Marry Me Chicken (Creamy Tuscan Style Chicken Breasts)
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.
This meal is perfect for a weeknight because you can prepare it, let it cook while you do some other things, then come back and add some parmesan cheese to the top so that it gets nice and golden brown at the end.
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.
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,
Why You’ll Love It
- Restaurant-worthy flavor in under 40 minutes.
- One pan wonder means less cleanup and more time to enjoy dinner.
- Rich, creamy sauce that pairs beautifully with pasta, bread, or roasted veggies.
- Crowd-pleaser — the blend of garlic, parmesan, and fresh basil is irresistible.
- Heat you control: Red pepper flakes add a small amount of heat that you can adjust for the crowd. For me, I like to kick it up a notch!
- Plays well with sides: Great over pasta, rice, or potatoes, and it loves a green veggie on the side.
Gather Your Ingredients
- 1 tablespoon olive oil – For searing and flavor.
- 3 large chicken breasts – You can also use thighs for a juicier option.
- Sea salt and cracked black pepper – Season generously for the best flavor.
- 2 cloves garlic, minced – Fresh is best for maximum aroma.
- 1 teaspoon dried thyme – Or use 2 tsp fresh thyme leaves.
- ½ teaspoon red pepper flakes – Adds a small amount of underlying warmth
- ¾ cup chicken broth – Low sodium works best to control salt levels.
- ½ cup heavy cream – Creates that luscious sauce texture.
- ⅓ cup sun-dried tomatoes, chopped – Oil-packed gives extra flavor.
- ½ cup freshly grated parmesan cheese – Freshly grated melts better than pre-shredded.
- Fresh basil – Adds color and a burst of freshness.
How To Make It
- Sear the chicken: Preheat the oven to 375°F. Heat olive oil in a large oven-safe skillet over medium-high heat. Pat chicken dry, season well with salt and pepper, and sear 4 to 5 minutes per side until golden. Transfer to a plate.
- Build the sauce: Reduce heat to medium. Add garlic and cook 30 to 60 seconds, just until fragrant. Stir in thyme and red pepper flakes. Pour in chicken broth and heavy cream, then simmer about 5 minutes, stirring often, until slightly thickened. Stir in sun-dried tomatoes and parmesan until melted and smooth.
- Bake to finish: Return chicken to the skillet and spoon sauce over the tops. Bake 15 to 18 minutes, or until the internal temperature reaches 165°F. Rest 5 minutes. Garnish with basil and extra parmesan. Yum!
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.
Leftovers & Storage
- Freeze: Cream sauces can separate after freezing, so I recommend enjoying it fresh.
- Store: Airtight container in the fridge up to 3 days.
- Reheat: Low and slow on the stovetop with a splash of broth or cream.
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!