Marry Me Chicken with Creamy Sun-Dried Tomato Sauce

Chef’s Secret: I’ll confess something — I stumbled on this sauce while rescuing a dried-out chicken breast and now I keep it in my weeknight arsenal. Think of this as a smoky, tangy little hack that turns ordinary chicken into dinner-party-level food without fancy techniques. The trick? Layer flavors: sear the chicken hard for a golden crust, then let the creamy sun-dried tomato sauce do the heavy lifting. I’ll walk you through the quick steps, share the tiny swaps that save a meal, and tell you how to make the sauce silky as velvet — no whisking classes required.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

This recipe takes humble chicken breasts and dresses them in a rich, tangy, and slightly sweet sun-dried tomato cream that clings to every bite. You get golden, slightly crisp edges and a lusciously creamy sauce with pops of chewy tomato and bright basil. It feels fancy, but I promise it’s forgiving — it’s so easy even your most distracted weeknight self can nail it. Who doesn’t love a saucy plate that smells like garlic and butter as soon as you walk in?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1.5–2 lb total; ~6 oz each)
• 1 tsp kosher salt, plus more to taste
• ½ tsp black pepper
• 1 tsp smoked paprika (optional, for warmth)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• ½ cup jarred sun-dried tomatoes in oil, drained and chopped
• ½ cup low-sodium chicken broth
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese (about 2 oz)
• 1–2 tsp red pepper flakes (optional, for heat)
• ¼ cup fresh basil leaves, chopped
• 1 tbsp all-purpose flour (optional, for light thickening)

For the Sauce / Garnish (if applicable):

• Extra basil for garnish
• Freshly cracked black pepper to finish

How I Make It

Step 1:

Pat the chicken dry with paper towels — dry chicken gives a better sear. Sprinkle both sides with 1 tsp kosher salt, ½ tsp black pepper, and 1 tsp smoked paprika if you like that smoky kiss. Heat a large skillet over medium-high heat until it shimmers, then add 2 tbsp olive oil. Lay the chicken in the pan and listen for that satisfying sizzle; sear for 4–5 minutes without moving until the edges turn golden-brown.

Step 2:

Flip the breasts and add 2 tbsp butter to the pan. Tilt the pan and spoon the melting butter over the chicken for another 4–5 minutes until cooked through (internal temp 165°F). If breasts are thick, lower heat and cover for a couple minutes to finish. Transfer chicken to a plate and tent with foil to rest — don’t skip the rest, it keeps the meat juicy.

Step 3:

Lower heat to medium and add the minced garlic to the same skillet; stir for about 30 seconds until fragrant — your kitchen will smell amazing. Toss in the chopped sun-dried tomatoes and sprinkle the optional 1 tbsp flour if you want a slightly thicker sauce. Stir to coat and cook for another minute, scraping up those browned bits for big flavor.

Step 4:

Pour in ½ cup chicken broth, stirring to deglaze, then add 1 cup heavy cream. Bring to a gentle simmer and let the sauce reduce and thicken for about 4–6 minutes. Stir in ½ cup Parmesan and 1–2 tsp red pepper flakes if using. Taste and adjust seasoning — you may want a pinch more salt or pepper. The sauce should coat the back of a spoon and look glossy and velvety.

Step 5:

Return the chicken to the pan, nestling it into the sauce for a minute to rewarm and soak up flavor. Sprinkle with chopped fresh basil, crack some pepper over the top, and serve immediately. A final drizzle of olive oil or a small tear of butter right before serving adds a little sheen — and nobody will complain.

Pro Tips

• Thin or uneven breasts? Pound them to an even ¾–1 inch thickness for even cooking and faster searing.
• If your sauce separates, turn down the heat and whisk in a tablespoon of cold water to bring it back together.
• Use sun-dried tomatoes packed in oil for the best texture and flavor; reserve a tablespoon of that oil for extra richness.
• Want more brightness? Squeeze a teaspoon of lemon juice into the sauce at the end to lift flavors.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for firm tofu or seared portobello slices for a vegetarian version — expect a different texture but similar saucy comfort.
• Replace heavy cream with full-fat Greek yogurt thinned with a little milk for a lighter tang; heat gently to avoid curdling.
• For a dairy-free option, use canned coconut milk or a cashew cream substitute — the sauce will taste richer and slightly sweeter.
• To keep it gluten-free, skip the flour or use arrowroot/cornstarch (use 1 tsp arrowroot mixed with 1 tbsp water).

Variations & Tips

• Spicy: Add a diced jalapeño when you cook the garlic and finish with extra red pepper flakes.
• Kid-friendly: Omit red pepper flakes and chop sun-dried tomatoes small so little ones don’t get intimidated.
• Herby twist: Stir in 2 tbsp chopped fresh parsley or thyme instead of basil for a different fresh note.
• Wine boost: Deglaze with ¼ cup dry white wine before adding broth for a subtle acidity and depth.
• Pasta upgrade: Toss the sauce with cooked fettuccine and top with sliced chicken for a creamy pasta dinner.
• Creative twist: Fold in a tablespoon of pesto right before serving for a basil-forward pop.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and sauce separately. Store in airtight containers in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to revive the sauce.

Can I double the recipe?

Sure thing. Mention any timing or pan adjustments needed.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Check the chicken’s internal temperature with a meat thermometer — it should read 165°F. You’ll also see golden edges and juices that run clear when you press the center.

What if I don’t have ingredient X?

Sun-dried tomatoes? Swap with a tablespoon of tomato paste plus a teaspoon of balsamic for tang. No Parmesan? Try Pecorino or a splash more salt and a little nutritional yeast in a pinch.

How I Like to Serve It

I often plate this over buttered egg noodles, creamy mashed potatoes, or a bed of sautéed spinach. For weeknight comfort, pair with a crisp green salad and a chilled glass of Pinot Grigio. For company, serve with roasted asparagus and crusty bread to mop up every last drop of sauce — people will linger at the table, promise.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low and add a splash of broth to loosen the sauce.
• Safe cooking temp for chicken: 165°F. Use a thermometer for perfect results.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!