Marry Me Chicken

This easy Marry Me Chicken recipe features tender, juicy chicken breasts simmered in a rich and creamy garlic Parmesan sauce with sun-dried tomatoes and Italian seasonings. Made with simple ingredients, this one-pan chicken dinner is packed with flavor and comes together easily, making it perfect for busy weeknights or a special occasion. The creamy sun-dried tomato sauce is savory, slightly tangy, and absolutely irresistible. Serve this delicious Marry Me Chicken over pasta, rice, or with crusty bread to soak up every last bit of the homemade cream sauce. One bite and you'll understand how this dish got its name! This recipe can be cut in half to make two chicken breast.

Ingredients

  • 4 boneless, skinless chicken breasts

  • 1/2 cup all purpose flour

  • 1 tsp kosher or sea salt

  • ½ tsp black pepper

  • 1 tsp Italian seasoning

  • 2 tbsp olive oil

  • 2 tbsp unsalted butter

  • 4 cloves garlic, minced

  • ½ cup sun-dried tomatoes chopped, if packed in oil drain oil.

  • 1 cup chicken broth

  • 1 cup heavy whipping cream

  • ½ cup freshly grated Parmesan cheese

  • ½ tsp Calabrian Chili Peppers in Oil (optional)

  • 1 tbsp fresh lemon

  • ¼ cup fresh basil, chopped (for garnish)

  • Additional Parmesan cheese for serving

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. If they are thick, slice them in half horizontally or pound them to an even thickness. Season both sides with salt, black pepper, and Italian seasoning. Lightly dredge chicken in flour and shake off any excess. Place breasts on a wire rack for about 10 minutes. This will hydrate flour and add to a deeper crust.

  2. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for approximately 4–5 minutes per side, until golden brown. The chicken does not need to be completely cooked through at this stage. Remove from the skillet and set aside.

  3. Prepare the Garlic: Reduce the heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds, stirring frequently until fragrant. Be careful not to burn the garlic.

  4. Add the Sun-Dried Tomatoes and Calabrian Chilies: Stir in the chopped sun-dried tomatoes and Calabrian Chiles, cook for another minute, allowing their flavor to blend with the garlic and butter.

  5. Make the Cream Sauce: Pour in the chicken broth heat for two minutes while scraping bottom of pan to release any browned bits, then add the heavy cream. Stir to combine. Remove from heat, add the grated Parmesan cheese, Italian seasoning. Stir until the cheese melts and the sauce becomes smooth and creamy. Add fresh lemon juice and stir. Check the Sauce Consistency: To test if the sauce is ready, dip a spoon into the cream sauce and run your finger across the back of the spoon. If the line remains visible and the sauce doesn't run back together, the sauce has thickened to the proper consistency. Taste, taste taste! Add more salt or black pepper if needed.

  6. Return the Chicken to the Skillet with any juices: Place the seared chicken breasts back into the skillet, nestling them into the cream sauce. Spoon some of the sauce over the chicken.

  7. Simmer Until Cooked: Reduce the heat to medium-low and simmer for approximately 8–12 minutes, depending on the thickness of the chicken, until the internal temperature reaches 165°F (74°C). The sauce will thicken as it simmers.

  8. Finish and Serve: Taste the sauce and adjust the salt and pepper as needed. Garnish with freshly chopped basil or parsley and additional Parmesan cheese. Serve warm over pasta, rice, or alongside crusty bread.