Marry Me Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
4 boneless, skinless chicken breasts
02 -
½ teaspoon salt
03 -
½ teaspoon garlic powder
04 -
½ teaspoon onion powder
05 -
¼ teaspoon black pepper
06 -
2 tablespoons olive oil
07 -
2 tablespoons butter
→ For the Sauce
08 -
1 ½ cups chicken broth
09 -
3 tablespoons cornstarch
10 -
1 cup heavy cream
11 -
4 cloves garlic, minced
12 -
1 ½ teaspoons Italian seasoning
13 -
½ teaspoon salt
14 -
½ teaspoon black pepper
15 -
½ teaspoon red pepper flakes
16 -
½ teaspoon paprika
17 -
⅓ cup chopped sun-dried tomatoes, drained
18 -
½ cup freshly grated parmesan cheese
19 -
10 fresh basil leaves, chopped
# Instructions:
01 -
In a small bowl, mix together salt, garlic powder, onion powder, and black pepper. Season the chicken breasts on both sides.
02 -
Heat a large skillet over medium-high heat. Add olive oil and butter. Once the butter melts, sear the chicken on both sides until golden brown. Remove from heat and set aside. The chicken does not need to be fully cooked.
03 -
In a bowl, whisk together chicken broth and cornstarch until smooth. Pour the mixture into an 8-quart slow cooker.
04 -
Whisk in heavy cream, minced garlic, Italian seasoning, salt, black pepper, red pepper flakes, and paprika until well combined.
05 -
Place the seared chicken into the slow cooker. Pour the leftover oil and butter from the skillet over the chicken. Sprinkle with chopped sun-dried tomatoes. Cover and cook on LOW for 6-7 hours. Do not cook on high.
06 -
Remove the chicken from the slow cooker. Stir in the grated parmesan cheese, allowing it to melt into the sauce.
07 -
Return the chicken to the slow cooker and spoon the sauce over it. Garnish with chopped fresh basil before serving.
# Notes:
01 -
For the best texture, cook on LOW only. High heat can make the chicken dry.
02 -
You can use half-and-half instead of heavy cream for a lighter version.
03 -
Serve over pasta, rice, or mashed potatoes for a complete meal.