This Marry Me Chicken is the dinner everyone keeps coming back to. Tender chicken breasts simmer in a rich, creamy garlic sauce with sun-dried tomatoes, Parmesan cheese and fresh basil. It is ready in about 30 minutes, uses one pan, and tastes like something from a restaurant — which is probably why people say it is so good it could inspire a marriage proposal.
Serve it over pasta, rice or mashed potatoes, with a simple salad or steamed vegetables on the side.
Watch how to make it:
Marry Me Chicken Recipe
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
4
Course: Dinner / Main Dish
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes in oil, drained and sliced
- 1 teaspoon red pepper flakes (optional, for a little heat)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil leaves, torn or chopped
Instructions
- Season the chicken. Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder and Italian seasoning.
- Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Remove the chicken to a plate and set aside.
- Start the sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds, until fragrant. Stir in the sun-dried tomatoes and red pepper flakes.
- Add the cream. Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
- Add the Parmesan. Stir in the Parmesan cheese a little at a time until the sauce is smooth and slightly thickened, about 2–3 minutes.
- Finish. Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2–3 minutes so the chicken soaks up the sauce. Sprinkle with fresh basil and serve hot.
What to serve with it
- Pasta (fettuccine or penne work best)
- Mashed potatoes
- Steamed rice
- Crusty bread, to scoop up the sauce
- A simple green salad or roasted broccoli
Tips
- Do not overcook the chicken. Thin breasts cook fast — if yours are very thick, slice them in half horizontally so they cook evenly.
- Use freshly grated Parmesan. Pre-shredded cheese does not melt as smoothly and can make the sauce grainy.
- Make it lighter. Swap half the heavy cream for milk, but keep the heat low so the sauce does not split.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently on low heat with a splash of cream or broth.
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