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MARRY ME CHICKEN RECIPE:
3 TBSP. EXTRA-VIRGIN OLIVE OIL, DIVIDED
4 (8-OZ.) BONELESS, SKINLESS CHICKEN BREASTS
KOSHER SALT
FRESHLY GROUND BLACK PEPPER
2 CLOVES GARLIC, FINELY CHOPPED
1 TBSP. FRESH THYME LEAVES
1 TSP. CRUSHED RED PEPPER FLAKES
3/4 C. CHICKEN BROTH
1/2 C. CHOPPED SUN-DRIED TOMATOES
1/2 C. HEAVY CREAM
1/4 C. FINELY GRATED PARMESAN
TORN FRESH BASIL, FOR PLATING
Preheat oven to 375°. In a large ovenproof skillet over medium-high heat, heat 1 TBSP OIL. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan, season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Transfer skillet to oven. Bake chicken until cooked through and juices run clear when chicken is pierced with a knife, 10 to 12 minutes.
Arrange chicken on a platter. Spoon sauce over. Top with basil.
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