Savory Mary Me Chicken Recipe Oven

I seriously can’t stop grinning every time I make this — bold, saucy, and dangerously easy. I get a little dramatic when the garlic hits the hot pan and the kitchen fills with that toasty, savory aroma; my dinner guests always ask, “Did you hire a restaurant?” Nope — just a skillet, a few pantry stars, and a little oven magic. This Savory Mary Me Chicken makes creamy, tangy sun-dried tomato sauce feel fancy without fussy steps. If you love silky sauce, golden edges, and a dish that somehow tastes like celebration and weeknight comfort at once, you’re in the right place. Let’s make something delicious and impress-yet-doable.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Why This Recipe is Awesome

This dish tastes like a date-night meal but cooks up faster than takeout. The sauce stays luxuriously creamy, the sun-dried tomatoes add bright tang and chew, and the seared chicken gets those irresistible golden edges. It’s so easy even your oven can’t mess it up — plus the aroma of garlic, butter, and tomatoes will have everyone hovering in the kitchen. Who doesn’t love a sauce you can spoon over everything?

Ingredients

For the Main Dish:

• 1.5 to 2 lbs boneless, skinless chicken breasts (about 4 small-to-medium breasts)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour (or 1/2 cup gluten-free flour)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/2 tsp red pepper flakes (optional — for a little kick)
• 1 tsp dried Italian seasoning or 1 tbsp chopped fresh basil
• 1 tbsp fresh lemon juice
• Fresh basil leaves, for garnish

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan for serving
• Pinch of flaky sea salt for finishing (optional)

How I Make It

Step 1:

I start by pounding the chicken to an even thickness (about 3/4 inch) so it cooks evenly. Pat the breasts dry, season with 1 tsp salt and 1/2 tsp pepper, then lightly dredge in 1/2 cup flour, shaking off the excess. Heat a large ovenproof skillet over medium-high heat, add 2 tbsp olive oil and 1 tbsp butter, and when the fat shimmers, lay the chicken down. Listen for the satisfying sizzle — that’s flavor locking in. Sear until golden, about 3 minutes per side. Remove the chicken to a plate; don’t skip this sear — it gives you the caramelized color and deep flavor.

Step 2:

Lower the heat to medium, add the remaining 1 tbsp butter and toss in the minced garlic. Stir until fragrant (about 30 seconds) — your kitchen will smell incredible. Add the chopped sun-dried tomatoes and let them soften for a minute. Pour in 3/4 cup chicken broth to deglaze the pan, scraping up those browned bits with a wooden spoon. Those little crunchy bits carry a ton of savory flavor, so don’t leave them behind.

Step 3:

Stir in 1 cup heavy cream, then add 1/2 cup grated Parmesan, 1/2 tsp red pepper flakes (if using), and 1 tsp Italian seasoning. Bring the sauce to a gentle simmer — you’ll see it thicken and become glossy as the cheese melts. Taste and adjust with a bit of salt and 1 tbsp lemon juice to brighten everything up. The sauce should coat the back of a spoon and look silky.

Step 4:

Nestle the seared chicken back into the sauce, spooning some over the top. Slide the skillet into a preheated oven at 375°F and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F. You’ll see the sauce bubble at the edges and the chicken stay juicy with slightly golden tips. If you don’t have an ovenproof skillet, transfer to a baking dish before popping it in the oven.

Step 5:

When the chicken finishes, let it rest for 5 minutes to lock in juices. Garnish with torn fresh basil and extra Parmesan. The sauce will thicken slightly as it cools; spoon it over mashed potatoes, pasta, or roasted veggies. That first bite? Creamy, tangy, with rich tomato pockets and a crisp sear — pure comfort.

Pro Tips

• Flatten chicken evenly: pound to about 3/4 inch thickness so every piece finishes at the same time.
• Use room-temperature chicken so the sear starts immediately — cold meat cools the pan and makes soggy edges.
• If your sauce runs thin, simmer it on the stove for a few minutes before baking, or whisk 1 tsp cornstarch with 1 tbsp water and stir in to thicken quickly.
• Swap half the heavy cream for full-fat Greek yogurt at the end (off heat) for a lighter tang — don’t boil after adding yogurt or it will split.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Chicken ↔ Firm tofu: Press and sear thick tofu steaks; finish in the sauce for a vegetarian option (slightly firmer texture).
• Heavy cream ↔ Greek yogurt: Use Greek yogurt to cut fat — stir in off heat and expect a tangier, less silky sauce.
• Sun-dried tomatoes ↔ Roasted red peppers: Roasted peppers add sweetness and a softer bite.
• Use gluten-free flour for dredging and cornstarch for thickening to keep this gluten-free.

Variations & Tips

• Spicy Mary Me: Add 1/2 tsp cayenne and 1 tsp smoked paprika for smoky heat.
• Kid-friendly: Omit red pepper flakes and use less garlic; serve over buttered pasta.
• Vegetarian twist: Swap chicken for thick-sliced portobello or roasted cauliflower steaks.
• Lightened-up: Use half-and-half instead of heavy cream and reduce the butter by 1 tbsp.
• Creative twist: Stir in a handful of chopped olives and capers for briny contrast.
• Make it herby: Finish with chopped parsley, basil, and a lemon zest for fresh brightness.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the chicken and make the sauce, then cool completely and store in the fridge up to 2 days. Reheat gently in the oven at 325°F until warm, or finish in a skillet. Keep in mind the sauce thickens in the fridge — add a splash of broth while reheating.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans so you don’t crowd the chicken. Oven time stays the same, but you may need to bake in batches if your pan gets full.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for golden-browned edges and a sauce that bubbles gently at the sides. The surest test: use an instant-read thermometer — the internal temp should reach 165°F. Slice into the thickest part; the juices should run clear and the meat should feel springy, not rubbery.

What if I don’t have ingredient X?

Sun-dried tomatoes: use roasted red peppers or extra cherry tomatoes cooked down. Parmesan: try Pecorino or a milder Asiago. No cream: stir in 1/2 cup Greek yogurt off heat for creaminess.

How I Like to Serve It

I usually spoon this over buttered linguine or creamy polenta for Sunday dinners, or pile it onto roasted potatoes for a cozy weeknight. It also shines at potlucks because people swoon over the sauce and it travels well. Pair it with a crisp green salad and a chilled glass of white wine in summer, or roasted root veggies and a warm bread in winter.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth.
• Safe cooking temp for chicken: 165°F. Let rest 5 minutes before slicing to keep juices inside.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!