I still make this Marry Me Chicken when I want something that feels fancy but comes together fast. Tender seared chicken swims in a silky sun‑dried tomato and parmesan cream sauce — comfort food with a little flirtation. It’s perfect for a weeknight that needs a little extra, an easy date-night dinner, or a family meal that gets raves without fuss.
Why you’ll love this dish
Marry Me Chicken hits a sweet spot: it’s rich without being complicated, uses pantry-friendly ingredients, and looks like you spent hours in the kitchen. The sun‑dried tomatoes give bright umami while the parmesan and cream create a glossy, clingy sauce that coats pasta or mashed potatoes beautifully. It’s also flexible — swap sides or proteins and still get the same comforting result.
“Creamy, tangy, and surprisingly simple — this is the dinner I make when I want applause with minimal effort.”
This recipe is ideal for:
- Busy weeknights when you want something elevated in 30–40 minutes.
- Small dinner parties where you want a rich main without last-minute scrambling.
- Cooks who like bold flavors (tomato + garlic + parmesan) with a one‑pan finish.
Step-by-step overview
You’ll start by seasoning and searing chicken to a golden crust. Remove the chicken, then use the same skillet to bloom garlic and sun‑dried tomatoes for concentrated flavor. Add cream and parmesan, whisk until silky, then nestle the chicken back into the sauce so it finishes cooking and soaks up the flavors. Finish with dried Italian herbs and fresh basil for brightness.
What you’ll need
- 2 boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (or use oil from jarred sun‑dried tomatoes for extra flavor)
- 1 cup sun‑dried tomatoes, chopped (packed in oil or rehydrated from dry; see notes)
- 1 cup heavy cream (substitute half‑and‑half for a lighter sauce, but it will be thinner)
- 1 cup grated Parmesan cheese (freshly grated melts best; avoid pre‑shredded blends)
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or 1 teaspoon mixed oregano + basil)
- Fresh basil for garnish (optional)
- Pasta, mashed potatoes, or crusty bread for serving
Substitutions and notes:
- For a dairy‑free version, use full‑fat coconut milk and a dairy‑free parmesan alternative, but flavor will change.
- If using jarred sun‑dried tomatoes packed in oil, reserve a tablespoon of the oil for searing for extra tomato flavor.
Step-by-step instructions
- Pat the chicken dry and season both sides with salt and pepper. If breasts are very thick, slice in half horizontally or pound to an even ¾‑inch thickness for even cooking.
- Heat a large skillet over medium‑high heat. Add the olive oil and let it shimmer.
- Add the chicken to the pan. Sear until golden brown and cooked through, about 6–7 minutes per side depending on thickness. Use an instant‑read thermometer — 165°F (74°C) in the thickest part is safe.
- Transfer the chicken to a plate and tent loosely with foil. Leave any browned bits in the skillet.
- Reduce heat to medium. Add the chopped sun‑dried tomatoes and minced garlic to the skillet. Cook 1–2 minutes until fragrant, stirring so the garlic doesn’t burn.
- Lower the heat to medium‑low. Pour in the heavy cream and stir to combine. Add the grated Parmesan and whisk until the cheese melts and the sauce is smooth and slightly thickened. Taste and adjust seasoning.
- Return the chicken to the skillet, spooning sauce over the breasts so they’re coated. Cook 2–3 more minutes to let flavors meld and ensure chicken reaches 165°F if needed.
- Sprinkle with dried Italian herbs and scatter fresh basil leaves just before serving.
Best ways to enjoy it
- Serve the chicken and sauce over al dente pasta (linguine or fettuccine work great) and finish with extra Parmesan and basil.
- Spoon the creamy sauce over mashed potatoes for a comforting, gravy‑like plate.
- Offer thick slices of crusty bread or garlic bread to mop up every last bit of sauce.
- For a lighter plate, serve with roasted asparagus or sautéed green beans and a lemon wedge to cut the richness.
Storage and reheating tips
- Refrigeration: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep sauce and chicken together for best flavor.
- Freezing: Freeze in a sealed container for up to 2–3 months. Thaw overnight in the fridge before reheating. Texture may change slightly due to the cream.
- Reheating: Gently reheat on the stove over low heat, stirring periodically. Add a splash of cream or milk if the sauce seems too thick. You can also reheat covered in a 325°F oven until warmed through. Avoid high heat to prevent sauce separation.
