Marry Me Chicken Recipe transforms juicy chicken breasts and Italian herbs into a creamy sun-dried tomato and Parmesan dish that wins hearts from the very first bite.
author’s note
Restaurant-Style Marry Me Chicken in 30 Minutes
I love all forms of Marry Me Chicken — from slow-cooker versions to pasta, tortellini, soup, and pasta salad. The combination of creamy sauce, sun-dried tomatoes, and Parmesan is irresistible and always impresses guests. After testing many variations, I realized I hadn’t posted a straightforward, classic Marry Me Chicken recipe. This is my pared-down, favorite version: simple, creamy, and packed with flavor. It’s one of my go-to dinners when I want something that feels special without a lot of fuss.
Marry Me Chicken Recipe Ingredients
| Ingredients | Quick Tip |
|---|---|
| Sun-Dried Tomatoes in Oil | Use a splash of the oil to sear the chicken so every bit of flavor stays in the pan. |
| Minced Garlic | Fresh minced garlic gives the best aroma and taste. |
| Low-Sodium Chicken Broth | Controls salt while adding savory depth to the sauce. |
| Heavy Whipping Cream | Full-fat cream keeps the sauce thick and velvety. |
| Fresh-Grated Parmesan | Grate a block for the creamiest melt and avoid pre-grated varieties. |
| Dijon Mustard | Adds bright, subtle tang to balance the cream. |
| Red Pepper Flakes (optional) | Add for a gentle kick; adjust to taste. |
Flavor Twists
- Add crispy bacon with the sun-dried tomatoes for smoky depth.
- Stir in baby spinach or a few capers for a briny pop.
- Sautéed mushrooms add extra umami.
- Make it in a crockpot for a hands-off weeknight version.
- Share your own twist in the comments — I’d love to try it!
Featured Comment
“Marry me chicken is one of my favorites, so I’ve tried a lot of recipes over the years. This one was hands-down the BEST!! Not too complex and tasted so good! After trying the dish, it’s now also become my mom’s favorite, and she’s requested it for dinner many nights since.”
– Shay
Make-Ahead Tips
Prep ahead to speed dinner to about 15 minutes.
- Butterfly, pound, and season the chicken up to 24 hours in advance; refrigerate until ready.
- Mix cream, broth, Dijon, and Parmesan in a jar, refrigerate, then shake before using.
- At dinner: sear the chicken, pour in the shaken sauce, simmer briefly, and serve.
chelsea’s recipe tip
Serve Marry Me Chicken With:
- Creamy pasta: Toss hot pasta with the sauce, add reserved pasta water if needed, and fold in sliced chicken.
- Sauce-soaking rice: Basmati or jasmine soaks up every drop.
- Potatoes: Mashed, roasted, or smashed potatoes are excellent with the sauce.
- Bread: A warm baguette or crusty loaf is perfect for mopping the pan.
- Roasted vegetables: Asparagus, broccoli, or green beans provide freshness and balance.
- Fresh salad: A simple garden salad with lemon vinaigrette lightens the meal.
More Easy Chicken Dishes:
Dinner
Creamy Chicken With Vegetables
Chicken
Tomato-Basil Chicken
Dinner
The BEST Blackened Chicken Recipe
Soups And Stews
Creamy Chicken Soup Recipe
Marry Me Chicken Recipe
Equipment
-
Large skillet
Ingredients
- 1.2 pounds boneless, skinless chicken breasts (about 2 even-sized breasts)
- 2 teaspoons Italian seasoning, divided
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup sun-dried tomatoes in oil, plus the oil
- 1 tablespoon minced garlic
- 1 cup reduced-sodium chicken broth, divided
- 1 cup heavy cream
- 1/3 cup finely grated Parmesan cheese
- 2 teaspoons Dijon-style mustard
- 1/4 to 1/2 teaspoon red pepper flakes (optional)
- 3/4 cup ribboned fresh basil
Instructions
- Slice each chicken breast in half crosswise to make thinner cutlets. Pound lightly if needed for even thickness. Mix 1 teaspoon Italian seasoning with the salt and pepper and season one side of each piece.
- Heat 2 tablespoons of the oil from the sun-dried tomato jar in a large, heavy skillet over medium-high heat. Add the chicken seasoned side down. Sprinkle the remaining seasoning on the top side. Cook undisturbed about 4 minutes, flip, and cook another 3–4 minutes until golden and cooked through (165°F internal). Remove chicken and tent with foil to keep warm.
- Reduce heat to medium. Add about 1 teaspoon more sun-dried tomato oil and the garlic. Cook about 10 seconds until fragrant but not browned. Pour in 1/2 cup chicken broth and scrape up browned bits, simmer until mostly evaporated, about 1 minute.
- Add the remaining 1/2 cup broth, heavy cream, sun-dried tomatoes, red pepper flakes if using, remaining 1 teaspoon Italian seasoning, Dijon, and Parmesan. Stir until the cheese melts and the sauce thickens, about 2–4 minutes. Taste and adjust seasoning.
- Stir in the basil, return the chicken and any juices to the pan, spoon sauce over the chicken, and serve immediately.
Recipe Notes
Note 2: Low-sodium broth prevents the dish from becoming overly salty, since the chicken and Parmesan already contribute salt.
Note 3: Heavy cream delivers the creamy texture this sauce needs; lighter alternatives won’t thicken the same way.
Note 4: Freshly grate a block of Parmesan on the fine holes and gently pack it into the measuring cup for the best melting and flavor. Avoid pre-grated Parmesan, which can be overly salty.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
FAQs
Simmer for two more minutes to reduce and thicken, or whisk in 1 tablespoon finely grated Parmesan.
Remove from heat and whisk in 1 teaspoon cream at a time until smooth.
Stop cooking when the thickest part reaches 165°F; cooking past that dries the meat.