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High Protein Marry Me Chicken - Creamy, Flavor-Packed, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lb total), halved lengthwise
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional but recommended)
  • 2 tablespoons olive oil (use oil from the sun-dried tomato jar if packed in oil)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped (drained if oil-packed)
  • 1/2 teaspoon red pepper flakes (adjust to heat preference)
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup plain 2% Greek yogurt (for extra protein and silkiness)
  • 1/3 cup finely grated Parmesan cheese
  • 1 teaspoon Italian seasoning or a mix of dried basil and oregano
  • 1 tablespoon lemon juice, plus zest to taste
  • Fresh basil or parsley, chopped (for garnish)

Method
 

  1. Prep the chicken: Slice each breast in half horizontally to create thinner cutlets. Pat dry. Season both sides with salt, pepper, and smoked paprika.
  2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and let it shimmer. Proper heat gives you a nice sear without overcooking.
  3. Sear the chicken: Add chicken in a single layer. Cook about 3–4 minutes per side until golden. The centers can be slightly underdone; they’ll finish in the sauce. Transfer to a plate.
  4. Build the flavor base: Lower heat to medium. Add garlic, sun-dried tomatoes, and red pepper flakes. Sauté 30–45 seconds until fragrant. Don’t let the garlic brown.
  5. Deglaze: Pour in chicken broth. Scrape up any browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Make it creamy: Stir in heavy cream and Italian seasoning. Bring to a gentle simmer. Reduce heat to medium-low.
  7. Add Parmesan: Whisk in Parmesan until melted and smooth. The sauce should lightly coat a spoon.
  8. Finish with yogurt: Remove the pan from heat for a moment. Whisk in Greek yogurt until completely blended. Return to low heat if needed. This adds protein and a velvety finish without splitting.
  9. Brighten it up: Stir in lemon juice and a pinch of zest. Taste and adjust salt and pepper.
  10. Return the chicken: Nestle the cutlets back into the sauce. Simmer gently 2–4 minutes, until the chicken reaches 165°F and the sauce thickens.
  11. Garnish and serve: Sprinkle with fresh basil or parsley. Serve over cauliflower rice, zucchini noodles, or whole-grain pasta for extra fiber.