This Marry Me Chicken is a dish so delicious, it’s rumored to inspire proposals! Tender chicken breasts are seared to golden perfection, then baked in a luscious, creamy sun-dried tomato sauce that’s bursting with flavor. I love how this recipe is both elegant and easy to make, perfect for a romantic dinner for two, a special occasion, or a comforting weeknight meal. Get ready for a chicken dish that’s sure to win hearts (and maybe even a proposal or two)!
Why You’ll Love This Marry Me Chicken
- Incredibly Flavorful Sauce: The combination of sun-dried tomatoes, garlic, heavy cream, Parmesan cheese, and herbs creates a rich and unforgettable sauce.
- Tender and Juicy Chicken: Searing the chicken before baking it in the sauce ensures it stays moist and tender.
- Easy Elegance: This dish looks and tastes impressive, but it’s surprisingly easy to make.
- Perfect for Special Occasions: A romantic dinner, an anniversary, or a special celebration – this chicken is sure to impress.
Ingredients for Marry Me Chicken
Here’s what you’ll need to make this proposal-worthy chicken. The full list with measurements is in the recipe card below.
Chicken
- Boneless, skinless chicken breasts (Meat) See notes in original recipe
- Salt (Seasoning)
- Freshly cracked black pepper (Spice)
- Olive oil (or other neutral oil) (Oil)
Sun-Dried Tomato Cream Sauce
- Minced garlic (Aromatic)
- Low-sodium chicken broth (Liquid) See notes in original recipe
- Heavy cream, at room temperature (Dairy)
- Grated fresh Parmesan cheese, at room temperature (Dairy) See notes in original recipe
- Sun-dried tomatoes, preferably packed in oil (Vegetable)
- Dried oregano (Herb)
- Crushed red pepper flakes (Spice)
Serving Suggestions (All Optional)
- Chiffonaded fresh basil (Herb)
- Grated fresh Parmesan cheese (Dairy)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Marry Me Chicken as is, but here are a few ideas for variations:
- Add Spinach: Stir in some fresh spinach to the sauce for added nutrients and color.
- Make it Spicy: Add more crushed red pepper flakes or a dash of hot sauce to the sauce.
- Different Herbs: Use fresh basil, thyme, or rosemary instead of oregano.
- Add Mushrooms: Sauté some sliced mushrooms along with the garlic.
- Use Chicken Thighs: Substitute boneless, skinless chicken thighs for the breasts.
How to Make Marry Me Chicken
Let me show you how to make this incredibly delicious Marry Me Chicken:
Prepare and Sear the Chicken
- I place the boneless, skinless chicken breasts on a cutting board. I trim the chicken if needed, then pound the chicken flat until all chicken breasts are the same size and thickness.
- I pat the chicken breasts dry on all sides with paper towels. Once dried, I generously season the tops of the chicken breasts with plenty of salt and freshly cracked black pepper. I flip the chicken breasts over and sprinkle salt and pepper on the other side.
- I place a large skillet on the stovetop over medium-high heat. When the pan is warm, I add olive oil and swirl and tilt the skillet as needed to distribute the oil across the surface.
- Once the oil is hot and shimmery, I place the seasoned chicken breasts in the skillet.
- I sear the chicken breasts for 3 to 4 minutes, or until lightly golden in spots.
- I flip the chicken.
- I flip the chicken breasts over and sear for 3 to 4 minutes on the other side.
- When the chicken breasts are lightly golden on both sides, I carefully transfer the seared chicken breasts to a plate and set them aside. Note: the chicken should not be fully cooked-through at this point.
Make the Sun-Dried Tomato Cream Sauce
- I preheat my oven to 375° Fahrenheit (190°C). I adjust the racks as needed so the skillet can sit in the center of the oven.
- I return the skillet to the stovetop and reduce the heat to medium-low. When the skillet has cooled slightly, I add the minced garlic. I sauté the garlic for 30 to 60 seconds, stirring often, or until the garlic is just fragrant.
- When the garlic is fragrant, I add the low-sodium chicken broth to the skillet. I stir to incorporate the broth, making sure to scrape up any browned bits of chicken or garlic that may be stuck to the bottom of the skillet.
- I move the skillet to a cool stovetop burner. I let the skillet cool for 2 to 3 minutes, then I add the heavy cream. I whisk the heavy cream into the chicken broth until fully incorporated.
