Marry Me Chicken

Marry Me Chicken earned its name for good reason – one bite of that luxurious creamy sauce with sun-dried tomatoes, and you’ll understand why folks say it’s proposal-worthy. This restaurant-quality chicken dinner comes together in just 35 minutes, making it perfect for both special occasions and busy weeknights.

I first made this dish for a Sunday gathering at my farmhouse, and the silence that fell over the table said everything. My grandson looked up after his first bite and said, “Nonna, this is the best chicken you’ve ever made.” The combination of tender, golden-seared chicken breasts swimming in that velvety parmesan sauce with tangy sun-dried tomatoes creates magic that brings people together. After years of serving this to family and friends, I’ve learned exactly how to get that sauce perfectly creamy and those chicken breasts incredibly juicy every single time. Time to get your skillet ready – your kitchen’s about to smell incredible.

What Makes This Marry Me Chicken So Special

This recipe reminds me of those dishes my grandmother would serve when she wanted to impress guests, but with a much simpler approach that fits our busy modern lives. The beauty of Marry Me Chicken lies in how it delivers such elegant flavors with ingredients you likely already have in your pantry.

• Ready in 35 minutes from start to finish, making it perfect for weeknight dinners when you want something special without the fuss
• Uses simple, accessible ingredients like chicken breasts, heavy cream, and pantry staples – no hunting down specialty items
• Delivers restaurant-quality results with that gorgeous golden sear and creamy sauce that looks like you spent hours in the kitchen
• Adapts beautifully to different preferences – swap chicken breasts for thighs, adjust the heat level, or serve over your favorite sides
• Creates incredible leftovers that taste even better the next day as the flavors meld together
• High in protein with 45-50 grams per serving, making it both satisfying and nutritious

I’ve made this dish countless times for Sunday dinners, and it never fails to earn compliments. The creamy sauce clings to every bite of chicken, and those sun-dried tomatoes add just the right amount of tang to balance the richness.

Ingredient Spotlight

Boneless, skinless chicken breasts form the heart of this dish, and I always choose pieces that are similar in size so they cook evenly – if they’re thicker than an inch, I pound them to an even thickness for the most tender results.

Olive oil creates that beautiful golden crust on the chicken and adds a subtle fruity flavor that complements the sun-dried tomatoes perfectly.

Chicken broth builds the foundation of our Marry Me Chicken sauce and helps deglaze all those flavorful brown bits from the bottom of the pan – I prefer low-sodium so I can control the saltiness.

Heavy cream at room temperature creates that luxurious, silky sauce without curdling, and I’ve learned through trial and error that letting it sit out for 30 minutes before cooking makes all the difference.

Fresh grated parmesan cheese melts smoothly into the sauce and adds a nutty, salty depth – I always grate my own rather than using pre-grated because it melts much better and tastes fresher.

Sun-dried tomatoes packed in oil deliver concentrated, tangy-sweet flavor that cuts through the richness of the cream sauce – after testing both varieties, I always choose oil-packed over dry-packed for superior flavor and texture. If you love sun-dried tomatoes as much as I do, you’ll also want to try my Sun-Dried Tomato Chicken Orzo.

Garlic adds aromatic depth that makes your kitchen smell absolutely incredible, and I’ve found that sautéing it briefly in the pan drippings builds layers of flavor.

Crushed red pepper flakes bring a gentle warmth that elevates the entire dish without overwhelming it – I typically start with half a teaspoon for my grandchildren and let adults add more at the table.

How to Make Marry Me Chicken

Step 1. I always start by preheating the oven to 375°F and positioning the rack in the center, then I pound any thick chicken breasts to an even one-inch thickness and pat them completely dry with paper towels – this step is crucial for achieving that gorgeous golden sear.

Step 2. Betty’s tip: Heat the olive oil in your oven-safe skillet over medium-high heat until it shimmers and moves easily across the pan, then add the seasoned chicken breasts and resist the urge to move them for 3-4 minutes per side until they develop a beautiful golden-brown crust.

Step 3. After transferring the seared chicken to a plate, I reduce the heat to medium and add the minced garlic to the same skillet, sautéing for about one minute until fragrant but not browned – if it browns, it becomes bitter.

Step 4. I’ve learned that pouring in the chicken broth and scraping up all those flavorful brown bits from the bottom of the pan creates the most delicious sauce base for this Marry Me Chicken recipe.

Step 5. The key I discovered is whisking in the room-temperature heavy cream, parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes gently until the cheese melts completely and the sauce starts to simmer with a beautiful creamy consistency.

Step 6. Betty always returns the chicken breasts to the skillet at this point and spoons the sauce generously over the top to coat them well before transferring the entire skillet to the preheated oven.

