02
Make it
Season the chicken with salt, pepper, and Italian seasoning. Sear in olive oil in a heavy-bottomed cast-iron pot or Le Creuset Signature Enameled Cast-Iron 5-Quart Round French Oven over medium-high heat, 4–5 minutes per side until golden. Set aside.
Step 1: Sear the chicken until golden. In the same pot or roaster, sauté the garlic, sun-dried tomatoes, and red pepper flakes for about a minute until fragrant. Add the bacon here.
Step 2: Garlic, sun-dried tomatoes, red pepper flakes, and bacon. Pour in the chicken broth, scraping up the browned bits. Stir in the heavy cream and Parmesan and bring to a gentle simmer.
Return the chicken to the pot or roaster, spoon sauce over it, and simmer 5–7 minutes until cooked through (165 degrees inside) and the sauce thickens.
Step 4: The chicken simmers in the creamy sun-dried tomato sauce. Marry Me Chicken in Tina’s kitchen. Top with fresh basil. Serve over pasta, rice, or mashed potatoes — something to catch all that sauce.
Notes
Bacon
Bacon brings a smoky, savory richness that makes this creamy sauce even more irresistible. It’s part of our recipe, but it can be left out if you choose. The sun-dried tomatoes, garlic, and Parmesan still bring plenty of flavor, so simply skip the bacon when you reach that step and continue with the recipe as written.
From your kitchen
Comments & notes
Made this dish? Share your swaps, tips, and how it turned out.
Loading notes…