Marry Me Chicken is a creamy, savory skillet dish that hits the spot when you want a comforting meal without a lot of fuss. The chicken stays tender and juicy while the sauce turns rich and silky from heavy cream and Parmesan. Sun-dried tomatoes add a bright, slightly tangy bite and garlic gives a warm, aromatic lift. It comes together fast on the stovetop and works great over pasta, rice, or even mashed potatoes. If you like a garlic-parmesan pasta side, try pairing this with a simple pasta like a light garlic butter noodle for a complete plate: chicken garlic parmesan pasta.
Why You’ll Love This Marry Me Chicken
- Rich, creamy sauce made with heavy cream and Parmesan gives restaurant-style flavor at home.
- Quick weeknight skillet meal — browning and simmering finish the dish in about 30 minutes.
- Sun-dried tomatoes add a bright, slightly sweet note that balances the cream.
- Simple pantry herbs (dried basil and oregano) keep the recipe easy and affordable.
- Flexible serving options: serve it over pasta, rice, or steamed vegetables.
- One-pan cooking keeps cleanup low and concentrates flavor.
- Easy to scale for 2 or 6 people without changing technique.
- Leftovers reheat well and make a great lunch over grains or greens.
What Is Marry Me Chicken?
Marry Me Chicken is a creamy, garlicky chicken dish built on a smooth cream-and-Parmesan sauce with sun-dried tomatoes and Italian herbs. The name hints at a show-stopping flavor — it’s rich, slightly tangy, and deeply savory. You brown the chicken first to build flavor, then finish it in a pan sauce so the meat stays moist and the sauce thickens and hugs each piece. The vibe here is cozy comfort food that feels special but is simple enough for a weeknight. It’s a great dish for dinner parties or a quiet night in.
Ingredients for Marry Me Chicken
For the Base
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated Parmesan cheese
To Serve
- Fresh basil for garnish
- Serve over pasta or rice (as desired)
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken breasts: You can use boneless, skinless thighs for more fat and flavor; cook times may be slightly different.
- Olive oil: Swap with avocado oil or a neutral oil if preferred.
- Heavy cream: For a lighter sauce, use half-and-half mixed with 2 teaspoons of cornstarch to help thicken, but the sauce will be less rich.
- Parmesan: Use Pecorino Romano for a saltier, sharper flavor; reduce added salt.
- Sun-dried tomatoes: If you have oil-packed sun-dried tomatoes, drain and chop them. For a fresher taste, add a handful of halved cherry tomatoes near the end as an optional swap.
- Herbs: Fresh basil and oregano can be used instead of dried; use about 1 tablespoon chopped fresh basil and 1 teaspoon fresh oregano.
- Broth: Low-sodium chicken broth helps control salt; adjust seasoning at the end.
Step-by-Step Instructions
Step 1 – Season and brown the chicken
Pat the 4 chicken breasts dry and season both sides with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chicken and brown until golden, about 4–5 minutes per side. Work in batches if your pan is crowded. Remove the chicken and set aside.
Visual cue: The chicken should have a deep golden crust, not pale.
Step 2 – Sauté the garlic
In the same skillet, lower heat slightly and add the minced garlic. Sauté briefly until fragrant, about 30–45 seconds, being careful not to burn it.
Step 3 – Build the sauce
Pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine. Scrape any browned bits from the pan bottom — that adds flavor. Add 1 teaspoon dried basil, 1 teaspoon dried oregano, and the 1/2 cup chopped sun-dried tomatoes. Stir to combine.
Step 4 – Add the cheese and thicken
Stir in 1/2 cup grated Parmesan cheese until it melts into the sauce and it becomes creamy. Taste and add salt and pepper as needed.
Step 5 – Return the chicken and simmer
Return the seared chicken to the skillet. Cover and let simmer on low for about 10–15 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Spoon sauce over the chicken as it simmers so the flavor soaks in.
Pro cue: If sauce is too thin, simmer uncovered for a few minutes to reduce. If it’s too thick, add a splash of broth.
Step 6 – Serve and garnish
Serve the chicken hot over pasta, rice, or your chosen base. Garnish with fresh basil leaves. Enjoy.
Pro Tips for Success
- Bring chicken to room temperature for 15 minutes before cooking so it cooks evenly.
- Dry the chicken with paper towels before seasoning to get a better sear.
- Use medium heat for browning; too high will burn the outside before the inside cooks.
- Don’t overcrowd the pan — overcrowding lowers the pan temperature and prevents browning.
- Grate fresh Parmesan from a block for better melting and flavor than pre-shredded.
- If your sun-dried tomatoes are dry-packed, soak them in warm water for 10 minutes, then drain before chopping.
- Keep a lid handy to speed up finishing; simmer covered so the chicken stays moist.
- Finish with fresh basil at the end to keep the bright herbal notes.
Flavor Variations
- Optional: Add a pinch of red pepper flakes when adding garlic for a light spicy kick.
- Optional: Stir in 1 cup of baby spinach with the cheese for extra greens — it wilts into the sauce.
- Optional: Swap sun-dried tomatoes for 1 cup halved cherry tomatoes for a fresher tomato taste.
- Optional: Mix in 2 tablespoons of cream cheese with the Parmesan for an even silkier sauce.
- Optional: Add mushrooms to the pan after garlic and sauté until soft before adding liquids for an earthy note.
- Optional: Finish with a squeeze of lemon juice to brighten the heavy cream if the sauce feels too rich.
Serving Suggestions
- Serve over cooked pasta (spaghetti, fettuccine, or penne) to soak up the sauce.
- Spoon over steamed white or brown rice for a simple plate.
- Serve with mashed potatoes for a comforting dinner.
- Pair with a side of steamed green beans or sautéed spinach to add color and balance.
- A crisp green salad with a tangy vinaigrette cuts through the richness.
- For a light low-carb plate, serve on a bed of roasted cauliflower rice.
Make-Ahead, Storage & Reheating
- Make-ahead: You can brown the chicken and store it separately from the sauce for up to 24 hours in the fridge. Reheat the sauce, add the chicken, and simmer until warmed through.
- Storage: Keep cooked chicken and sauce together in an airtight container in the refrigerator for up to 3–4 days.
- Reheating best practices: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the sauce has thickened too much. Avoid high heat — it can curdle the cream and dry the chicken.
- Note on texture: The sauce will thicken in the fridge. It will loosen on gentle reheating but may not be quite as silky as freshly made.
Storage and Freezing Instructions
- Freezing: You can freeze the cooked chicken with sauce in a freezer-safe container for up to 2 months. Leave some headspace for expansion. Thaw overnight in the fridge before reheating.
- If you prefer freshness, freeze only the browned chicken (without sauce) and make the sauce fresh when you plan to serve — the cream sauce keeps a fresher texture if made just before serving.
- Do not freeze raw heavy cream; that can separate and change texture. If the sauce separates after freezing/thawing, reheat gently while whisking and add a splash of broth to help smooth it.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
Approx. 530 kcal | 43 g | 9 g | 33 g | 1 g | 780 mg
Estimates vary by brands and portions.
FAQ About Marry Me Chicken
- Q: My sauce is too thin. How do I thicken it?
A: Simmer uncovered on low for a few minutes to reduce. You can also whisk in 1 teaspoon cornstarch dissolved in cold water and simmer until thickened. - Q: How do I know the chicken is done without a thermometer?
A: Cut the thickest part — it should be white all the way through with clear juices. A small pink line can remain near the bone area in some cuts; use a thermometer for best safety. - Q: Can I use milk instead of heavy cream?
A: Milk is much thinner and won’t give the same richness. If you use milk, add a small thickener (1 tsp cornstarch) and expect a lighter sauce. - Q: Why did my sauce split or curdle?
A: High heat can cause cream to separate. Reheat gently over low heat and avoid boiling the sauce after adding cream. - Q: Can I make this dairy-free?
A: This recipe depends on heavy cream and Parmesan. For a dairy-free version, use a full-fat coconut milk or a dairy-free cream alternative and a dairy-free Parmesan substitute, but the flavor will change. - Q: How long will leftovers last?
A: Store in the fridge for 3–4 days in an airtight container.
TastyInspo Notes
- Finish with a drizzle of good olive oil to add gloss and aroma before serving.
- Sprinkle extra grated Parmesan at the table for guests who want more salt and umami.
- Use a warm plate to serve — it keeps the sauce silky longer.
- For a clean look, slice the chicken breasts and fan the slices over the pasta, spooning sauce around them.
- If you have fresh basil, tear it by hand over the top to release oils and aroma.
Troubleshooting
- Problem: Bland sauce. Fix: Taste and add a pinch more salt, a squeeze of lemon, or extra Parmesan to brighten flavor.
- Problem: Overcooked, dry chicken. Fix: Lower the simmer heat, add a splash of broth, and simmer covered until just warmed. For future, reduce browning time slightly and finish sooner.
- Problem: Burnt garlic. Fix: Remove burnt bits, wipe pan, and start the garlic step again on lower heat. Use less heat next time.
- Problem: Sauce too salty. Fix: Add a splash of cream, a little more broth, or a small potato chunk while simmering (remove potato before serving) to absorb salt.
- Problem: Sauce won’t thicken. Fix: Add a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), stir into sauce, and simmer until thickened.
- Problem: Sauce separates after reheating. Fix: Reheat gently, whisk slowly, and add a small splash of broth or cream to help bring it back together.
Final Thoughts
This Marry Me Chicken recipe gives you a cozy, flavorful dinner with minimal fuss. It’s built on simple steps — brown, make the sauce, simmer — and the result feels rich and special. Once you master the base, try one or two of the optional variations to make it your own.
Conclusion
If you want to read one of the popular originals and see a different take on this dish for inspiration, check out the original Marry Me Chicken recipe.
Marry Me Chicken
Ingredients
For the Base
- 4 pieces boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth Can use low-sodium
- 1 cup heavy cream For a lighter sauce, use half-and-half mixed with cornstarch.
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 cup sun-dried tomatoes, chopped Oil-packed should be drained.
- 1/2 cup grated Parmesan cheese Use fresh for better melting.
To Serve
- Fresh basil for garnish
- Pasta or rice as desired
Instructions
Preparation
- Pat the chicken breasts dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken and brown until golden, about 4–5 minutes per side. Remove the chicken and set aside.
Cooking
- In the same skillet, lower the heat slightly and add the minced garlic. Sauté briefly until fragrant, about 30–45 seconds.
- Pour in chicken broth and heavy cream, stirring to combine. Scrape any browned bits from the pan bottom.
- Add dried basil, dried oregano, and chopped sun-dried tomatoes. Stir to combine.
- Stir in grated Parmesan until melted and the sauce is creamy.
- Return the chicken to the skillet. Cover and let simmer on low for about 10–15 minutes until cooked through, reaching an internal temperature of 165°F (74°C).
- Serve the chicken hot over pasta, rice, or your chosen base, and garnish with fresh basil.
