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If you’re on the hunt for a dish that’s as romantic as its name suggests, look no further than Marry Me Chicken. This dish is a luscious combination of tender chicken breasts, a rich parmesan cream sauce, sun-dried tomatoes, and fresh basil.

Marry Me Chicken A Creamy Delight with Sun-Dried Tomato Sauce

Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner game, this recipe is guaranteed to impress. So, let’s dive into the magic of Marry Me Chicken and learn how to make this irresistible dish step by step.

Why Is It Called “Marry Me Chicken”?

The name “Marry Me Chicken” isn’t just a catchy title—it’s a reflection of the dish’s ability to win hearts. Legend has it that this creamy, flavorful chicken dish is so delicious that it could inspire someone to propose on the spot. Whether or not that’s true, one thing is certain: this recipe will have everyone at the table falling in love with your cooking.

What Makes Marry Me Chicken So Special?

This dish is all about the perfect marriage of flavors and textures. Juicy, golden-seared chicken breasts are bathed in a velvety parmesan cream sauce infused with the tangy sweetness of sun-dried tomatoes and the aromatic freshness of basil. A touch of oregano and crushed red pepper flakes adds depth and a hint of spice, making every bite unforgettable.

The best part? It’s surprisingly easy to make, even for beginner cooks. With just a few simple steps, you can create a restaurant-quality meal right in your own kitchen.

Ingredients You’ll Need

Before we get started, let’s take a look at the key ingredients that bring this dish to life:

For the Chicken

3 pounds boneless, skinless chicken breasts: About 3–4 large pieces, pounded to an even thickness for uniform cooking.
Salt and freshly cracked black pepper: To season the chicken generously.
2 tablespoons olive oil: For searing the chicken to golden perfection.

For the Sun-Dried Tomato Cream Sauce

2 tablespoons minced garlic: To create a fragrant base for the sauce.
¾ cup low-sodium chicken broth: Adds depth and balances the richness of the cream.
½ cup heavy cream (at room temperature): The star ingredient for the creamy sauce.
½ cup grated fresh parmesan cheese (at room temperature): Adds a savory, nutty flavor.
1 cup sun-dried tomatoes (preferably packed in oil): For their tangy sweetness and vibrant color.
1 teaspoon dried oregano: To enhance the Italian-inspired flavors.
½ teaspoon crushed red pepper flakes: For a subtle kick of heat.

Optional Garnishes

Freshly chiffonaded basil
Additional grated parmesan cheese

Step-by-Step Instructions

1. Preparing and Searing the Chicken

Start by placing your chicken breasts on a cutting board. Trim any excess fat, then pound them until they are an even thickness. This ensures they cook evenly.
Pat the chicken dry with paper towels and season generously with salt and freshly cracked black pepper on both sides.
Heat a large oven-safe skillet (such as cast iron) over medium-high heat. Add olive oil and let it heat until shimmering.
Sear the chicken breasts for 3–4 minutes on each side until they develop a light golden crust. Note that they don’t need to be fully cooked at this stage—they’ll finish cooking in the oven later.
Transfer the seared chicken to a plate and set aside, but don’t drain the skillet.

2. Making the Sun-Dried Tomato Cream Sauce

Preheat your oven to 375°F (190°C). Adjust the oven rack so your skillet can sit in the center of the oven.
Return the skillet to medium-low heat and add minced garlic to the leftover oil in the pan. Sauté for 30–60 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet—these add incredible flavor to your sauce!
Remove the skillet from heat and let it cool slightly for 2–3 minutes before whisking in the heavy cream. This step prevents the dairy from curdling when added to hot liquid.
Gradually sprinkle in grated parmesan cheese, whisking until fully melted and incorporated into the sauce.
Return the skillet to medium-low heat and stir in sun-dried tomatoes, oregano, and crushed red pepper flakes. Let the sauce simmer gently while you adjust seasonings to taste with additional salt or pepper if needed.