Step 7. Through years of making this dish, I’ve found that baking for 12-15 minutes until the chicken reaches an internal temperature of 165°F on a meat thermometer ensures perfectly juicy results every time.

Step 8. My family prefers when I let the chicken rest for 5 minutes before serving – this allows the juices to redistribute throughout the meat for the most tender, succulent bites.

Keeping This Marry Me Chicken Fresh

I typically store leftover Marry Me Chicken in an airtight container in the refrigerator for up to three days, and honestly, the flavors deepen and meld together beautifully overnight, making leftovers something my family actually looks forward to. The creamy sauce maintains its luxurious texture when stored properly, though you may need to add a splash of chicken broth when reheating to restore its silky consistency.

Betty’s freezing method works well for this recipe if you want to prepare it ahead for busy weeks – I portion the cooled chicken and sauce into freezer-safe containers and freeze for up to two months. When freezing, I leave about an inch of space at the top of the container since the sauce will expand slightly, and I always label with the date so I use the oldest batches first.

For the best texture, I reheat this dish gently on the stovetop over medium-low heat, stirring occasionally and adding a tablespoon or two of cream or chicken broth if the sauce seems too thick. If using the oven, I cover the dish with foil and reheat at 350°F for about 15-20 minutes until warmed through. I avoid the microwave when possible because it can make the chicken rubbery and cause the sauce to separate, though if you must use it, reheat in 30-second intervals at 50% power, stirring between each interval.

Perfect Partners for Marry Me Chicken

Creamy mashed potatoes soak up that gorgeous sun-dried tomato sauce beautifully, creating the ultimate comfort food combination that reminds me of Sunday dinners at the farmhouse.

Pasta of any shape – I particularly love fettuccine or penne – turns this into a complete one-dish meal, and my grandchildren always request it this way because they can twirl the creamy sauce with every bite. For a similar pasta experience, try my Cowboy Butter Chicken Linguine.

Roasted asparagus or green beans add a fresh, slightly crisp contrast to the rich, creamy chicken, and the vegetables’ natural sweetness balances the tangy sun-dried tomatoes perfectly. My Honey Glazed Carrots and Green Beans also make an excellent side.

Garlic bread or crusty sourdough is absolutely essential in my kitchen because no one should miss out on soaking up every last drop of that incredible parmesan cream sauce.

Simple garden salad with a light vinaigrette cuts through the richness and adds brightness to your plate – I often serve a crisp Caesar salad or mixed greens with lemon dressing.

Rice pilaf or cauliflower rice provides a lighter base that still captures all that delicious sauce, and it’s Betty’s go-to option when family members want a less heavy accompaniment. My Street Corn Chicken Rice Bowl offers another creative rice option.

FAQs

Easy Creamy Marry Me Chicken

Succulent chicken breasts in a luxurious creamy sun-dried tomato sauce with parmesan cheese and a hint of red pepper flakes.

Print Recipe Pin 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: 485

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds boneless, skinless chicken breasts
• 1 1/3 tablespoons olive oil
• Salt and black pepper to taste
• 1 cup chicken broth low-sodium recommended
• 2/3 cup heavy cream at room temperature
• 1/4 cup fresh grated parmesan cheese at room temperature
• 2 teaspoons minced garlic
• 2/3 cup sun-dried tomatoes oil-packed, drained and chopped
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes adjust to taste, start with 1/2 teaspoon for milder heat

Equipment

• Oven-safe skillet (cast iron or similar)
• meat thermometer
• Measuring cups and spoons

Method

 

1. Preheat your oven to 375°F and position the rack in the center. If your chicken breasts are thicker than 1 inch, pound them to even thickness. Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt and black pepper.
2. Heat the olive oil in your oven-safe skillet over medium-high heat. Once the oil shimmers and moves easily across the pan, add the chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
3. Reduce heat to medium and add the minced garlic to the same skillet. Sauté for about 1 minute until fragrant but not browned.
4. Pour in the chicken broth, scraping up any flavorful bits from the bottom of the pan.
5. Stir in the heavy cream, parmesan cheese, sun-dried tomatoes, oregano, and red pepper flakes. Whisk gently until the cheese melts completely and the sauce starts to simmer. The sauce should look creamy and coat the back of a spoon.
6. Return the chicken breasts to the skillet and spoon the sauce over the top to coat them well. Transfer the entire skillet to your preheated oven.
7. Bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F on a meat thermometer inserted into the thickest part.
8. Remove from the oven and let the chicken rest for 5 minutes before serving.

Notes

Use room temperature cream and parmesan for smoothest sauce. Chicken can be substituted with boneless thighs (increase baking time to 15-18 minutes). Use oil-packed sun-dried tomatoes for best flavor. Don’t skip the searing step for best flavor development.