Marry Me Chicken – Creamy 40-Minute One-Pan Dinner

Marry Me Chicken earned its cheeky name because it is the kind of dinner people propose over: pan-seared chicken breasts swimming in a silky cream sauce loaded with sun-dried tomatoes, garlic, parmesan, and a pinch of red pepper flakes. It looks and tastes like a restaurant plate, but it comes together in one skillet on a weeknight.

The magic is in the fond. Searing the seasoned chicken leaves browned bits stuck to the pan, and those bits dissolve into the sauce as you simmer it, giving every spoonful a deep, savory backbone that cream alone can never deliver.

Serve it over pasta, mashed potatoes, or crusty bread, because you will want something to soak up every drop of that sauce. It is rich without being heavy, and the whole thing is on the table in under an hour.

About the Ingredients

6 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 3/4-inch thickness

Even thickness is what keeps chicken juicy. If your market only sells thick breasts, slice them horizontally into cutlets instead of pounding for 10 minutes.

1 1/2 teaspoons kosher salt, plus more to taste

Kosher salt seasons more evenly than table salt because the coarse grains are easier to pinch and distribute. If using fine sea salt, start with 1 teaspoon.

1 teaspoon freshly ground black pepper

Fresh-cracked pepper blooms in the hot pan; pre-ground pepper tastes flat. A cheap pepper grinder is one of the best $10 upgrades in the kitchen.

1/2 cup (60g) all-purpose flour, for dredging

Flour creates the crust that later thickens the sauce. For a gluten-free version, swap in cornstarch or a 1-to-1 gluten-free flour blend.

3 tablespoons olive oil, divided

Use regular olive oil for searing, not extra-virgin, which smokes at high heat. Save the good stuff for drizzling at the end.

3 tablespoons unsalted butter

Butter adds nutty richness and helps the flour brown. Salted butter works too, but then reduce the added salt in the sauce.

4 cloves garlic, minced (about 1 tablespoon)

Fresh garlic is non-negotiable here; jarred garlic tastes metallic in a cream sauce. Mince it just before cooking so it does not turn bitter.

1/2 cup (about 85g) oil-packed sun-dried tomatoes, drained and sliced into thin strips

Oil-packed tomatoes are softer and more flavorful than dry-packed. If you only have dry-packed, soak them in hot water for 10 minutes first.

1 cup (240ml) heavy cream

Heavy cream is what keeps the sauce from breaking. For a lighter sauce, use half-and-half but simmer gently and never boil it, or it may curdle.

1/2 cup (120ml) low-sodium chicken broth

Broth loosens the cream so the sauce coats rather than glues. Vegetable broth is a fine substitute if that is what you have open.

1/2 cup (50g) freshly grated parmesan, plus more for serving

Grate it yourself from a block; pre-shredded parmesan is coated in anti-caking starch and will not melt smoothly into the sauce.

1/4 teaspoon red pepper flakes, plus fresh basil for garnish

The flakes bring a gentle background heat that balances the cream. Skip them for kids, or double them if you like a real kick.

Tips & Tricks

Do not crowd the pan

Searing 6 breasts at once steams them instead of browning them. Cook in two batches if your skillet is smaller than 12 inches, and give each piece space.

Watch the garlic closely

Minced garlic burns in about 30 seconds over medium heat, and burnt garlic makes the whole sauce bitter. Add it right before the broth so the liquid stops the cooking.

Simmer, never boil

Once the cream goes in, keep the heat at a gentle bubble. A hard boil can split the sauce, and there is no easy fix once it breaks.

Step-by-Step Instructions

1. Prep and season the chicken

Pat the chicken breasts dry with paper towels, pound them to an even 3/4 inch (2 cm), and season both sides with the salt and pepper. Drying the surface is what lets the flour stick and the crust brown rather than steam.

2. Dredge in flour

Spread the flour on a plate and press each breast into it, shaking off the excess so only a thin, even coat remains. A thick coat will turn gummy in the sauce.

3. Sear the chicken

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat (about 375F / 190C) until it shimmers. Add the chicken and cook 5 to 6 minutes per side, until deep golden brown and the internal temperature reads 160F (71C). Transfer to a plate.

