Go Back

Marry Me Chicken

Marry Me Chicken is a creamy sun-dried tomato chicken dinner with golden seared breasts and a thick Italian cream sauce. The garlic and sun-dried tomatoes simmer into a glossy Parmesan sauce that clings to every bite, finished with fresh basil.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly thick breasts for more consistent searing.
  • 1 Salt Season generously to boost flavor in the finished sauce.
  • 1 pepper Freshly ground preferred.
  • 1 garlic powder Add to both sides of the chicken.
  • 1 Italian seasoning Season the chicken and also use in the sauce.
  • 1 smoked paprika Adds warmth and color to the sear.
Searing and sauce base
  • 2 tbsp olive oil For searing and keeping the fond for deglazing.
  • 4 garlic, minced Minced cloves for quick cooking.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Drain well so the sauce stays creamy, not oily.
  • 0.5 cup chicken broth Used for deglazing and flavor.
  • 1 cup heavy cream Stir in to create the rich, thick sauce.
  • 0.5 cup Parmesan cheese, grated Grate fresh for best melting.
  • 1 tsp dried Italian seasoning Complements the sun-dried tomatoes.
  • 0.5 tsp red pepper flakes Adjust to taste for heat.
  • 1 Fresh basil for garnish Adds a bright finish right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Aim for an even coating so each breast browns and stays flavorful; set aside while you heat the pan.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering, then place the chicken in the pan. Sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the sun-dried tomato cream sauce
  1. In the same cast iron skillet, cook the minced garlic and sliced sun-dried tomatoes in oil for 1 minute, stirring to prevent burning. Keep the mixture bubbling and fragrant, just until the garlic softens.
  2. Pour in the chicken broth and deglaze the pan by scraping up the browned bits from the bottom with the liquid. Let it bubble briefly until the fond dissolves into the sauce.
  3. Stir in the heavy cream, grated Parmesan cheese, dried Italian seasoning, and red pepper flakes. Simmer for 4-5 minutes until the sauce thickens into a glossy coating consistency.
Finish and serve
  1. Return the chicken breasts to the skillet and spoon the sauce over each breast. Simmer for 2 minutes so the chicken warms through and the sauce clings.
  2. Garnish with fresh basil and serve the Marry Me Chicken over pasta or mashed potatoes. The sauce should look thick and creamy with visible sun-dried tomato pieces.

Notes

Pro tip: drain the sun-dried tomatoes well and use freshly grated Parmesan so the sauce thickens smoothly without oil separation. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet over low heat with a splash of chicken broth or cream if needed. Freezing is not recommended because the cream sauce can break after thawing. For a lighter option, use half-and-half instead of heavy cream and simmer a bit longer to help it thicken.