If you’re looking for a dish that’s so delicious it might just inspire a marriage proposal, look no further than “Marry Me Chicken.” This creamy, dreamy chicken recipe combines tender, juicy chicken breasts with a luscious sun-dried tomato parmesan cream sauce, making it a true crowd-pleaser.

Whether you’re cooking for a romantic date night, a family gathering, or simply treating yourself to something indulgent, this recipe promises to deliver on flavor and presentation.

Why Is It Called “Marry Me Chicken”?

The name “Marry Me Chicken” comes from the idea that this dish is so irresistible, it could compel someone to propose on the spot. With its rich, velvety sauce and perfectly cooked chicken, it’s easy to see why. This dish is not only flavorful but also feels elegant and restaurant-quality, making it perfect for special occasions or when you want to impress.

Ingredients You’ll Need

Here’s what you’ll need to make this unforgettable dish:

For the Chicken:

3 pounds of boneless, skinless chicken breasts (approximately 3–4 large pieces)
Salt and freshly cracked black pepper (to taste)
2 tablespoons of olive oil (or another neutral oil)

For the Sun-Dried Tomato Cream Sauce:

2 tablespoons of minced garlic
¾ cup low-sodium chicken broth
½ cup heavy cream (at room temperature)
½ cup grated fresh parmesan cheese (at room temperature)
1 cup sun-dried tomatoes (preferably packed in oil)
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional, for heat)

Optional Garnishes:

Fresh basil, chiffonaded
Additional grated parmesan cheese

Equipment You’ll Need

To make this recipe, you’ll need the following tools:

Oven
Cutting board and sharp knife
Paper towels
Large cast-iron skillet or any oven-safe skillet
Tongs
Plate
Whisk or silicone spatula
Cheese grater
Internal meat thermometer

How to Make Marry Me Chicken

Step 1: Prepare and Sear the Chicken

Prep the Chicken: Place the chicken breasts on a cutting board. Trim any excess fat and pound them flat until they’re an even thickness. This ensures even cooking.
Season Generously: Pat the chicken dry with paper towels and season both sides with salt and freshly cracked black pepper.
Heat the Skillet: Place a large skillet over medium-high heat. Add 2 tablespoons of olive oil and heat until it’s shimmering. Swirl the oil around to coat the skillet evenly.
Sear the Chicken: Add the seasoned chicken breasts to the hot skillet. Sear for 3–4 minutes on each side until golden brown. The chicken should not be fully cooked at this stage. Remove the chicken from the skillet and set it aside on a plate.

Step 2: Make the Sun-Dried Tomato Cream Sauce

Preheat the Oven: Set your oven to 375°F (190°C). Adjust the racks so your skillet can sit in the center of the oven.
Sauté the Garlic: Reduce the heat to medium-low and add minced garlic to the skillet. Cook for 30–60 seconds, stirring frequently until fragrant. Be careful not to burn it!
Deglaze the Pan: Pour in ¾ cup of chicken broth and stir to scrape up any browned bits stuck to the bottom of the skillet (these add flavor!).
Incorporate Cream and Cheese: Remove the skillet from heat and let it cool for 2–3 minutes. Slowly whisk in the heavy cream until fully combined with the broth. Then sprinkle in the grated parmesan cheese and whisk until melted and smooth.
Add Flavor: Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Taste the sauce and adjust seasoning with additional salt, pepper, or oregano as needed. Bring the sauce to a gentle simmer over medium heat while stirring occasionally.

Step 3: Finish Cooking the Chicken

Combine Chicken and Sauce: Place the seared chicken breasts back into the skillet, flipping them several times to coat them thoroughly in the sauce.
Bake in Oven: Transfer the skillet to your preheated oven. If using an internal meat thermometer with a leave-in probe, insert it into one of the chicken breasts before baking. Bake for approximately 13 minutes or until the internal temperature of the thickest part of the chicken reaches 160°F (71°C).
Rest and Serve: Remove the skillet from the oven and spoon some sauce over each chicken breast. Let the chicken rest in the skillet for 5 minutes; during this time, it will continue cooking to a food-safe temperature of 165°F (74°C).

Step 4: Serve and Enjoy!

Transfer the chicken breasts to serving plates and spoon extra sauce over each piece. Garnish with fresh basil and additional parmesan cheese if desired. Serve immediately with sides like pasta, mashed potatoes, or crusty bread to soak up every drop of that creamy sauce!

Tips for Perfect Marry Me Chicken

Don’t Skip Pounding the Chicken: Flattening your chicken ensures even cooking and prevents some parts from drying out while others remain undercooked.
Use Fresh Ingredients: Freshly grated parmesan cheese and fresh basil elevate this dish to another level of flavor. Pre-grated cheese may not melt as smoothly into the sauce.
Adjust Heat Levels: If you’re not a fan of spice, reduce or omit the crushed red pepper flakes altogether.

FAQ About Marry Me Chicken

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work well in this recipe too. Just adjust cooking times as needed since thighs may take slightly longer to cook through.