- Food safety: Reheat to at least 165°F and discard if left out longer than 2 hours at room temperature.
Pro chef tips
- Even thickness = even cooking. Pound or butterfly thick breasts to avoid overcooked edges and undercooked centers.
- Use fresh Parmesan and grate it yourself. It melts smoother and gives a cleaner flavor than pre‑shredded blends.
- Don’t burn the garlic. Add it after the tomatoes have started to release oil and cook briefly. Burnt garlic tastes bitter.
- If the sauce breaks (looks oily or separated), whisk in a teaspoon of cold water or a small knob of cold butter off heat to bring it back together.
- Taste before adding salt. Parmesan is salty, so you may need less than you expect.
Creative twists
- Spicy version: Add ¼–½ teaspoon red pepper flakes when you add the garlic for warmth.
- Green boost: Stir a couple handfuls of baby spinach into the sauce until wilted for color and nutrition.
- Mediterranean: Swap Italian herbs for chopped sun‑dried tomato pesto and finish with kalamata olives.
- Cream cheese shortcut: For a slightly tangier, thicker sauce, use 4 oz cream cheese with the cream and whisk until smooth.
- Protein swaps: Use boneless skinless chicken thighs (longer cook time) or try thick turkey cutlets. For a vegetarian take, sear firm tofu or roast cauliflower steaks and finish in the same sauce.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 30–40 minutes total — 10 minutes prep and 20–30 minutes cooking depending on chicken thickness.
Q: Can I use sun‑dried tomatoes from a jar versus dry-packed?
A: Yes. Jarred sun‑dried tomatoes packed in oil are softer and more flavorful; reserve a tablespoon of the oil for cooking if you like that tomato boost. If using dry‑packed tomatoes, rehydrate them in hot water for 10 minutes and drain.
Q: Is this recipe freezer‑friendly?
A: Yes. Freeze cooled leftovers in airtight containers for up to 2–3 months. Thaw overnight and gently reheat; the cream may separate slightly but can be smoothed with a splash of cream or milk.
Q: Can I make the sauce ahead of time?
A: You can make the sauce and refrigerate separately for 1–2 days. Warm gently, then add freshly cooked chicken to finish. Avoid reheating cream at high heat.
Q: How do I thicken the sauce if it’s too thin?
A: Simmer it a few minutes to reduce. For a quick fix, whisk in a small slurry (½ teaspoon cornstarch mixed with 1 tablespoon cold water) while simmering until it thickens.
Conclusion
If you want the original inspiration or to compare variations, see the classic Marry Me Chicken – Little Sunny Kitchen. For the widely circulated skillet version that popularized the name, check The Original Marry Me Chicken. These pages are great for ideas if you want to adapt this creamy, tomato‑kissed favorite.
Marry Me Chicken
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 1 to 1¼ lb total)
- 2 tablespoons olive oil (or use oil from jarred sun-dried tomatoes for extra flavor)
- 1 cup sun-dried tomatoes, chopped (packed in oil or rehydrated from dry)
- 1 cup heavy cream Substitute half-and-half for a lighter sauce.
- 1 cup grated Parmesan cheese Freshly grated melts best; avoid pre-shredded blends.
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs (or 1 teaspoon mixed oregano + basil)
- 1 handful fresh basil for garnish (optional)
- Pasta, mashed potatoes, or crusty bread for serving
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper. Slice in half horizontally or pound to an even ¾-inch thickness if breasts are very thick.
- Heat a large skillet over medium-high heat and add the olive oil.
Cooking
- Add the chicken to the pan and sear until golden brown and cooked through, about 6–7 minutes per side. Check with an instant-read thermometer, should reach 165°F (74°C).
- Transfer the chicken to a plate and tent loosely with foil. Leave any browned bits in the skillet.
- Reduce heat to medium and add the chopped sun-dried tomatoes and minced garlic. Cook for 1–2 minutes until fragrant, stirring to avoid burning the garlic.
- Lower the heat to medium-low, pour in the heavy cream, and stir. Add grated Parmesan and whisk until the cheese melts and the sauce is smooth.
- Return the chicken to the skillet, spoon sauce over the breasts, and cook for 2–3 minutes to meld flavors and ensure chicken reaches 165°F.
- Sprinkle with dried Italian herbs and garnish with fresh basil just before serving.
