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Marry Me Chicken is a creamy chicken recipe with garlic, parmesan, and sun-dried tomatoes. An easy, flavorful dinner perfect for any occasion.
This Marry Me Chicken recipe is everything a great weeknight dinner should be: easy enough to make on a Tuesday, but impressive enough to serve on a Friday night. You have pan-seared chicken breasts cooked in the most incredible creamy sun-dried tomato sauce. Loaded with garlic, Parmesan, and a touch of heat from red pepper flakes. One bite and you’ll completely understand how this recipe got its name.
Think of it as the elevated, saucier cousin of Butter Chicken or Grilled Avocado Chicken. The sauce alone is worth making. It is tangy from the sun-dried tomatoes, rich from the heavy cream, and deeply savory from the Parmesan. Let’s get into it.
Ingredients You’ll Need
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- Chicken Breasts — thinly sliced or pounded even work best for quick, even cooking
- Salt & Pepper
- Olive Oil
- Butter
- Garlic — don’t skimp; garlic is the backbone of this sauce
- Flour
- Chicken Broth — you can use low sodium if you are watching your salt
- Heavy Cream
- Parmesan Cheese — use freshly grated for the best melt and flavor
- Sun-Dried Tomatoes — use the jarred kind packed in oil for the richest flavor; drain before using
- Red Pepper Flakes — adds a subtle kick that balances the richness
- Italian Seasoning
- Fresh Basil
Marry Me Chicken
Ingredients
- 1 1/2 pounds thinly sliced chicken breasts
- salt and pepper
- 1 Tablespoon olive oil
- 3 Tablespoons butter
- 3 cloves garlic, minced
- 3 Tablespoons all-purpose flour
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 cup sundried tomatoes packed in oi, drained and chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon Italian seasoning
- Fresh Basil for garnish
Instructions
- Season your chicken evenly with salt and pepper.1 1/2 pounds thinly sliced chicken breasts, salt and pepper
- Add the oil to a large skillet over high heat and brown the chicken for a few minutes on each side. You don't want to cook it through, just so it is nicely browned.1 Tablespoon olive oil
- Remove the chicken from the pan and cover with foil to keep it warm.
- Reduce the heat to medium, add the butter to the pan to melt. Once it is melted stir in the garlic and cook for 2-3 minutes until it is soft and fragrant.3 Tablespoons butter, 3 cloves garlic
- Stir in the flour and cook for a couple minutes, making sure that there are no white streaks remaining.3 Tablespoons all-purpose flour
- Slowly whisk in the chicken broth and heavy cream until it is nice and smooth.1 cup low sodium chicken broth, 1 cup heavy cream
- Add in the Parmesan cheese, sun-dried tomatoes, red pepper flakes and Italian seasoning. Bring the mixture to a simmer until it starts to thicken.1/3 cup grated Parmesan cheese, 1/2 cup sundried tomatoes packed in oi, 1/2 teaspoon red pepper flakes, 1/2 teaspoon Italian seasoning
- Add the chicken back to the pan, covering with the sauce. Cook for 5-10 more minutes, or until your chicken is cooked through, an internal temperature of 165º F.
- Garnish with fresh basil to serve.Fresh Basil for garnish
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How To Make Marry Me Chicken
- Sear the chicken. Season chicken evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the chicken for a few minutes per side until golden — you’re not cooking it through yet, just building that beautiful crust.
- Set aside the chicken. Remove it from the pan and tent with foil to keep warm. Don’t wipe out the pan — those browned bits are flavor.
- Build the sauce base. Melt butter in the same skillet. Add garlic and cook for 2–3 minutes, stirring, until soft and fragrant. Stir in the flour and cook for another minute or two until no white streaks remain.
- Add the liquids. Slowly whisk in the chicken broth and heavy cream, a little at a time, whisking until completely smooth.
- Finish the sauce. Stir in the Parmesan cheese, sun-dried tomatoes, red pepper flakes, and Italian seasoning. Bring the sauce to a gentle simmer, stirring frequently, until it starts to thicken — about 3–5 minutes.
- Return the chicken. Nestle the chicken back into the skillet, spooning sauce over the top. Cook for another 5–10 minutes, until chicken is cooked through and registers 165°F on an instant-read thermometer.
- Garnish and serve. Scatter fresh basil over the top and serve immediately. Don’t forget something to soak up all that sauce!
Recipe Tips
- Use thinly sliced chicken breasts. Even thickness means every piece cooks at the same rate. No more dry edges waiting for a thick center to catch up. Thin-sliced breasts are my go-to for this recipe — they sear quickly and stay juicy.
- Use a meat thermometer. The single best way to guarantee juicy, perfectly cooked chicken is to stop guessing and start measuring. Pull the chicken at exactly 165°F — not a degree more. A good instant-read thermometer pays for itself the very first time you use it.
- Don’t substitute the heavy cream. Half-and-half or milk won’t give you that signature thick, velvety sauce. You need the fat content of heavy cream to get it right. (As I like to say, swap it out and you’ve got “want to go on a date chicken” instead.)
- Use jarred sun-dried tomatoes packed in oil. They’re plumper, more flavorful, and ready to use. Just drain them well before adding to the pan.
- Grate your own Parmesan. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Freshly grated melts smooth every time.
Recipe Variations and Substitutions
Want to mix it up? Here are some easy ways to make this marry me chicken recipe your own:
- Chicken thighs. Boneless, skinless chicken thighs work beautifully here and are even more forgiving. They may need a few extra minutes to cook through.
- Add spinach. Stir in a couple handfuls of fresh baby spinach just before serving. It wilts right into the sauce and adds color and nutrition.
- Add mushrooms. Sauté sliced mushrooms with the garlic for an earthy variation that pairs perfectly with the creamy sauce.
- Make it lighter. Swap heavy cream for coconut cream for a dairy-free version. The flavor will be slightly different but still delicious.
- Crockpot version. You can adapt this for the slow cooker — sear the chicken first for the best flavor, then cook on low for 4–5 hours.
Storage
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. When reheating, the sauce may thicken up quite a bit — just add a splash of chicken broth or milk and stir it back together. I reheat mine in the microwave in 60-second intervals, stirring in between.
Freezer: I’d skip freezing this one. Cream-based sauces tend to separate and become grainy when thawed. It’s best made fresh, though it reheats beautifully from the fridge.
I know it’s called marry me chicken because the flavors marry so well, but I feel like this recipe might actually be a good way to get someone to marry you. LOL
We loved this restaurant quality dish. No proposal yet though lol
I would never say no to this! I love this chicken recipe!
Wow, this recipe was so decadent, we loved every bite!
I can only immagine how flavorful this chicken is! Love it!
This chicken dish sounds absolutely amazing!! My family would love it!!
This sounds incredibly delicious!! Our new favorite dish!! YUM!
Could you use a substitute for the heavy cream to cut down on fat/calories ?
Yep, you can use any lower fat milk product. It will just change how thick and creamy it is.
Wow, this chicken is so good. I love your recipes, Erin! They are so doable on week nights. A+ on this one!