- When the cream and broth are fully incorporated, I sprinkle the grated fresh Parmesan cheese into the mixture. I gently whisk the Parmesan into the liquid until the cheese is completely melted.
- Once the cheese has melted, I return the skillet to the burner over medium-low heat. I continue stirring for 1 to 2 minutes or until the skillet returns to full temperature.
- I add the sun-dried tomatoes, dried oregano, and crushed red pepper flakes to the cream sauce. I gently stir the ingredients together until well blended. I taste the sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
- I bring the sauce to a slow simmer over medium-high heat, stirring the mixture occasionally to prevent burning.
Finish the Chicken
- When the sauce begins to simmer, I return the seared chicken breasts to the skillet. I flip the chicken breasts 3 to 4 times each to coat all sides in the sauce.
- Once the chicken is well coated in the cream sauce, I place the skillet in the preheated oven. Note: if using a leave-in meat thermometer probe, insert the probe into the chicken before placing the skillet in the oven.
- I bake the dish for approximately 13 minutes. After 13 minutes, I check the doneness of the chicken with an internal meat thermometer. I continue cooking the chicken as needed, checking the internal temperature of the chicken frequently, until the thickest part of the chicken reaches 160° Fahrenheit (71°C).
- When the target temperature is reached, I carefully remove the skillet from the oven. I spoon the sauce from the skillet up and onto the tops of the chicken breasts, then set the skillet aside.
- I allow the chicken to rest in the skillet for 5 minutes. The chicken will cook residually, reaching the food-safe internal temperature of 165° Fahrenheit (74°C).
Serve
- I serve it
Tips and Tricks for the BEST Marry Me Chicken
Here are my secrets for making this chicken truly proposal-worthy:
- Pound the Chicken: Pounding the chicken to an even thickness ensures it cooks evenly and quickly.
- Sear the Chicken: Searing the chicken before baking it creates a beautiful golden-brown crust and adds flavor.
- Don’t Overcook: Overcooked chicken is dry. Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Room Temperature Cream and Parmesan: Using room temperature cream and Parmesan helps them to melt smoothly into the sauce.
- Freshly Grated Parmesan: Freshly grated Parmesan cheese melts better and has a more intense flavor than pre-shredded.
- Let it Rest: Letting the chicken rest for a few minutes after baking allows the juices to redistribute, resulting in a more tender and juicy chicken 1 breast. 1. whiskedrecipe.com whiskedrecipe.com
How to Serve
This Marry Me Chicken is delicious served with:
- Potatoes: Mashed potatoes, roasted potatoes, or baked potatoes are all great choices.
- Asparagus: Roasted or steamed asparagus is a perfect complement to the creamy sauce.
- Other Vegetables: Serve with your favorite roasted or steamed vegetables.
- Pasta: Serve the chicken and sauce over pasta.
- Crusty Bread: A slice of crusty bread is perfect for soaking up the delicious sauce.
Make Ahead and Storage
You can sear the chicken and prepare the sauce ahead of time. Store them separately in the refrigerator. Assemble and bake just before serving. Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Marry Me Chicken
- Can I use chicken thighs instead of breasts?
- Yes, you can use boneless, skinless chicken thighs.
- Can I make this without the cream?
- You can substitute the heavy cream with half-and-half or milk, but the sauce won’t be as rich and creamy.
- Can I use jarred sun-dried tomatoes?
- Yes, you can
Enjoy this incredibly flavorful and easy-to-make Marry Me Chicken! It’s a perfect meal for a romantic dinner or any special occasion.
Print
Marry Me Chicken (Chicken in a Sun-Dried Tomato Cream Sauce)
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: American, Italian-Inspired
Description
This “Marry Me Chicken” recipe features pan-seared chicken breasts simmered in a rich and flavorful sun-dried tomato cream sauce. With garlic, Parmesan, oregano, and a touch of red pepper flakes, this dish is sure to impress!
Ingredients
For the Chicken:
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large breasts, see notes)
- 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 (about 4–6 cloves)
- 3/4 cup low-sodium chicken broth (see notes)
- 1/2 cup heavy cream, room temperature
- 1/2 cup freshly grated Parmesan cheese, room temperature (see notes)
- 1 cup oil-packed sun-dried tomatoes, drained and chopped
- 1 teaspoon dried oregano (or more, to taste)
- 1/2 teaspoon crushed red pepper flakes (or more, to taste)
Serving Suggestions (All Optional):
- Chiffonaded fresh basil
- Grated fresh Parmesan cheese
- Cooked pasta, mashed potatoes, rice, or roasted vegetables
Instructions
1. Prepare the Chicken:
- Place the chicken breasts on a cutting board.
