Go Back

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

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 pounds total), halved horizontally into cutlets
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil (use oil from the sun-dried tomato jar if available)
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and thinly sliced
  • 1 cup low-sodium chicken broth
  • 1/2 cup plain 2% Greek yogurt
  • 1/4 cup heavy cream (or half-and-half for lighter)
  • 1/2 cup freshly grated Parmesan cheese
  • 1/2–1 teaspoon red pepper flakes (to taste)
  • 1 tablespoon tomato paste
  • 1 teaspoon cornstarch (optional, for thicker sauce)
  • 1/4 cup chopped fresh basil (plus more for garnish)
  • Lemon wedges, for serving (optional)

Method
 

  1. Prep the chicken: Slice each chicken breast horizontally to create 4 cutlets. Pat dry. Season both sides with salt, pepper, paprika, and garlic powder. This helps with browning and flavor.
  2. Sear for color: Heat a large skillet over medium-high. Add olive oil. When shimmering, add chicken in a single layer. Sear 3–4 minutes per side until golden. Transfer to a plate. The chicken will finish cooking in the sauce.
  3. Build the flavor base: Lower heat to medium. Add garlic and sliced sun-dried tomatoes. Sauté 30–60 seconds until fragrant. Stir in tomato paste and cook another 30 seconds to caramelize slightly.
  4. Deglaze: Pour in chicken broth, scraping up any browned bits. Bring to a gentle simmer. Those bits add big flavor.
  5. Make it creamy: In a small bowl, whisk Greek yogurt with heavy cream to smooth it out. Optionally whisk in cornstarch for a thicker sauce. Stir this mixture into the skillet until combined and just starting to simmer.
  6. Add the cheese and heat: Reduce heat to low. Stir in Parmesan and red pepper flakes. Let the sauce gently bubble for 2–3 minutes until slightly thickened.
  7. Finish the chicken: Return chicken and any juices to the skillet. Spoon sauce over the pieces. Simmer on low 3–5 minutes, until the chicken reaches 165°F internally and the sauce is silky.
  8. Brighten and serve: Stir in chopped basil. Taste and adjust salt and pepper. Serve with extra basil and a squeeze of lemon if you like. Pair with whole-grain pasta, cauliflower rice, or steamed greens.