Marry Me Chicken

Pound the Chicken: Place 2 chicken breasts into a heavy-duty freezer bag or between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.

Coat the Chicken: Season each side of the pounded chicken breasts with salt and black pepper. Use 1/4 teaspoon salt and 1/8 teaspoon black pepper total. Cover them with 1/4 cup all-purpose flour, evenly coating each side.

Pan-Fry the Chicken: In a skillet over medium heat, add 1 tablespoon of oil and 1 tablespoon of butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They are done once the internal temperature reaches 165℉. Remove the chicken from the skillet and transfer to a plate. Set aside to let the chicken rest.

Make the Sauce: Add the remaining 1 tablespoon oil, 1 tablespoon butter, 1/2 onion (thinly sliced), and 4 cloves minced garlic to the same skillet. Sauté until the onions soften and start turning golden brown. Add 1 1/2 teaspoons Italian herb blend and 1/2 tablespoon fresh parsley. Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom (this adds flavor!). Turn heat to medium-low and bring to a simmer.

Add Cream and Tomatoes: Pour in 1 cup room temperature heavy cream and 1/4 cup diced sun-dried tomatoes. Stir to combine. Continue to simmer over medium-low and whisk occasionally until the sauce is reduced to a gravy-like consistency.

Finish the Sauce: Once the desired consistency is reached, add 1/4 cup grated Parmesan cheese and 1 tablespoon fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will thicken quickly as the Parmesan melts. When all the cheese is melted, turn the heat off.

Assemble the Dish: Add the cooked chicken breasts back into the skillet and spoon some of the creamy sauce over top.

Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with cooked rigatoni, and enjoy!