Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup cherry tomatoes, halved
- 1 cup heavy cream
- 1 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Season chicken breasts with salt and pepper.
- In a skillet, heat olive oil over medium heat. Add chicken and cook until golden brown, about 5 minutes per side.
- Remove chicken and set aside. In the same skillet, add garlic and sauté for 1 minute.
- Add cherry tomatoes, chicken broth, and heavy cream. Stir to combine.
- Add Parmesan cheese, basil, and oregano. Mix well.
- Return chicken to the skillet and spoon sauce over the top.
- Transfer the skillet to the oven and bake for 20 minutes, or until chicken is cooked through.
- Serve hot and enjoy!
Notes
- Pair with pasta or rice for a complete meal.
- Leftovers can be stored in the fridge for up to 3 days.
- Feel free to add spinach or mushrooms for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg
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