 tablespoons of butter to the pan along with the chopped garlic and fresh thyme leaves. Cook for a minute or two, stirring often, until fragrant.
- Now, pour in the chicken broth, chopped sun-dried tomatoes, heavy cream, and grated Parmesan cheese. Stir everything together to combine and bring the mixture to a simmer.
- Nestle the seared chicken breasts back into the simmering sauce in the skillet. Carefully transfer the entire skillet to a preheated oven set to 400°F (204°C). Bake for an additional 10 minutes, or until the chicken is cooked through.
Notes
Use an instant-read thermometer to check the internal temperature of the thickest part of the chicken. It should reach 165°F for safe consumption.
Feel free to swap out the parmesan for your favorite cheese! I've made this with mozzarella and even feta!