Vegetarian Marry Me Chicken

Total time40 min

Prep time10 min

Cook time30 min

This creamy, garlicky skillet dinner is all about that dreamy sauce — sun-dried tomatoes and fresh garlic bloom together before a splash of broth and heavy cream turn silky, then melted Parmesan brings it all together into something rich, tangy, and deeply savory. A pinch of red pepper flakes and dried thyme keep things bright against the cream, and a scatter of torn basil right at the end adds that fresh, herby lift. Everything simmers together in one skillet until the sauce clings to every bite, making it the kind of meal that feels special but comes together on a weeknight. It's an easy, comforting dish to add to your vegetarian dinner rotation, especially served straight from the pan over pasta, rice, or crusty bread to soak up every last drop of sauce.

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Ingredients

4 servings

4 boneless, skinless chicken breasts (about 6–8 oz each)
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Chef's tip
Choose 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 tip
Use 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
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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