One-Pot Marry Me Chicken Skillet
Discover the viral dish that has everyone talking, now reimagined as an effortless one-pot meal. This creamy, savory chicken is your new weeknight obsession.
Servings 3
Calories 481kcal
Equipment
- 10-inch high-sided sauté pan or a wide Dutch oven
- Tongs
- instant-read thermometer
- Cutting Board & Chef's Knife
- Measuring cups and spoons
Ingredients
From the Pantry
- 1 Tbsp Oil from a jar of sun-dried tomatoes
- ⅓ cup 80 mL low-sodium chicken broth
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes optional
- ½ tsp sea salt divided
- ¼ tsp black pepper freshly ground, divided
Protein & Produce
- 3 thin-sliced chicken breasts about 5 oz / 140 g each, approx. 15 oz total
- ⅓ cup yellow onion finely diced
- 2 cloves garlic minced
- ⅓ cup julienned sun-dried tomatoes packed in oil
- ¼ cup chopped fresh basil for garnish
Dairy & Liquids
- ⅓ cup 80 mL dry white wine, such as Pinot Grigio
- ⅓ cup 80 mL heavy cream
- ¼ cup grated Parmesan cheese
Instructions
- Season the Chicken : Pat the chicken breasts dry with a paper towel. In a small bowl, combine the smoked paprika, red pepper flakes (if using), and half of the salt and pepper (¼ tsp salt, ⅛ tsp pepper). Sprinkle the seasoning mixture evenly over all sides of the chicken.
- Develop the Sear : Place the sauté pan over medium-high heat and add the sun-dried tomato oil. Once the oil shimmers, carefully place the seasoned chicken in the pan in a single layer. Cook for 3-4 minutes per side, until a deep golden-brown crust forms. The chicken will not be cooked through at this stage.
- Sauté the Aromatics : Push the seared chicken to one side of the pan. Add the diced yellow onion to the empty side and cook for about 2 minutes, stirring frequently, until it begins to soften. Add the minced garlic and cook for another 45 seconds until fragrant.
- Deglaze and Build the Base : Pour the white wine into the pan to deglaze, using a wooden spoon to scrape any browned bits from the bottom. Allow the wine to bubble and reduce by about half, which should take about 1 minute.
- Create the Cream Sauce : Reduce the heat to medium-low. Stir in the chicken broth, heavy cream, julienned sun-dried tomatoes, and the remaining salt and pepper. Bring the liquid to a gentle, steady bubble.
- Simmer to Perfection : Arrange the chicken breasts within the sauce. Allow the dish to cook, uncovered, for 8-10 minutes. The sauce will thicken slightly and the chicken will finish cooking. Confirm doneness when an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
- Finish and Garnish : Turn off the heat. Stir the grated Parmesan cheese into the sauce until it melts smoothly. Sprinkle the fresh basil over the top and serve immediately, spooning extra sauce over each piece of chicken.
Notes
👨🍳 Chef Notes
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.Ingredient Variations:
For a richer dish, feel free to use boneless, skinless chicken thighs; increase the simmering time accordingly. You can also wilt in 2 cups of fresh spinach at the very end until just tender.Serving Suggestions:
This creamy chicken is fantastic served over low-carb options like zucchini noodles or cauliflower rice. It also pairs wonderfully with steamed asparagus or a simple green salad.Nutrition (per serving, approx.):
- Calories: 481 kcal
- Protein: 50 g
- Carbs: 9 g
- Fat: 24 g (Sat Fat: 8 g)
- Fiber: 2 g • Sugar: 5 g
- Sodium: 787 mg • Cholesterol: 120 mg
- Potassium: 354 mg