Marry Me Chicken is a rich, creamy skillet dish with tender seared chicken bathed in a savory sun-dried tomato and Parmesan cream sauce. The sauce is velvety from heavy cream and brightened by tomatoes and fresh basil, while dried thyme and rosemary add a warm herb note. Texture is a contrast of golden, slightly crisp chicken outside and a silky sauce that clings to pasta or rice. It’s simple to make on a weeknight yet feels special enough for guests. Serve it over pasta, rice, or a bed of sautéed greens for a quick, satisfying meal. For extra tips on turning this into a pasta-focused dinner, see best Marry Me Chicken pasta tips.
Why You’ll Love This Marry Me Chicken
- Fast to make: sear, simmer, and finish in the oven — about 35–45 minutes total.
- Flavorful sauce: heavy cream, Parmesan, and sun-dried tomatoes give depth and richness.
- Simple pantry herbs: dried thyme and rosemary add warmth without fresh herbs required.
- Make-ahead friendly: sauce can be prepared ahead and combined with chicken later.
- Flexible serving: pairs well with pasta, rice, mashed potatoes, or crusty bread.
- Crowd-pleaser: creamy, savory, and elegant enough for guests but easy enough for weeknights.
- Minimal ingredients: uses common items and one skillet for easy cleanup.
What Is Marry Me Chicken?
Marry Me Chicken is a popular modern comfort dish where chicken breasts are seared and finished in a creamy, tomato-laced sauce. It tastes rich and savory, with a buttery cream base, nutty Parmesan, tangy sun-dried tomatoes, and aromatic dried herbs. The cooking method is stovetop searing followed by oven baking in an oven-safe skillet. The vibe is comforting and slightly indulgent — great for weeknight dinners when you want something special without a lot of fuss.
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 version, use half-and-half plus 2 tablespoons cornstarch to help thicken (optional). The texture will be slightly less rich.
- Chicken broth: low-sodium broth controls salt better if you watch sodium intake.
- Sun-dried tomatoes: oil-packed tomatoes give extra richness; drain them if you want less oil. Rehydrate dry-packed tomatoes in warm water if needed.
- Parmesan: freshly grated parmesan melts best and gives better texture than pre-shredded.
- Herbs: if you prefer fresh herbs, use 1 tablespoon fresh thyme and 1 tablespoon fresh rosemary chopped finely (optional).
- Chicken breasts: if very thick, pound to even thickness for even cooking. Boneless, skinless breasts are used here.
- Salt and pepper: season to taste, but remember Parmesan and broth add saltiness.
Step-by-Step Instructions
Step 1 – Prep and season the chicken
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, and salt and pepper to taste.
Visual cue: chicken should be dry to the touch before seasoning for better sear.
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.
- Sear until golden brown on each side, about 3–4 minutes per side.
Pro cue: don’t move the chicken while searing to get a good crust.
Step 3 – Remove and set aside
- Remove the chicken from the skillet and set it aside on a plate while you make the sauce.
Visual cue: there will be browned bits (fond) on the pan — keep them for flavor.
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 sauce to a gentle simmer so it starts to thicken slightly before returning the chicken.
Step 5 – Return chicken and add cheese
- Add the chicken back into the skillet, nestling it into the sauce. Sprinkle 1/2 cup grated Parmesan cheese over the chicken and sauce.
Step 6 – Bake until cooked through
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Pro cue: check temperature at the thickest part of the breast to avoid overcooking.
Step 7 – Rest and garnish
- Let the dish rest for a few minutes after removing from the oven. Garnish with fresh basil and serve over pasta, rice, or your preferred side.
Pro Tips for Success
- Even thickness: pound chicken to even thickness (about 1/2–3/4 inch) so it cooks evenly in the oven.
- Dry before searing: drying the chicken helps achieve a golden brown crust.
- Hot pan, moderate heat: medium-high heat for searing, then reduce slightly to avoid burning the oil.
- Use an oven-safe skillet: cast iron or stainless steel transfers from stovetop to oven with no fuss.
- Save the fond: deglaze the pan with broth first to lift browned bits for more flavor.
- Don’t over-salt early: parmesan and broth add salt. Taste the sauce near the end and adjust.
- Rest the chicken: resting 3–5 minutes keeps juices in the meat.
- Check doneness with a thermometer: aim for 165°F (74°C) internal temperature to ensure safe, moist chicken.
Flavor Variations
- Optional: Add red pepper flakes for a touch of heat. Sprinkle a pinch into the sauce as it simmers.
- Optional: Stir in a tablespoon of tomato paste for a deeper tomato flavor without changing ingredients list significantly.
- Optional: Swap half the heavy cream for mascarpone (use the same amount) for a silkier, richer sauce.
- Optional: Add a handful of baby spinach into the sauce in the last 2–3 minutes of oven time for extra greens.
- Optional: Use roasted red peppers instead of sun-dried tomatoes for a sweeter, milder tomato note.
- Optional: Finish with lemon zest for a bright citrus lift—grate a little over the plated dish.
Serving Suggestions
- Over pasta: toss cooked linguine or fettuccine with the sauce and top with chicken slices.
- With rice: serve over steamed white or brown rice to soak up every drop of sauce.
- With mashed potatoes: a smooth mash is excellent to balance the creamy sauce.
