Marry Me Chicken Parmesan Snow (Printable)

Tender chicken in rich tomato cream sauce with a delicate Parmesan topping.

# Ingredient list:

→ Chicken

01 - 4 boneless, skinless chicken breasts (approximately 1.32–1.54 lbs)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Sauce

05 - 3 cloves garlic, minced
06 - 1 teaspoon dried oregano
07 - ½ teaspoon crushed red pepper flakes (optional)
08 - 4.2 ounces sun-dried tomatoes packed in oil, drained and sliced
09 - 1 cup chicken stock (gluten-free if necessary)
10 - ¾ cup heavy cream
11 - 2 ounces freshly grated Parmesan cheese
12 - 1 tablespoon unsalted butter

→ Garnish (Parmesan Snow)

13 - 1 ounce Parmesan cheese, extra finely grated or microplaned
14 - Fresh basil leaves (optional)

# How-to:

01 - Pat chicken breasts dry and evenly season both sides with kosher salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4 to 5 minutes per side until golden brown and nearly cooked through. Remove chicken to a plate.
03 - Reduce heat to medium. Add minced garlic, dried oregano, and crushed red pepper flakes to the skillet. Sauté for 1 minute until fragrant.
04 - Add sliced sun-dried tomatoes to the skillet and cook for 1 minute, stirring occasionally.
05 - Pour in chicken stock while scraping the skillet to loosen browned bits. Allow to simmer for 2 to 3 minutes.
06 - Stir in heavy cream and 2 ounces grated Parmesan cheese. Bring the mixture to a gentle simmer.
07 - Return chicken breasts to the skillet, nestling them into the sauce. Simmer uncovered for 5 to 8 minutes, spooning sauce over the chicken until fully cooked and sauce thickens.
08 - Swirl in 1 tablespoon unsalted butter for added gloss and richness.
09 - Plate the chicken, spoon sauce generously over, and dust each portion with finely grated Parmesan cheese. Garnish with fresh basil leaves if desired.

# Expert Advice:

01 -
  • It tastes like you spent all evening cooking, but your kitchen stays calm and your stress level lower.
  • The dramatic Parmesan snow isn't just for show—it adds a crispy, salty finish that elevates every bite.
  • Chicken thighs or breasts both work beautifully, so you can adapt based on what you have on hand.
02 -
  • The Parmesan snow must be finely grated or microplaned—coarse grating gives you texture that reads as unfinished rather than elegant.
  • Don't walk away once the cream goes in; a watched pot that's simmering gently makes for silky sauce, but one that boils aggressively can break or separate.
  • If your chicken breasts are thick, gently pound them to an even thickness before seasoning so they cook evenly and stay tender.
03 -
  • If you love white wine, add a splash when you pour in the stock—it adds subtle acidity that brightens the sauce without tasting boozy.
  • Chicken thighs, though not traditional, stay juicier and more forgiving than breasts, making them perfect if you're nervous about drying them out.
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