Marry Me Chicken with Garlic Shallot Butter

TIME: 30 minutes // SERVES: 4 // DIFFICULTY: Easy

Creamy, cozy, a little dramatic — and yes, worthy of a proposal.

- 4 boneless skinless chicken breasts (or thighs)

- Salt & freshly cracked black pepper

- 1 tsp garlic powder

- 1 tsp paprika

- 3 tbsp olive oil

- 4 tbsp Churn Garlic Shallot Butter, divided

- 3 cloves garlic, minced

- 1/2 cup sun-dried tomatoes (oil packed, drained & chopped)

- 1 tsp chili flakes (adjust to taste)

- 1 cup chicken broth

- 3/4 cup heavy cream

- 1/2 cup freshly grated parmesan

- 1 tsp Italian seasoning

- 1 handful fresh basil, torn

- Optional: squeeze of lemon

- Serve with: pasta, mashed potatoes, rice, or crusty bread

Pat chicken dry. Season generously with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden. Remove and set aside (it will finish cooking in the sauce).
Lower heat to medium. Add 2 tbsp Garlic Shallot Butter to the same pan.
Once melted, add minced garlic, sun-dried tomatoes, and chili flakes. Cook 1–2 minutes until fragrant and jammy.
Pour in chicken broth and scrape up the browned bits. Stir in heavy cream, parmesan, and Italian seasoning. Simmer 3-4 minutes until slightly thickened.
Return chicken (and juices) to the skillet. Spoon sauce over top, cover, and simmer 5–7 minutes until cooked through.
Stir in remaining 2 tbsp Garlic Shallot Butter and fresh basil.