- With crusty bread: great for mopping up sauce if you prefer a lighter starch.
- With roasted vegetables: green beans, asparagus, or a simple roasted vegetable medley complement the dish.
- For gatherings: slice the chicken and serve family-style from the skillet, letting guests help themselves.
Make-Ahead, Storage & Reheating
- Make-ahead: you can prepare the sauce up to 24 hours in advance and store it in the fridge. Sear the chicken the day of serving and finish in the sauce before baking.
- Storage: keep leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheating: reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken broth or cream if the sauce has thickened or separated.
- Texture changes: cream-based sauces can thicken and firm when chilled. Warm slowly and add liquid if needed to restore a silky texture.
Storage and Freezing Instructions
- Freezing cooked chicken in cream sauce is not ideal: dairy sauces can change texture and separate when frozen and thawed.
- If you must freeze: cool completely, place in a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking in a little broth or cream to help re-emulsify the sauce.
- Best practice: freeze only the cooked chicken (no sauce) for up to 3 months, and make the sauce fresh when ready to serve. This gives the best texture and flavor.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~620 | ~48g | ~6g | ~40g | ~1g | ~720mg
Estimates vary by brands and portions.
FAQ About Marry Me Chicken
Q: My chicken is too thick — how do I fix it?
A: Pound breasts to an even thickness before searing. If already cooked, slice thinner to finish in the sauce so it reheats evenly.
Q: The sauce is too thin — what can I do?
A: Simmer longer on the stove until it reduces, or stir in a small slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer until thickened.
Q: The sauce separated after refrigeration — how to re-emulsify?
A: Reheat gently over low heat and whisk in a splash of chicken broth or cream to bring the sauce back together.
Q: Can I use bone-in chicken?
A: You can, but cooking times will be longer. Sear and then bake until the internal temperature reaches 165°F (74°C), and expect a longer oven time.
Q: Can I skip sun-dried tomatoes?
A: They add tang and depth. If skipping, add a tablespoon of tomato paste or a few roasted red peppers for balance.
Q: How do I know when the chicken is done?
A: Use an instant-read thermometer. Insert into the thickest part; 165°F (74°C) is the safe target.
Notes
- Use freshly grated Parmesan for better melting and flavor; pre-shredded often contains anti-caking agents.
- If using oil-packed sun-dried tomatoes, roughly chop them for even distribution.
- For a glossy finish, spoon a little sauce over the chicken just before serving.
- Garnish with torn fresh basil leaves for aroma and color contrast.
- Serve family-style in the skillet to keep the dish warm and to show off the sauce.
Troubleshooting
- Bland sauce: taste and add salt, pepper, or more Parmesan. A squeeze of lemon can brighten flavors.
- Overcooked chicken: slice to check; if dry, serve over sauce and let it soak briefly. Next time, use a thermometer and remove at 165°F.
- Burnt bits in pan: lower heat and deglaze with chicken broth to lift and incorporate them into the sauce.
- Sauce too salty: add more cream or a splash of water to dilute slightly, or add a peeled potato to the simmering sauce for 10 minutes to absorb salt (remove before serving).
- Sauce won’t thicken: reduce by simmering, or whisk in a small cornstarch slurry.
- Chicken sticks to pan: ensure oil is hot before adding chicken and do not move breast while searing.
Final Thoughts
This Marry Me Chicken recipe brings rich, comforting flavors with simple steps and pantry-friendly ingredients. It’s reliable for weeknights and impressive for guests. Try the small variations to make it your own and enjoy a creamy, saucy dinner that’s easy to prepare.
Conclusion
If you want to compare other popular takes on this dish and get more ideas, check the original inspiration at Marry Me Chicken from Little Sunny Kitchen.
Marry Me Chicken
Ingredients
For the Chicken
- 4 pieces chicken breasts Boneless, skinless breasts recommended. Pound to even thickness for even cooking.
- 1 tablespoon olive oil For searing the chicken.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper To taste.
For the Sauce
- 1 cup heavy cream For a lighter version, use half-and-half plus 2 tablespoons cornstarch.
- 1 cup chicken broth Low-sodium recommended.
- 1 teaspoon dried thyme Can substitute with fresh herbs if preferred.
- 1 teaspoon dried rosemary Can substitute with fresh herbs if preferred.
- 1/2 cup sun-dried tomatoes Oil-packed gives extra richness; drain if needed.
- 1/2 cup grated Parmesan cheese Freshly grated melts better.
To Serve
- Fresh basil For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Season both sides evenly with garlic powder, onion powder, salt, and pepper.
Searing
- Heat olive oil in a large oven-safe skillet over medium-high heat. When the oil shimmers, add the chicken.
- Sear until golden brown on each side, about 3–4 minutes per side.
Sauce Preparation
- Remove the chicken from the skillet and set aside.
- In the same skillet, add chicken broth, heavy cream, thyme, rosemary, and sun-dried tomatoes. Stir to combine and scrape the browned bits from the bottom of the pan.
- Bring the sauce to a gentle simmer.
Final Cooking
- Add the chicken back into the sauce. Sprinkle Parmesan cheese over the chicken.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Let the dish rest for a few minutes after removing from the oven. Garnish with fresh basil.