High-Protein Marry Me Chicken

A creamy, savory chicken dish enriched with sun-dried tomatoes and protein-packed chickpeas, perfect for a healthy and satisfying dinner.

This dish quickly became a family favorite after the first time I made it. The combination of creamy sauce and tender chicken is irresistible.

Ingredients

• 4 boneless skinless chicken breasts: about 680 g / 1.5 lb
• 1 can chickpeas: 400 g / 15 oz drained and rinsed
• 2 tbsp olive oil
• 3 garlic cloves: minced
• 1 small yellow onion: finely chopped
• 1 cup low-sodium chicken broth: 240 ml
• 1/2 cup heavy cream: 120 ml
• 1/3 cup sun-dried tomatoes: 60 g chopped packed in oil drained
• 1/4 cup grated Parmesan cheese: 25 g
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp salt: or to taste
• 1/4 tsp black pepper
• 2 tbsp chopped fresh basil or parsley (optional)

Instructions

Step 1:

Pat the chicken breasts dry and season both sides with salt and pepper.

Step 2:

Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3 4 minutes per side until golden brown. Remove to a plate.

Step 3:

In the same skillet add onion and sauté for 2 3 minutes until translucent. Add garlic and cook for 30 seconds stirring.

Step 4:

Stir in sun-dried tomatoes oregano thyme and red pepper flakes. Cook for 1 minute.

Step 5:

Pour in chicken broth and scrape up any browned bits from the pan. Stir in heavy cream and Parmesan cheese until well combined.

Step 6:

Return chicken breasts to the skillet. Add chickpeas nestling them around the chicken.

Step 7:

Simmer uncovered for 10 12 minutes or until chicken is cooked through (internal temp 74°C / 165°F) and sauce is slightly thickened.

Step 8:

Taste and adjust seasoning if needed. Garnish with fresh basil or parsley before serving.

Pin

Making this meal always brings smiles to our family dinner table. It’s a dish we often share during special gatherings.

Notes

For a lighter version use half-and-half or low-fat cream. Serve with steamed vegetables brown rice or a green salad. Swap chickpeas for white beans if desired. Pair with a crisp Sauvignon Blanc or light Pinot Grigio.

Required Tools

Large skillet Chefs knife Cutting board Wooden spoon or spatula Measuring cups and spoons

Nutritional Information

Calories 450 Total Fat 20 g Carbohydrates 22 g Protein 44 g per serving

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This recipe is a go-to for a satisfying and high-protein meal that never disappoints.