Creamy, tangy, and somehow both elegant and weeknight-friendly, Marry Me Chicken is the kind of skillet meal that shows up when you want to impress without a fuss. Tender chicken breasts bathed in a Parmesan-heavy cream sauce studded with sun-dried tomatoes and basil — it’s comforting, fast, and reliably crowd-pleasing. If you’re new here, a little about my kitchen approach is on my about me page, but today we’re focused on how to make this one-pan winner.
Why you’ll love this dish
This recipe balances richness and brightness: the heavy cream and Parmesan make the sauce silky, while sun-dried tomatoes and basil cut through with acidity and herbaceousness. It’s a dinner that looks restaurant-worthy but comes together in the time it takes to cook chicken and reduce a quick sauce.
- Weeknight friendly: one skillet, about 30–35 minutes total.
- Crowd-pleaser: mild enough for kids, flavorful enough for dinner guests.
- Flexible: easy to tweak for dietary needs or to stretch for pasta and guests.
“I made this on a busy weeknight and my partner asked for the recipe — again. Creamy, fast, and topped with fresh basil, it felt like a tiny celebration.” — a regular home cook
How this recipe comes together
This is a straightforward pan-to-plate recipe:
- Season and sear the chicken in olive oil until golden and cooked through; remove to rest.
- Sauté garlic, add heavy cream and bring to a gentle simmer.
- Stir in grated Parmesan until the sauce smooths, then add chopped sun-dried tomatoes and basil.
- Nestle the chicken back into the sauce and finish for a few minutes so flavors meld.
Expect about 12–15 minutes active stovetop time for the chicken plus 5–8 minutes for the sauce. Using a meat thermometer (165°F / 74°C) ensures perfectly cooked chicken every time.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.25–1.5 lb total)
- Salt and pepper, to taste
- Olive oil, for cooking
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated melts best)
- 1/2 cup sun-dried tomatoes, chopped (oil-packed or rehydrated dry-packed)
- 1/4 cup fresh basil, chopped
Notes and substitutions:
- Heavy cream: for a lighter option use half-and-half plus a teaspoon of cornstarch to thicken, or full-fat coconut milk for a dairy-free take (flavor will change).
- Parmesan: Pecorino Romano will give sharper saltiness; pre-grated Parmesan can be grainy when melted.
- Sun-dried tomatoes: oil-packed are more flavorful; if using dry-packed, soak in warm water for 10 minutes and drain.
For more nostalgic and retro chicken ideas that pair well with this comfort-food vibe, see this guide to 1980s chicken dishes.
Step-by-step instructions
- Pat chicken dry and season both sides with salt and pepper. If breasts are uneven, pound them gently to even thickness (about 1/2–3/4 inch) so they cook evenly.
- Heat a large skillet over medium-high heat. Add enough olive oil to coat the bottom. When shimmering, add chicken. Cook until golden and cooked through, about 6–7 minutes per side depending on thickness. Use an instant-read thermometer — 165°F / 74°C is the safe internal temp. Remove chicken and set aside on a plate.
- Lower heat to medium. Add a splash more oil if the pan is dry, then sauté the minced garlic until fragrant (about 30 seconds to 1 minute) — don’t let it brown.
- Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan until it melts and the sauce is smooth. If the sauce seems too thin, simmer a minute or stir in a small slurry of 1 tsp cornstarch mixed with 1 tbsp cold water.
- Stir in the chopped sun-dried tomatoes and fresh basil. Taste and season with salt and black pepper as needed.
- Return the chicken to the skillet, spoon sauce over the top, and let everything simmer together for 2–4 minutes so the chicken heats through and absorbs flavor. Serve warm.
Best ways to enjoy it
- Serve over cooked pasta (fettuccine or penne), polenta, or creamy mashed potatoes to soak up the sauce.
- Pair with a crisp green salad or roasted asparagus for color and texture contrast.
- For wine, choose a medium-bodied white like Chardonnay (light oak) or a dry rosé.
- For a lighter meal, serve over zucchini noodles or cauliflower mash.
Storage and reheating tips
- Refrigerator: Store cooled leftovers in an airtight container for 3–4 days.
- Freezer: Freeze up to 2–3 months. Thaw overnight in the fridge before reheating. The cream sauce can separate slightly after freezing; whisk vigorously while reheating to recombine, or add a splash of cream.
