Marry Me Chicken with Creamy Sun-Dried Tomato Sauce is a dish that’s as bold and rich as its name suggests. It features tender chicken breasts cooked in a creamy sauce packed with tangy sun-dried tomatoes, garlic, and a hint of Parmesan cheese. The sauce is thick, velvety, and full of flavor, making every bite feel special.
I love making this recipe when I want something impressive but not complicated. The sun-dried tomatoes add a nice chewiness and a burst of brightness that wakes up the creamy Parmesan sauce. I always find myself sneaking a spoonful of the sauce before it even hits the plate! It’s one of those recipes that feels fancy but comes together quickly, which I appreciate on busy weeknights.
My favorite way to serve Marry Me Chicken is over a bed of buttery mashed potatoes or alongside warm, crusty bread to soak up every last bit of sauce. It’s great for a cozy dinner at home or for sharing with friends when you want to impress without stress. This dish has a way of bringing everyone to the table, ready for seconds and smiles.
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts cook quickly and soak up the sauce. If you want juicier chicken, you can pound them slightly for even cooking or use thighs for more flavor.
Sun-Dried Tomatoes: These add a tangy, chewy bite that makes the sauce special. If you can’t find sun-dried tomatoes packed in oil, just rehydrate dried ones in warm water before chopping.
Heavy Cream: This gives the sauce a rich, smooth texture. You can substitute half-and-half or coconut cream for a lighter or dairy-free option, but the sauce might be less thick.
Parmesan Cheese: Adds savory depth and helps thicken the sauce. If you don’t have Parmesan, Pecorino Romano or Asiago are nice substitutes.
Crushed Red Pepper Flakes: These add a little heat. If you prefer no spice, just leave them out or start with a small pinch.
How Do You Make the Chicken Tender and Keep the Sauce Creamy?
The key is good searing and gentle sauce simmering:
- Pat chicken dry and season well to get a nice crust when searing in hot oil.
- Don’t crowd the pan; cook chicken in batches if needed to keep heat steady.
- After browning, set chicken aside while making the sauce to avoid overcooking.
- When simmering the sauce, keep heat medium-low and stir often to prevent cream from curdling.
- Return chicken to the sauce to finish cooking gently, letting flavors blend without drying it out.
Following these tips gives tender chicken and a smooth, flavorful sauce every time.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – perfect for searing chicken evenly and making the sauce in the same pan.
- Tongs – help flip the chicken carefully without piercing and losing juices.
- Measuring cups and spoons – to get the cream, broth, spices, and cheese just right.
- Wooden spoon or silicone spatula – for stirring the sauce gently without scratching your pan.
- Knife and cutting board – for chopping garlic, sun-dried tomatoes, and parsley fresh.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless skinless thighs for richer, more tender meat that stays juicy.
- Add fresh spinach or kale in the last few minutes of cooking for a healthy, colorful boost.
- Stir in crumbled goat cheese instead of Parmesan for a tangier, creamier sauce twist.
- Mix in fresh basil or thyme for a fragrant herbal note that brightens the dish.
How to Make Marry Me Chicken with Creamy Sun-Dried Tomato Sauce
Ingredients You’ll Need:
- 3 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon Italian seasoning
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes from start to finish, with 10 minutes for prep and about 20 minutes for cooking. It’s quick enough for a weeknight dinner but tasty enough to impress guests!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook for 5-7 minutes each side, until golden and fully cooked. Remove chicken from the pan and keep it warm.
2. Make the Sun-Dried Tomato Sauce:
Lower the heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant. Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes. Pour in chicken broth and scrape any browned bits from the bottom of the pan to add flavor.
3. Add Cream and Finish the Dish:
Stir in heavy cream, grated Parmesan, crushed red pepper flakes (if using), and Italian seasoning. Let the sauce simmer for 3-4 minutes until it thickens slightly. Return the cooked chicken breasts to the pan and spoon sauce over them. Simmer for 2-3 more minutes to let the flavors blend and the chicken heat through. Garnish with fresh parsley and serve warm with your favorite sides like mashed potatoes, pasta, or crusty bread.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for a better sear.
Can I Substitute the Heavy Cream?
You can use half-and-half or coconut cream for a lighter or dairy-free option, but the sauce may be less rich and a bit thinner. Adjust cooking time to thicken as needed.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
What Are Good Side Dishes to Serve With This Chicken?
This dish pairs wonderfully with mashed potatoes, pasta, or crusty bread to soak up the creamy sun-dried tomato sauce. Roasted or steamed vegetables also make great, lighter sides.
