Marry Me Chicken is one of those recipes that lives up to its name—creamy, savory, and packed with flavor, it’s the kind of dish I make when I want to impress. Juicy pan-seared chicken breasts are simmered in a rich parmesan cream sauce with sun-dried tomatoes and herbs. Whether it’s a date night at home or a cozy weeknight dinner, this dish always delivers big flavor with minimal effort.
Why You’ll Love This Recipe
I love how simple this recipe is to pull together while still tasting like something I’d get at a restaurant. The sauce is luscious and full of bold Italian-inspired flavor from the sun-dried tomatoes, garlic, parmesan, and herbs. It’s also versatile—I can serve it over pasta, mashed potatoes, rice, or even just with a side of crusty bread to soak up every last bit of sauce.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 boneless, skinless chicken breasts
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1 tablespoon kosher salt
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1/2 tablespoon ground pepper
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2 tablespoons olive oil (or oil from sun-dried tomato jar)
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2 tablespoons butter
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3 garlic cloves, minced
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1 tablespoon tomato paste
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1 1/2 cups chicken stock
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1 1/2 cups heavy cream
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3/4 cup parmesan cheese, divided
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1 (7 oz) jar sun-dried tomatoes, drained and chopped
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1 tablespoon Italian seasoning
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1 teaspoon red pepper flakes (optional)
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1/4 cup chopped basil
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1/4 cup chopped parsley
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Cooked pasta, for serving (optional)
directions
I start by patting the chicken breasts dry and seasoning both sides with half the salt and pepper.
In a large skillet, I heat the olive oil and butter over medium-high heat. I sear the chicken for about 4–5 minutes per side, until golden brown, then transfer it to a plate and keep it warm.
I add the garlic to the same skillet and sauté for about 1 minute. Then I stir in the tomato paste and let it cook for another 30 seconds to deepen the flavor.
Next, I pour in the chicken stock and use a wooden spoon to scrape up the browned bits from the bottom of the pan. This adds a ton of flavor to the sauce.
I stir in the heavy cream, half the parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, red pepper flakes (if I’m using them), and the remaining salt and pepper.
I return the chicken to the skillet and bring the sauce to a gentle simmer. Then I reduce the heat to low and let it cook for another 5 minutes, or until the chicken reaches 165°F internally.
Once done, I slice the chicken across the grain, serve it with plenty of sauce, and sprinkle the rest of the parmesan on top. If I’m serving it over pasta, I spoon everything over the noodles and finish with fresh basil and parsley.
Servings and timing
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Servings: 6 servings
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Prep Time: 10 minutes
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Cooking Time: 25 minutes
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Total Time: 35 minutes
Variations
When I want to change things up, I swap the chicken breasts for boneless thighs for a juicier texture. I’ve also made it with shrimp for a quicker version. If I need a lighter option, I use half-and-half instead of heavy cream, though the sauce won’t be quite as thick.
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often. I sometimes add a splash of cream or chicken stock to loosen the sauce. I don’t recommend freezing it, as the cream sauce may separate.
FAQs
Can I use chicken thighs instead of breasts?
Yes, I often use boneless, skinless thighs for more flavor and tenderness. They cook the same way and stay juicy.
What’s the best way to serve Marry Me Chicken?
I love it over pasta, but it’s also amazing with mashed potatoes, rice, or even roasted vegetables. The sauce is the star, so anything that helps soak it up works.
Can I make this ahead of time?
Yes, I sometimes make the sauce and sear the chicken ahead, then reheat and simmer together just before serving.
Do I need to use heavy cream?
Heavy cream gives the richest texture, but I’ve used half-and-half for a lighter version. I don’t recommend using milk—it won’t thicken the sauce properly.
What kind of parmesan works best?
I use freshly grated parmesan for the best melt and flavor. Pre-shredded varieties don’t always melt smoothly.
Can I skip the sun-dried tomatoes?
They add a lot of flavor, but if I need to skip them, I sometimes add a few cherry tomatoes or roasted red peppers instead.
How do I thicken the sauce more?
Letting the sauce simmer uncovered helps it reduce. If I need it thicker faster, I stir in a small slurry of cornstarch and water.
Is it spicy with the red pepper flakes?
Just a little. I adjust the amount or leave it out entirely if I want a milder version.
Can I use store-bought tomato paste in a tube?
Yes, and I love it for convenience. I just use the same measurement.
How long does the chicken need to rest after cooking?
Just a few minutes—while I finish the sauce. It helps keep the juices in when slicing.
Conclusion
Marry Me Chicken is one of those recipes I keep coming back to—easy enough for a weeknight, yet rich and elegant enough to serve guests. The creamy sun-dried tomato sauce brings everything together, and the fresh herbs at the end make it feel special. Whether I’m making it for someone I love or just treating myself, this dish always delivers.
Print
Marry Me Chicken
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
Marry Me Chicken is a creamy, flavorful dish featuring pan-seared chicken breasts in a rich sun-dried tomato parmesan sauce. With its luscious texture and bold Italian-inspired seasoning, this quick and easy recipe is perfect for both romantic dinners and busy weeknights.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 tablespoon kosher salt
- 1/2 tablespoon ground pepper
- 2 tablespoons olive oil (or oil from sun-dried tomato jar)
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 1/2 cups chicken stock
- 1 1/2 cups heavy cream
- 3/4 cup parmesan cheese, divided
- 1 (7 oz) jar sun-dried tomatoes, drained and chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon red pepper flakes (optional)
- 1/4 cup chopped basil
- 1/4 cup chopped parsley
- Cooked pasta, for serving (optional)
Instructions
- Pat chicken dry and season both sides with half of the salt and pepper.
- Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 4–5 minutes per side, until golden brown. Transfer to a plate and keep warm.
- Add garlic to the skillet and sauté for 1 minute. Stir in tomato paste and cook for 30 seconds more.
- Pour in chicken stock and scrape up browned bits from the bottom of the pan.
- Stir in heavy cream, half the parmesan cheese, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and remaining salt and pepper.
- Return chicken to the skillet and bring to a gentle simmer. Reduce heat to low and cook for 5 more minutes, or until chicken reaches 165°F internally.
- Slice chicken across the grain. Serve with sauce and sprinkle with remaining parmesan and extra red pepper flakes if desired.
- Optionally, serve over cooked pasta and garnish with chopped basil and parsley.
Notes
- For extra richness, use oil from the sun-dried tomato jar instead of plain olive oil.
- To make ahead, prepare the sauce and chicken separately and combine before serving.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently over low heat.
- Serve with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
