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Marry Me Chicken Tacos

Marry me chicken tacos with tender, golden chicken in a silky pink tomato-cream sauce that drips from warm flour tortillas. Creamy sun-dried tomato flavor, gentle simmering for a thicker sauce, and fresh basil plus Parmesan on top.
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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
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

chicken breast
  • 1.5 lb chicken breast, sliced thin
olive oil
  • 2 tbsp olive oil
garlic
  • 4 clove garlic, minced
sun-dried tomatoes
  • 1 cup sun-dried tomatoes, chopped
chicken broth
  • 0.5 cup chicken broth
heavy cream
  • 0.5 cup heavy cream
fresh basil
  • 0.25 cup fresh basil, torn
  • 0.25 cup fresh basil and Parmesan cheese for serving
red pepper flakes
  • 0.25 tsp red pepper flakes
salt and pepper
  • Salt and pepper to taste
flour tortillas
  • 8 flour tortillas
Parmesan cheese
  • Fresh basil and Parmesan cheese for serving

Equipment

  • 1 large skillet

Method
 

Season and sear the chicken
  1. Season sliced chicken breast with salt and pepper. Make sure every piece gets visible seasoning before cooking.
  2. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and nearly cooked through, about 8-10 minutes, then set aside. You want browned edges and mostly opaque centers.
Make the pink tomato-cream sauce
  1. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir constantly so it doesn’t brown.
  2. Stir in chopped sun-dried tomatoes and chicken broth, scraping up any browned bits. Continue stirring until the skillet looks glossy with no stuck-on spots.
  3. Reduce heat to medium and stir in heavy cream and red pepper flakes. Simmer gently until the sauce starts to look slightly lighter and smooth.
  4. Return chicken to the skillet and simmer gently for 3-4 minutes until sauce thickens slightly. The sauce should cling to chicken in a silky coating.
  5. Remove from heat and stir in torn fresh basil. Stop when the basil turns bright green and fragrant.
Warm tortillas and assemble
  1. Warm flour tortillas and fill each with chicken and sauce. Keep adding sauce until you see it begin to drip from the tortilla edge.
  2. Top with fresh basil and shaved Parmesan cheese before serving. Finish right away so the sauce stays creamy and hot.

Notes

Pro tip: use medium heat once the cream goes in—bubbling hard can thin the sauce. Store leftovers in an airtight container in the fridge up to 3 days; rewarm in a skillet over low heat with a splash of broth. Freezing is not recommended because cream-based sauce can break when thawed. For a dairy-light swap, use half-and-half plus a spoonful of cashew crema if you like.