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Marry Me Chicken earned its name honestly. Tender chicken breasts get seared until golden, then simmered in a creamy garlic parmesan sauce with sun-dried tomatoes and fresh basil. It all comes together in one skillet in about 35 minutes.
More Creamy Chicken Dinners: Boursin Stuffed Chicken | Creamy Garlic Chicken Pasta | One Pot Chicken Alfredo
Before You Get Started
This one’s simple, but the sauce and the sear are where it can go sideways. Here’s what makes the difference.
- Even out the chicken first — Large chicken breasts are too thick to cook through in four minutes a side. Use small breasts, slice them in half horizontally, or pound them to an even thickness.
- Pat the chicken dry — Wet chicken steams instead of browns. Dry it well, season right before it hits the pan, then press it down and leave it alone.
- Grate your own parmesan — Pre-shredded cheese is coated so it won’t clump, and that coating turns your sauce grainy. Keep the heat at medium-low when it goes in.
RECIPE OVERVIEW
How To Make Marry Me Chicken
See the recipe card below for full, detailed instructions
The whole thing happens in one skillet. You’ll sear the chicken, build the sauce in the same pan, then let everything finish together.
Step 1: Season the Chicken
Pat the chicken dry on both sides, then season with salt, pepper, and Italian seasoning. Do this right before it goes in the pan so the salt doesn’t start pulling moisture back to the surface.
No Italian seasoning on hand? Dried basil works in its place.
Step 2: Sear Until Golden
Heat the olive oil in a large skillet over medium-high. Add the chicken, press it firmly into the pan, and cook undisturbed for 3 to 4 minutes per side.
You’re looking for a deep golden crust, not just cooked-through color. Moving it around too early is what keeps that crust from forming.
Transfer the chicken to a plate. The chicken won’t be fully cooked yet. It finishes in the sauce.
Step 3: Build the Sauce Base
Reduce the heat to medium. Add the garlic and cook for about 30 seconds, stirring constantly so it doesn’t scorch.
Pour in the chicken broth and scrape up all the browned bits stuck to the bottom of the pan. That’s where most of the flavor lives.
Add the sun-dried tomatoes and simmer for 2 minutes. The liquid reduces slightly and the tomatoes plump up and soften.
Step 4: Add the Cream and Parmesan
Pour in the heavy cream and add the parmesan. Bring it to a gentle simmer over medium-low heat.
Gentle is the key word. A hard boil will split the sauce, and once it separates, you can’t really bring it back.
Want a little heat? A pinch of red pepper flakes stirred in with the cream balances the richness.
Step 5: Simmer and Finish
Return the chicken to the skillet along with any juices from the plate. Simmer for 5 to 10 minutes depending on how thick your chicken is, until it reaches 165°F and the sauce has thickened slightly. It should coat the back of a spoon.
Top with torn fresh basil and serve right away.
Add some greens: Stir in 3 cups of fresh baby spinach at the very end and let it wilt down into the sauce.
Need another chicken breast dinner? Check out my collection of Ways to Make Chicken Breasts for Dinner for more.
What to Serve With Marry Me Chicken
Orzo is my first pick. It’s quick, it soaks up the sauce, and it cooks in the time it takes the chicken to finish. Anything that catches sauce works, though, so don’t overthink it. A simple green vegetable on the side keeps the plate from feeling too heavy.
Here are some of my favorite options:
- Garlic Mashed Potatoes
- Angel Hair Pasta
- Seasoned Rice with Herbs and Garlic
- Oven Roasted Broccoli
- Oven Roasted Asparagus
- Homemade Garlic Breadsticks
Storage Tips
Storage and Reheating
Leftovers keep in an airtight container in the fridge for 2 days. That’s a shorter window than most chicken dinners, so plan on finishing it up.
Reheat gently on low in a covered skillet. The sauce will probably separate a little no matter what you do, but low and slow keeps it to a minimum. The microwave will almost guarantee it breaks.
Freezing not recommended: Cream sauces separate when they thaw, and the texture doesn’t come back.
Frequently Asked Questions
Do the sun-dried tomatoes need to be packed in oil?
Oil-packed are what I use. They’re plumper and softer, and they blend right into the sauce. If bagged is all you can find, put them in a bowl with a splash of boiling water first and let them sit for a few minutes. That brings some moisture back so they aren’t chewy.
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless thighs work well here and are harder to overcook. They’ll need a few extra minutes in the sauce, so go by temperature rather than the clock.
Can I use milk instead of heavy cream?
I don’t recommend it. Milk won’t give you the rich, glossy sauce this dish is known for, and it’s much more likely to break over heat. Half and half is a better substitute if you’re set on lightening it, but the sauce will be thinner.
Why is my sauce still thin?
Give it a few more minutes at a gentle simmer with the chicken in the pan. The sauce thickens as it reduces and as the parmesan melts fully. If you’re in a hurry, pull the chicken out and let the sauce reduce on its own for 2 to 3 minutes.
More Skillet Chicken Dinners
- Creamy Tuscan Chicken Skillet
- Chicken Marsala
- Easy Chicken Piccata
- Skillet Chicken Pomodoro
- Chicken Tomato Pasta
Marry Me Chicken
Ingredients
- 4 small boneless skinless chicken breasts
- 1 teaspoon kosher salt
- Black pepper to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 4 cloves garlic minced or pressed
- 1 cup chicken broth
- ⅓ cup chopped sun dried tomatoes
- ¾ cup heavy cream
- ½ cup freshly grated Parmesan cheese
- Chopped fresh basil
- Cooked orzo optional, for serving
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken, pressing firmly into the pan, and cook undisturbed for 3 to 4 minutes per side until golden brown. Transfer to a plate.
- Reduce the heat to medium. Add the garlic and cook for 30 seconds, stirring constantly.
- Stir in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the sun-dried tomatoes. Simmer for 2 minutes to reduce slightly and plump the tomatoes.
- Pour in the heavy cream and parmesan. Bring to a gentle simmer over medium-low heat.
- Return the chicken to the skillet and simmer for 5 to 10 minutes, depending on the size of your chicken, until it reaches 165°F and the sauce has thickened slightly.
- Top with torn fresh basil and serve immediately over cooked orzo.
Notes
- Even out thick chicken breasts. If yours are large, slice them in half horizontally or pound them to an even thickness so they cook through in the time given.
- Dry chicken, hot pan, don’t move it. Pat the chicken dry, season right before it goes in, and press it firmly into the skillet. That’s what creates the golden crust.
- Grate your own parmesan. Pre-shredded cheese is coated to prevent clumping and can make the sauce grainy.
- Use oil-packed sun-dried tomatoes. They’re plumper than bagged. If you’re using bagged, soak them in a bowl with a splash of boiling water first to soften them.
- Keep the sauce at a gentle simmer. A hard boil will split the cream, and once it separates you can’t bring it back.
- Dried basil works for the Italian seasoning. Swap it in one for one if that’s what you have.
- Skip the milk. It won’t give you a rich, creamy sauce, and it’s much more likely to break over heat.
- Add spinach for extra veggies. Stir in 3 cups of fresh baby spinach at the end of cooking and let it wilt into the sauce.
- Serve it over something saucy. Orzo is my first pick. Garlic mashed potatoes, rice, or long pasta like linguine all work, or roasted broccoli for a lower carb option.
- Store leftovers up to 2 days. Keep them in an airtight container in the fridge and reheat gently on low in a covered skillet. The sauce may separate, but low heat helps prevent it.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
