Creamy, cozy, and downright irresistible—Marry Me Chicken is the 30-minute skillet dinner that tastes like a date night but cooks like a weeknight. You’ll sear juicy chicken, swirl in a silky Parmesan–sun-dried tomato cream sauce, then finish with a shower of basil. This guide shows you exactly how to nail the texture (no split sauce!), the smartest swaps if you’re out of cream, and easy sides so dinner lands on the table fast.
Why you’ll love it:
- One pan, 30 minutes. Minimal dishes, maximum flavor.
- Budget-friendly pantry wins. Sun-dried tomatoes, garlic, and Parmesan do the heavy lifting.
- Flexible. Works with breasts or thighs and doubles cleanly for guests.
Tip: Save a tablespoon of oil from the sun-dried tomato jar for your sear—it adds instant flavor.
Quick Answer: What Is Marry Me Chicken?
Marry Me Chicken is a quick, stovetop chicken dish simmered in a creamy Parmesan sauce with sun-dried tomatoes, garlic, and Italian herbs. It’s beloved for big flavor with weeknight effort—rich, tangy, and silky over pasta, potatoes, or rice.
Ingredients (US & Metric) + Notes
Serves: 4 | Time: 30 minutes
Chicken & Seasoning
- 1½ lb (680 g) boneless, skinless chicken breasts (2–3 medium) or thighs
- 1 tsp kosher salt, divided
- ½ tsp black pepper
- 1 tsp paprika (sweet)
- ½ tsp dried oregano (or Italian seasoning)
- 2 Tbsp olive oil (use 1 Tbsp from the sun-dried tomato jar if packed in oil)
Aromatics & Sauce
- 3 cloves garlic, minced (or 1 Tbsp)
- ½ tsp red pepper flakes (optional, to taste)
- ½ cup (80 g) sun-dried tomatoes, sliced (oil-packed preferred; pat dry)
- ¾ cup (180 ml) low-sodium chicken broth (or stock)
- 1 cup (240 ml) heavy cream (or see swaps below)
- ½ cup (45 g) freshly grated Parmesan (microplane-fine for best melt)
- 1 Tbsp tomato paste (boosts color and depth; optional but great)
- 1 tsp Dijon mustard (rounds the richness; optional)
Finish
- 2 Tbsp fresh basil, thinly sliced (or parsley)
- Lemon wedge for serving (optional)
Notes
- Chicken thickness: For breasts over 1 inch (2.5 cm) thick, slice horizontally into cutlets for even, fast cooking.
- Sun-dried tomatoes: Oil-packed are best. Dry-pack works—rehydrate in warm water 10 minutes, then drain.
- Parmesan: Real Parmigiano Reggiano melts smoother than pre-shredded blends.
Step-by-Step: How to Make It
- Prep the chicken. Pat dry. If using breasts, slice into cutlets. Season both sides with ½ tsp salt, pepper, paprika, and oregano.
- Sear. Heat a large skillet over medium-high. Add oil. Sear chicken until golden—about 3–4 min per side for cutlets (165°F/74°C internal). Transfer to a plate; tent with foil.
- Bloom aromatics. Lower heat to medium. Add garlic and red pepper flakes; stir 30 seconds until fragrant.
- Tomato & deglaze. Add sun-dried tomatoes and tomato paste; cook 1 minute. Pour in broth, scraping up browned bits. Simmer 2–3 minutes to reduce slightly.
- Make it creamy. Reduce heat to low. Stir in cream and Dijon. Simmer gently (don’t boil) 2–3 minutes until lightly thickened.
- Melt the cheese. Sprinkle in Parmesan gradually, stirring until smooth. Taste and add the remaining ½ tsp salt if needed.
- Coat the chicken. Return chicken (and juices) to the pan, turning to coat. Simmer 1–2 minutes more to warm through.
- Finish. Off heat, add basil. Squeeze a little lemon over the top to brighten (optional). Serve immediately.
Texture cues: Sauce should coat a spoon and leave a light trail when you drag your finger across the back.
Pro Tips & Troubleshooting
- No-split sauce: Keep heat low after adding cream; boiling can cause separation. Add Parmesan off the simmer in small handfuls and stir until melted before adding more.
- Too thick? Whisk in a splash of broth or hot pasta water.
- Too thin? Simmer 1–2 minutes more, or whisk in 1–2 tsp finely grated Parmesan.
- Too salty? Add 1–2 Tbsp cream or a squeeze of lemon; serve over unsalted starch (rice, potatoes).
- Large breasts: After searing, finish in a 350°F / 175°C oven for 6–10 minutes while you make the sauce, then nestle back in.
- Use the jar oil: It’s liquid gold—ideal for searing and flavor.
Substitutions & Variations
- Chicken thighs: Use boneless, skinless; sear 5–6 min per side.
- Lighter dairy: ¾ cup milk + ¼ cup cream (or half-and-half) + 1 tsp cornstarch whisked into the cold dairy. Simmer gently.
- Dairy-free: Use full-fat coconut milk + 1–2 tsp nutritional yeast (flavor shift but lush).
- Gluten-free: Recipe is naturally GF; verify broth and Parmesan labels.
