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Marry Me Chicken Tacos

Marry me chicken tacos with a creamy pink tomato-cream sauce and tender, golden chicken. Sautéed chicken and garlic are simmered with sun-dried tomatoes, then spooned into warm flour tortillas and finished with basil and Parmesan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Italian Fusion
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Sliced thin for quick, even browning.
Olive oil
  • 2 tbsp olive oil For browning the chicken and sautéing aromatics.
Garlic
  • 4 garlic cloves Minced.
Sun-dried tomatoes
  • 1 cup sun-dried tomatoes Chopped.
Chicken broth
  • 1 cup chicken broth Half cup used for sauce; measure precisely.
Heavy cream
  • 0.5 cup heavy cream Use for the silky, creamy sauce.
Fresh basil
  • 0.25 cup fresh basil Torn for finishing; plus extra for serving if desired.
Red pepper flakes
  • 0.25 tsp red pepper flakes Adjust to taste.
Salt and pepper
  • 1 salt and pepper To taste; season chicken and sauce.
Flour tortillas
  • 8 flour tortillas Warm for assembling tacos.
For serving
  • 1 fresh basil and Parmesan cheese Top tacos with torn basil and shaved Parmesan before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and brown the chicken
  1. Season the sliced chicken breast with salt and pepper. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and nearly cooked through, about 8-10 minutes, then set aside.
Build the creamy tomato-cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and chicken broth, scraping up any browned bits.
  2. Reduce heat to medium and stir in the heavy cream and red pepper flakes. Return the chicken to the skillet and simmer gently for 3-4 minutes until the sauce thickens slightly.
Finish with basil and assemble
  1. Remove from heat and stir in the torn fresh basil. Warm the flour tortillas and fill each with chicken and sauce.
  2. Top with fresh basil and shaved Parmesan cheese before serving. Serve immediately while the tortillas are warm and the sauce is glossy.

Notes

Pro tip: slice the chicken thin so it browns quickly and stays juicy after the short simmer. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of broth if needed. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream for a thinner but still creamy sauce.