Marry Me Chicken Recipe
Tender chicken breasts in a creamy Parmesan sauce with sun-dried tomatoes, garlic and fresh basil.
Contains: Milk
This recipe contains milk from the heavy cream and Parmesan. The chicken broth is specified as gluten-free; check the labels of packaged broth and sun-dried tomatoes if you need to avoid other allergens or cross-contact.
WHY IT WORKS
Why This Recipe Works
01
Sear for Flavor
Searing the chicken first builds a savory browned base while keeping the center tender as it finishes in the sauce.
02
Build the Sauce Gently
Deglazing with broth lifts the browned bits, then gentle heat helps the cream and Parmesan stay smooth and cohesive.
03
Finish by Temperature
Returning the chicken to the sauce only until it reaches 165°F helps prevent dry, overcooked chicken breasts.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Chicken
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- Cream Sauce
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Method
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Pat the chicken dry. If the breasts are very thick, pound only the thicker ends to about 3/4 inch so the pieces cook more evenly. Season both sides with the salt and black pepper.
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Heat the olive oil in a large sauté pan over medium-high heat. Add the chicken and cook without moving it for about 4 to 5 minutes, until the first side is golden. Turn and cook for another 3 to 4 minutes. Transfer the chicken to a plate; it does not need to be fully cooked yet.
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Reduce the heat to medium. Add the butter and garlic to the same pan and cook for about 30 seconds, stirring, until fragrant but not browned.
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Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Simmer for about 2 minutes so the liquid reduces slightly.
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Stir in the heavy cream, Parmesan, sun-dried tomatoes, Italian seasoning and red pepper flakes. Keep the sauce at a gentle simmer for 3 to 4 minutes, stirring occasionally, until it lightly thickens.
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Return the chicken and any collected juices to the pan. Reduce the heat to medium-low and simmer gently for about 5 to 8 minutes, turning once if needed, until the thickest part of each chicken breast reaches 165°F.
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Remove the pan from the heat and stir in the chopped basil. Spoon the creamy sun-dried tomato sauce over the chicken and serve while hot, with extra basil if desired.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
165°F / 74°C
Check the thickest part of each chicken breast with a food thermometer and cook until it reaches 165°F. Remove the chicken promptly once it is done so it stays tender.
Make Ahead
Season the chicken and prepare the garlic, Parmesan and sun-dried tomatoes up to 24 hours ahead, keeping everything covered and refrigerated. For the best sauce texture, sear the chicken and finish the cream sauce shortly before serving.
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Dietary options
Make This Recipe Work for You
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Recipe Notes
Ingredient Notes
Oil-packed sun-dried tomatoes give the sauce concentrated tomato flavor without adding excess liquid. Drain them well, and grate the Parmesan finely from a block so it melts smoothly into the cream.
Useful Substitutions
Boneless, skinless chicken thighs can replace the breasts; expect the cooking time to vary slightly and still check for 165°F in the thickest part. Pecorino Romano can replace part or all of the Parmesan for a saltier, sharper sauce.
INGREDIENT QUALITY
Quality Note
Use Parmesan grated finely from a block rather than coarse pre-shredded cheese. It melts more smoothly into the cream and gives the sauce a more cohesive texture.
SPEND LESS
Cost-Saving Tip
If chicken breasts are cheaper in a larger pack, portion and freeze the extras for another meal. Save any remaining oil-packed sun-dried tomatoes in the refrigerator and use them in pasta, eggs or sandwiches rather than letting the jar go to waste.
COOKING TIPS
Tips
Even Out the Chicken
Pound only the thicker ends of the chicken breasts so they cook at a similar rate without becoming too thin.
Sear Without Moving
Let the pan get properly hot before adding the chicken, then leave each side undisturbed long enough to develop a golden crust.
Keep the Sauce Below a Boil
Once the cream and Parmesan are in the pan, use a gentle simmer. Hard boiling can make a dairy-rich sauce separate or turn grainy.
Grate the Parmesan Finely
Finely grated Parmesan melts more evenly than coarse shreds and thickens the sauce without leaving stringy clumps.
MAKE IT LAST
Storing, Freezing & Reheating
Storing
Refrigerate the chicken and sauce within 2 hours in a covered container and use within 3 to 4 days.
Freezing
You can freeze cooled portions for up to about 2 months, but cream sauces may separate slightly after thawing. Thaw overnight in the refrigerator before reheating gently.
Reheat on the Stovetop
Warm the chicken and sauce over low heat with a small splash of broth or cream, turning the chicken occasionally, until the center reaches 165°F.
Reheat in the Microwave
Cover a portion and heat at reduced power in short intervals, stirring the sauce between intervals when possible, until the chicken reaches 165°F.
ESTIMATED PER SERVING
Nutrition
1 chicken breast with sauce
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Marry Me Chicken FAQs
What is Marry Me Chicken?
Marry Me Chicken is a modern creamy chicken dish built around seared chicken, Parmesan, sun-dried tomatoes and garlic. The name is a playful nickname rather than a traditional Italian recipe name.
How do I keep the cream sauce from splitting?
Keep the sauce at a gentle simmer once the cream and Parmesan are added, and use finely grated cheese. High heat can make the sauce separate or become grainy.
Can I make Marry Me Chicken with chicken thighs?
Yes. Boneless, skinless chicken thighs work well in the same sauce. Their cooking time may differ, so use a food thermometer and cook the thickest part to 165°F.
Can I make Marry Me Chicken ahead of time?
You can season the chicken and prepare the garlic, cheese and sun-dried tomatoes up to a day ahead. For the smoothest sauce, sear the chicken and finish the cream sauce shortly before serving.
What can I serve with Marry Me Chicken?
The creamy sauce works well with pasta, rice or mashed potatoes, plus a simple green vegetable. Keep the side fairly plain so it does not compete with the rich sauce.
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