Marry Me Chicken

Season the chicken: Pat the 2 lbs chicken breasts dry and season both sides with 1 tsp salt, 1 tsp black pepper, and 1/2 tsp red pepper flakes (adjust for spice preference).

Sear the chicken: Heat a large cast iron skillet over medium heat and add 1 tbsp olive oil. Once hot, add the chicken breasts and sear for 5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Cook the aromatics: Reduce heat to medium-low and add 1 tbsp olive oil to the skillet. Add 1 tbsp minced garlic and cook for 30–60 seconds until fragrant, stirring to prevent burning.

Make the sauce: Add 1/2 cup sun-dried tomatoes, 1/2 cup chicken broth, 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tsp dried thyme, and 1 tsp Italian seasoning to the skillet. Stir over medium heat until the cheese melts and the sauce is smooth and combined (about 2–3 minutes).

Combine chicken and sauce: Return the seared chicken breasts to the skillet, spooning the sauce over the chicken to coat thoroughly.

Bake: Place the skillet in the preheated oven and bake for 20 minutes, or until the chicken reaches an internal temperature of 165°F.

Cool and prep: Remove the skillet from the oven and let the chicken cool for 10 minutes. Slice or leave the chicken breasts whole, then portion into meal prep containers.

Add rice (optional): Serve each portion with 1/2 cup cooked white rice (prepared separately) or enjoy without rice, as preferred. Garnish with fresh basil (optional) for added flavor.

Store: Seal meal prep containers and refrigerate for up to 4 days. Reheat in the microwave or oven before serving.