Go Back

Marry Me Chicken

Marry Me Chicken is golden seared chicken breasts tucked into a rich sun-dried tomato cream sauce with a glossy, thick finish. The Italian-style simmering creates a restaurant-quality coating, topped with fresh basil and Parmesan.
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: 690
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Use even thickness for best searing.
  • 1 salt Season generously on both sides.
  • 1 pepper Season generously on both sides.
  • 1 garlic powder Season generously on both sides.
  • 1 Italian seasoning Season generously on both sides.
  • 1 smoked paprika Season generously on both sides.
  • 1 olive oil For searing.
sun-dried tomato cream sauce
  • 4 clove garlic Minced.
  • 0.5 cup sun-dried tomatoes in oil Drained and sliced.
  • 0.5 cup chicken broth For deglazing and simmering.
  • 1 cup heavy cream For the creamy sauce.
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried Italian seasoning For the sauce.
  • 0.5 tsp red pepper flakes Optional heat.
  • 1 fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook minced garlic and sliced sun-dried tomatoes in oil for 1 minute.
  2. Pour in 1/2 cup chicken broth and deglaze the pan, scraping up the browned bits.
  3. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until the sauce thickens.
  4. Return the chicken breasts to the pan, spoon sauce over each breast, and simmer for 2 more minutes.
Serve
  1. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

Pro tip: slice the sun-dried tomatoes evenly so they soften at the same rate while the garlic toasts for 1 minute. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet to avoid thinning the cream. Freezing is not recommended for the creamiest texture. For a lighter version, replace heavy cream with evaporated milk and simmer slightly longer until thick.