One-Pan Marry Me Chicken with Sun-Dried Tomatoes

Ingredients:

For the chicken:

• 4 boneless, skinless chicken breasts, sliced in half to make thin cutlets
• 1/4 cup flour
• 1/2 tsp thyme
• 1/2 tsp oregano
• salt & pepper
• 2 tbsp olive oil

For the sauce:

• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped, plus a spoonful of the oil from the jar
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan
• 1/2 tsp red pepper flakes
• a handful of fresh basil, chopped into ribbons

Method:

1. Pat the chicken dry. Mix the flour, herbs, salt and pepper in a shallow dish, then dredge each cutlet, lightly.
2. Heat the olive oil in a large skillet over medium-high. Sear the chicken 4 to 5 minutes per side, until golden and the internal temperature hits 165°F. Move it to a plate and set aside.
3. Turn the heat down to medium. Add the garlic to the same pan and stir for about a minute, scraping up the browned bits.
4. Pour in the broth and let it bubble for a few minutes. Stir in the cream, sun-dried tomatoes, parmesan and red pepper flakes. Simmer until it coats the back of a spoon.
5. Nestle the chicken back in and spoon the sauce over the top. Finish with basil. If you're looking to make it a full meal, serve over pasta. I served our delicious Marry Me Chicken on our Stella Crimson Scalloped Platter to catch all that extra saucy goodness.