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Marry Me Chicken with Shredded Le Gruyère
This succulent chicken dish lives up to the name and the hype. These are juicy chicken breasts covered in a gruyere sun dried tomato cream sauce. Serve this alongside rice pilaf or roasted red potatoes and it will surely be an evening to remember.
Ingredients
| 2 tbsp | olive oil |
| 4 | medium, boneless, skinless chicken breasts |
| kosher salt | |
| cracked black pepper | |
| 1 | small, minced shallot |
| 2 tsp | minced garlic |
| 1 tbsp | thyme sprigs |
| 1 cup | low-sodium chicken stock |
| ½ cup | heavy cream |
| ⅓ cup | chopped sun dried tomatoes |
| ½ cup | finely grated Le Gruyere AOP cheese |
| 1/4 cup | water |
| 1 tbsp | cornstarch |
Instructions
- Preheat the oven to 400 F.
- In a large, cast-iron skillet, heat 1 tbsp of olive oil on medium heat.
- Season both sides of the chicken breasts evenly with kosher salt and cracked black pepper. Add chicken breasts to the heated pan and cook for 4-5 minutes on each side or until golden. Remove from the skillet and onto a plate and set aside (they will finish cooking in the oven).
- Turn the heat down to medium low and add in the shallot, garlic, and thyme. Stir together and cook for 1-2 minutes or until fragrant. Add in the stock, sun dried tomatoes, heavy cream and gruyere cheese. Stir together and season with a few pinches of kosher salt. Bring mixture to a simmer and return chicken breasts to the skillet along with any chicken juices on the plate.
- Place skillet into the pre-heated oven, uncovered, and bake for 8-10 minutes or until the chicken's internal temperature reaches 165 F and is cooked through.
- If the sauce has not thickened up enough to coat the pack of a spoon, make a cornstarch slurry. Combine 1/4 cup of water and 1 tbsp of cornstarch and whisk together until smooth. Whisk into the sauce and simmer on low until the sauce has thickened.
- Serve chicken with extra sauce on top.