Q: Can I make this dish ahead of time?
A: While Marry Me Chicken is best served fresh, you can prepare the sauce ahead of time and store it in an airtight container in the fridge for up to two days. Reheat gently on the stovetop before adding freshly seared chicken and baking as directed.

Q: What sides pair well with Marry Me Chicken?
A: This dish pairs beautifully with pasta, rice, mashed potatoes, or roasted vegetables like asparagus or green beans. A crisp side salad also complements its richness nicely.

Q: Can I make this dish dairy-free?
A: To make a dairy-free version, substitute heavy cream with coconut cream and use a dairy-free parmesan alternative or nutritional yeast for a cheesy flavor.

Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken broth or cream if needed to loosen up the sauce.

Final Thoughts

Marry Me Chicken is more than just a recipe—it’s an experience that brings warmth, comfort, and joy to any table. Its rich flavors and creamy texture make it a standout dish that’s sure to impress your loved ones (or maybe even inspire a proposal!). Whether you’re making it for a special occasion or just because, this recipe is bound to become a favorite in your kitchen repertoire.

So go ahead—grab your skillet, gather your ingredients, and get ready to fall in love with Marry Me Chicken!

Marry Me Chicken Recipe

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This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil.

Author: Sarah Tag
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Oven and Stovetop
Cuisine: Italian
Diet: Gluten Free

Instructions

To Prepare and Sear the Chicken
- Place 3 pounds boneless, skinless chicken breasts on a cutting board. Trim chicken if needed, then pound chicken flat until all chicken breasts are the same size and thickness.
- Pat chicken breasts dry on all sides with paper towels. Once dried, generously season tops of chicken breasts with plenty of salt and freshly cracked black pepper. Flip chicken breasts over and sprinkle salt and pepper on the other side.
- Place a large skillet on the stovetop over medium-high heat. When the pan is warm, add 2 tablespoons olive oil and continue heating until the oil is hot and shimmery, swirling and tilting the skillet as needed to distribute oil across the surface.
- Once oil is hot and shimmery, place seasoned chicken breasts in the skillet. Sear chicken breasts for 3 to 4 minutes, or until lightly golden in spots. Flip chicken breasts over and sear for another 3 to 4 minutes.
- When chicken breasts are lightly golden on both sides, carefully transfer seared chicken breasts to a plate and set aside. Do not drain the skillet. Note: chicken should not be fully cooked through at this point.
To Make the Sun-Dried Tomato Cream Sauce
- Preheat the oven to 375° Fahrenheit. Adjust racks as needed so the skillet can sit in the center of the oven.
- Return the skillet to the stovetop and reduce heat to medium-low. When the skillet has cooled slightly, add 2 tablespoons minced garlic. Sauté garlic for 30 to 60 seconds, stirring often, or until garlic is just fragrant.
- When garlic is fragrant, add ¾ cup low-sodium chicken broth to the skillet. Stir to incorporate broth, making sure to scrape up any browned bits of chicken or garlic that may be stuck to the bottom of the skillet.
- Move the skillet to a cool stovetop burner. Let it cool for 2 to 3 minutes, then add ½ cup heavy cream. Whisk heavy cream into chicken broth until fully incorporated.
- When cream and broth are fully incorporated, sprinkle ½ cup grated fresh parmesan cheese into the mixture. Gently whisk parmesan into the liquid until the cheese is completely melted.
- Once cheese has melted, return the skillet to the burner over medium-low heat. Continue stirring for 1 to 2 minutes or until the skillet returns to full temperature.
- Add 1 cup sun-dried tomatoes, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes to the cream sauce. Gently stir ingredients together until well blended. Taste sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
- Bring sauce to a slow simmer over medium-high heat, stirring occasionally to prevent burning.
To Finish the Chicken
- When the sauce begins to simmer, return seared chicken breasts to the skillet. Flip chicken breasts 3 to 4 times each to coat all sides in sauce.
- Once chicken is well coated in cream sauce, place the skillet in the preheated oven. Note: if using a leave-in meat thermometer probe, insert the probe into the chicken before placing the skillet in the oven.
- Bake the dish for approximately 13 minutes. After 13 minutes, check the doneness of the chicken with an internal meat thermometer. Continue cooking chicken as needed, checking the internal temperature frequently, until the thickest part of the chicken reaches 160° Fahrenheit.
- When the target temperature is reached, carefully remove the skillet from the oven. Spoon sauce from the skillet up and onto the tops of chicken breasts, then set the skillet aside.
- Allow chicken to rest in the skillet for 5 minutes. Chicken will cook residually, reaching a food-safe internal temperature of 165° Fahrenheit.
To Serve
- After 5 minutes, transfer chicken to serving plates. Top chicken with remaining sauce from the skillet and garnish with chiffonaded fresh basil and additional grated fresh parmesan cheese if desired.
- Serve marry me chicken immediately with your choice of sides. Enjoy!