Fish Free Marry Me Chicken
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Learn more →Ingredients
4 servings
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- ¼ tsp red pepper flakes
- 2 tbsp olive oil
For the sauce
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes in oil, drained and roughly chopped
- ½ tsp dried thyme
- 1 cup low-sodium chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ cup freshly grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
For serving
- ¼ cup fresh basil leaves, torn
Instructions
- 1
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the salt, black pepper, garlic powder, oregano, and red pepper flakes, then season both sides of each breast evenly with the mixture.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken breasts and sear undisturbed for 4–5 minutes, until the undersides are deep golden and release easily from the pan. Flip and sear the second side for 3–4 minutes until golden. Transfer the chicken to a plate — it will not be cooked through yet.
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