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An overhead close-up shot of creamy High-Protein Marry Me Chicken in a black skillet, garnished with fresh basil leaves.

High-Protein Marry Me Chicken (Creamy & Easy)

Indulge in this High-Protein Marry Me Chicken, a quick 30-minute meal featuring juicy chicken in a creamy sun-dried tomato and parmesan sauce. This easy, one-pan recipe is packed with flavor and perfect for a healthy weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs) Pounded to even thickness
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/2 cup plain Greek yogurt Full-fat recommended for creaminess
  • 1/2 cup parmesan cheese freshly grated
  • 1/2 cup sun-dried tomatoes in oil drained and chopped
  • 1 tsp dried oregano
  • 1/4 tsp red pepper flakes or more, to taste
  • 1/4 cup fresh basil chopped
  • Salt and black pepper to taste

Equipment

  • 1 Large Skillet
  • 1 Measuring Cups and Spoons

Method
 

  1. Pat the chicken breasts dry and season generously on both sides with salt, black pepper, and dried oregano.
  2. In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30-60 seconds until fragrant, being careful not to burn it.
  4. Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom of the skillet.
  5. Stir in the heavy cream and bring to a gentle simmer. Reduce heat to low, then whisk in the Greek yogurt and grated Parmesan cheese until the sauce is smooth and creamy. Allow it to simmer for 2-3 minutes to thicken.
  6. Stir in the chopped sun-dried tomatoes and red pepper flakes. Season the sauce with additional salt and pepper to taste.
  7. Return the seared chicken breasts to the skillet. Spoon the creamy sauce over the chicken. Let it warm through for a minute or two. Garnish with fresh chopped basil and serve immediately.

Notes

For the creamiest sauce, use full-fat Greek yogurt and freshly grated Parmesan cheese.
Don't overcrowd the pan when searing the chicken; cook in batches if necessary to ensure a nice golden crust.
Adjust the red pepper flakes to your preferred level of spiciness.