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Marry Me Chicken

Tender pan-seared chicken breasts smothered in a rich, creamy garlic and sun-dried tomato sauce served over warm angel hair pasta.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 518
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds skinless boneless chicken breast halves 1 1/2 pounds skinless boneless chicken breast halves
  • 2 tablespoons butter 2 tablespoons butter
  • 3 cloves garlic minced 3 cloves garlic minced
  • 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground thyme 1/4 teaspoon ground thyme
  • 1/2 cup chicken broth divided 1/2 cup chicken broth divided
  • 1/2 pound bacon 1/2 pound bacon
  • 16 ounce package angel hair pasta 16 ounce package angel hair pasta
  • 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
  • 1/2 cup freshly shaved Parmesan cheese 1/2 cup freshly shaved Parmesan cheese
  • 1/4 cup whipping cream 1/4 cup whipping cream
  • 1/4 cup chopped sun-dried tomatoes 1/4 cup chopped sun-dried tomatoes
  • 1 pinch red pepper flakes 1 pinch red pepper flakes
  • salt to taste salt to taste

Method
 

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts on a flat work surface, slice horizontally through the middle, and butterfly them open.
  3. Melt butter in a large oven-safe skillet over medium-high heat, add garlic, oregano, and thyme, then sauté until fragrant.
  4. Add chicken and cook until golden brown but not fully cooked, about 3 to 4 minutes per side.
  5. Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven for about 15 minutes until no longer pink inside.
  6. Cook bacon in a separate skillet over medium-high heat until evenly browned, then drain, cool, and chop.
  7. Boil angel hair pasta in lightly salted water for 4 to 5 minutes until tender, then drain and keep warm.
  8. Remove skillet from the oven, transfer chicken to a plate, and place the skillet back on the stovetop.
  9. Whisk flour into the reserved juices over medium heat, then gradually whisk in the remaining broth, Parmesan cheese, and whipping cream.
  10. Stir in sun-dried tomatoes, red pepper flakes, salt, chopped bacon, and the chicken.
  11. Serve the chicken and creamy sauce over the hot cooked pasta.

Notes

Pat the chicken dry before searing to ensure a beautiful golden crust.
Do not rush the sauce reduction; simmer gently for the best velvety texture.