One Pan Mary Me Chicken
Description
“Mary Me Chicken” is a popular flavorful dish named because it’s so delicious, it could inspire a proposal! This version is made in one pan, combining juicy chicken breasts cooked in a creamy, garlicky tomato and herb sauce. The dish is easy to prepare, rich in flavor, and perfect for a comforting weeknight dinner without a lot of cleanup.
Ingredients
4 boneless, skinless chicken breasts (about 6 oz each)
Salt and black pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup cherry tomatoes, halved
1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
1/2 cup chicken broth (or white wine for extra flavor)
1 cup heavy cream (or half-and-half for lighter option)
1/2 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning (or mix of basil, oregano, thyme)
1/2 teaspoon red pepper flakes (optional, for heat)
Fresh basil leaves, chopped (for garnish)
Fresh parsley, chopped (for garnish)
Equipment
Large oven-safe skillet or heavy pan with lid
Tongs or spatula
Measuring cups and spoons
Instructions
Prep the Chicken:
Pat chicken breasts dry with paper towels.
Season both sides generously with salt and pepper.
Sear the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat.
Add chicken breasts and sear until golden brown on each side, about 4 minutes per side.
Remove chicken from the pan and set aside.
Make the Sauce:
Lower heat to medium, add minced garlic and sauté for about 30 seconds until fragrant.
Add cherry tomatoes and sun-dried tomatoes; cook for 2-3 minutes until tomatoes soften.
Pour in chicken broth (or white wine) and bring to a simmer, scraping any brown bits from the pan.
Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using).
Simmer for 3-5 minutes until sauce slightly thickens.
Cook Chicken in Sauce:
Return chicken breasts to the pan, nestling them into the sauce.
Reduce heat to low, cover pan with lid, and let chicken cook through for about 10-12 minutes. (Internal temperature should reach 165°F / 74°C.)
Finish and Serve:
Remove from heat, garnish with fresh basil and parsley.
Serve the chicken topped with the creamy tomato sauce, alongside your favorite sides like pasta, rice, or crusty bread.
Cooking Time
Preparation: 10 minutes
Cooking: 25 minutes
Total Time: 35 minutes
Nutritional Information (Per Serving, serves 4)
Calories: ~430 kcal
Protein: 38
Fat: 28g
Saturated Fat: 12g
Carbohydrates: 6g
Fiber: 1g
Sugar: 3g
Sodium: 500mg
(Note: Nutrition may vary based on exact ingredients and portion sizes.)
Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes! Bone-in or boneless thighs work well and tend to be juicier. Adjust cooking time to ensure thighs are fully cooked (about 15 minutes covered).
Q: What can I substitute for heavy cream?
A: You can use half-and-half or full-fat coconut milk for a dairy-free version. The sauce may be slightly less rich.
Q: Can I make this gluten-free?
A: Absolutely! The recipe is naturally gluten-free if you use gluten-free chicken broth or wine.
Q: How do I store leftovers?
A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave.
Q: Can I add vegetables to this dish?
A: Yes, add spinach, mushrooms, or bell peppers when cooking the sauce fo
r extra nutrition and flavor.