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Low Carb Marry Me Chicken - Creamy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Chicken: 4 small boneless, skinless chicken breasts (about 1.5–2 pounds) or thighs
  • Salt and pepper: For seasoning
  • Olive oil: 2 tablespoons, for searing
  • Garlic: 3–4 cloves, minced
  • Crushed red pepper flakes: 1/2 teaspoon (optional, adjust to taste)
  • Italian seasoning: 1 teaspoon, or a mix of dried basil and oregano
  • Sun-dried tomatoes: 1/3 cup, chopped (preferably oil-packed and drained)
  • Chicken broth: 3/4 cup, low sodium
  • Heavy cream: 3/4 cup
  • Parmesan cheese: 1/2 cup, freshly grated
  • Fresh basil: 1/4 cup, thinly sliced (plus more for garnish)
  • Butter: 1 tablespoon (optional, for extra gloss)
  • Lemon juice: 1–2 teaspoons, to brighten at the end

Method
 

  1. Prep the chicken: Pat the chicken dry. Season both sides with salt and pepper. If the breasts are very thick, slice them horizontally to create thinner cutlets for even cooking.
  2. Sear to golden: Heat olive oil in a large skillet over medium-high. Add chicken and sear 4–5 minutes per side until deeply golden. Transfer to a plate; it may not be fully cooked yet. Keep the pan on the stove.
  3. Sauté aromatics: Lower heat to medium. Add garlic and red pepper flakes. Stir for 30 seconds until fragrant, taking care not to burn.
  4. Build the base: Add Italian seasoning and sun-dried tomatoes. Stir for 1 minute to bloom the herbs and coat the tomatoes in the garlicky oil.
  5. Deglaze: Pour in chicken broth. Scrape up any browned bits on the bottom of the pan; that’s where the flavor lives. Simmer for 2–3 minutes to reduce slightly.
  6. Cream it up: Stir in heavy cream and Parmesan. Simmer gently for 2–4 minutes until the sauce thickens enough to coat a spoon. Keep the heat moderate so the dairy doesn’t split.
  7. Return the chicken: Nestle the chicken and any juices back into the sauce. Reduce heat to low and cook 4–6 more minutes, or until the chicken reaches 165°F inside. Add butter if using.
  8. Finish and brighten: Stir in fresh basil and lemon juice. Taste and adjust salt, pepper, or heat as needed.
  9. Serve: Spoon sauce over the chicken. Garnish with extra basil and a sprinkle of Parmesan. Pair with sautéed greens, roasted asparagus, zucchini noodles, or cauliflower mash.