Marry Me Chicken
Published Nov 03, 2025
Creamy Marry Me Chicken made with seared chicken breasts simmered in a Parmesan and sun-dried tomato sauce for an easy one-pan dinner.
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Marry Me Chicken is ring worthy!
I really didn’t think Marry Me Chicken would live up to its name, but it really is that good. It’s simple too! Seared chicken simmered in a creamy sauce with sun-dried tomatoes, garlic, and Parmesan, but the flavor tastes like something that took all day.
The first time I made it, everyone at the table went quiet for a minute (which rarely happens in my house). Now, this marry me chicken recipe has made it as a regular in the dinner rotation.
Happy Cooking!
– Yumna
Marry Me Chicken Ingredients
- Chicken: Boneless, skinless chicken breasts work best here. If using thighs, just adjust the cook time slightly since they take a little longer.
- Seasonings: Italian seasoning, paprika, salt, and black pepper. You can swap the paprika for smoked paprika if you like a little more smoky flavor.
- Garlic: Fresh is best, but ½ teaspoon of garlic powder will work.
- Sauce: Use chicken stock, heavy cream, sun-dried tomatoes, Parmesan cheese, and a little red pepper flakes. Full-fat cream gives the richest texture, but half-and-half works if that’s what you have. Jarred sun-dried tomatoes in oil are what I use in this marry me chicken recipe, they add extra flavor.
- Finishing touch: Fresh basil, I highly recommend going the fresh route; dried basil doesn’t add the same flavor.
How to Make Marry Me Chicken
Marry Me Chicken Recipe
This marry me chicken is a one pot recipe made with pan seared chicken breast in a creamy garlic Parmesan sauce and finished with fresh basil.
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 tablespoon Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 2 garlic cloves minced
- ½ cup chicken stock
- 1 cup heavy cream
- ½ cup sun-dried tomatoes chopped
- ½ cup grated Parmesan cheese
- ¼ teaspoon red pepper flakes
- ¼ cup fresh basil leaves chopped
Instructions
- Season the chicken breasts with Italian seasoning, paprika, salt and pepper.
- Heat oil in a large skillet over medium-high heat. Add the chicken and sear until golden brown on both sides, about 4–5 minutes per side. Transfer chicken to a plate (it doesn’t need to be cooked through yet).
- In the same skillet, add garlic until fragrant, about 1 minute. Stir in the chicken stock, scraping up any browned bits from the pan.
- Lower heat to medium, then pour in the heavy cream. Stir in the tomatoes, Parmesan cheese, and red pepper flakes if using. Simmer for 3–4 minutes until slightly thickened.
- Return chicken to the skillet, spoon sauce over the top, and simmer uncovered for 10-12 minutes, or until chicken is cooked through to an internal temperature of 165°F.
- Stir in fresh basil just before serving. Serve chicken with extra sauce over pasta, rice, or mashed potatoes.
Equipment
Notes
- My Top Tip: Don’t over-reduce the sauce: The sauce should lightly coat the back of a spoon. It will continue to thicken as it sits.
- Storage: Let the Marry Me Chicken cool completely, then transfer it to an airtight container. Keep it in the fridge for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring often and adding a splash of chicken broth or cream to loosen the sauce. Avoid microwaving on high, as it can make the chicken tough and split the sauce. Freezing is not recommended.
Nutrition
Serving: 6oz, Calories: 457kcal, Carbohydrates: 9g, Protein: 31g, Fat: 34g, Saturated Fat: 17g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.01g, Cholesterol: 150mg, Sodium: 996mg, Potassium: 782mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1579IU, Vitamin C: 16mg, Calcium: 191mg, Iron: 2mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Did You Make This Recipe?
Recipe Tips
- Pound chicken evenly: If your chicken breasts are thick in the center, gently pound them so they cook evenly and don’t dry out before the sauce thickens.
- Use the oil from the sun-dried tomatoes: It’s packed with flavor and works great for searing the chicken or sautéing the garlic.
- Don’t over-reduce the sauce: The sauce should lightly coat the back of a spoon — it will continue to thicken as it sits.
Serving Ideas
- Pasta: Cottage Cheese Alfredo Pasta, Pasta in Yogurt Sauce, or Lemon Ricotta Pasta
- Potatoes: Classic Mashed Potatoes, Cauliflower Mashed Potatoes, or Garlic Roasted Potatoes
- Rice: Lemon Rice, Broccoli Rice, or Cauliflower Rice
Comments
Alhamdulillah and thank you for this recipe! It was too good. I added spinach and mushrooms since I had them on hand 🙂
Love the tweaks you made to the chicken! Sounds delicious. Sahtain!
As usual, this got awesome reviews from my family. The next time I make it I may add spinach and mushrooms. Thanks for another great recipe!
That makes me so happy to hear, Kathy! I’m so glad everyone loved it!
This was so easy to make and delicious! Husband-friendly meal that he can make on his own as well!
I’m so happy to hear that you both like it, Zainub!
Love It !!! My new favorite.
I’m so glad you liked the recipe, Liliana!
Amazing! tastes so good and chicken is so juicy.
Yay!! So happy you loved it, Maria! Thanks!!
OMG! This dish was delicious! Sauce was yum and we ate it over pasta! So easy and SO GOOD!
Amazing!! So happy it was a hit at your house! Thank you, Noreen!