Description

Marry Me Chicken is a sumptuous dish featuring tender boneless, skinless chicken breasts cooked in a rich and creamy sun-dried tomato cream sauce. This flavorful chicken recipe is perfect for special occasions or a comforting dinner, combining garlic, parmesan, oregano, and a hint of crushed red pepper for a savory and slightly spicy finish. Serve it garnished with fresh basil and extra parmesan for a delicious meal that’s sure to impress.

Ingredients

Scale

For the Chicken

3 pounds boneless, skinless chicken breasts (approximately 3–4 large breasts)
Salt to taste
Freshly cracked black pepper to taste
2 tablespoons olive oil or other neutral oil

For the Sun-Dried Tomato Cream Sauce

2 tablespoons minced garlic
¾ cup low-sodium chicken broth
½ cup heavy cream at room temperature
½ cup grated fresh parmesan cheese at room temperature
1 cup sun-dried tomatoes, preferably packed in oil
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes

Serving Suggestions (All Optional)

Chiffonaded fresh basil
Grated fresh parmesan cheese

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Instructions

Prepare and Sear the Chicken: Place the chicken breasts on a cutting board and trim if necessary. Pound the chicken to an even thickness for uniform cooking. Pat dry with paper towels. Season both sides generously with salt and freshly cracked black pepper. Heat a large skillet over medium-high heat, add olive oil, and swirl to coat. Once oil is hot and shimmering, sear the chicken breasts for 3 to 4 minutes per side until golden spots develop. Transfer the chicken to a plate but do not drain the skillet.
Make the Sun-Dried Tomato Cream Sauce: Preheat your oven to 375 degrees Fahrenheit and adjust racks to center. Reduce skillet heat to medium-low, add minced garlic, and sauté 30 to 60 seconds until fragrant. Pour in chicken broth, scraping browned bits from the skillet bottom. Remove skillet from heat, let it cool 2 to 3 minutes, then whisk in heavy cream until combined. Sprinkle in grated parmesan and whisk gently until melted. Return skillet to medium-low heat and stir for 1 to 2 minutes until warmed through. Add sun-dried tomatoes, oregano, and crushed red pepper flakes; stir to blend. Adjust seasoning if needed. Bring sauce to a slow simmer over medium-high heat.
Finish the Chicken: Place the seared chicken breasts back into the skillet with the sauce, flipping them several times to coat evenly. Transfer the skillet to the oven and bake for approximately 13 minutes. Check the chicken’s internal temperature with a meat thermometer and continue baking until it reaches 160 degrees Fahrenheit. Remove from oven and spoon sauce over the chicken. Let the chicken rest in the skillet for 5 minutes to finish cooking, reaching 165 degrees Fahrenheit internally.
Serve: Transfer the chicken to plates, spoon extra sauce on top, and garnish with chiffonaded fresh basil and additional parmesan cheese if desired. Serve immediately with sides like potatoes or asparagus for a complete meal.

Notes

Use chicken breasts of uniform size and thickness for even cooking; slice into cutlets or pound thinner if necessary.
The sauce is intentionally thinner than an alfredo; thicken with extra parmesan, cream cheese, cornstarch, or flour if desired.
Grate parmesan fresh from a block for best melting and flavor; pre-grated cheese contains additives that affect texture and taste.
Ensure dairy ingredients like cream and parmesan are at room temperature to avoid clumping or curdling when added to hot liquid.
Sun-dried tomatoes packed in oil add richness; optionally add some of the oil to the garlic or sauce for added flavor.
To chiffonade basil, stack leaves, roll tightly, and slice thinly with a sharp knife for a delicate garnish.

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 3 g
Sodium: 450 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 2 g
Protein: 43 g
Cholesterol: 140 mg