This Marry Me Chicken recipe delivers a silky, garlicky tomato-parmesan sauce that practically begs for a forkful of pasta. I’ve made this version dozens of times for weeknights and special dinners and it never fails to impress. For a creamy soup twist on the same flavor profile, try this Tuscan-style creamy Marry Me Chicken soup I tested recently.
Why Make This Recipe
- Incredible flavor: sun-dried tomatoes, garlic, and parmesan make a rich, savory sauce that balances tang and cream.
- Fast weeknight dinner: sears on the stove and finishes in 20–25 minutes—great for busy evenings.
- Crowd-pleaser: elegant enough for date night yet simple enough for family meals.
- Versatile: pairs with pasta, rice, mashed potatoes, or roasted veggies.
- Personal note: I love this recipe because the sauce develops deeper flavor if you let it simmer gently for 10 minutes—patience pays off. Also see this creamy variation I use when I want a heartier bowl: creamy Marry Me Tuscan chicken soup.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Servings: 4
- Difficulty: Easy
- Method: Pan-seared chicken finished in a rich cream and sun-dried tomato sauce on the stovetop.
My Experience Making This Recipe
I tested the recipe with both thin-cut and standard boneless chicken breasts to find the best texture. Thinner breasts (about 1/2 inch) cook faster and stay juicier when seared quickly, while thicker breasts benefit from a short simmer in the sauce to reach 165°F without drying out.
How to Make Irresistibly Delicious Marry Me Chicken (A Must-Try Recipe!)
Start by seasoning and lightly dredging 4 boneless, skinless chicken breasts (about 6–8 oz each) in 1/2 cup all-purpose flour, salt, and pepper. Sear in 2 tablespoons olive oil over medium-high heat until golden brown, about 4 minutes per side; remove and set aside. In the same skillet melt 2 tablespoons butter, then sauté 3–4 minced garlic cloves and 1/2 cup chopped sun-dried tomatoes for 1 minute. Deglaze with 1 cup low-sodium chicken broth and stir in 1 cup heavy cream, 1/2 cup freshly grated Parmesan, 1 teaspoon Italian seasoning, and 1/4 teaspoon red pepper flakes. Return chicken to the pan and simmer gently, covered, for 8–10 minutes until internal temperature reaches 165°F (74°C). Finish with 2 tablespoons chopped fresh basil and adjust salt and pepper to taste.
Expert Tips for Success
- Use an instant-read thermometer: cook chicken to 165°F (74°C) for safe, juicy results rather than guessing by time.
- Don’t overcrowd the pan: sear in batches if needed so you get a proper golden crust that adds flavor.
- Choose quality sun-dried tomatoes packed in oil when possible; rehydrated dry ones work but add 1–2 tablespoons olive oil. See a slow-cooker take if you prefer hands-off cooking: crock pot Marry Me Chicken.
- Grate fresh Parmesan from a wedge for melting quality and flavor; pre-grated can be grainy and won’t melt as smoothly.
- For a silkier sauce, simmer on low and don’t boil the cream; high heat can cause separation.
How to Serve Irresistibly Delicious Marry Me Chicken (A Must-Try Recipe!)
- Over pasta: toss with linguine or fettuccine and a splash of pasta water to marry sauce and noodles.
- With starch sides: mashed potatoes or creamy polenta soak up the sauce beautifully.
- Vegetable pairings: roasted asparagus, sautéed green beans, or a simple arugula salad balance the richness.
- Presentation tip: spoon extra sauce over the chicken, garnish with torn basil and a light grating of Parmesan for color and aroma. For an easy slow-cooker option to serve at a dinner party, consider this crockpot version.
Storage and Reheating Guide
Cool leftover chicken to room temperature for no more than 2 hours, then store in an airtight container in the fridge for 3–4 days. To freeze, place chicken and sauce in a freezer-safe container for up to 3 months—leave 1/2 inch headspace. Reheat gently on the stovetop over low heat, covered, adding 1–2 tablespoons water or broth to loosen the sauce; or reheat in a 325°F (160°C) oven until warmed through. Avoid high microwave power to prevent the cream from breaking; use 50–70% power in 1-minute bursts, stirring between intervals.
