Easy marry-me chicken recipe is so flavorful and it comes together quickly. Chicken breasts and sundried tomatoes are cooked in a creamy parmesan sauce with garlic and herbs. The chicken is first cooked on the stovetop and finished in the oven making it tender, juicy, and very flavorful. This dish will surely become a family favorite!
What is Marry Me Chicken?
Marry me is chicken is a quick and easy chicken breast recipe cooked with garlic, herbs, and sun-dried tomatoes in a creamy parmesan sauce.
The chicken turns out very tender, juicy, and flavorful. Marry me chicken got its name when editors from a magazine tested the recipe and loved it so much they announced “I’d marry you for that chicken” and “that’s marriage material!” This chicken dish is that good!
Ingredients You’ll Need
- Chicken– Use 3 large boneless, skinless chicken breasts for this recipe.
- Chicken broth– You will need 1 cup of chicken broth.
- Heavy cream– ¾ cup of heavy cream is needed to make the creamy sauce.
- Parmesan cheese– ½ cup of parmesan cheese is added to the cream sauce for amazing flavor.
- Sun-dried tomatoes– Add that special flavor to the dish. You will need ¾ cup. You can use dried or jarred tomatoes. If using jarred make sure to drain all the oil prior to adding.
- Spices– 3 cloves of minced garlic, 1 tsp dried oregano, and ½ tsp red pepper flakes add amazing flavor to the sauce and the chicken.
- Garnish with fresh basil.
How to Make Marry Me Chicken
- Trim any excess fat off of the chicken breasts then pat dry with a paper towel. Season the chicken generously on both sides with salt and pepper.
- Heat a large skillet over medium-high heat. Add the olive oil to cover the whole surface. Once the pan is hot, add the chicken breasts and cook for 3-4 minutes per side. The chicken will brown but won’t be fully cooked yet. Transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium-low. Allow the temperature to lower and then add the garlic. Cook until fragrant, about thirty seconds. Stir in the broth and scrape any chicken bits stuck to the bottom of the pan.
- Remove from the heat and let the pan cool slightly. Add the heavy cream and whisk to combine. Sprinkle in the parmesan cheese and stir the cheese until melted.
- Return the pan to medium-low heat and continue to stir the sauce for approximately 1 minute. Add the sun-dried tomatoes, oregano, and red pepper flakes. adjust the seasoning as needed with salt and pepper.
- Once the sauce comes to a slow simmer, return the chicken to the skillet. Coat the chicken with the sauce, then transfer the skillet to the oven to continue cooking.
- Bake for 12-15 minutes or until the internal temperature of the chicken reaches approximately 165°F. Remove the skillet from the oven. Spoon the sauce over the chicken and allow it to rest and cool for 5 minutes. Garnish with fresh basil and serve.
What to Serve with Marry Me Chicken
Serve this easy marry-me chicken recipe with a salad such as Cucumber tomato salad or The Best Tossed Salad. It would also go well with vegetables, Homemade Rice Pilaf, mashed potatoes, Amazing Olive Pasta Salad, or Homemade Bakery French Bread.
Storing Tips:
- Store leftovers in an airtight container and in the fridge for up to 4 days.
- Reheat leftovers in the microwave or oven until warmed through.
- We don’t recommend freezing this easy-marry-me chicken recipe. Cream sauces usually don’t reheat well after freezing.
Marry Me Chicken Recipe
Tender, juicy chicken breasts in a flavorful parmesan cream sauce with sun dried tomatoes.
Ingredients
- 3 large chicken breasts boneless, skinless
- salt and pepper, to taste
- 2 tbsps olive oil
For the Cream Sauce
- 3 cloves garlic, minced
- 1 cup chicken broth
- ¾ cup heavy cream, room temperature
- ½ cup grated parmesan cheese, room temperature
- ¾ cup sun-dried tomatoes, chopped
- 1 tsp dried oregano
- ½-¾ tsp crushed red pepper flakes
- fresh basil, garnish
Instructions
- Preheat the oven to 375°F. Trim any excess fat off of the chicken breasts then pat dry with a paper towel. Season the chicken generously on both sides with salt and pepper.
- Heat skillet medium-high heat. the chicken breasts and cook for 3-4 minutes per side. The chicken will brown but it won't be fully cooked yet. Transfer the chicken to a clean plate and set aside.
- Reduce the heat to medium-low. Allow the temperature to lower and add the garlic. Cook until fragrant, about 30 seconds. Stir in the broth then scrape any chicken bits stuck at the bottom of the pan.
- Remove from the heat and let the pan cool slightly. Add the heavy cream and whisk to combine. Sprinkle in the parmesan cheese and stir until melted.
- Return the pan to medium-low heat and continue to stir the sauce for approximately 1 minute. Add the sun-dried tomatoes, oregano, and red pepper flakes stir to combine, and adjust the seasoning as needed.
- Once the sauce comes to a slow simmer, return the chicken to the skillet, coat with sauce, and transfer the skillet to the oven to continue cooking.
- Bake for 12-15 minutes or until the internal temperature of the chicken reaches approximately 165°F. Remove the skillet from the oven. Spoon the sauce over the chicken and allow it to rest and cool for 5 minutes. Garnish with fresh basil and serve.
Notes
- For a thicker sauce - Add more parmesan cheese, room-temperature cream cheese, or flour. Stir in after you take the skillet out of the oven.
- Drain the oil from the sun-dried tomatoes before adding it to the sauce.
Nutrition
Calories: 339kcalCarbohydrates: 2.9gProtein: 39.6gFat: 1804gSaturated Fat: 6.9gCholesterol: 131mgSodium: 387mgFiber: 0.5gSugar: 0.8g