- Reheating: Gently warm on low in a skillet, stirring frequently. Microwaving works but do so in short bursts to avoid splitting the sauce. If the sauce separates, whisk in a tablespoon of cream or a small pat of butter off heat to smooth it.
Pro chef tips
- Don’t overheat the cream. Keep the sauce at a gentle simmer; boiling can make dairy split or become grainy.
- Add cheese off the highest heat. Once the cream is warm, remove the pan briefly from higher heat while whisking in Parmesan to prevent clumping.
- Deglaze for extra flavor: after removing chicken and before adding cream, splash a tablespoon of white wine or chicken stock into the hot pan and scrape up browned bits — they add depth.
- Even thickness = even cook. Pounding breasts to uniform thickness avoids dry edges and underdone centers.
- Want a thicker sauce fast? Use a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water), whisked in while simmering.
If you want to spin this into party bites or small-plate ideas, check out how to convert bold chicken flavors into appetizers like Buffalo Chicken Bombs: Buffalo Chicken Bombs.
Creative twists
- Dairy-free: use full-fat coconut milk and nutritional yeast instead of Parmesan; add extra basil and lemon to brighten.
- Gluten-free: naturally gluten-free as written—just double-check your sun-dried tomatoes and Parmesan for additives.
- Mushroom & spinach: add sliced cremini mushrooms with the garlic, then stir in a handful of baby spinach at the end until wilted.
- Bake instead: brown chicken in an ovenproof skillet, add sauce, then finish in a 375°F oven for 10–12 minutes. Great if you’re cooking multiple pieces at once.
- Make it spicy: a pinch of red pepper flakes or a splash of hot sauce in the cream adds heat without overpowering.
Common questions
Q: How long does this take from start to finish?
A: Plan on about 30–35 minutes total: 12–15 minutes to cook chicken, 5–8 minutes for the sauce, plus prep time.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs stay juicier and need roughly the same time when flattened to even thickness. Adjust cooking until they reach 165°F.
Q: Are sun-dried tomatoes necessary?
A: They give concentrated tomato flavor and acidity. If you don’t have them, try a handful of chopped roasted red peppers and a squeeze of lemon for brightness.
Q: Can I prepare components ahead?
A: You can cook chicken and cool it, and make the sauce up to a day ahead. Reheat sauce gently and return chicken to the pan to warm through.
Q: Is this recipe safe for food allergies?
A: Contains dairy and may contain traces of nuts depending on your Parmesan brand. For dairy-free or allergen concerns, follow substitutions and check product labels.
Conclusion
If you want to compare versions or see where this viral favorite started, the recipe on Marry Me Chicken – Little Sunny Kitchen is a popular inspiration, and Delish’s write-up on The Original Marry Me Chicken traces the dish’s wide appeal. Both are useful references if you want to experiment with proportions or see alternate finishing ideas.
Marry Me Chicken
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts About 1.25–1.5 lb total
- 2 cloves garlic, minced
- 1 cup heavy cream Can use half-and-half or full-fat coconut milk as substitutes
- 1 cup grated Parmesan cheese Freshly grated melts best
- 1/2 cup sun-dried tomatoes, chopped Oil-packed or rehydrated dry-packed
- 1/4 cup fresh basil, chopped For garnish and flavor
- Salt and pepper, to taste For seasoning
- Olive oil, for cooking For searing the chicken
Instructions
Preparation
- Pat chicken dry and season both sides with salt and pepper. Pound the chicken breasts to even thickness to ensure they cook evenly.
- Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once shimmering, add the chicken.
- Cook chicken until golden and cooked through, about 6–7 minutes per side. Use an instant-read thermometer to check for an internal temperature of 165°F (74°C). Remove chicken and set aside.
Making the Sauce
- Lower heat to medium. If the pan is dry, add a splash more olive oil and sauté the minced garlic until fragrant, about 30 seconds to 1 minute.
- Pour in the heavy cream and bring to a gentle simmer. Whisk in the grated Parmesan until melted and the sauce is smooth.
- Stir in the chopped sun-dried tomatoes and fresh basil. Adjust seasoning with salt and black pepper.
- Return the chicken to the skillet, spoon sauce over the top, and let simmer together for 2–4 minutes to heat through and meld flavors.