Many of us have heard about Ina Garten’s “Engagement Chicken.” You can actually click on the recipe in a later blog post.
Now, there’s “Marry Me Chicken,” courtesy of DELISH.COM.
Now, it sounds like it be the same as Ina’s, but it’s a totally different dish. If you’re looking for something to knock their socks off this Valentine’s Day, maybe this is just the thing? Oh, and it sounds super easy! Score!
Ingredients
- 1 tbsp. extra-virgin olive oil
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 cloves garlic, minced
- 1 tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 c. low-sodium chicken broth
- 1/2 c. heavy cream
- 1/2 c. chopped sun-dried tomatoes
- 1/4 c. freshly grated Parmesan
- Freshly torn basil, for serving
Directions
Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with salt and pepper and sear until golden, 5 minutes per side. Transfer chicken to a plate and pour off half the fat from skillet.
Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook until fragrant, 1 minute, then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet.
Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 10 to 12 minutes.
Garnish with basil and serve.
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