Baked Marry Me Chicken
Baked Marry Me Chicken. One baking dish. 10 minutes prep. 35 minutes in the oven. The oven does what your skillet cannot.
Ingredients
- For the chicken:
- 4 boneless skinless chicken breasts approx. 6 oz / 170g each
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
For the sauce:
- 1 cup / 240ml heavy cream minimum 36% fat
- 1/4 cup / 60ml chicken broth
- 1/4 cup / 60ml dry white wine
- 1 tbsp double-concentrated tomato paste
- 1/2 tbsp cornstarch
- 1/2 tsp dried oregano
- 2 cloves fresh garlic minced
- 1/4 tsp red pepper flakes
- 1/3 cup / 55g sun-dried tomatoes in oil drained and roughly chopped
Added after baking:
- 1/3 cup / 35g freshly grated Parmesan from a block
- 1/4 cup fresh basil leaves torn
Instructions
- Preheat oven to 400°F / 200°C. Move the rack to the top third position. Pat chicken breasts dry with paper towels.
- Arrange chicken side by side in a 9x13-inch ceramic or glass baking dish. Season both sides with garlic powder, Italian seasoning, salt, and pepper.
- In a medium bowl, whisk heavy cream, chicken broth, white wine, tomato paste, cornstarch, oregano, minced garlic, and red pepper flakes until smooth and cornstarch is fully dissolved. Stir in sun-dried tomatoes.
- Pour the sauce around the chicken breasts. Do not pour over the tops.
- Bake uncovered for 30 to 35 minutes until the internal temperature reads 165°F (74°C) at the thickest point.
- Remove from oven. Spoon sauce over each breast. Scatter freshly grated Parmesan over the top. Wait 90 seconds for it to melt from residual heat.
- Scatter torn basil leaves. Rest 5 minutes. Plate over pasta or mashed potatoes with a generous spoonful of sauce.