Marry Me Chicken
Prep Time 45 minutes
Servings 4
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 onion finely chopped
- 3-4 garlic cloves minced
- 1 cup cherry tomatoes halved
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons Dijon mustard
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon red pepper flakes optional, for a little heat
- Fresh parsley chopped, for garnish
Instructions
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Season the chicken breasts with salt and pepper on both sides.
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Heat the olive oil over medium-high heat in a large skillet or frying pan. Add the chicken breasts and cook for 5-6 minutes on each side or until they are nicely browned and cooked. Remove the chicken from the pan and set it aside.
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In the same pan, add the butter and chopped onions. Sauté the onions until they become translucent and slightly caramelized, about 3-4 minutes.
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Add the minced garlic to the pan and cook for another 30 seconds until fragrant.
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Lower the heat to medium and add the halved cherry tomatoes. Cook for a few minutes until the tomatoes soften and release their juices.
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Pour in the chicken broth, scraping the bottom of the pan to deglaze, and pick up any flavorful brown bits.
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Stir in the heavy cream, grated Parmesan cheese, Dijon mustard, dried thyme, and red pepper flakes (if using). Mix everything well until the sauce becomes creamy and well combined.
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Bring the sauce to a gentle simmer and let it cook for a few minutes to thicken slightly.
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Return the cooked chicken breasts to the pan, spooning some of the sauce over them.
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Simmer the chicken in the sauce for 5 minutes, allowing the flavors to meld together.
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Taste the sauce and adjust the seasoning with more salt and pepper if needed.
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Garnish the "Marry Me Chicken" with chopped fresh parsley for a pop of color and added freshness.
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Serve the chicken over rice, pasta, or with a side of crusty bread to soak up the delicious sauce.
