Marry Me Chicken is a silky, Parmesan-rich skillet dish where juicy seared chicken finishes in a creamy, sun-dried tomato and basil sauce. It’s the type of recipe people bring out when they want something impressive but quick—comforting enough for a weeknight, fancy enough for a date night. If you prefer a slow-cooker, hands-off approach instead of stovetop, try the crockpot version for a set-and-forget alternative.
Why you’ll love this dish
Marry Me Chicken earns its name for being impossible not to fall for: a velvety, cheesy sauce studded with tangy sun-dried tomatoes and bright basil that coats tender chicken. It’s fast, requires pantry-friendly ingredients, and serves like a restaurant meal without the fuss.
“The sauce is where this dish shines—rich but balanced, and it turns simple chicken into something memorable.”
Reasons to make it now:
- Fast weeknight dinner that looks and tastes gourmet.
- Few ingredients, high payoff.
- Family- and date-night friendly—kids usually love the creamy sauce, adults appreciate the flavor depth.
The cooking process explained
This recipe is straightforward: sear seasoned chicken to develop a golden crust, briefly rest it, then build the sauce in the same pan so you capture all the browned flavor. The Parmesan thickens the cream into a clingy, glossy sauce; sun-dried tomatoes and basil finish it with brightness. Finally, return the chicken to the skillet to finish cooking through while absorbing the sauce.
What to expect time-wise:
- Prep: 10 minutes (pounding/thinning optional)
- Active cook time: 20–25 minutes
- Total: ~30–35 minutes
What you’ll need
- 4 boneless, skinless chicken breasts (about 1–1.5 lb total)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry)
- 1/4 cup fresh basil, chopped, plus extra for garnish
Notes and substitutions:
- Use low-moisture grated Parmesan (not pre-shredded with cellulose) for best melting.
- For a lighter sauce, substitute half-and-half but expect a thinner result.
- If sun-dried tomatoes are packed in oil, drain and reserve a teaspoon of the oil for extra flavor.
Step-by-step instructions
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. If breasts are uneven or thick, pound to about 1/2–3/4 inch for even cooking.
- Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add chicken and sear until golden, about 5–7 minutes per side. Use an instant-read thermometer and pull the chicken when it reaches 160–162°F; transfer to a plate and tent lightly with foil to rest.
- Lower heat to medium. Pour in the heavy cream and use a wooden spoon to scrape up the browned bits (fond) from the pan. Keep the cream at a gentle simmer—too-hot cream can break.
- Stir in the grated Parmesan a handful at a time, whisking until smooth before adding more to avoid clumps and to control thickness.
- Add the chopped sun-dried tomatoes and chopped basil. Return the chicken to the skillet and simmer 3–5 minutes until the internal temperature reaches 165°F and the flavors meld.
- Taste and adjust seasoning. Serve immediately with an extra sprinkle of Parmesan and chopped basil on top.
Kitchen-safety pointer: Always verify poultry hits 165°F in the thickest part before serving to ensure food safety.
Best ways to enjoy it
This dish pairs beautifully with simple starches that soak up the sauce:
- Serve over buttered egg noodles, mashed potatoes, or creamy polenta.
- Spoon the sauce over al dente pasta and toss—leftover sauce is pasta-friendly.
- For a lower-carb plate, serve with roasted vegetables or cauliflower mash.
For a baked, family-style take that feeds a crowd, consider the pasta bake variation which layers the flavors into a casserole everyone can scoop.
Presentation tips:
- Spoon sauce over the chicken so the golden sear stays visible.
- Garnish with a few whole basil leaves and a light dusting of freshly grated Parmesan for contrast.
Storage and reheating tips
- Refrigeration: Cool to room temperature, store in an airtight container for up to 3–4 days. Keep sauce and chicken together to keep meat moist.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stovetop over low heat, stirring occasionally, until just heated through. If sauce thickened in the fridge, stir in a splash of cream or milk to loosen it. Avoid microwaving on high as dairy sauces can separate—microwave in short bursts, stirring between intervals.
Food-safety note: Do not refreeze previously frozen-and-thawed chicken.
Pro chef tips
- Pound chicken uniformly: Even thickness cooks faster and prevents overcooking.
- Use an instant-read thermometer: Pull at 160–162°F during sear and finish to 165°F for reliably juicy chicken.
- Add Parmesan gradually: This prevents clumping and lets you control sauce texture.
- Don’t boil the cream: Gentle simmering keeps the emulsion stable.
- Reserve pan fond: Those brown bits are flavor gold—scrape them into the sauce for depth.
Creative twists
- Spicy: Add a pinch of red pepper flakes or a spoonful of harissa to the sauce.
- Mushroom boost: Sauté sliced mushrooms after searing chicken and before adding cream for extra umami.
- Lighter version: Use Greek yogurt stirred in off the heat instead of some cream (temper the yogurt first to avoid curdling).
- Gluten-free: Serve with polenta, cauliflower mash, or gluten-free pasta.
- Make it Italian-American: Fold in a handful of baby spinach at the end until wilted.
Your questions answered
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs work beautifully and stay moist; reduce sear time slightly and ensure they reach 165°F internal temperature.
Q: What’s the best way to prevent the cream from breaking?
A: Keep heat at medium or lower so the sauce simmers gently. Add cheese gradually and whisk constantly. If using lower-fat dairy, remove from heat before adding to avoid curdling.
Q: Can I make the sauce ahead of time?
A: You can make the sauce a day ahead and reheat gently, then add freshly seared chicken to finish. If reheating, stir in a splash of cream or milk to restore texture.
Q: Is there a vegetarian version?
A: Substitute thick slices of seared eggplant, portobello mushrooms, or tofu for the chicken; cook the chosen protein until golden, then finish in the sauce.
Q: What sides make it a complete meal for company?
A: Serve with a simple arugula salad dressed with lemon and olive oil, crusty bread for mopping the sauce, and roasted green beans or asparagus.
If you want a tested, restaurant-style skillet dinner with straightforward technique and big flavor, this Marry Me Chicken is an excellent recipe to keep in your weeknight rotation.
Marry Me Chicken
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts (about 1–1.5 lb total)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian seasoning
For the sauce
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese Use low-moisture grated Parmesan for best melting.
- 1/2 cup sun-dried tomatoes, chopped (packed in oil or rehydrated if dry) If packed in oil, drain and reserve a teaspoon for extra flavor.
- 1/4 cup fresh basil, chopped, plus extra for garnish
Instructions
Preparation
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning. If breasts are uneven or thick, pound to about 1/2–3/4 inch for even cooking.
- Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add chicken and sear until golden, about 5–7 minutes per side. Use an instant-read thermometer and pull the chicken when it reaches 160–162°F; transfer to a plate and tent lightly with foil to rest.
Cooking
- Lower heat to medium. Pour in the heavy cream and use a wooden spoon to scrape up the browned bits from the pan. Keep the cream at a gentle simmer.
- Stir in the grated Parmesan a handful at a time, whisking until smooth before adding more to avoid clumps and to control thickness.
- Add the chopped sun-dried tomatoes and chopped basil. Return the chicken to the skillet and simmer for 3–5 minutes until the internal temperature reaches 165°F and the flavors meld.
- Taste and adjust seasoning. Serve immediately with an extra sprinkle of Parmesan and chopped basil on top.