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One-Pot Marry Me Chicken Skillet

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A quick and flavorful one-pot chicken dish with a creamy sauce and vibrant flavors, perfect for any occasion.

Ingredients

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  • 1 Tbsp Oil from a jar of sun-dried tomatoes
  • ⅓ cup 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)
  • 3 thin-sliced chicken breasts (approximately 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)
  • ⅓ cup dry white wine (such as Pinot Grigio)
  • ⅓ cup heavy cream
  • ¼ cup grated Parmesan cheese

Instructions

  1. Pat the chicken breasts dry with a paper towel.
  2. Mix the smoked paprika, red pepper flakes, and half of the salt and pepper, then rub onto the chicken.
  3. Heat a sauté pan over medium-high heat and add the oil from the sun-dried tomatoes. Add the seasoned chicken and cook for about 3-4 minutes per side until golden-brown.
  4. Push the chicken to one side of the pan. Add the yellow onion to the other side and sauté for about 2 minutes. Add minced garlic and cook for another 45 seconds.
  5. Pour in the white wine to deglaze the pan, scraping any browned bits. Let it bubble and reduce by half.
  6. Lower the heat to medium-low, then stir in chicken broth, heavy cream, sun-dried tomatoes, and the remaining salt and pepper. Bring to a gentle simmer.
  7. Nestle the chicken back into the sauce. Cook uncovered for 8-10 minutes until the sauce thickens and chicken reaches 165°F (74°C).
  8. Remove from heat and stir in grated Parmesan cheese until it melts. Garnish with fresh basil and serve immediately.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stove with a splash of broth or cream if needed.

Nutrition

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