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Marry Me Chicken

Marry Me Chicken is golden, seared chicken breasts tucked into a rich sun-dried tomato cream sauce with a glossy Parmesan finish. This Italian-American skillet method creates a thick, spoonable sauce that clings to every bite, topped with fresh basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes
  • fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika. Aim for an even, visible coating before cooking.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side, until golden and the internal temperature reaches 165°F; then remove.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook the garlic and sun-dried tomatoes for 1 minute. Stir just until fragrant without browning the garlic.
  2. Pour in the chicken broth and deglaze the pan, scraping up the browned bits. Bring to a gentle simmer.
  3. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and red pepper flakes. Simmer for 4-5 minutes until the sauce thickens and turns glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast. Simmer for 2 more minutes to heat through.
  2. Garnish with fresh basil and serve. Pair with pasta or mashed potatoes so the sauce pools around the chicken.

Notes

Pro tip: when you deglaze with broth, scrape thoroughly for flavor-rich browned bits. Store leftovers in the refrigerator up to 3 days in a sealed container; rewarm gently on the stove. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream (sauce may be slightly thinner, so simmer a bit longer).