3. Finishing the Chicken in the Oven

Once your sauce is simmering, return the seared chicken breasts to the skillet, flipping them a few times to coat them thoroughly in the cream sauce.
If you have an oven-safe meat thermometer, insert it into one of the chicken breasts before placing the skillet in the preheated oven. This will help you monitor its internal temperature as it cooks.
Bake for approximately 13 minutes, then check the internal temperature of the chicken using a meat thermometer. The thickest part should reach 160°F (71°C). If needed, continue baking for a few more minutes until fully cooked through.
Remove the skillet from the oven and spoon some of the sauce over each chicken breast for extra flavor and moisture. Let the chicken rest in the skillet for 5 minutes—it will reach a safe internal temperature of 165°F (74°C) during this time thanks to residual cooking.

4. Serving Your Marry Me Chicken

Transfer each chicken breast to a serving plate and spoon additional sauce over the top for that extra creamy goodness. Garnish with fresh basil ribbons (chiffonade) and more grated parmesan cheese if desired.

This dish pairs beautifully with pasta, mashed potatoes, or roasted vegetables, making it versatile enough for any occasion. Serve it immediately and watch as your guests fall head over heels for this creamy masterpiece!

Tips for Success

Use Room Temperature Dairy: Always bring your cream and parmesan cheese to room temperature before incorporating them into hot liquids to avoid clumping or curdling.
Grate Your Own Parmesan: Pre-grated cheese often contains anti-caking agents that prevent it from melting smoothly into sauces.
Opt for Oil-Packed Sun-Dried Tomatoes: These are more flavorful and tender than their dry-packed counterparts.
Adjust Sauce Consistency: If you prefer a thicker sauce, whisk in a bit of cream cheese, cornstarch slurry, or additional parmesan after removing the chicken from the skillet.

Why You’ll Love This Recipe

Marry Me Chicken isn’t just a meal—it’s an experience that brings people together over its comforting flavors and elegant presentation. Whether you’re cooking to impress someone special or simply treating yourself to something indulgent, this recipe is sure to become a favorite in your household.

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

Marry Me Chicken: A Creamy Delight with Sun-Dried Tomato Sauce

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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: Noura
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Baking
Cuisine: American, Italian-Inspired
Diet: Gluten Free

Instructions

Preheat oven to 375°F (190°C).
Place chicken breasts on a cutting board. Trim if needed, then pound to an even thickness.
Pat chicken dry with paper towels. Season both sides generously with salt and black pepper.
Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan.
Once the oil is hot, add the chicken breasts. Sear for 3-4 minutes per side, until golden brown.
Transfer the seared chicken to a plate and set aside. Do not drain the skillet.
Return the skillet to medium-low heat. Add minced garlic and sauté for 30-60 seconds until fragrant.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
Remove the skillet from heat and let it cool for 2-3 minutes. Whisk in the heavy cream.
Add grated parmesan cheese, whisking until melted and smooth.
Return the skillet to medium-low heat and stir for 1-2 minutes until warmed through.
Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Adjust seasoning as needed.
Bring the sauce to a slow simmer over medium heat, stirring occasionally.
Return the seared chicken breasts to the skillet, flipping to coat in the sauce.
Transfer the skillet to the preheated oven and bake for 13 minutes.
Check the internal temperature of the thickest part of the chicken. Continue cooking as needed until the chicken reaches 160°F (71°C).
Remove from the oven and spoon the sauce over the chicken. Let rest for 5 minutes (internal temperature will rise to 165°F (74°C)).

Transfer the chicken to serving plates, top with additional sauce, fresh basil, and grated parmesan cheese. Serve immediately.

Notes

Use evenly sized chicken breasts for uniform cooking.
This sauce is intentionally light. For a thicker consistency, whisk in extra parmesan, cream cheese, cornstarch, or flour.
Freshly grated parmesan melts better and enhances flavor. Avoid pre-shredded cheese, which contains anti-caking agents.
Room-temperature cream prevents curdling. Always remove the skillet from heat before adding cream and cheese.
Oil-packed sun-dried tomatoes work best. Add a little of their oil for extra flavor.