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Marry Me Chicken

Marry Me Chicken is a creamy sun-dried tomato chicken dinner with golden seared chicken breasts and an Italian cream sauce that thickens in the skillet. The glossy sauce gets fragrant from garlic, sun-dried tomatoes, Parmesan, and a short simmer, then gets spooned over the chicken with fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use same thickness for even searing.
Seasonings
  • 0.5 tsp salt To taste; season generously on both sides.
  • 0.5 tsp pepper To taste; freshly ground if possible.
  • 1 tsp garlic powder To taste.
  • 1 tsp Italian seasoning To taste.
  • 0.5 tsp smoked paprika To taste.
Searing & sauce base
  • 2 tbsp olive oil
  • 4 cloves garlic, minced Minced fresh garlic for best aroma.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Slice for even distribution.
  • 0.5 cup chicken broth Helps deglaze and loosen browned bits.
  • 1 cup heavy cream Stir in gently to avoid breaking.
Cheese & heat
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried Italian seasoning
  • 0.25 tsp red pepper flakes Adjust to taste for heat.
Garnish
  • 0.25 cup fresh basil For garnish; keep fresh for bright flavor.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat the 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. Cook the minced garlic and sliced sun-dried tomatoes in the same pan for 1 minute, stirring until fragrant.
  2. Pour in the chicken broth and deglaze, scraping up the browned bits from the pan.
  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 the chicken
  1. Return the chicken to the pan and spoon the sauce over each breast.
  2. Simmer for 2 more minutes to warm through and coat the chicken well.
  3. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

For the best creamy texture, keep the simmer gentle after adding the cream and Parmesan, and avoid boiling hard so the sauce stays glossy. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken and sauce for up to 2 months. For a lighter option, use half-and-half instead of heavy cream, expecting a slightly thinner sauce.