Go Back

Marry Me Chicken

Marry Me Chicken is a viral sun-dried tomato chicken in a rich Italian cream sauce with golden-seared breasts and a glossy, thick Parmesan base. This creamy chicken dinner gets its fragrance from garlic, sun-dried tomatoes, and fresh basil for a restaurant-quality finish.
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
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use even thickness for consistent searing.
Seasonings for chicken
  • 0.5 tsp salt Season generously to both sides; adjust to taste.
  • 0.5 tsp pepper Black pepper to taste; adjust based on your preference.
  • 0.5 tsp garlic powder Add to taste for savory seasoning.
  • 1 tsp Italian seasoning Add to taste; keep consistent with the sauce seasoning.
  • 0.5 tsp smoked paprika Add to taste for a subtle smoky note.
For searing and aromatics
  • 2 tbsp olive oil Use in the skillet for crisp, golden browning.
  • 4 garlic cloves Minced; about 4 cloves total.
  • 0.5 cup sun-dried tomatoes in oil Drain and slice before adding to the sauce.
For the sauce
  • 0.5 cup chicken broth Use to deglaze and build body.
  • 1 cup heavy cream Stir in gently for a smooth creamy sauce.
  • 0.5 cup Parmesan cheese Grated for better melt and thickness.
  • 1 tsp dried Italian seasoning Enhances the cream sauce.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
Garnish
  • 1 fresh basil Use for garnish right before serving.

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  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; the internal temperature should reach 165°F, then remove the chicken.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook the minced garlic and sliced sun-dried tomatoes for 1 minute to bloom the flavor.
  2. Pour in the chicken broth and deglaze, scraping up the browned bits from the skillet.
  3. Stir in the heavy cream, Parmesan, dried Italian seasoning, and red pepper flakes, then simmer 4-5 minutes until the sauce thickens.
  4. Return the chicken to the pan, spoon sauce over each breast, and simmer 2 more minutes so the chicken warms through.
Serve
  1. Garnish with fresh basil and serve immediately over pasta or mashed potatoes.

Notes

Pro tip: Aim for similarly thick chicken breasts so they finish at the same time and stay juicy when you simmer them in the sauce. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet over medium-low until warmed through. Freezing is not recommended for best cream sauce texture. For a dietary swap, use half-and-half instead of heavy cream for a lighter sauce (it will be slightly thinner).