Creamy Marry Me Chicken with Sun-Dried Tomatoes

Creamy marry me chicken with sun-dried tomatoes and Parmesan, so delicious it’s said to prompt a marriage proposal. A quick, one-pan dinner.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 1

Course: Main Course

Cuisine: American

Calories: 520

3 large boneless, skinless chicken breasts (about 1½ pounds total) sliced in half horizontally if thick
½ teaspoon kosher salt plus more to taste
¼ teaspoon freshly ground black pepper
6 tablespoons all-purpose flour for dredging
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup low-sodium chicken stock
1 cup heavy cream
½ cup freshly grated Parmesan cheese
1 teaspoon red pepper flakes adjust to heat preference
¼ teaspoon dried oregano
¼ teaspoon dried thyme
⅓ cup oil-packed sun-dried tomatoes, drained and chopped
1 tablespoon fresh basil leaves, sliced for garnish

Season both sides of the chicken breasts with the salt and pepper, then lightly coat each piece in flour, tapping off the excess.
Warm the olive oil and butter in a large skillet over medium heat, swirling until the butter is melted and the pan is evenly coated.
Working in batches to avoid crowding, sear the chicken until deeply golden, about 4–5 minutes per side, then transfer to a plate and loosely tent with foil.
Add the minced garlic to the same skillet and cook until fragrant, about 1 minute. Pour in the chicken stock, scraping up any browned bits from the bottom with a wooden spoon.
Reduce heat to medium-low, stir in the heavy cream and Parmesan, and let everything simmer gently for 2–3 minutes. Season with red pepper flakes, oregano, and thyme.
Taste the sauce and adjust salt and pepper as needed, then fold in the sun-dried tomatoes. Return the chicken to the pan and simmer until the sauce thickens slightly, about 3–4 minutes more.
Sprinkle fresh basil over the top and serve immediately over pasta, rice, or with crusty bread to soak up the sauce.

Calories: 520kcalCarbohydrates: 10gProtein: 35gFat: 38gSaturated Fat: 18gCholesterol: 135mgSodium: 620mgFiber: 1gSugar: 2g

Slice chicken breasts in half horizontally to make thin cutlets for quicker, even cooking.

Boneless skinless chicken thighs are a juicy alternative; increase sear time by a couple minutes per side.

Always use heavy cream—lighter creams can curdle and won’t thicken properly.

Sauté the garlic in a spoonful of the sun-dried tomato oil to boost the sauce’s savory flavor.

Freshly grated Parmesan melts silkier than pre-shredded, which often contains starches that make the sauce grainy.

Store leftovers in the fridge up to 3 days; reheat with a splash of stock or water to bring back the creamy texture.

Avoid freezing this dish, as the cream sauce may separate and lose its velvety consistency.

Let us know how it was!