High-Protein Marry Me Chicken Breast
A lighter, protein-forward twist on the classic comfort dish. Juicy chicken breasts simmer in a creamy tomato sauce with garlic, herbs, and a touch of parmesan for depth—perfect for a satisfying weeknight, without sacrificing flavor.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 pinch red pepper flakes
- 1 cup low-sodium chicken broth
- 1 cup canned crushed tomatoes
- 1/2 cup dairy-free alternative or light cream
- 1/4 cup grated parmesan cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste salt and pepper
Instructions
- Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium-high heat.
- Sear the chicken on both sides until golden and just cooked through. Remove and set aside.
- In the same skillet, add the garlic and a pinch of red pepper flakes. Sauté for about 30 seconds until fragrant.
- Pour in the chicken broth and crushed tomatoes. Bring to a gentle simmer, scraping up any brown bits from the pan.
- Stir in the cream (or dairy-free alternative), parmesan, oregano, and basil. Let the sauce simmer for a few minutes until it thickens a little.
- Return the chicken to the pan. Spoon some sauce over the top and simmer for 3–5 minutes to finish cooking and meld the flavors.
- Taste and adjust salt and pepper. Serve hot, spooning extra sauce over the chicken.