Marry Me Chicken

Prep and season the chicken: Pat the chicken breasts completely dry with paper towels. If they are very thick (more than 2.5cm), slice them horizontally through the middle to create thinner cutlets — this ensures even cooking. Season both sides generously with salt, black pepper, and a pinch of Italian seasoning.

About 5 min

Sear to golden perfection: Heat olive oil in a large oven-safe skillet (cast iron preferred) over medium-high heat until shimmering. Add the chicken breasts and cook undisturbed for 4-5 minutes per side until a deep golden crust forms and the chicken releases easily from the pan. Do not move them while searing. Internal temperature should reach 73°C (165°F). Remove chicken from the pan and set aside on a plate — do not wipe the pan.

About 10 min

Build the sauce base: Reduce heat to medium. In the same pan with all the brown bits (fond), add minced garlic and cook for 60 seconds until fragrant, stirring constantly. Add the sun-dried tomatoes and cook for another minute, letting them soften slightly and release their oil into the pan.

About 3 min

Make the cream sauce: Pour in the chicken broth and stir, scraping up all the browned bits from the bottom — this is where all the flavour lives. Pour in the heavy cream. Add Italian seasoning and red chilli flakes. Stir to combine. Bring to a gentle simmer over medium heat and cook for 3-4 minutes until the sauce begins to thicken and coat the back of a spoon. Stir in the grated Parmesan until fully melted and the sauce is smooth.

About 7 min

Finish the chicken in the sauce: Nestle the seared chicken breasts back into the skillet, spooning the sauce over the top. Simmer together for 3-5 minutes until the chicken is heated through and the sauce has thickened to your liking. If the sauce becomes too thick, add a splash of broth. Taste and adjust seasoning.

About 5 min

Serve: Scatter fresh torn basil leaves over the top. Grate extra Parmesan tableside. Serve directly from the skillet for maximum drama. The sauce is incredible spooned over pasta (rigatoni or penne work best), soaked up with crusty bread, or poured over creamy mashed potatoes. Garnish with a few sun-dried tomato pieces and a drizzle of good olive oil.