Ultimate Marry Me Chicken

Ultimate Marry Me Chicken starts with tender chicken, a silky sun-dried tomato cream sauce, and a handful of pantry staples. This recipe delivers big, cozy flavor without fuss, and it works for weeknights or a simple date-night dinner.

Try a pasta pairing if you want to stretch the sauce over noodles for an easy one-pan meal.

What makes this Marry Me Chicken so irresistible

This dish is appealing because it balances rich cream, tangy sun-dried tomatoes, and bright herbs. The result feels special but doesn’t take hours or fancy techniques. It suits cooler nights when you want comfort food that still feels elegant.

If you like a saucy chicken that clings to pasta, check out another take on the idea with a pasta-focused twist that’s ready in about the same time: Marry Me Chicken Pasta.

Reasons you’ll fall for this Marry Me Chicken

You get warm, familiar flavors from simple ingredients. The tomatoes give a gentle acidity that cuts through the cream. Fresh herbs and parmesan add savory depth. Everything comes together quickly in one skillet, so cleanup stays easy.

This recipe also plays well with substitutions. Use boneless skinless thighs for juicier meat, or swap the cream for a lighter dairy option if you prefer. It’s a flexible, comforting recipe that loves company.

Ingredients and clever swaps

Below is what you’ll need and why each part counts. The list keeps things straightforward so the sauce stays rich without being fussy.

The shopping list (what to have on hand)

• 4 boneless, skinless chicken breasts (or 6 small breasts)
• Salt and pepper
• 1–2 tsp Italian seasoning or a mix of dried oregano and basil
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped (oil-packed preferred)
• 1 cup low-sodium chicken broth
• 1 cup heavy cream or a lighter cream alternative
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp red pepper flakes (optional)
• Fresh basil or parsley to finish

Diet-friendly swaps that keep the character

• Dairy-free: use full-fat coconut milk or a cashew cream instead of heavy cream; swap Parmesan for a dairy-free grated cheese.
• Lower fat: use half-and-half or a mix of milk and a spoon of cornstarch to thicken.
• Gluten-free: the recipe is naturally gluten-free if you check labels on broth and sun-dried tomatoes.
• Dark meat option: bone-in thighs work well; cook a bit longer until they reach safe temperature.

Smart variation: stir in a handful of spinach at the end for color and a boost of greens.

Find another slow-cooker chicken idea if you want hands-off prep: Slow-Cooker Mediterranean Chicken.

How to cook your Marry Me Chicken

Follow these steps for a silky sauce and juicy chicken. Read through first, then cook.

Cooking steps

1. Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 3–4 minutes per side until golden (they will finish cooking in the sauce). Remove chicken and set aside.
3. Lower heat to medium. Add garlic and sauté 30 seconds until fragrant. Add sun-dried tomatoes and cook 1–2 minutes.
4. Pour in chicken broth and scrape any brown bits from the pan. Let simmer 2–3 minutes to reduce slightly.
5. Stir in heavy cream and bring to a gentle simmer. Add Parmesan and red pepper flakes, stirring until the sauce thickens.
6. Return chicken to the skillet. Spoon sauce over the breasts and simmer 5–8 minutes until the chicken reaches 165°F (74°C).
7. Finish with chopped basil or parsley and serve over rice, pasta, or mashed potatoes.

Step	Details
1	Sear seasoned chicken 3–4 minutes per side in hot oil.
2	Make sauce with garlic, sun-dried tomatoes, broth, cream, and Parmesan.
3	Simmer chicken in sauce until cooked through, about 5–8 minutes.

Tips for timing, texture and tools

• Use a heavy skillet for even heat and a better sear.
• Let the pan get hot before adding chicken. That quick sear locks in juices.
• If your sauce is too thin, simmer a few minutes or stir a teaspoon of cornstarch mixed with cold water to thicken.
• For extra richness, finish with a knob of butter stirred into the sauce off the heat.
• For a lighter finish, reduce cream and add a splash of reserved pasta water if serving over noodles—similar to how some creamy chicken soups are balanced: creamy chicken soup.

Keeping leftovers fresh and tasty

How to store it right:

Cool the chicken and sauce to room temperature (no more than two hours), then transfer to an airtight container. Refrigerate up to 3–4 days. For longer storage, freeze in a freezer-safe container up to 3 months; thaw overnight in the fridge before reheating.

Reheating without losing flavor:

Gently reheat on the stovetop over low heat, stirring often so the sauce warms evenly. Add a splash of broth or cream if the sauce tightens up. Avoid high heat, which can separate the cream.

A dish worth making again and again:

This recipe reheats well and remains a favorite because it feels like a treat but is quick to pull together. Make larger batches of sauce and freeze portions to speed future dinners.

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FAQs

Can I use chicken thighs instead of breasts?

Yes. Boneless thighs add more fat and stay very juicy. Brown them the same way but give them a few extra minutes in the sauce if they are thicker.

Is sun-dried tomato oil safe to use in the sauce?

Yes, oil-packed sun-dried tomatoes add flavor. If you use dry-packed tomatoes, rehydrate them in warm water first and reserve some of the soaking liquid for the sauce if you want extra tomato flavor.

Can I prep this ahead of time?

You can rough-chop the tomatoes and grate the cheese a day ahead. Cooked chicken with sauce stores well, so prepare a day early and reheat gently for a quick meal.

What should I serve with Marry Me Chicken?

Serve over creamy polenta, rice, mashed potatoes, or a simple pasta. Roast vegetables or a crisp green salad make a fresh contrast.

Conclusion

If you want the original inspiration behind this creamy, sun-dried tomato chicken, see the classic version at Chicken Poblano Soup.