The first time I made this Marry Me Chicken, my partner sat down and didn’t speak for three minutes — just ate slowly and smiled.
It’s the sort of dish that feels elevated but comes together faster than a fancy takeout order.
Creamy sauce, tangy sun-dried tomatoes, and tender seared chicken make it a perfect romantic weeknight win.
Why You’ll Love This Recipe
- Fast enough for a weeknight but special enough for date night.
- Saucy, silky cream and Parmesan cling to the chicken for maximum flavor in every bite.
- Sun-dried tomatoes add concentrated sweetness and acid that balance the richness.
- Adding cheese ravioli makes the meal indulgent and easy to stretch for two or four.
The texture plays between tender, lightly crisped chicken and a lush, silky sauce studded with pockets of sun-dried tomato.
The taste is a layered experience: salty Parmesan, bright tomato, a whisper of garlic and Italian herbs, and creamy fat from the heavy cream that coats the ravioli like a warm blanket.
It’s rich but balanced, and it never feels heavy because the tomatoes and a handful of spinach add lift and freshness.
“Five stars — made this for our anniversary and it felt like a restaurant at home. The sauce is unreal. Will make again!” — Emma, reader
Key Ingredients
Chicken breasts
Boneless, skinless chicken breasts are the canvas here.
Choose even-sized pieces for uniform cooking and consider pounding them slightly if they’re thick in one part.
If you buy from a butcher or reputable brand, ask for air-chilled chicken when possible — it sears better and has a cleaner flavor.
Sun-dried tomatoes
Sun-dried tomatoes bring concentrated umami and tang that cut through the cream.
Use tomatoes packed in oil for a softer, juicier finish and reserve a tablespoon of that oil for cooking to boost flavor.
If you only have dry-packed tomatoes, rehydrate briefly in warm water and drain well.
Heavy cream + Parmesan
Heavy cream gives the sauce body and a glossy finish while grated Parmesan adds sharpness and savory depth.
Use freshly grated Parmigiano-Reggiano if you can — pre-grated powder often contains anti-caking agents that affect melting.
For dairy-free, substitute full-fat coconut cream and a vegan Parmesan alternative.
Cheese ravioli
Ravioli turns this into a comforting platter rather than just a chicken dinner.
Use a good-quality fresh ravioli from the refrigerated case or a trustworthy brand for texture and cheesiness that hold up in the sauce.
Gluten-free ravioli works too — just follow package cooking times.
Full Ingredient List
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 cup sun-dried tomatoes, chopped
- 1 cup heavy cream (or coconut cream for dairy-free)
- 1 cup grated Parmesan cheese
- 1 cup fresh spinach (substitute kale for texture)
- 1 package cheese ravioli (gluten-free options available)
Step-by-Step Instructions
Step 1: Prepare the Chicken
Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning.
Let the seasoned chicken rest at room temperature for 10-15 minutes while you prep other ingredients.
Pro Tip: Dry chicken sears better; use paper towels and don’t skip resting so the meat cooks evenly.
Step 2: Sear the Chicken
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken and sear 4-5 minutes per side until deeply golden and nearly cooked through; remove to a plate.
You’ll know it’s ready when the chicken releases easily from the pan and the surface is a deep caramel color.
Step 3: Create the Sauce
Lower heat to medium and add chopped sun-dried tomatoes to the pan; sauté 1-2 minutes to release their oils.
Pour in heavy cream and bring to a gentle simmer, scraping up browned bits from the pan.
Stir in grated Parmesan slowly until the sauce is smooth and slightly thickened.
Pro Tip: If sauce looks grainy, lower heat and whisk in cream a little at a time; fresh Parm melts more smoothly than pre-grated.
Step 4: Add the Spinach
Toss in fresh spinach and cook just until wilted, which takes a minute or two.
If substituting kale, add a splash of water and simmer 2-3 minutes longer so the kale softens.
Visual cue: the sauce will lighten slightly and the spinach will look glossy when it’s ready.
Step 5: Cook the Ravioli
Bring a pot of salted water to a boil and cook ravioli according to package instructions until al dente.
Reserve 1/2 cup of the pasta water before draining; you can use it to loosen the sauce.
Pro Tip: Fresh ravioli usually cooks quickly — watch closely so it doesn’t burst.
Step 6: Combine Everything
Return the seared chicken to the skillet and nestle it into the sauce; simmer 3-4 minutes so the chicken finishes cooking and absorbs flavor.
Add drained ravioli to the pan or serve ravioli plated and spoon the sauce and chicken over top.
If sauce is too thick, stir in reserved pasta water a tablespoon at a time until it reaches your desired consistency.
Pro Tip: Aim for an internal chicken temperature of 160–165°F (71–74°C) then rest 3 minutes; carryover heat will finish it to safe and juicy.
Step 7: Serve and Enjoy!
Plate chicken and ravioli, spoon extra sauce over everything, and sprinkle a little extra Parmesan.
Finish with a crack of black pepper and a few torn basil leaves if you have them.
Visual cue: a glossy sauce coating the ravioli and chicken signals you’ve hit the right balance.
Expert Tips for Success
- Temperature control: Always get the pan hot before adding the chicken. A screaming hot skillet seals the exterior and creates flavor via the Maillard reaction.
- Even thickness: Pound chicken breasts to an even 3/4-inch thickness for uniform cooking and a faster sear. Use a zip-top bag and a rolling pin or heavy pan.
- Salt timing: Season the chicken right before cooking to keep the surface drier for a better crust. For the sauce, season at the end because Parmesan is salty.
