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Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat 1 tablespoon oil. Season chicken generously with salt and pepper and sear until golden, 5 minutes per side. Transfer chicken to a plate.
Return skillet to medium heat and add remaining 2 tablespoons oil. Stir in garlic, thyme, and red pepper flakes, and cook until fragrant, 1 minute. Stir in broth, heavy cream, sun-dried tomatoes, and Parmesan and season with more salt. Bring to a simmer, then return chicken to skillet.
Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 10 to 12 minutes.
Garnish with basil and serve.