Creamy Sun-Dried Tomato Chicken (Marry Me Chicken) Recipe
This Creamy Marry Me Chicken recipe features tender chicken breasts cooked in a luscious sauce made with sun-dried tomatoes, garlic, heavy cream, and Parmesan cheese. The rich, flavorful sauce with Italian herbs and fresh basil creates a comforting and elegant dish perfect for weeknight dinners or special occasions.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 6 oz/170 g each, pounded to even thickness)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil (preferably extra virgin)
- 1 tablespoon unsalted butter
Sauce
- 1 cup heavy cream (240 ml, full-fat)
- ½ cup chicken broth (120 ml; homemade or low sodium)
- ⅓ cup sun-dried tomatoes, chopped (about 40 g; packed in oil)
- 3 cloves garlic, minced
- ¼ cup grated Parmesan cheese (25 g; freshly grated)
- 1 teaspoon dried Italian herbs (or mix of oregano, basil, thyme)
- 2 tablespoons fresh basil, chopped
Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Pound the breasts to an even thickness of about ½ inch (1.3 cm) if needed to ensure even cooking.
- Sear the chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Add the chicken breasts and cook for 5-6 minutes on the first side without moving them to develop a golden crust.
- Cook the other side: Flip the chicken carefully and cook for another 4-5 minutes until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove the chicken from the skillet and place on a plate. Tent with foil to keep warm and rest.
- Sauté garlic: Lower the skillet heat to medium and add the minced garlic to the pan. Sauté for about 30 seconds until fragrant, making sure not to burn the garlic.
- Deglaze and reduce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth reduce slightly for 2-3 minutes to concentrate the flavors.
- Make the sauce: Stir in the heavy cream, chopped sun-dried tomatoes, and dried Italian herbs. Bring the sauce to a gentle simmer, stirring occasionally, and cook for about 5 minutes until it thickens slightly.
- Finish the sauce: Stir in the grated Parmesan cheese and unsalted butter until melted and the sauce becomes silky and smooth. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- Combine chicken and sauce: Return the cooked chicken breasts to the pan, nestling them into the creamy sauce. Spoon sauce over the top and cook together for 2 minutes to meld the flavors and heat through.
- Garnish and serve: Sprinkle the chopped fresh basil over the top of the chicken and sauce just before serving to add a burst of fresh, herbaceous flavor.
Notes
- For best results, use chicken breasts of similar size and pound them evenly to ensure uniform cooking.
- If sun-dried tomatoes are packed in oil, draining excess oil will prevent the sauce from becoming too oily.
- Adjust the thickness of the sauce by simmering longer for thicker sauce or adding a splash more chicken broth for a thinner consistency.
- This dish pairs beautifully with rice, pasta, or crusty bread to soak up the creamy sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: creamy marry me chicken, chicken with sun-dried tomatoes, creamy Italian chicken, easy chicken dinner, chicken in creamy sauce
