Marry Me Chicken

Ingredients

Equipment Needed

• •12-inch skillet with lid (cast iron or stainless steel)
• •Instant-read thermometer
• •Microplane or fine grater for the cheese

Instructions

1. 1

   Prepare the chicken

   Pat the chicken breasts completely dry with paper towels. This matters. Wet chicken steams instead of sears, and you want that golden crust. If your breasts are thick, pound them gently to an even three-quarter inch so they cook uniformly. Season both sides generously with salt and pepper.

   Chicken from a farmer you trust will have better texture and flavor. The difference is unmistakable.
2. 2

   Sear until golden

   Heat two tablespoons of olive oil in a large skillet over medium-high heat until it shimmers but does not smoke. Add the chicken and let it be. Do not move it, do not peek beneath it for at least four minutes. When it releases easily and shows deep golden color, flip and cook another four minutes. The chicken will not be cooked through. That is correct. Transfer to a plate.

3. 3

   Build the sauce base

   Reduce heat to medium. Add the remaining tablespoon of oil to the pan. Drop in the sliced garlic and cook, stirring constantly, until fragrant and barely golden at the edges, about one minute. Garlic burns quickly and bitter garlic ruins everything. Add the sun-dried tomatoes and stir for thirty seconds to warm them through and release their concentrated sweetness.

4. 4

   Create the cream sauce

   Pour in the chicken stock, scraping up any golden bits stuck to the pan. These fond bits are pure flavor. Let the stock simmer until reduced by half, about three minutes. Stir in the heavy cream, thyme, and red pepper flakes. Bring to a gentle bubble and cook until the sauce coats a spoon lightly, another two to three minutes.

5. 5

   Finish with cheese

   Remove the pan from heat and stir in the Parmigiano-Reggiano until melted and smooth. The residual heat is enough. Adding cheese to a boiling sauce risks a grainy texture. Taste the sauce now. Adjust salt if needed. The sun-dried tomatoes and parmesan bring salt, so go slowly.

6. 6

   Simmer the chicken

   Return the chicken to the pan, nestling it into the sauce. Spoon sauce over each breast. Cover and cook over low heat for eight to ten minutes until the chicken reaches 165 degrees at its thickest point. The meat should feel firm when pressed but still have give.

   An instant-read thermometer removes all guesswork. Overcooked chicken cannot be rescued.
7. 7

   Add fresh basil and serve

   Scatter the torn basil over everything just before serving. The heat will release its perfume without wilting the leaves entirely. Serve straight from the pan with crusty bread for the sauce, or alongside rice, pasta, or simply roasted vegetables. Every bite should include a bit of everything: tender chicken, creamy sauce, a piece of sun-dried tomato, a leaf of basil.

Chef Tips

• •Sun-dried tomatoes packed in good olive oil have better flavor and texture than the dry kind. Look for jars where you can see the quality of the oil.
• •Real Parmigiano-Reggiano, grated fresh, melts smoothly and tastes of milk and grass. The pre-grated stuff in canisters will make your sauce grainy and bland.
• •Fresh basil wilts quickly. Buy it with roots attached if you can, or keep the stems in a glass of water on your counter like a bouquet.
• •This sauce is rich. Serve alongside something simple: crusty bread, steamed rice, or roasted vegetables that can stand up to the cream.

Advance Preparation

• •The sauce can be made several hours ahead and refrigerated. Reheat gently over low flame before adding the seared chicken to finish.
• •Leftover chicken and sauce keep refrigerated for three days. Reheat slowly, adding a splash of stock if the sauce has thickened too much.

Frequently Asked Questions

Nutrition Information

1 serving (about 200g)