Marry Me Chicken

Why this pairing works

• Sun-dried tomatoes → echo the wine’s strawberry/cherry sweetness
• Black pepper & herbs → mirror the spice notes (pepper, cinnamon, tea)
• Cream + Parmesan (restrained) → matches the silky tannins without overpowering the acidity

Serves 4

Ingredients 

Chicken

• 4 boneless, skinless chicken breasts (or thighs if you prefer juicier)
• salt and freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp dried thyme
• ½ tsp smoked paprika
• 2 Tbsp olive oil

Sauce

• 3 cloves garlic, minced
• ½ cup sun-dried tomatoes in oil, sliced (reserve 1 tbsp oil)
• ½ cup chicken broth (low sodium)
• ¾ cup heavy cream
• ¼ cup freshly grated Parmesan (don’t overdo it)
• ½ tsp crushed red pepper flakes (optional, but nice)
• 1 tsp Dijon mustard (subtle depth, not sharp)
• 1 tsp fresh lemon juice
• 1 Tbsp fresh basil, chopped
• 1 Tbsp fresh parsley, chopped

Directions

1. Pat dry the chicken and season generously with salt, pepper, garlic powder, thyme, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden. Remove and set aside (it’ll finish cooking later).
3. Lower the heat to medium. In the skillet, add reserved sun-dried tomato oil, then garlic. Sauté for about 30 seconds until fragrant. Stir in sun-dried tomatoes and red pepper flakes.
4. Add chicken broth to the skillet, scraping up the browned bits. Simmer 2–3 minutes.
5. Stir in cream, Parmesan, Dijon, and lemon juice. Simmer gently until slightly thickened—don’t boil.
6. Return chicken to the pan. Spoon sauce over top and simmer 5–7 minutes, until cooked through.
7. Sprinkle with basil and parsley. Let rest 2 minutes before serving.

Best Sides

• Creamy polenta or parmesan mashed potatoes
• Buttery orzo with lemon zest
• Roasted mushrooms (fantastic with Pinot Noir’s earthy notes)
• Simple arugula salad with balsamic + olive oil