Do I have to brown the chicken first?

Yes. Browning the chicken adds flavor and creates the browned bits left in the skillet that become part of the sauce. It only takes a few extra minutes and makes a noticeable difference in the finished dish.

Why did my cream sauce curdle?

Cream sauces can separate if they're cooked over heat that's too high, especially in a cast iron skillet, which retains heat longer than other pans. Lower the heat before adding the heavy cream and let the sauce return to a gentle simmer rather than a rapid boil. If the sauce begins to bubble too hard, reduce the heat and stir until it becomes smooth again.

Can I make this recipe ahead of time?

Yes. If you're planning to make this recipe ahead or know you'll have leftovers, I recommend doubling the sauce. As the chicken rests in the refrigerator, it naturally absorbs some of the sauce, leaving less behind when it's reheated. Having extra sauce keeps the chicken moist and gives you plenty to spoon over mashed potatoes, rice, or pasta.

Marry Me Chicken without Sun Dried Tomatoes ⋆ Deb's Daily Dish

Description

Creamy Marry Me Chicken without sun-dried tomatoes is an easy one-skillet dinner with tender chicken breasts in a rich Parmesan cream sauce with tomato paste and roasted red peppers. It's simple enough for weeknights and special enough for guests.

Ingredients

Units Scale

2 pounds of boneless, skinless chicken breast. (8 pieces)*
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive olive

Sauce

1/2 cup jarred roasted red peppers, drained and chopped
3 teaspoons garlic powder or paste
1 teaspoon thyme
1 teaspoon sweet paprika
1/2 teaspoon crushed red pepper, optional
1/2 cup low sodium chicken broth
1/2 cup heavy cream
1/4 cup freshly grated parmesan cheese
garnish with chopped basil, parsley, shaved parmesan, optional

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Instructions

Pat the chicken dry and season both sides with the salt and black pepper.
Heat the olive oil in a large cast iron or stainless steel skillet over medium heat.
Add the chicken in a single layer, working in batches if needed so the pieces don't overlap. Brown both sides until lightly golden, then transfer the chicken to a plate.
Add the chopped roasted red peppers to the same skillet and sauté for 1 to 2 minutes.
Stir in the tomato paste, garlic, thyme, paprika, and crushed red pepper. Cook for about 1 minute, stirring constantly.
Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer for about 2 minutes.
Turn off the heat before stirring in the heavy cream for another minute. Turn heat to low, stir in the Parmesan cheese until melted and the sauce is smooth.
Taste the sauce and adjust the seasoning if needed. Add another tablespoon of tomato paste for a richer tomato flavor, a splash of chicken broth if you'd like a thinner sauce, or a little more crushed red pepper for extra heat.
Return the chicken to the skillet, spooning the sauce over each piece to coat evenly.
Simmer gently over low heat for about 10 minutes, stirring the sauce occasionally and spooning it over the chicken, until the thickest piece reaches 160°F. As the chicken rests, the temperature will continue to rise to 165°F.
Garnish with chopped fresh basil or parsley and shaved Parmesan cheese before serving.

Notes

- Slice the breast thinly, but not as thin as a chicken cutlet
- Don't crowd the skillet. Brown the chicken in a single layer with a little space between each piece. Overcrowding the pan traps moisture and prevents the chicken from browning.
- Taste the sauce before returning the chicken.
  This is the easiest time to adjust the flavor. Add another tablespoon of tomato paste for a richer tomato flavor, a splash of chicken broth if you'd like a thinner sauce, or a little more crushed red pepper for extra heat.
- Simmer gently. Keep the sauce at a low simmer instead of a rolling boil. This allows the sauce to thicken while keeping it smooth and creamy.