- Spicy: Increase red pepper flakes to 1 tsp; add a pinch of smoked paprika.
- Mushroom boost: Sauté 6–8 oz (170–225 g) sliced mushrooms after searing chicken; remove, then proceed.
- Bacon-y: Crisp 2 slices bacon first; use the fat to sear chicken.
- Marry Me Pasta: Toss sauce with 10 oz (285 g) cooked short pasta; slice chicken and fold in with ½ cup pasta water.
Sides & Pairings
- Carbs: Mashed potatoes, buttered orzo, rice, gnocchi, or crusty bread.
- Veg: Garlicky green beans, roasted broccoli, lemony arugula salad.
- Wine/NA: Chardonnay or Vermentino; for zero-proof, try a tart lemon spritz or iced tea with a squeeze of lemon.
Leftovers, Storage & Reheating
- Fridge: Up to 3 days in an airtight container.
- Freeze: Sauce can thicken slightly after thawing; freeze up to 2 months in portions. Thaw overnight.
- Reheat: Low heat on the stovetop with a splash of broth or cream, stirring gently to re-emulsify.
- Next-day bake: Combine leftovers with cooked pasta, thin with a little broth, top with mozzarella/Parmesan, and bake at 375°F/190°C until bubbly.
FAQs
Can I use half-and-half instead of heavy cream?
Yes. For best texture, whisk 1 tsp cornstarch into cold half-and-half before adding, and keep heat low.
Breasts or thighs—which is better?
Both work. Breasts are lean and quick; thighs are more forgiving and remain juicy even if slightly overcooked.
Why did my sauce split?
Usually high heat or pre-shredded cheese. Keep the sauce just below a simmer and add freshly grated Parmesan gradually.
Can I make it in a slow cooker?
Sear chicken first, then cook with broth, tomatoes, and spices on LOW 3–4 hours. Stir in cream and Parmesan in the last 20–30 minutes only.
Can I add spinach?
Yes—stir in 2 cups (60 g) baby spinach at the end until just wilted.
Nutrition & Cost Notes
- Estimated per serving (out of 4): ~485 kcal; 36 g protein; 6 g carbs; 34 g fat (nutrition varies by brands).
- Cost savers: Buy chicken in value packs, use store-brand cream, and stretch with orzo or rice. Sun-dried tomatoes are potent—½ cup goes far.
Conclusion
Marry Me Chicken brings restaurant comfort to your weeknight rotation in one skillet. Master the gentle simmer, grate your Parmesan fresh, and let those sun-dried tomatoes shine. If you loved it, please rate the recipe, leave a comment with your favorite side pairing, and share a photo—your tips help other home cooks win dinner, too.
Print
Marry Me Chicken (Creamy Sun-Dried Tomato Skillet)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop (skillet; pan-sear & simmer)
- Cuisine: American-Italian
Description
A 30-minute, one-pan chicken dinner in a silky Parmesan and sun-dried tomato cream sauce—weeknight easy, date-night delicious. Includes no-split sauce tips, smart swaps, and serving ideas.
Ingredients
-
1½ lb (680 g) boneless, skinless chicken breasts or thighs
-
1 tsp kosher salt, divided
-
½ tsp black pepper
-
1 tsp paprika
-
½ tsp dried oregano (or Italian seasoning)
-
2 Tbsp olive oil (use 1 Tbsp sun-dried tomato oil if available)
-
3 cloves garlic, minced
-
½ tsp red pepper flakes (optional)
-
½ cup (80 g) sun-dried tomatoes, sliced
-
¾ cup (180 ml) low-sodium chicken broth
-
1 cup (240 ml) heavy cream
-
½ cup (45 g) freshly grated Parmesan
-
1 Tbsp tomato paste (optional)
-
1 tsp Dijon mustard (optional)
-
2 Tbsp fresh basil, sliced
- Lemon wedges, for serving (optional)
Instructions
- Season chicken with ½ tsp salt, pepper, paprika, and oregano.
- Heat oil in a large skillet over medium-high. Sear chicken until golden and cooked through (165°F/74°C), 3–4 minutes per side for cutlets. Transfer to a plate.
- Reduce heat to medium. Sauté garlic and red pepper flakes 30 seconds. Add sun-dried tomatoes and tomato paste; cook 1 minute.
- Add broth; simmer 2–3 minutes, scraping up browned bits.
- Lower heat to low. Stir in cream and Dijon; simmer gently 2–3 minutes until slightly thickened.
- Sprinkle in Parmesan gradually, stirring until smooth. Season with remaining ½ tsp salt to taste.
- Return chicken and any juices; simmer 1–2 minutes to warm through.
- Off heat, add basil. Serve with lemon wedges.
Notes
- For large breasts, slice into cutlets for even cooking.
- Keep the sauce below a simmer once cream is added to avoid splitting.
- Thin sauce with broth/pasta water; thicken with a little extra Parmesan.
Nutrition
- Calories: 485
- Fat: 34 g
- Carbohydrates: 6 g
- Protein: 36 g
Keywords: Marry Me Chicken, creamy marry me chicken, sundried tomato chicken, parmesan cream sauce chicken, weeknight chicken
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