Mushroom Free Marry Me Chicken

Total time40 min

Prep time10 min

Cook time30 min

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6–8 oz each)
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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
1 cup heavy cream
½ cup freshly grated parmesan cheese

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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