Recipe Variations
- Gluten-free: dredge chicken in cornstarch or a 1:1 gluten-free flour blend instead of all-purpose flour.
- Dairy-free: replace heavy cream with full-fat coconut milk and use nutritional yeast plus a pinch of kala namak for a cheesy note.
- Lighter option: substitute half-and-half plus 2 tablespoons cornstarch (mixed with cold water) to thicken; pan-roast chicken thinner to reduce cooking time.
- Herb-forward: add fresh thyme and oregano with the basil, or finish with lemon zest for brightness—try the dump-and-go slow-cooker spin here: dump-and-go slow cooker Marry Me Chicken.
Nutritional Highlights
This dish provides a good amount of protein from the chicken and calcium from the Parmesan. It’s relatively high in fat because of the cream and cheese, so portion control helps—aim for about 4–6 oz chicken per serving. Allergen note: contains dairy and gluten (unless adapted), and may contain sulfites if using certain sun-dried tomatoes.
Troubleshooting Common Issues
- Sauce too thin: simmer uncovered for a few minutes to reduce, or whisk 1 teaspoon cornstarch with 1 tablespoon cold water and stir in to thicken.
- Chicken dry: likely overcooked—use an instant-read thermometer and lower heat, or finish in sauce sooner to keep juices.
- Sauce grainy or separated: high heat can split cream; reduce heat, whisk in a splash of warm broth, and finish gently. A touch of butter whisked in off heat can re-emulsify the sauce.
Frequently Asked Questions
Q: Can I use bone-in chicken thighs instead of breasts?
A: Yes—bone-in thighs add extra flavor but need longer cooking. Sear as directed, then simmer covered for 15–20 minutes or until an instant-read thermometer reads 165°F (74°C) at the thickest part. Adjust simmer time and check for doneness.
Q: How can I make the sauce ahead of time?
A: You can prepare the sauce (without the cream) a day ahead and refrigerate. Reheat gently and stir in cream at the end to avoid separation. Add freshly grated Parmesan just before serving for best texture.
Q: Is there a lighter cream option that still tastes rich?
A: Use half-and-half with a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken. It cuts calories while preserving a creamy mouthfeel, but avoid boiling to prevent curdling.
Q: How do I keep sun-dried tomatoes from tasting too sweet or oily?
A: If they’re oil-packed, drain and pat dry to control oil in the sauce. If using dried tomatoes, rehydrate in warm water for 10 minutes, then drain; this reduces concentrated sweetness and brings back texture.
Conclusion
If you want a pasta-focused twist that pairs perfectly with this chicken, try this delightful Irresistible Marry Me Chicken Pasta Recipe—it’s a great way to stretch the sauce and serve a full, comforting meal.
Print
Marry Me Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free flour)
Description
This Marry Me Chicken recipe delivers a silky, garlicky tomato-parmesan sauce that practically begs for a forkful of pasta.
Ingredients
- 4 boneless, skinless chicken breasts (6–8 oz each)
- 1/2 cup all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3–4 minced garlic cloves
- 1/2 cup chopped sun-dried tomatoes
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 1 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes
- 2 tablespoons chopped fresh basil
Instructions
- Season and lightly dredge chicken in flour, salt, and pepper.
- Sear chicken in olive oil over medium-high heat for about 4 minutes per side until golden brown; remove and set aside.
- Melt butter in the same skillet, then sauté garlic and sun-dried tomatoes for 1 minute.
- Deglaze with chicken broth and stir in heavy cream, Parmesan, Italian seasoning, and red pepper flakes.
- Return chicken to the pan and simmer gently, covered, for 8–10 minutes until internal temperature reaches 165°F (74°C).
- Finish with chopped basil and adjust salt and pepper to taste.
Notes
Pairs well with pasta, rice, mashed potatoes, or roasted veggies.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg