Marry Me Chicken is a creamy, savory skillet chicken dish that balances rich, velvety sauce with bright sun-dried tomatoes and a kiss of Parmesan. The chicken stays tender from searing then baking in the sauce, so each bite is moist and flavor-packed. Texture comes from a silky cream base and grated cheese that melts into a slightly thick sauce; the sun-dried tomatoes add chewy, concentrated tomato notes while thyme and rosemary give a gentle earthy lift. It’s simple to make on a weeknight and impressive enough for guests—serve it over pasta, rice, or with crusty bread for soaking up the sauce. For a twist on protein, see this high-protein Marry Me Chicken recipe for inspiration.
Why You’ll Love This Marry Me Chicken
- Fast hands-on time: sear, mix the sauce, then bake—minimal active cooking.
- Creamy, rich sauce that clings to each piece of chicken and any starch you serve it with.
- Simple pantry herbs (thyme and rosemary) create a restaurant-style depth.
- Sun-dried tomatoes add concentrated sweetness and tang without extra prep.
- Uses common ingredients you probably have or can easily buy.
- Versatile serving options: pasta, rice, mashed potatoes, or crusty bread.
- Makes a great make-ahead dinner that reheats well for lunches.
- Impressive enough for company but easy enough for a weeknight.
What Is Marry Me Chicken?
Marry Me Chicken is a creamy, tomato-scented chicken skillet dish known for its rich sauce and tender chicken. It tastes like comfort food with a slight tang from sun-dried tomatoes and a savory finish from grated Parmesan. The method is searing the seasoned chicken, building the sauce in the same pan, then finishing the chicken in the oven so the meat cooks through and absorbs sauce flavor. The overall vibe is cozy and a little fancy—perfect for weeknight dinners, date nights, or casual gatherings where you want something simple but memorable.
Ingredients for Marry Me Chicken
For the Chicken
- 4 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 cup sun-dried tomatoes
- 1/2 cup grated Parmesan cheese
To Serve
- Fresh basil for garnish
Ingredient Notes (Substitutions, Healthy Swaps)
- Heavy cream: For a lighter option, use half-and-half or a 50/50 mix of whole milk and a tablespoon of butter, but sauce will be thinner. Simmer to reduce for thickness.
- Chicken broth: Low-sodium broth helps control salt. You can use vegetable broth for a milder taste.
- Sun-dried tomatoes: Oil-packed sun-dried tomatoes give more flavor; if you only have dry-packed, rehydrate them in warm water for 10 minutes and drain. Chop them if large.
- Parmesan cheese: Grated Parm gives salt and umami. Pecorino Romano can be used for a sharper bite, but use slightly less.
- Dried thyme and rosemary: If you have fresh herbs, use 1 teaspoon fresh thyme and 1 teaspoon fresh rosemary for a brighter flavor.
- Salt and pepper: Taste the sauce before extra salt—Parmesan adds saltiness.
Step-by-Step Instructions
Step 1 – Preheat and season
Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season both sides evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper.
Visual cue: The chicken should be patted dry so it browns well in the pan.
Step 2 – Sear the chicken
Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 3–4 minutes per side.
Visual cue: Look for a deep golden crust before flipping.
Step 3 – Remove chicken
Remove the chicken from the skillet and set it aside on a plate. Keep any browned bits in the pan—they add flavor to the sauce.
Step 4 – Make the sauce
In the same skillet, add 1 cup chicken broth, 1 cup heavy cream, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, and 1/2 cup sun-dried tomatoes. Stir to combine and scrape the browned bits from the bottom of the pan.
Pro cue: Bring the liquid to a simmer so flavors meld before returning the chicken.
Step 5 – Return chicken and add cheese
Add the seared chicken back to the skillet, nestling each breast into the sauce. Sprinkle 1/2 cup grated Parmesan cheese evenly over the top.
Step 6 – Bake until cooked through
Transfer the skillet to the preheated oven and bake for 20–25 minutes or until the chicken is cooked through (internal temperature should reach 165°F/74°C).
Pro cue: If you don’t have a thermometer, slice into the thickest part to check for no pink and clear juices.
Step 7 – Garnish and serve
Remove the skillet from the oven, let the dish rest for 3–5 minutes, then garnish with fresh basil. Serve over pasta, rice, or your preferred side.
Pro Tips for Success
- Dry the chicken well before seasoning; this helps achieve a good sear.
- Don’t overcrowd the pan when searing; cook in batches if needed to keep the skillet hot.
- Use an oven-safe skillet (cast iron or ovenproof stainless steel) to move directly from stovetop to oven.
- Browned bits (fond) on the pan are flavor gold—deglaze with broth and scrape them up.
- Stir the sauce gently before adding cheese so it melts evenly and avoids clumps.
- Let the chicken rest a few minutes after baking to keep juices locked in.
- Adjust salt after the Parmesan is added; the cheese brings saltiness.
- Use a meat thermometer if you have one to avoid overcooking.
Flavor Variations
- OPTIONAL: Add a pinch of red pepper flakes to the sauce for a gentle heat kick.
- OPTIONAL: Stir in a tablespoon of tomato paste with the broth for a deeper tomato flavor.
- OPTIONAL: Use fresh herbs instead of dried: swap the dried thyme and rosemary for equivalent fresh herbs, added at the end.
- OPTIONAL: Add sliced mushrooms to the pan after searing the chicken for extra umami—sauté until browned before adding liquids.
- OPTIONAL: Swap sun-dried tomatoes for cherry tomatoes halved; simmer until they blister and add a fresher tomato note.
- OPTIONAL: Finish with a squeeze of lemon over the finished dish for brightness if you like more acidity.
Serving Suggestions
- Serve over cooked pasta (linguine or fettuccine) to soak up the creamy sauce.
- Spoon over steamed white or brown rice for a simple, filling plate.
- Place on top of mashed potatoes for a comforting dinner.
- Offer toasted or crusty bread to mop up any remaining sauce.
- Pair with a crisp green salad or steamed green beans to cut the richness.
- For a low-carb meal, serve over cauliflower rice or spiralized zucchini noodles.
Make-Ahead, Storage & Reheating
- Make-ahead: You can prepare the sauce up to 24 hours in advance and store it separately from the chicken. Sear the chicken just before baking for best texture.
- Storage: Store cooked Marry Me Chicken in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave in short bursts, stirring between intervals. Add a splash of chicken broth or cream if the sauce has thickened.
- Texture changes: The sauce will thicken when chilled and may separate slightly on reheating; stirring in a small splash of broth or cream and warming slowly brings it back together.
Storage and Freezing Instructions
- Freezing cooked Marry Me Chicken is possible but not ideal because the cream-based sauce can change texture after thawing (may separate or become grainy).
- If you must freeze: Cool completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of chicken broth to help revive the sauce.
- Better approach: Freeze cooked chicken breasts separately (without sauce) and freeze sauce in a separate container. Thaw and reheat sauce slowly, then warm the chicken in the sauce to combine.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | — | — | — | — | —
Approx. 580 kcal | 48 g | 6 g | 36 g | 1 g | 760 mg
Estimates vary by brands and portions.
FAQ About Marry Me Chicken
Q: How do I know when the chicken is done?
A: Use a meat thermometer—165°F (74°C) in the thickest part. If you don’t have a thermometer, cut into the center to ensure no pink remains and juices run clear.
Q: My sauce is too thin—how can I thicken it?
A: Simmer the sauce on the stovetop before adding the chicken to reduce it. You can also stir in a teaspoon of cornstarch mixed with cold water and simmer until thickened.
Q: The sauce separated after reheating. Can I fix it?
A: Yes. Reheat gently over low heat and whisk in a small splash of chicken broth or cream until it recombines.
Q: Can I use bone-in chicken or thighs instead?
A: You can use boneless, skinless thighs using the same method; reduce oven time slightly. Bone-in pieces need longer in the oven—check internal temperature.
Q: Can I make this dairy-free?
A: For dairy-free, use a full-fat coconut milk or a plant-based cream alternative and substitute nutritional yeast for Parmesan, but the flavor will change.
Q: Can I double the recipe for a crowd?
A: Yes. Use a larger oven-safe dish or two skillets so the chicken pieces aren’t overcrowded.
TastyInspo Notes
- Finish with fresh basil just before serving to keep the bright green color and fresh aroma.
- Plate with a little extra grated Parmesan for a richer finish and salty pop.
- Serve with a lemon wedge for guests who want added acidity.
- If the sauce looks thin on plating, spoon a few tablespoons back into a small pan and simmer quickly to thicken before serving.
- For an upscale look, slice the chicken on a diagonal and fan it over the sauce.
Troubleshooting
- Bland sauce: Taste and add a pinch more salt or extra Parmesan to boost umami.
- Chicken overcooked and dry: Lower oven temperature slightly and use a thermometer to avoid exceeding 165°F; rest the chicken after baking.
- Sauce too salty: Add a splash of cream or a small potato chunk simmered briefly to absorb salt, then remove the potato.
- Burning while searing: Lower the heat, remove the pan from direct heat briefly, and scrape up any stuck bits before continuing.
- Sauce won’t thicken: Reduce on the stovetop, or use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water).
- Sun-dried tomatoes too chewy: Chop them smaller or simmer longer in the sauce to soften.
Final Thoughts
This Marry Me Chicken recipe hits the sweet spot between easy and impressive: minimal prep, rich creamy sauce, and tender chicken that pairs with many sides. It’s a reliable weeknight winner and a great option when you want something a bit special without fuss. For the classic inspiration and origin of the dish, check the original Marry Me Chicken recipe on Little Sunny Kitchen.
Marry Me Chicken
Ingredients
For the Chicken
- 4 pieces chicken breasts Boneless, skinless
- 1 tablespoon olive oil For searing
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
For the Sauce
- 1 cup heavy cream Can substitute with half-and-half
- 1 cup chicken broth Low-sodium preferred
- 1 teaspoon dried thyme Use fresh for a brighter flavor if possible
- 1 teaspoon dried rosemary Use fresh for a brighter flavor if possible
- 1/2 cup sun-dried tomatoes Oil-packed recommended
- 1/2 cup grated Parmesan cheese Can substitute with Pecorino Romano
To Serve
- Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Pat the chicken breasts dry and season both sides with garlic powder, onion powder, salt, and pepper.
- Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering.
Searing the Chicken
- Add the chicken to the skillet and sear until golden brown, about 3–4 minutes per side.
- Remove the chicken from the skillet and set aside, keeping the browned bits in the pan.
Making the Sauce
- In the same skillet, add chicken broth, heavy cream, thyme, rosemary, and sun-dried tomatoes. Stir to combine and scrape the browned bits.
- Bring the mixture to a simmer to meld the flavors.
Combining and Baking
- Nestle the seared chicken back into the sauce and sprinkle with grated Parmesan.
- Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Serving
- Remove the skillet from the oven and let it rest for 3–5 minutes. Garnish with fresh basil and serve over pasta, rice, or your preferred side.
