If a recipe could seal the deal, this would be it. Marry Me Chicken is creamy, cheesy, and packed with flavor from garlic, sun-dried tomatoes, and fresh basil. It’s quick enough for a weeknight, but special enough to wow anyone at the table.
The creamy parmesan sun-dried tomato sauce is a star! Spoon that sauce over something carby, or just pass the bread and let everyone swipe the pan clean. No judgement here. I've grabbed a loaf or two of bread myself for dipping.
The flavor of this dish will have everyone asking for seconds. This meal will take about 30 minutes to prepare altogether and it can easily be doubled for a larger crowd.
Why My Recipe
- Killer Cream Sauce: The combination of heavy cream, chicken broth, and Parmesan cheese creates a velvety sauce you’ll want to pour over everything.
- Quick & Easy: From prep to plate in 40 minutes. It’s weeknight-friendly but tastes like a weekend meal.
- Perfect Spice & Flavor: A gentle warming heat from the red pepper flakes and the aromatic touch of thyme and sun-dried tomatoes make this dish complex and deeply satisfying.
David
What is Marry Me Chicken?
Marry Me chicken is tender chicken breasts that are cooked in a creamy sauce that is filled with sundried tomatoes and parmesan cheese. This simple skillet meal makes for an excellent weeknight dinner when you need to get dinner on the table quick, fast and in a hurry. It pairs heavenly with my Creamy Burrata Pasta,
Gather Your Ingredients
- Olive oil: Helps the chicken develop a deep, flavorful crust that becomes the base of the sauce. A hot shimmer in the pan is your sear signal.
- Chicken breasts (3 large): Halve or pound to even thickness so they cook quickly and stay juicy. The fond they leave behind seasons the sauce.
- Garlic (minced): Blooms in the warm pan and perfumes the whole skillet. Cook just a minute so it stays sweet, not bitter.
- Thyme (1 tsp): Cozy herbal backbone that keeps the cream from feeling heavy. Dried thyme works great here.
- Red pepper flakes (½ tsp): Gentle heat that lifts the richness without taking over.
- Chicken broth (¾ cup): Deglazes the pan and pulls up all those browned bits for a savory, well-rounded sauce.
- Heavy cream (½ cup, divided as written): Gives the sauce body and silk. Simmer gently so it stays smooth.
- Sun-dried tomatoes (⅓ cup, chopped): Tangy, concentrated tomato flavor that balances the cream and adds little pops of brightness.
- Parmesan (½ cup, freshly grated): Melts in to thicken and add umami depth. Freshly grated stays velvety.
- Fresh basil: Bright finish that wakes everything up right before serving.
Make it Your Own
- Use that tomato oil: A teaspoon from the sun-dried tomato jar adds great flavor to the sear.
- Swap the cut: Boneless chicken thighs work great. Add a minute or two if needed.
- Boost the veg: Stir in baby spinach, sautéed mushrooms, or chopped roasted red peppers before baking.
- Brighten it up: A squeeze of lemon or a splash of dry white wine wakes up the sauce.
- Adjust the creaminess: Use half cream and half half-and-half, or whisk in a spoonful of cream cheese for extra body.
- Turn up the heat: Add more red pepper flakes or a little Calabrian chili paste.
- Sauce lovers: Double the broth, cream, and parmesan if you want it extra saucy.
Storage, Make-Ahead, and Reheat
- Fridge: Airtight up to 3 days.
- Reheat: Cover and warm in a 325°F oven or gently in a skillet with a splash of marinara.
- Make ahead: Roll and chill up to 24 hours; bake just before serving.
- Freeze: Assemble, freeze on a tray, then bag. Bake from frozen at 350°F until 165°F, adding time as needed and saucing halfway through if the top darkens.
More Chicken Recipes to love
- Instant Pot Sesame Chicken
- The Easiest Instant Pot BBQ Chicken
- Instant Pot Chicken and Dumplings
- Crockpot Chicken Fajitas Recipe
- Instant Pot Kung Pao Chicken
Marry Me Chicken
Ingredients
- 1 Tablespoon Olive Oil
- 3 Large Chicken Breasts
- 2 cloves Garlic minced
- 1 teaspoon Thyme
- 1/2 teaspoon Red Pepper Flakes
- 3/4 cup Chicken Broth
- 1/2 cup Heavy Cream
- 1/3 cup Sundried Tomatoes chopped
- 1/2 cup Freshly Grated Parmesan Cheese
- Fresh Basil
- Sea salt and cracked pepper
Instructions
- 1. Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
- 2. Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese. 3. Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through — about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired.
Notes
David's Tips for Success
- Pound chicken breasts to even thickness for faster, more even cooking.
- Use a meat thermometer to avoid overcooking — 165°F is the magic number.
- Want it saucier? Add an extra ¼ cup of broth and 2 tablespoons of cream before baking.
Recipe FAQs
Can I finish it on the stovetop instead of the oven?
Yes. After returning the chicken to the sauce, cover and gently simmer 8 to 12 minutes until it hits 165°F.
Can I use the oil from the sun-dried tomatoes?
Absolutely. A teaspoon or two adds extra flavor to the dish.
Can I make it dairy-light?
Use half-and-half and reduce the heat a touch while simmering so it stays smooth.
Very very good!!!
Awesome! So glad you loved my Marry Me Chicken recipe!