Marry Me Chicken with Sun-Dried Tomatoes and Cream Sauce

Chef’s Secret time: I’ll admit it — this recipe lives in my “dangerously good” folder because a few little tricks turn plain chicken into something people whisper about. I learned this while standing over a sweaty skillet in a cramped restaurant kitchen and took the technique home: the fond (those browned bits) + a splash of reserved sun-dried tomato oil + heavy cream = pure hush-worthy sauce. The best part? It feels fancy but comes together in under an hour, and the kitchen fills with that garlicky, tangy, buttery aroma that makes neighbors curious. Ready to make a skillet meal that practically proposes marriage? I promise it’s easier than saying “I do.”

Quick Facts

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

Why This Recipe is Awesome

This Marry Me Chicken delivers a silky, creamy sauce studded with tangy **sun-dried tomatoes** and rich **Parmesan**, coating juicy, golden chicken. It hits savory, tangy, and buttery notes in every bite. The sauce clings to the meat and any starch you serve it over — pasta, rice, or mashed potatoes — so nobody leaves the table without licking the plate. It’s weeknight-friendly but impresses like a date-night special. Who doesn’t love crispy edges, a glossy sauce, and the pop of sun-dried tomato color?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 24 oz total), pounded to even thickness (~1/2 inch)
• Salt and black pepper, to taste
• 1/2 cup all-purpose flour (for dredging; or use cornstarch for GF)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 cup sun-dried tomatoes, chopped (preferably packed in oil; reserve 1 tbsp oil)
• 4 garlic cloves, minced
• 1 cup low-sodium chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional, for a little heat)
• 1 tbsp fresh lemon juice
• 2 tbsp fresh basil, chopped
• 2 tbsp fresh parsley, chopped (plus extra for garnish)

For the Sauce / Garnish:

• Extra grated Parmesan for serving
• Fresh basil leaves or chopped parsley
• Cooked pasta, rice, or mashed potatoes to serve (optional)

How I Make It

Step 1:

Pat the chicken dry and season both sides with plenty of **salt** and **pepper**. Dredge briefly in **flour**, shaking off the excess. Heat a large skillet over medium-high heat with **2 tbsp olive oil** and **1 tbsp reserved sun-dried tomato oil** (if you have it). When the oil shimmers and starts to ripple, add the chicken. You’ll hear a satisfying **sizzle** — that’s flavor forming. Sear until the edges turn **deep golden**, about 3–4 minutes per side. Transfer to a plate and tent loosely with foil.

Step 2:

Reduce heat to medium. Add **2 tbsp butter** to the same pan and let it melt, scraping up the browned bits (fond) with a wooden spoon — don’t skip this; it tastes like magic. Add the **sun-dried tomatoes** and **garlic**, and sauté until fragrant and glossy, about 30–45 seconds. The kitchen will smell garlicky, tangy, and irresistible.

Step 3:

Pour in **1 cup chicken broth** to deglaze, scraping the bottom until the liquid turns slightly brown. Add **1 cup heavy cream**, **1/2 cup Parmesan**, **1 tsp Italian seasoning**, and **red pepper flakes** (if using). Stir and bring to a gentle simmer. Let the sauce reduce and thicken, about 3–5 minutes, until it coats the back of a spoon and looks glossy and velvety.

Step 4:

Return the chicken to the skillet and spoon sauce over the top. Simmer on low until the chicken reaches an internal temperature of 165°F, about 5 minutes depending on thickness. Look for **juicy centers** and no pink — and listen for a quiet simmer, not a furious boil. Add **1 tbsp lemon juice**, **2 tbsp basil**, and **2 tbsp parsley** to brighten the sauce.

Step 5:

Turn off the heat and stir in a small pat of butter if you want extra silkiness. Let the chicken rest in the sauce for **3–5 minutes** before serving so juices redistribute. Sprinkle with extra **Parmesan** and chopped parsley. Serve over pasta, mashed potatoes, or crusty bread to sop up every drop.

Pro Tips

• Pound chicken to an even thickness (about 1/2 inch) so it cooks evenly and stays juicy.
• Use a digital thermometer and pull the chicken at 165°F for safe, juicy results.
• If your sauce gets too thick, loosen with a splash of chicken broth or reserved sun-dried tomato oil.
• Buy sun-dried tomatoes packed in oil for the best texture and flavor; drain and reserve a tablespoon of that oil to boost the sauce.

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

• Chicken → Firm tofu or seared tempeh for a vegetarian option; expect firmer texture and a slightly different mouthfeel.
• Heavy cream → Greek yogurt (temper it first) or half-and-half mixed with a tablespoon of butter for a lighter sauce; the sauce may taste tangier or less silky.
• Flour dredge → Gluten-free flour or cornstarch (use 2 tsp cornstarch mixed with 1 tbsp water per 1/2 cup flour) for a gluten-free version.
• Dairy-free → Use full-fat canned coconut milk or cashew cream; flavor shifts slightly sweet and tropical, so add extra lemon to balance.

Variations & Tips

• Spicy: Add an extra 1/4 tsp red pepper flakes or a drizzle of harissa for heat.
• Herb-forward: Swap basil for tarragon or add 1 tbsp chopped thyme for a different herbal note.
• Kid-friendly: Use less garlic and skip the red pepper flakes; serve over buttered noodles.
• Mushroom twist: Add 8 oz sliced cremini mushrooms when sautéing the tomatoes for an earthier sauce.
• Sun-dried tomato pesto: Blend sun-dried tomatoes with olive oil and stir a spoonful into the finished sauce for an extra punch.
• Sheet-pan shortcut: Roast the chicken at 425°F for 18–20 minutes and make the sauce separately if you prefer oven cooking.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Make the sauce up to 2 days ahead and store in the fridge. Reheat gently in a skillet with a splash of broth, then add warmed chicken. For best texture, don’t overcook when reheating.

Can I double the recipe?

Sure thing. Use two skillets or sear the chicken in batches so you don’t crowd the pan. You may need a wider pan or an extra 5–8 minutes to reduce the sauce when doubling.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and add a small knob of butter at the end if you have it to finish the sauce.

How do I know it’s done?

Look for **golden edges**, a silky, slightly thickened sauce, and an internal temperature of 165°F. The meat should feel springy and juices should run clear.

What if I don’t have ingredient X?

No panic: swap sun-dried tomatoes for jarred roasted red peppers for sweetness and color, or use cream cheese mixed with a little milk instead of heavy cream for a quick creamy fix.

How I Like to Serve It

I love this over a nest of spaghetti or creamy mashed potatoes with a simple green salad on the side. For date night, serve with a lemony arugula salad and a chilled glass of Chardonnay. For a cozy weeknight, pair it with buttered egg noodles and steamed broccoli. It fits every mood — family dinner, impress-the-in-laws, or solo comfort food.

Notes

• Store leftovers in an airtight container for up to 3–4 days. Reheat gently on the stove with a splash of chicken broth to loosen the sauce.
• Safe cooking temp for chicken: 165°F. Use an instant-read thermometer for perfect results.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade Marry Me Chicken. The sauce will get you a standing ovation and maybe a second date. Enjoy!