Marry Me Chicken with Creamy Sun-Dried Tomato Sauce
Marry Me Chicken with Creamy Sun-Dried Tomato Sauce is exactly what it sounds like—a rich, tasty dish that's full of bright sun-dried tomatoes, tender chicken, and a silky, creamy sauce…
Tip: save now, cook later.Marry Me Chicken with Creamy Sun-Dried Tomato Sauce is exactly what it sounds like—a rich, tasty dish that’s full of bright sun-dried tomatoes, tender chicken, and a silky, creamy sauce that feels like a big, comforting hug. The sauce is the star here, with its mix of creaminess and the tangy depth of sun-dried tomatoes that make every bite special.
I love making this dish when I want to impress without spending hours in the kitchen. It’s easy to put together, but tastes like something you’d order at a fancy restaurant. The chicken comes out juicy and full of flavor, and the sauce is so good that I always want extra bread to soak it all up. I usually keep some fresh basil on hand to sprinkle on top just before serving—it adds a nice, fresh touch.
One of my favorite ways to enjoy this is with a side of garlic mashed potatoes or simple roasted vegetables. It’s the kind of meal that feels like a little celebration, even on a regular weeknight. Every time I make it, friends ask for the recipe, which always makes me smile. This one really brings people together around the table!
Key Ingredients & Substitutions
Chicken breasts: Use boneless, skinless for quick cooking and tenderness. If you prefer dark meat, chicken thighs work great and stay juicy.
Sun-dried tomatoes: Oil-packed ones add richness and soften nicely in the sauce. If you only find dry-packed, soak them in warm water first to rehydrate.
Heavy cream: This gives the sauce its creamy texture. For a lighter option, try half-and-half or coconut cream for a dairy-free twist.
Parmesan cheese: Provides salty depth. If you don’t have Parmesan, Pecorino Romano or Asiago are good alternatives.
Fresh basil: Adds brightness at the end. If fresh basil isn’t available, a sprinkle of dried basil or fresh parsley works too.
How Do You Get Juicy, Golden Brown Chicken Every Time?
Patting the chicken dry before seasoning helps it brown well. Don’t crowd the pan—cook in batches if needed. Here’s a simple approach:
- Heat olive oil on medium-high until shimmering.
- Place chicken in the pan without moving for 5-6 minutes to get a nice crust.
- Flip and cook the other side until fully cooked.
- Remove chicken and rest briefly before adding the sauce.
Resting keeps juices inside, ensuring every bite is moist and tender. Avoid overcooking by checking for an internal temp of 165°F (74°C) or cutting into the thickest part to check doneness.
Equipment You’ll Need
- Large skillet – perfect for cooking chicken evenly and making the creamy sauce in the same pan.
- Tongs – help you turn the chicken safely without piercing it and losing juices.
- Wooden spoon or silicone spatula – gentle on your skillet and great for stirring the sauce.
- Measuring cups and spoons – to keep the ingredient amounts just right for the creamy sauce.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs – they stay juicier and add a richer flavor to the dish.
- Add spinach or kale at the end – for a fresh, green touch that complements the creamy sauce.
- Stir in goat cheese or cream cheese – to make the sauce even creamier and tangier.
- Use smoked paprika instead of red pepper flakes – for a smoky, mild heat that’s great if you prefer less spice.
How to Make Marry Me Chicken with Creamy Sun-Dried Tomato Sauce?
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (oil-packed recommended)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried Italian seasoning or oregano
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- Fresh basil, chopped (for garnish)
- Cooked white rice, for serving
Time You’ll Need:
This dish takes about 10 minutes to prepare and 20 minutes to cook, so you can have dinner ready in about 30 minutes. It’s a quick and satisfying meal perfect for busy weeknights or casual dinners.
Step-by-Step Instructions:
1. Prepare the Chicken:
Pat the chicken breasts dry with paper towels to help them brown nicely. Season both sides well with salt and black pepper.
2. Cook the Chicken:
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 6 minutes on each side until golden brown and cooked through. When done, remove the chicken from the skillet and set it aside.
3. Make the Sauce:
Lower the heat to medium in the same skillet. Add the minced garlic and sauté for about 30 seconds until it smells good. Then add the chopped sun-dried tomatoes, red pepper flakes, and Italian seasoning. Stir and cook together for 1 to 2 minutes.
4. Add Cream and Broth:
Pour in the heavy cream and chicken broth, stirring well to combine everything. Let the sauce simmer for 4 to 5 minutes until it thickens slightly.
5. Finish the Sauce and Serve:
Stir in the Parmesan cheese until melted and smooth, making the sauce creamy. Return the chicken to the skillet, spoon the sauce over the top, and let it warm together for another 2 to 3 minutes so the flavors blend.
6. Garnish and Enjoy:
Sprinkle freshly chopped basil over the chicken before serving. Serve the dish hot with cooked white rice or your preferred side dish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry to ensure it browns nicely in the skillet.
What Can I Substitute for Heavy Cream?
If you want a lighter or dairy-free option, use half-and-half, coconut cream, or a cashew-based cream substitute. Keep in mind the sauce might be a bit less rich.
How Do I Store Leftovers?
Place leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Ahead of Time?
Absolutely! Cook the chicken and sauce ahead, then cool and refrigerate separately. Reheat together on the stove when ready to serve for best flavor and texture.
