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Marry Me Chicken

Marry Me Chicken is a creamy sun-dried tomato chicken dinner with golden seared breasts and a glossy Parmesan sauce that thickens right in the skillet. Italian-American comfort meets restaurant-quality flavor, finished with fresh basil and a spoonable, fragrant sauce.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • Salt To taste, for seasoning.
  • pepper To taste, for seasoning.
  • garlic powder To taste, for seasoning.
  • Italian seasoning To taste, for seasoning.
  • smoked paprika To taste, for seasoning.
For searing and sauce
  • 2 tbsp olive oil
  • 4 clove garlic Minced.
  • 0.5 cup sun-dried tomatoes in oil Drained and sliced.
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes
  • fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat, then sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove to a plate.
Build the sun-dried tomato cream sauce
  1. Add the garlic and sliced sun-dried tomatoes to the same pan and cook for 1 minute.
  2. Pour in the chicken broth and deglaze, scraping up browned bits from the bottom of the pan.
  3. Stir in the heavy cream, Parmesan cheese, dried Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Return the chicken to the pan, spoon the sauce over each breast, and simmer for 2 more minutes.
  2. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

For the thickest sauce, keep the simmer steady (not a rolling boil) while it reduces 4-5 minutes. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing is not recommended because the cream sauce can separate after thawing. For a lighter option, use half-and-half instead of heavy cream, then simmer until slightly thickened.