Marry Me Chicken with Sun-Dried Tomato Cream Sauce

I’ll let you in on a little kitchen secret: this Marry Me Chicken feels like a love potion you can spoon over pasta. I learned the trick years ago when I accidently combined too many good things—garlic, sun-dried tomatoes, and cream—and suddenly everyone at the table stopped talking and just ate. Treat this like a pro tip: you don’t need fancy gear or weird ingredients to create that “I’m impressed” moment. The sauce clings to the chicken in a way that makes you want to lick the plate (do it—no judgment). If you love bright tomato tang, silky cream, and herby warmth, this recipe will become the one you make when you want an easy, romantic, or ridiculously satisfying weeknight dinner.

Quick Facts

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

Why This Recipe is Awesome

This dish hits all the comfort notes: tender, pan-seared chicken with a glossy, slightly tangy sun-dried tomato cream sauce that smells like garlic and butter heaven. The sauce has chew from the tomatoes, salt-butter richness from the parmesan, and a little heat if you want it. It’s easy enough for a weeknight but special enough for date night. Plus, it’s so forgiving even your pan can’t mess it up—brown the chicken, simmer the sauce, and dinner practically makes itself.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 6–8 oz each)
• Salt and black pepper, to taste
• 1 tbsp olive oil
• 2 tbsp butter
• 3 cloves garlic, minced (about 1 tbsp)
• 1 small shallot, finely chopped (optional)
• 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
• 1/4 tsp red pepper flakes (optional)
• 1/2 cup chicken broth
• 1/4 cup dry white wine (optional — sub extra broth)
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan
• 2 tsp fresh thyme or 1 tsp dried thyme
• Fresh basil, roughly chopped, for garnish
• Lemon wedges, for serving (optional)

For the Sauce / Garnish (if applicable):

• Extra chopped basil and a sprinkle of parmesan to finish.

How I Make It

Step 1:

Pat the chicken breasts dry and season both sides generously with salt and pepper. Heat a large skillet over medium-high heat, add 1 tbsp olive oil and 2 tbsp butter. When the butter sizzles and smells nutty, lay the chicken in the pan and sear until the edges turn golden, about 3–4 minutes per side. Don’t crowd the pan—give the pieces room to brown. If your chicken gets pale, turn up the heat a touch; golden color equals flavor.

Step 2:

Transfer the chicken to a plate and tent with foil. In the same skillet, add the chopped shallot and garlic, scraping up the browned bits (those brown bits pack power). Cook until fragrant, about 30–45 seconds, then stir in the chopped sun-dried tomatoes and red pepper flakes. The kitchen will fill with a toasty, garlicky aroma.

Step 3:

Pour in the white wine (or extra broth) to deglaze the pan and let it reduce for about 1–2 minutes. Add 1/2 cup chicken broth and bring to a gentle simmer. Stir in the heavy cream and Parmesan, whisking to combine. The sauce will thicken and take on a rich pinkish-tan color as the sun-dried tomatoes release their flavor—listen for a soft simmer and watch the sauce become glossy.

Step 4:

Return the chicken to the skillet and spoon sauce over the tops. Sprinkle the thyme over everything. Transfer the skillet to a preheated oven at 375°F and bake for about 8–10 minutes, until an instant-read thermometer reads 165°F at the thickest part. If you prefer to finish on the stove, simmer covered for about 8–10 minutes—just check doneness with a thermometer.

Step 5:

Rest the chicken for a few minutes, then spoon extra sauce over each piece and scatter chopped basil and extra Parmesan on top. Squeeze a little lemon if you like a bright pop. Serve over pasta, mashed potatoes, or a bed of wilted spinach so the sauce gets every last bite.

Pro Tips

• Let chicken come to room temperature for 10–15 minutes before cooking for even cooking and juicier meat.
• Use an instant-read thermometer and pull chicken at 165°F to avoid dryness.
• If the sauce seems too thin, simmer it uncovered for a few minutes to reduce; if too thick, stir in a splash of chicken broth.
• Buy sun-dried tomatoes packed in oil for best flavor, or rehydrate dry ones in hot water for 10 minutes.

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

• Use boneless skinless chicken thighs instead of breasts for juicier, more forgiving meat—add a few extra minutes if thicker.
• Swap heavy cream for full-fat Greek yogurt (temper it first with warm sauce) to lighten the dish; expect a tangier, less glossy sauce.
• For dairy-free: use coconut cream plus nutritional yeast for cheesiness; the flavor shifts tropical but stays rich.
• For gluten-free: this recipe already fits—just serve over gluten-free pasta or rice.

Variations & Tips

• Spicy twist: add an extra 1/4 tsp red pepper flakes or a splash of hot sauce for heat.
• Kid-friendly: skip the red pepper flakes and swap shallot for extra garlic if your kids love garlic.
• Vegetarian version: use thick tofu steaks, sear them, and follow the same sauce—press tofu well first.
• Herb-forward: stir in chopped sun-dried tomato pesto for an extra herb punch.
• One-pan pasta: add 8 oz dry pasta and 1 cup extra broth to the skillet, simmer until pasta cooks, then finish with cream for a saucy one-skillet meal.
• Cream-cheese twist: stir 2 oz cream cheese into the sauce for ultra-silky texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the chicken and prepare the sauce, then cool and store separately in airtight containers for up to 3 days. Reheat gently on the stove, adding a splash of broth to loosen the sauce.

Can I double the recipe?

Sure thing. Use a larger skillet or two pans so you don’t overcrowd. Oven finishing may take a few extra minutes if your chicken pieces sit tightly together.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil (e.g., 1½ tbsp oil for 2 tbsp butter) and finish with a small pat of butter off heat if you can.

How do I know it’s done?

Check the thickest part with an instant-read thermometer; reach 165°F. Visually, the chicken will have golden edges and the juices will run clear.

What if I don’t have ingredient X?

Out of sun-dried tomatoes? Use cherry tomatoes sautéed until jammy and a tablespoon of tomato paste for concentrated flavor.

How I Like to Serve It

I love this over a pile of buttery fettuccine or creamy mashed potatoes so the sauce pools deliciously. A simple arugula salad with lemon vinaigrette cuts the richness and brightens the plate. For casual nights, I toss it over rice or serve with roasted veggies. It works for cozy winter dinners and breezy summer patios—just change the side and the mood follows.

Notes

• Store leftovers in the refrigerator up to 3 days. Reheat gently on low, adding a splash of broth to revive the sauce.
• Safe cooking temperature for poultry: 165°F.

Final Thoughts

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