- Trim any excess fat.
- If the chicken breasts are very thick, either butterfly them (slice them in half horizontally) or pound them to an even thickness of about 1/2 inch. This ensures even cooking.
- Pat the chicken breasts dry on all sides with paper towels. This is important for getting a good sear.
- Season both sides of the chicken breasts generously with salt and freshly cracked black pepper.
2. Sear the Chicken:
- Heat the olive oil in a large, oven-safe skillet (cast iron is ideal) over medium-high heat.
- Once the oil is hot and shimmering, carefully add the seasoned chicken breasts to the skillet in a single layer. Do not overcrowd the pan; work in batches if necessary.
- Sear the chicken for 3-4 minutes per side, or until lightly golden brown in spots. The chicken should not be fully cooked through at this point.
- Remove the seared chicken breasts from the skillet and set them aside on a plate. Do not drain the skillet.
3. Preheat Oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is positioned in the center.
4. Make the Sun-Dried Tomato Cream Sauce:
- Return the skillet to the stovetop and reduce the heat to medium-low.
- Add the minced garlic to the skillet. Sauté for 30-60 seconds, stirring frequently, or until the garlic is fragrant. Be careful not to burn the garlic.
- Deglaze the Pan: Pour the chicken broth into the skillet. Use a wooden spoon or spatula to scrape up any browned bits (fond) from the bottom of the pan.
- Reduce Heat and Add Cream: Move the skillet to a cool burner (or turn off the heat completely) and let it cool for 2-3 minutes. Then, add the room-temperature heavy cream. Whisk until the cream is fully incorporated into the broth.
- Add Parmesan:** Sprinkle the room-temperature grated Parmesan cheese into the cream mixture. Gently whisk until the cheese is completely melted and the sauce is smooth.
- Return to Heat and Simmer: Return the skillet to medium-low heat. Continue stirring for 1-2 minutes, or until the sauce returns to a gentle simmer.
- Add Remaining Ingredients: Add the chopped sun-dried tomatoes, dried oregano, and crushed red pepper flakes to the sauce. Stir gently to combine. Taste the sauce and adjust seasonings (salt, pepper, oregano, red pepper flakes) as desired.
- Bring to a simmer
5. Finish the Chicken:
- Return the seared chicken breasts to the skillet, nestling them into the simmering sauce.
- Spoon some of the sauce over the top of each chicken breast to coat them evenly.
- If using a leave-in meat thermometer, insert the probe into the thickest part of one of the chicken breasts before transferring the skillet to the oven.
6. Bake: Transfer the skillet to the preheated oven. Bake, uncovered, for approximately 13 minutes. After 13 minutes, check the internal temperature of the chicken with a meat thermometer. Continue cooking, checking the temperature frequently, until the thickest part of the chicken reaches 160°F (71°C).
7. Rest: When the chicken reaches 160°F (71°C), carefully remove the skillet from the oven. Spoon some of the sauce from the skillet over the chicken breasts. Let the chicken rest in the skillet for 5 minutes. During this resting time, the internal temperature of the chicken will continue to rise (carryover cooking) to a food-safe 165°F (74°C).
8. Serve: After the 5-minute rest, transfer the chicken to serving plates. Top with the remaining sauce from the skillet. Garnish with chiffonaded fresh basil and additional grated Parmesan cheese, if desired. Serve immediately with your choice of sides, such as potatoes, asparagus, pasta, or rice.
Notes
- Chicken Breasts: This recipe works best with boneless, skinless chicken breasts. Pounding them to an even thickness ensures they cook evenly.
- Chicken Broth: Use low-sodium chicken broth to control the saltiness of the dish. You can substitute vegetable broth if desired.
- Heavy Cream: Using room-temperature heavy cream helps prevent it from curdling when added to the hot broth.
- Parmesan Cheese: Use freshly grated Parmesan cheese for the best flavor and melting quality. Letting it come to room temperature helps it melt more smoothly into the sauce.
- Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes add a rich, intense flavor to the sauce. Drain them well before chopping.
- Spice Level: Adjust the amount of crushed red pepper flakes to your preference.
- Serving Suggestions: This Marry Me Chicken is delicious served with mashed potatoes, roasted asparagus, pasta, rice, or your favorite sides.
- Storage