Marry Me Chicken – Creamy One-Pan 35-Minute Dinner

Marry Me Chicken earned its dramatic name for a reason: pan-seared chicken breasts simmered in a silky cream sauce loaded with sun-dried tomatoes, garlic, Parmesan, and a whisper of chili flakes. It is the kind of dish that makes people look up from their plate and ask what you did. The rumor is that a proposal followed the first serving, and honestly, after one bite of that tangy-sweet sauce, you understand the mythology.

The magic is all in the pan. You sear the chicken until deeply golden, then deglaze everything stuck to the bottom into a sauce that gets spooned back over the cutlets. Those browned bits are the entire flavor engine, so do not rush the sear and do not scrub the pan clean before the cream goes in.

This version keeps it weeknight-friendly: six servings, one skillet, and about 50 minutes from fridge to table. Serve it over pasta, mashed potatoes, or crusty bread, because that sauce deserves a delivery vehicle.

About the Ingredients

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

Even thickness is what guarantees even cooking. If your store only has large breasts, buy 4 and slice them horizontally into 8 thinner cutlets.

1 1/2 tsp kosher salt, plus more for the sauce

Kosher salt seasons more gently than table salt. If using fine table salt, cut the amount to 1 tsp.

1 tsp freshly ground black pepper

Fresh-cracked pepper is worth it here. Pre-ground loses its bite fast, so grind right before using.

3 tbsp olive oil, divided

Use regular (not extra-virgin) olive oil for the hot sear; it handles heat better. Avocado oil works as a swap.

3 tbsp unsalted butter

Butter adds nutty richness to the sauce. Salted butter is fine, just reduce the added salt by a pinch.

5 cloves garlic, finely minced (about 1 1/2 tbsp)

Fresh garlic only here; jarred tastes flat. A microplane gives you the smoothest melt into the sauce.

3/4 cup (about 100g) oil-packed sun-dried tomatoes, drained and sliced into strips

Oil-packed are softer and more flavorful than dry. Save 2 tbsp of the packing oil to swap in for olive oil.

1 tsp dried oregano

Crush it between your palms before adding to wake up the oils. Dried thyme is a fine substitute.

1/2 tsp red pepper flakes

Adjust to taste; this gives a background warmth, not heat. Skip it entirely for a kid-friendly version.

1 cup (240ml) heavy cream

Heavy cream thickens and will not split. For a lighter sauce, use half-and-half but simmer 3 minutes longer.

1/2 cup (50g) freshly grated Parmesan

Grate it yourself; pre-shredded has anti-caking starch that makes the sauce grainy. Pecorino is a sharper swap.

1/3 cup (80ml) low-sodium chicken broth, plus 1/3 cup (80ml) dry white wine or extra broth

The wine adds acidity that balances the cream. No alcohol? Use all broth plus 1 tsp lemon juice.

1/4 cup fresh basil leaves, torn, for garnish

Add at the very end off heat so it stays bright green. Flat-leaf parsley is an easy substitute.

Tips & Tricks

Do not crowd the pan

Sear the chicken in two batches if your skillet is smaller than 12 inches. Overlapping cutlets steam instead of browning, and you lose the fond that flavors the sauce.

Keep the heat moderate for the cream

Once the cream goes in, drop to medium-low and never let it boil hard. A rolling boil can make dairy sauces grainy and cause the fat to separate.

Season the sauce, not just the chicken

Taste the sauce right before serving and add salt if needed. Cream and Parmesan mute saltiness as they cook, and an undersalted cream sauce tastes flat.

Step-by-Step Instructions

1. Prep and Season

Pat the chicken breasts completely dry, pound to an even 3/4-inch thickness, and season both sides with the kosher salt and black pepper. Let them sit at room temperature for 10 minutes while you mince the garlic and slice the tomatoes.

2. Sear the Chicken

Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 350F (175C). Add the chicken and sear undisturbed for 5 to 6 minutes per side until deep golden brown and the internal temperature reads 160F (71C). Transfer to a plate and tent with foil.

3. Bloom the Aromatics

Lower the heat to medium, add the butter and remaining 1 tbsp oil, then stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for 60 to 90 seconds until the garlic smells nutty and fragrant but has not browned.

4. Deglaze the Pan

Pour in the wine and chicken broth, scraping up every browned bit from the bottom with a wooden spoon. Simmer for 3 to 4 minutes at a gentle bubble until the liquid reduces by about half.

