Marry Me Chicken Recipe – Creamy, One-Pan, 30 Minutes
This legendary Marry Me Chicken features tender chicken breasts in a rich, creamy sun-dried tomato sauce. Ready in just 30 minutes, this one-pan wonder is perfect for date nights, anniversaries, or any occasion where you want to impress. The combination of cream, Parmesan, and sun-dried tomatoes creates a sauce so delicious, it might just change your relationship status!
Equipment
- Large skillet or frying pan
- Instant-read thermometer
- Cutting board
- Sharp knife
- Wooden Spoon
Ingredients
- For the Chicken:
- 4 chicken breasts boneless, skinless
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- For the Sauce:
- 3 cloves garlic minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- ⅓ cup sun-dried tomatoes chopped
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes adjust to taste
- For Garnish:
- Fresh basil leaves chopped, for garnish
Instructions
- Pat chicken breasts dry and season generously with salt and pepper on both sides. If breasts are very thick, slice them horizontally to create cutlets of even thickness.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden brown, about 4-5 minutes per side. Chicken doesn't need to be fully cooked at this stage. Remove chicken to a plate and set aside.
- In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it.
- Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Let simmer for 2-3 minutes until slightly reduced.
- Add heavy cream, Parmesan cheese, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir to combine and let simmer for 3-4 minutes until sauce starts to thicken.
- Return chicken to the skillet, spooning some sauce over each piece. Reduce heat to low, cover, and simmer for 5-7 minutes until chicken is cooked through (internal temperature reaches 165°F / 74°C).
- Sprinkle with fresh basil and serve immediately. Pairs perfectly with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
Notes
Use freshly grated Parmesan — pre-shredded cheese contains anti-caking agents that prevent smooth melting.
Even thickness matters — pound or slice chicken breasts to uniform thickness before cooking.
Keep the heat low when adding cream and Parmesan to prevent the sauce from separating.
Make it lighter: swap heavy cream for half-and-half — still creamy, 40% fewer calories.
Add a spicy kick: double the red pepper flakes or drizzle with hot honey before serving.
Add greens: stir in 2 cups of fresh spinach in the last 2 minutes of cooking.
Dairy-free option: use full-fat coconut milk and a dairy-free Parmesan alternative.