Go Back

Marry Me Chicken

Marry Me Chicken is a restaurant-quality sun-dried tomato cream sauce chicken with golden seared breasts and a thick, glossy Parmesan finish. It’s simmered until rich and spoonable, then topped with fresh basil for an Italian-American creamy dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

Marry Me Chicken
  • 4 boneless skinless chicken breasts Pat dry so the sear browns evenly.
  • 0.5 tsp salt Use to taste; season both sides generously.
  • 0.25 tsp pepper Use to taste; season both sides generously.
  • 0.5 tsp garlic powder Use to taste; add to the chicken seasoning mix.
  • 1 tsp Italian seasoning Use to taste; you’ll also use it again in the sauce.
  • 0.5 tsp smoked paprika Use to taste; add for warm, savory color.
  • 2 tbsp olive oil For searing the chicken.
  • 4 garlic cloves Minced.
  • 1 cup sun-dried tomatoes in oil, drained and sliced Drain well, then slice.
  • 0.5 cup chicken broth For deglazing and sauce base.
  • 1 cup heavy cream Use full-fat for the thick, silky sauce.
  • 0.5 cup Parmesan cheese, grated Grate fresh for smooth melting.
  • 1 tsp dried Italian seasoning For the sauce; separate from the chicken seasoning.
  • 0.5 tsp red pepper flakes Adjust for heat.
  • fresh basil For garnish before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season & sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5–6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook the garlic and sliced sun-dried tomatoes for 1 minute.
  2. Pour in the chicken broth and deglaze the pan, scraping up browned bits from the bottom.
  3. Stir in the heavy cream, grated Parmesan, dried Italian seasoning, and red pepper flakes, then simmer for 4–5 minutes until the sauce thickens.
Finish & serve
  1. Return the chicken to the pan, spoon the sauce over each breast, and simmer for 2 more minutes.
  2. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

Pro tip: dry the chicken well and don’t move it during the sear so you get deep golden color before simmering. Refrigerate leftovers in an airtight container up to 3 days. Freezer: yes, freeze cooled chicken and sauce up to 2 months. For a lower-fat swap, use half-and-half instead of heavy cream (sauce may be slightly less thick).