Marry Me White Chicken Tenderloin
These Marry Me White Chicken Tenderloins are juicy, tender, and smothered in a rich, creamy Parmesan sauce with sun-dried tomatoes and garlic. The perfect mix of savory, slightly tangy, and cheesy goodness, this dish is guaranteed to impress. It's easy enough for a weeknight dinner but fancy enough for a special occasion. Serve it over pasta, rice, or with crusty bread to soak up every last drop of the sauce. One bite, and you’ll never want plain chicken again! Enjoy💖
Ingredients
Ingredients for Marry Me White Chicken Tenderloin
For the Chicken:
- 1 ½ lbs chicken tenderloins or substitute with boneless, skinless chicken breasts sliced into strips
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika for a hint of smokiness
- 2 tbsp olive oil or butter for extra richness
For the Sauce:
- 3 cloves garlic minced
- 1 cup heavy cream or use half-and-half for a lighter version
- ½ cup chicken broth adds depth to the sauce
- ½ cup grated Parmesan cheese freshly grated melts best
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes optional, for a little heat
- ⅓ cup sun-dried tomatoes chopped
- 2 tbsp butter for extra creaminess
For Serving (Optional):
- Fresh basil or parsley chopped (for garnish)
- Cooked pasta mashed potatoes, or crusty bread to soak up the sauce
Instructions
How to Cook Marry Me White Chicken Tenderloin
A Step-by-Step Guide
Prep the Chicken
- Pat the chicken tenderloins dry (nobody likes soggy chicken).
- Season both sides with salt, pepper, and paprika.
Sear the Chicken
- Heat olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 3-4 minutes per side, until golden brown. (No need to cook through yet—we’ll finish it in the sauce.)
- Remove the chicken and set it aside.
Make the Magic Sauce
- In the same skillet, melt butter, then add garlic. Sauté for 30 seconds until fragrant. (Your kitchen is about to smell amazing.)
- Pour in the chicken broth and scrape up any flavorful bits from the pan.
- Stir in the heavy cream, Parmesan, Italian seasoning, red pepper flakes, and sun-dried tomatoes.
- Simmer for 2-3 minutes until the sauce starts to thicken.
Bring It All Together
- Add the chicken back to the skillet, nestling it into the sauce like it belongs there (because it does).
- Let it simmer for 5-7 minutes, until the chicken is fully cooked and the sauce is velvety smooth.
Serve and Enjoy
- Spoon that creamy, cheesy sauce over the chicken.
- Garnish with fresh basil or parsley.
- Serve with pasta, rice, or a hunk of crusty bread to soak up every last drop.
- Now, take a bite and prepare for compliments—because this one’s a showstopper!
Notes
- For extra flavor, sear the chicken until golden before making the sauce.
- To thicken the sauce, let it simmer longer or add a cornstarch slurry.
- Make it spicy with a pinch of red pepper flakes or cayenne.
- Storage tip: Leftovers reheat best with a splash of broth or cream.