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Marry Me Chicken

Marry Me Chicken is a creamy sun-dried tomato chicken dinner with golden seared breasts and a glossy Parmesan sauce. The Italian cream sauce thickens quickly, clings to every bite, and finishes with fresh basil for a fragrant restaurant-quality meal.
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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: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
Seasonings
  • salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste Use a generous, even layer on both sides of the chicken.
Searing oil
  • 2 tbsp olive oil Use enough to coat the pan surface.
Aromatics and sun-dried tomatoes
  • 4 cloves garlic, minced Mince finely so it blooms without burning.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Drain well; sliced pieces distribute through the sauce.
Sauce base and dairy
  • 0.5 cup chicken broth Deglazes the pan and builds the sauce body.
  • 1 cup heavy cream Stir in gently for a smooth, creamy sauce.
  • 0.5 cup Parmesan cheese, grated Use freshly grated for best melt and flavor.
Italian sauce seasonings
  • 1 tsp dried Italian seasoning Adds classic Italian flavor to the sauce.
  • 0.5 tsp red pepper flakes Optional heat; adjust to taste.
Garnish
  • Fresh basil for garnish Add right at the end so it stays bright and fragrant.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika to taste.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden.
  3. Check the thickest part for doneness; cook until internal temperature reaches 165°F, then remove the chicken to a plate.
Build the sun-dried tomato cream sauce
  1. In the same pan, cook garlic and sun-dried tomatoes for 1 minute, stirring until fragrant.
  2. Pour in chicken broth and deglaze the pan, scraping up the browned bits.
  3. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and red pepper flakes.
  4. Simmer for 4-5 minutes, stirring occasionally, until the sauce thickens and looks glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast.
  2. Simmer for 2 more minutes so the chicken heats through and the sauce lightly clings.
  3. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

Pro tip: pat the chicken dry and don’t move it during the first sear—your golden crust sets the flavor for the sauce. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing isn’t recommended because the cream can separate. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner but still tasty).