Marry Me Chicken Creamy Pan (Print-Friendly Format)

Chicken breasts simmered in bacon-studded cream sauce with sun-dried tomatoes for a rich and flavorful main.

# Required Ingredients:

→ Main Ingredients

01 - 1 tablespoon neutral oil
02 - 4 boneless, skinless chicken breasts (approximately 900 g)
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Aromatics and Enhancers

05 - 2 slices thick-cut bacon, chopped
06 - 0.5 medium onion, finely chopped
07 - 2 cloves garlic, finely minced

→ Herbs and Seasonings

08 - 0.5 teaspoon dried oregano
09 - 1 teaspoon dried parsley
10 - 0.25 teaspoon dried thyme
11 - 1 pinch red pepper flakes
12 - 0.25 teaspoon fine salt

→ Sauce Components

13 - 0.25 cup sun-dried tomatoes, drained and chopped
14 - 1 tablespoon tomato paste
15 - 1 tablespoon plain flour
16 - 180 ml low sodium chicken broth
17 - 180 ml heavy cream

→ For Serving (Optional)

18 - Freshly grated parmesan cheese
19 - Chopped fresh parsley

# How to Make It:

01 - Arrange the chicken breasts on a cutting board, cover with plastic wrap, and gently pound the thicker ends to create an even thickness for uniform cooking.
02 - Lightly season both sides of the chicken breasts with salt and pepper. Heat a large skillet over medium-high heat and add oil. Sear chicken for about 3 minutes per side until lightly golden. Transfer to a plate and keep warm.
03 - Add chopped bacon to the same skillet and cook for 2–3 minutes until beginning to brown. Stir in the chopped onion and cook until translucent and just starting to brown.
04 - Add minced garlic, oregano, parsley, thyme, red pepper flakes, and the remaining salt. Sauté for 1 minute until fragrant. Stir in sun-dried tomatoes and tomato paste, cooking for another minute.
05 - Sprinkle in flour and stir until fully absorbed. Gradually whisk in chicken broth and heavy cream. Reduce heat to medium and bring the mixture to a simmer.
06 - Return seared chicken breasts to the skillet. Cover and cook for 10–12 minutes, or until the chicken reaches an internal temperature of 74°C, and sauce has thickened.
07 - Transfer chicken to plates and spoon sauce generously over the top. Finish with freshly grated parmesan and chopped parsley, if desired. Serve hot.

# Additional Information:

01 - For a gluten-free version, substitute the plain flour with a slurry of 1 tablespoon corn starch mixed with 1 tablespoon broth; add it to the sauce after simmering.
02 - To lower sodium, use unsalted chicken broth and adjust salt at the end of cooking.
03 - Chicken thighs may be used instead of breasts; adjust cooking time accordingly.

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