4. Bloom the aromatics

Lower the heat to medium, add the butter, and once it foams, stir in the garlic and red pepper flakes for 30 to 45 seconds, until fragrant but not browned. Add the sun-dried tomatoes and cook 1 minute more.

5. Build the sauce

Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer 2 minutes, until the liquid has reduced by about half.

6. Add the cream and parmesan

Stir in the heavy cream and parmesan, bring to a gentle simmer, and cook 3 to 4 minutes, until the sauce is bubbling at the edges and thick enough to coat the back of a spoon. Taste and adjust the salt.

7. Return the chicken

Nestle the chicken back into the skillet, spoon sauce over the tops, and simmer 3 to 5 minutes, until the sauce clings to the chicken and the center reads 165F (74C) on an instant-read thermometer.

8. Garnish and serve

Scatter with fresh basil and extra parmesan and serve right away over pasta, rice, or mashed potatoes so nothing goes to waste.

Delicious Variations

Creamy Tuscan Twist

Swap the sun-dried tomatoes for 2 cups of halved cherry tomatoes and a handful of baby spinach stirred in at the end for a fresher, brighter sauce.

Spicy Marry Me Chicken

Add 1 finely diced jalapeno with the garlic and finish with a squeeze of lemon to cut the heat.

Marry Me Chicken Pasta

Cook 12 oz of penne, thin the sauce with 1/2 cup of pasta water, and toss everything together in the skillet for a one-pan pasta dinner.

How to Store Marry Me Chicken

Frequently Asked Questions

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Marry Me Chicken

Marry Me Chicken is golden pan-seared chicken in a creamy sun-dried tomato and parmesan sauce, ready in 50 minutes for a saucy one-pan dinner.

★★★★½ 4.8 (287 ratings)

15 minPrep time35 minCook time6Servings486 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 3/4-inch thickness
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 1/2 cup (60g) all-purpose flour, for dredging
• 3 tablespoons olive oil, divided
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced (about 1 tablespoon)
• 1/2 cup (about 85g) oil-packed sun-dried tomatoes, drained and sliced into thin strips
• 1 cup (240ml) heavy cream
• 1/2 cup (120ml) low-sodium chicken broth
• 1/2 cup (50g) freshly grated parmesan, plus more for serving
• 1/4 teaspoon red pepper flakes, plus fresh basil for garnish

📋 Instructions

1. 1Prep and season the chicken — Pat the chicken breasts dry with paper towels, pound them to an even 3/4 inch (2 cm), and season both sides with the salt and pepper. Drying the surface is what lets the flour stick and the crust brown rather than steam.
2. 2Dredge in flour — Spread the flour on a plate and press each breast into it, shaking off the excess so only a thin, even coat remains. A thick coat will turn gummy in the sauce.
3. 3Sear the chicken — Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat (about 375F / 190C) until it shimmers. Add the chicken and cook 5 to 6 minutes per side, until deep golden brown and the internal temperature reads 160F (71C). Transfer to a plate.
4. 4Bloom the aromatics — Lower the heat to medium, add the butter, and once it foams, stir in the garlic and red pepper flakes for 30 to 45 seconds, until fragrant but not browned. Add the sun-dried tomatoes and cook 1 minute more.
5. 5Build the sauce — Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Simmer 2 minutes, until the liquid has reduced by about half.
6. 6Add the cream and parmesan — Stir in the heavy cream and parmesan, bring to a gentle simmer, and cook 3 to 4 minutes, until the sauce is bubbling at the edges and thick enough to coat the back of a spoon. Taste and adjust the salt.
7. 7Return the chicken — Nestle the chicken back into the skillet, spoon sauce over the tops, and simmer 3 to 5 minutes, until the sauce clings to the chicken and the center reads 165F (74C) on an instant-read thermometer.
8. 8Garnish and serve — Scatter with fresh basil and extra parmesan and serve right away over pasta, rice, or mashed potatoes so nothing goes to waste.

👨‍🍳 Chef's Note: For the silkiest sauce, grate the parmesan on the fine side of a box grater so it melts quickly and never leaves gritty specks behind.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 486 kcal · 43g protein · 12g carbs · 29g fat