Marry Me Chicken

Marry Me Chicken is one of those dinners that earns its name the moment it hits the table. Tender chicken breasts wrapped in a rich, creamy parmesan and sun-dried tomato sauce that is so good your family will be asking for it every week. I made this on a random Tuesday night and it instantly became a regular in our dinner rotation.

The first time I tried this recipe, I was honestly surprised by how much flavor came together in one single skillet. The sauce is creamy and savory with just the right touch of sweetness from the sun-dried tomatoes. It feels like a restaurant-quality meal but comes together in about 35 minutes with ingredients you likely already have on hand. If you love cozy, comforting chicken dinners like Creamy Herb Chicken or Creamy Garlic Chicken, this one is going to be a new favorite.

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Ingredients for Marry Me Chicken

I have tested this recipe several times and found that quality really matters here, especially for the parmesan and cream. I always use freshly grated parmesan because pre-shredded cheese does not melt as smoothly into the sauce.

• 1½ lbs boneless skinless chicken breasts (sliced thin or pounded to even thickness)
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter I recommend unsalted so you control the saltiness of the sauce
• 2 tsp fresh garlic, minced
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• ¾ cup heavy cream in my experience, do not substitute with half-and-half or the sauce will turn out too thin
• ½ cup parmesan cheese, freshly grated my preference is a block you grate yourself for the creamiest result
• ½ cup sun-dried tomatoes, drained I usually use oil-packed for a deeper, richer flavor
• 1 tsp dried Italian seasoning
• Fresh basil, for garnish

Step-by-Step Instructions

I recommend prepping all your ingredients before you start cooking. This recipe moves quickly once the pan is hot and having everything ready makes the process smooth and stress-free.

Step 1: Slice chicken breasts in half horizontally or pound to an even thickness using a mallet. This helps them cook through evenly without drying out.

Step 2: Season both sides of the chicken generously with salt and black pepper.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 minutes per side until golden brown on the outside and mostly cooked through. The chicken will finish cooking in the sauce later. Transfer to a plate and set aside.

Step 4: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Watch it closely since garlic burns fast and will turn bitter. Stir in the flour and cook for 1 minute to form a smooth paste. Do not skip this step or the sauce may taste floury.

Step 5: Slowly whisk in the chicken broth, then add the heavy cream. Add the freshly grated parmesan and whisk everything together until smooth and just beginning to thicken.

Step 6: Stir in the drained sun-dried tomatoes and Italian seasoning. Taste and adjust salt and pepper as needed.

Step 7: Let the sauce simmer on low heat for 2 to 3 minutes until it reaches a creamy, velvety consistency.

Step 8: Return the chicken to the skillet and nestle it into the sauce. Reduce heat to medium-low and simmer for 10 more minutes until the chicken reaches an internal temperature of 165 degrees F.

Step 9: Garnish with fresh chopped basil and serve warm right away.

What to Serve with Marry Me Chicken

The creamy parmesan sauce in this dish is bold and rich, so the best sides either soak it up beautifully or bring a fresh contrast to balance the plate.

Pasta: This is the classic pairing and for good reason. The sauce clings to every noodle and makes each bite even better. Try it with this Easy Marry Me Chicken Pasta Recipe for a complete one-dish meal, or keep it simple with fettuccine or penne on the side.

Rice: Steamed white or jasmine rice is simple, filling, and soaks up the sauce perfectly without competing with the flavors. This Oven Baked Chicken and Rice technique also works great if you want to make it a fuller meal.

Mashed Potatoes: Creamy potatoes and a creamy sauce might sound like too much, but the combination is genuinely comforting and crowd-pleasing for a cozy dinner night.

Steamed Asparagus: The slight bitterness of asparagus cuts through the richness of the sauce beautifully. Try this One Pan Lemon Garlic Butter Chicken Asparagus approach for an easy side that pairs perfectly.

Sauteed Brussels Sprouts: Earthy and slightly crispy Brussels sprouts add a great texture contrast to the silky sauce. The Honey Garlic Chicken Brussels Sprouts Skillet is a great companion recipe if you want to lean into that flavor direction.

Buttery Mushrooms: Mushrooms bring an earthy depth that complements the Italian herbs and parmesan in the sauce. They are a natural fit for this dish.

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Storage and Serving Tips

Store leftover Marry Me Chicken in a shallow airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal and does not affect the flavor.

To reheat, warm gently in a skillet over low heat and add a small splash of chicken broth or cream to loosen the sauce back to its original silky texture. I recommend avoiding the microwave when possible since it tends to dry out the chicken.

This dish is not ideal for freezing since cream-based sauces tend to separate when thawed. For best results, serve it fresh or enjoy it the next day. Pro tip: leftovers taste amazing the next day over a fresh bowl of pasta or rice.

Frequently Asked Questions

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Marry Me Chicken

Juicy chicken breasts smothered in a creamy parmesan and sun-dried tomato sauce. A one-skillet dinner ready in 35 minutes with simple pantry ingredients.

Print Recipe Save This Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken breasts sliced thin or pounded to even thickness
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• 2 tsp fresh garlic minced
• 3 tbsp all-purpose flour
• 1 cup chicken broth
• 0.75 cup heavy cream do not substitute with half-and-half
• 0.5 cup parmesan cheese freshly grated from a block
• 0.5 cup sun-dried tomatoes drained, oil-packed preferred
• 1 tsp dried Italian seasoning
• fresh basil chopped, for garnish

Equipment

• large skillet
• whisk
• meat thermometer

Method

 

1. Slice chicken breasts in half horizontally or pound to an even thickness using a mallet.
2. Season both sides of the chicken with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5 minutes per side until golden brown and mostly cooked through. Transfer to a plate and set aside.
4. In the same skillet, melt the butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Stir in flour and cook for 1 minute to form a smooth paste.
5. Slowly whisk in the chicken broth, then the heavy cream. Add the freshly grated parmesan and whisk until smooth and beginning to thicken.
6. Stir in the drained sun-dried tomatoes and Italian seasoning. Taste and adjust salt and pepper as needed.
7. Simmer on low heat for 2 to 3 minutes until the sauce reaches a creamy, velvety consistency.
8. Return the chicken to the skillet and nestle it into the sauce. Reduce heat to medium-low and simmer for 10 more minutes until the chicken reaches an internal temperature of 165 degrees F.
9. Garnish with fresh chopped basil and serve warm immediately over pasta, rice, or mashed potatoes.

Notes

Use freshly grated parmesan for the creamiest sauce. Oil-packed sun-dried tomatoes add deeper flavor. Not recommended for freezing. Reheat gently in a skillet with a splash of broth to loosen the sauce. Leftovers keep in the refrigerator for up to 3 days.