5. Build the Cream Sauce

Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 4 to 5 minutes, stirring often, until the sauce coats the back of a spoon and small bubbles form at the edges. Do not let it boil.

6. Melt in the Parmesan

Turn off the heat and whisk in the grated Parmesan a handful at a time until the sauce is smooth and glossy. Taste and add a pinch of salt if needed.

7. Return the Chicken

Nestle the chicken back into the skillet, spoon sauce over the tops, and simmer over low heat for 3 to 4 minutes until the center of the thickest breast registers 165F (74C) and the sauce is bubbling at the edges.

8. Garnish and Serve

Scatter the torn basil over the top and serve immediately with pasta, rice, or crusty bread to soak up the sauce.

Delicious Variations

Spicy Arrabbiata Style

Double the red pepper flakes and add 1 tbsp tomato paste with the garlic for a fiery, deeper-red sauce.

Lightened-Up Version

Swap the heavy cream for 1 cup whole milk whisked with 1 tbsp cornstarch; simmer 5 minutes longer to thicken.

Mushroom Marry Me Chicken

Add 8 oz sliced cremini mushrooms after the sear and cook 5 minutes until browned before adding the garlic.

How to Store Marry Me Chicken ❤️ | Creamy Sun-Dried Tomato Chicken Recipe

Frequently Asked Questions

If you make this Marry Me Chicken, I would love to hear about it! Leave a comment below, tell me what you served it with, and snap a photo for a five-star rating. Then pin it for the next night you need a guaranteed win at the dinner table.

Marry Me Chicken ❤️ | Creamy Sun-Dried Tomato Chicken Recipe

Marry Me Chicken is golden seared chicken in a creamy sun-dried tomato sauce that tastes restaurant-worthy and comes together in one pan.

★★★★½ 4.8 (287 ratings)

15 minPrep time35 minCook time6Servings512 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 tsp kosher salt, plus more for the sauce
• 1 tsp freshly ground black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 5 cloves garlic, finely minced (about 1 1/2 tbsp)
• 3/4 cup (about 100g) oil-packed sun-dried tomatoes, drained and sliced into strips
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1 cup (240ml) heavy cream
• 1/2 cup (50g) freshly grated Parmesan
• 1/3 cup (80ml) low-sodium chicken broth, plus 1/3 cup (80ml) dry white wine or extra broth
• 1/4 cup fresh basil leaves, torn, for garnish

📋 Instructions

1. 1Prep and Season — Pat the chicken breasts completely dry, pound to an even 3/4-inch thickness, and season both sides with the kosher salt and black pepper. Let them sit at room temperature for 10 minutes while you mince the garlic and slice the tomatoes.
2. 2Sear the Chicken — Heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering, about 350F (175C). Add the chicken and sear undisturbed for 5 to 6 minutes per side until deep golden brown and the internal temperature reads 160F (71C). Transfer to a plate and tent with foil.
3. 3Bloom the Aromatics — Lower the heat to medium, add the butter and remaining 1 tbsp oil, then stir in the garlic, sun-dried tomatoes, oregano, and red pepper flakes. Cook for 60 to 90 seconds until the garlic smells nutty and fragrant but has not browned.
4. 4Deglaze the Pan — Pour in the wine and chicken broth, scraping up every browned bit from the bottom with a wooden spoon. Simmer for 3 to 4 minutes at a gentle bubble until the liquid reduces by about half.
5. 5Build the Cream Sauce — Reduce the heat to medium-low and stir in the heavy cream. Simmer gently for 4 to 5 minutes, stirring often, until the sauce coats the back of a spoon and small bubbles form at the edges. Do not let it boil.
6. 6Melt in the Parmesan — Turn off the heat and whisk in the grated Parmesan a handful at a time until the sauce is smooth and glossy. Taste and add a pinch of salt if needed.
7. 7Return the Chicken — Nestle the chicken back into the skillet, spoon sauce over the tops, and simmer over low heat for 3 to 4 minutes until the center of the thickest breast registers 165F (74C) and the sauce is bubbling at the edges.
8. 8Garnish and Serve — Scatter the torn basil over the top and serve immediately with pasta, rice, or crusty bread to soak up the sauce.

👨‍🍳 Chef's Note: The sauce thickens fast as it cools, so serve straight from the skillet. If it tightens up too much, a splash of broth brings it right back.

Servings: 6

Cuisine: American

Course: Dinner

Nutrition (per serving): 512 kcal · 41g protein · 8g carbs · 35g fat