Marry Me Chicken Recipe (So Good It's Proposal‑Worthy)
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 boneless skinless chicken breasts
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons 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
Instructions
- Prepare the chicken: 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.
- Sear the chicken: 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.
- Sauté garlic: 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.
- Deglaze the pan: Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Let simmer for 2-3 minutes until slightly reduced.
- Create the sauce: 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.
- Finish cooking: 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).
- Garnish and serve: Sprinkle with fresh basil and serve immediately. Pairs perfectly with pasta, mashed potatoes, or crusty bread to soak up the creamy sauce.
Notes
For best results:
Use freshly grated Parmesan cheese, not the pre-grated kind. Quality sun-dried tomatoes packed in oil add more flavor than dry ones. Make it lighter:
Substitute half-and-half for heavy cream. The sauce will be slightly less rich but still delicious. Spice it up:
Add extra red pepper flakes or a tablespoon of hot honey for a sweet-spicy twist. Add greens:
Stir in a handful of spinach or kale during the last 2 minutes of cooking for added nutrition and color. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream if the sauce has thickened too much. Dairy-free option:
Use full-fat coconut milk and dairy-free Parmesan alternative.
Use freshly grated Parmesan cheese, not the pre-grated kind. Quality sun-dried tomatoes packed in oil add more flavor than dry ones. Make it lighter:
Substitute half-and-half for heavy cream. The sauce will be slightly less rich but still delicious. Spice it up:
Add extra red pepper flakes or a tablespoon of hot honey for a sweet-spicy twist. Add greens:
Stir in a handful of spinach or kale during the last 2 minutes of cooking for added nutrition and color. Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of cream if the sauce has thickened too much. Dairy-free option:
Use full-fat coconut milk and dairy-free Parmesan alternative.