Why You’ll Love This Recipe
I love how quickly this dish comes together while still tasting like it simmered for hours. The cream sauce is luscious and tangy thanks to the sun-dried tomatoes, balanced perfectly by savory Parmesan and aromatic herbs. The name might be playful, but the flavors are seriously delicious. It’s a one-pan meal that makes dinner feel special with minimal effort—something I always appreciate on a busy weeknight or when I want to impress without stress.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes (in oil, drained)
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon thyme
Fresh basil or parsley, for garnish
directions
I start by seasoning the chicken breasts on both sides with salt and pepper. In a large skillet, I heat olive oil over medium-high heat and sear the chicken for 4–5 minutes per side, just until golden and cooked through. Then I set the chicken aside.
In the same skillet, I reduce the heat to medium and sauté the garlic for about a minute until it’s fragrant. I deglaze the pan with chicken broth, scraping up any golden bits on the bottom—that’s where so much flavor lives.
Next, I stir in the heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, red pepper flakes, and thyme. I let the sauce simmer for about 5 minutes until it thickens slightly.
Then I return the chicken to the skillet and spoon the creamy sauce over the top. I let everything simmer together for another 3–5 minutes so the flavors really meld.
Before serving, I garnish with fresh basil or parsley and serve it over pasta, rice, or even crusty bread to soak up every last bit of that sauce.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Calories: 425 kcal per serving
Variations
Sometimes I swap out the chicken breasts for boneless thighs when I want something even more tender. I’ve also added a handful of baby spinach at the end for a bit of greenery—it wilts beautifully in the warm sauce. If I’m feeling spicy, I up the crushed red pepper flakes for a little extra heat. And when I want to make it a bit lighter, I use half-and-half instead of heavy cream (though the sauce won’t be as rich).
storage/reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken gently on the stovetop over low heat, adding a splash of broth or cream if the sauce has thickened too much. It reheats beautifully and makes for a delicious next-day lunch.
FAQs
What’s the origin of the name “Marry Me Chicken”?
The name comes from how irresistible the dish is—supposedly it’s so good, it could inspire a marriage proposal. Whether that’s true or not, I do know it’s always a crowd-pleaser.
Can I make this dish ahead of time?
Yes, I often prepare the sauce in advance and store it separately. When I’m ready to serve, I cook the chicken and then reheat the sauce to pour over the top.
What sides go best with Marry Me Chicken?
I love serving it with pasta, rice, or mashed potatoes. Anything that can soak up the sauce is perfect. A simple green salad or roasted veggies also work well.
Can I use milk instead of cream?
While I can substitute milk, it won’t be as rich or thick. For a middle ground, I like using half-and-half or adding a bit of flour to help thicken the sauce.
How do I know the chicken is cooked through?
I always check that the internal temperature reaches 165°F (75°C). The outside should be golden, and the juices should run clear when cut.
Conclusion
Marry Me Chicken is one of those recipes I keep coming back to because it never fails to impress. It’s comforting, flavorful, and incredibly easy to pull off. Whether I’m cooking for loved ones or just craving something indulgent for myself, this dish always delivers on both taste and satisfaction.
Print
Marry Me Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This creamy, skillet-cooked marry me chicken features tender breasts in a rich Parmesan and sun-dried tomato sauce—an irresistible one-pan dinner perfect for date night or any night.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup chopped sun-dried tomatoes (in oil, drained)
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon thyme
Fresh basil or parsley, for garnish
Instructions
Season chicken breasts with salt and pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through. Set aside.
In the same skillet, reduce heat to medium and sauté minced garlic for 1 minute until fragrant.
Deglaze the pan with chicken broth, scraping up any browned bits.
Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, oregano, red pepper flakes, and thyme. Simmer for 5 minutes until slightly thickened.
Return the chicken to the skillet, spoon sauce over the top, and simmer for another 3–5 minutes to blend flavors.
Garnish with fresh basil or parsley before serving.
Notes
Swap chicken breasts with boneless thighs for a more tender texture.
Add baby spinach at the end for a pop of green.
Use half-and-half instead of heavy cream for a lighter version (sauce will be less rich).
Pairs well with pasta, mashed potatoes, rice, or crusty bread.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet / Sauté
- Cuisine: American