- Cheese selection: Use real Parmigiano-Reggiano or Pecorino Romano for a sharper, more complex flavor; grate it fresh for best melting properties.
- Sun-dried tomato oil: If your tomatoes are oil-packed, reserve a tablespoon of that oil for the pan; it adds a concentrated tomato flavor and depth to the sauce.
- Sauce texture: If the sauce splits, take the pan off heat and whisk in a splash of cream or a cold tablespoon of butter to bring it back together.
- Cooking for two: Use half a package of ravioli and two chicken breasts; the sauce scales down well but finish with a smaller pan so it concentrates.
- Dairy-free adaptation: Use full-fat coconut cream and a firm vegan Parmesan; add a squeeze of lemon to recreate the bright counterpoint Parmesan provides.
- Make-ahead prep: Chop sun-dried tomatoes, grate the cheese, and measure spices the day before to streamline cooking and reduce stress on date night.
- Equipment note: A heavy-bottomed skillet (cast iron or stainless steel) gives the most reliable sear and sauce fond for flavor.
Storage & Freezing
Fridge storage: Allow the dish to cool to room temperature for no more than two hours.
Store chicken and sauce in an airtight container for up to 3 days.
Keep cooked ravioli separate if possible to avoid it soaking up too much sauce and becoming overly soft.
Freezer storage: Freeze the sauce and chicken in a shallow airtight container for up to 2 months.
If freezing with ravioli, use a freezer-safe container and consume within one month for best texture.
Tip: flash-freeze ravioli on a tray before bagging to prevent sticking.
Reheating: Thaw overnight in the refrigerator if frozen.
Reheat gently in a skillet over low heat, adding a splash of cream or reserved pasta water to loosen the sauce.
If reheating in the microwave, heat in short bursts and stir between intervals to prevent splitting.
Variations & Substitutions
Vegetable-forward: Replace ravioli with roasted cauliflower or mashed potatoes to make it lighter and vegetable-packed.
Protein swaps: Use boneless pork chops or halved chicken thighs; adjust searing time and finish until internal temp is appropriate.
Herb and heat: Stir in red pepper flakes for warmth and finish with fresh basil or thyme for herbal brightness.
Cream-free option: Use coconut cream and lemon zest to emulate richness and add a citrus lift for balance.
Frequently Asked Questions
Q: Can I make this recipe ahead for a dinner party?
A: Yes. Sear the chicken and make the sauce up to 24 hours ahead.
Store them separately in the fridge and reheat gently on the stove, adding ravioli at the last minute to keep it from getting soggy.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer gently to reduce and concentrate flavors.
Alternatively, whisk a teaspoon of cornstarch into a tablespoon of cold water and add gradually while stirring until it thickens.
Q: Is there a low-calorie way to make this without losing flavor?
A: Use half-and-half or a combination of milk plus a tablespoon of cornstarch to mimic creaminess.
Increase sun-dried tomatoes and herbs for flavor without much added fat.
Q: Can I use sun-dried tomatoes from a jar and do they need chopping?
A: Yes, oil-packed jarred sun-dried tomatoes are ideal; chop them for even distribution.
Reserve a little of the packing oil for cooking if it tastes good.
Q: Why is my sauce grainy after adding Parmesan?
A: Pre-grated cheese often contains anti-caking agents that cause graininess.
Use freshly grated cheese and melt it in low heat while whisking for a silky finish.
Final Thoughts
This Marry Me Chicken recipe is dependable, comforting, and deceptively simple while delivering restaurant-worthy flavors.
It’s one of those dishes that becomes a personal signature once you tweak the seasonings and finishings to your taste.
Please leave a star rating in the recipe card below and pin this to Pinterest if you love it as much as we do.
Conclusion
If you want to see the inspiration behind the dish, check out Little Sunny Kitchen’s Marry Me Chicken for a classic version that started the trend.
For a heavily tested, family-friendly take with tweaks and variations, read Taming Twins’ Marry Me Chicken {Best Version EVER!}.
Marry Me Chicken
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts Choose even-sized pieces for uniform cooking.
- 2 tablespoons olive oil Reserve a tablespoon of oil from sun-dried tomatoes if using.
- 1 cup sun-dried tomatoes, chopped Use tomatoes packed in oil for best results.
- 1 cup heavy cream Coconut cream can be used for a dairy-free option.
- 1 cup grated Parmesan cheese Use freshly grated for best melting.
- 1 cup fresh spinach Kale can be used as a substitute.
- 1 package cheese ravioli Fresh or gluten-free options available.
Seasonings
- to taste salt and pepper Season the chicken right before cooking.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Let the seasoned chicken rest at room temperature for 10-15 minutes.
Searing the Chicken
- Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and sear 4-5 minutes per side until deeply golden and nearly cooked through; remove to a plate.
Creating the Sauce
- Lower heat to medium and add chopped sun-dried tomatoes to the pan; sauté 1-2 minutes to release their oils. Pour in heavy cream and bring to a gentle simmer, scraping up browned bits from the pan. Stir in grated Parmesan slowly until sauce is smooth and slightly thickened.
Adding Spinach
- Toss in fresh spinach and cook just until wilted, which takes a minute or two.
Cooking the Ravioli
- Bring a pot of salted water to a boil and cook ravioli according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Combining Everything
- Return the seared chicken to the skillet and nestle it into the sauce; simmer 3-4 minutes so the chicken finishes cooking and absorbs flavor. Add drained ravioli to the pan or serve separately.
Serving
- Plate chicken and ravioli, spoon extra sauce over everything, and sprinkle a little extra Parmesan. Finish with a crack of black pepper.
