Marry Me Chicken | Fall in LOVE with dinner!

Marry Me Chicken Recipe

If you’re looking for a super simple crowd-pleasing dinner – look no further than this Marry Me Chicken Recipe! I’ve been told that this recipe has resulted in a few marriage proposals – which is where it gets its name. I’m not quite sure if that is true or not, but I do know that you’re about to be wow-ed by your dinner tonight!

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Marry Me Chicken is creamy, loaded with flavor, ready in under an hour and made in one dish! It truly checks all of the boxes. I usually serve it over pasta with a salad – but you can use mashed potatoes or rice, instead. I don’t think you can go wrong with this recipe!

Ingredients needed for Marry Me Chicken

•Boneless, skinless chicken breasts
•Salt
• Cracked black pepper
•Olive oil

Sun-dried tomato cream sauce (this is so good!)
•Garlic
•Low-sodium chicken broth
•Heavy cream
•Parmesan cheese
•Sun-dried tomatoes
•Oregano
•Crushed red pepper flakes
•Fresh basil

How to make Marry Me Chicken

1. Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.
2. Heat oil in cast iron skillet over medium-high heat, covering the entire surface. Sear chicken 3-4 minutes on each side. Remove chicken from skillet and set aside
3. Reduce heat to medium-low, add garlic, and sauté 1 minute. Add broth and stir, scraping up any browned bits.
4. Remove skillet from burner and cool slightly before adding cream. Whisk cream into chicken broth. Sprinkle Parmesan into mixture and stir until cheese has melted.
5. Return skillet to hot burner and continue stirring 1 minute until heated. Add sun-dried tomatoes, oregano, and red pepper; stir gently until mixed well.
6. Bring sauce to slow simmer, stirring occasionally. Return chicken to skillet, coat in sauce, and bake for 12-15 minutes until internal temperature reaches 162°F.
7. Remove skillet from oven; set aside. Spoon sauce over chicken, then let rest 5 minutes. Chicken will continue to cook to reach 165°F. Serve with sauce and top with basil.

Print Recipe

Marry Me Chicken

Tender chicken in creamy sauce with sun-dried tomatoes, garlic, and herbs

Prep Time15 minutes mins

Cook Time30 minutes mins

Servings: 6

Ingredients

• 2 lb boneless, skinless chicken breast
• salt
• cracked black pepper

sun-dried tomato cream sauce

• 4 cloves garlic - minced
• 3/4 cup heavy cream - room temperature
• 1/3 cup fresh Parmesan cheese - grated and room temperature
• 3/4 cup low-sodium chicken broth
• 3/4 cup sun-dried tomatoes in oil
• 1 tsp dried oregano
• 1/4 tsp crushed red pepper flakes
• fresh basil - chopped (for garnish)

Instructions

• Preheat oven to 375°F. Pat chicken dry and season with salt and pepper.
• Heat oil in cast iron skillet over medium-high heat, covering entire surface. Sear chicken 3-4 minutes on each side. Remove chicken from skillet and set aside.
• Reduce heat to medium-low, add garlic, and sauté 1 minute. Add broth and stir, scraping up any browned bits.
• Remove skillet from burner and cool slightly before adding cream. Whisk cream into chicken broth. Sprinkle Parmesan into mixture and stir until cheese has melted.
• Return skillet to hot burner and continue stirring 1 minute until heated. Add sun-dried tomatoes, oregano, and red pepper; stir gently until mixed well.
• Bring sauce to slow simmer, stirring occasionally. Return chicken to skillet, coat in sauce, and bake for 12-15 minutes until internal temperature reaches 162°F.
• Remove skillet from oven; set aside. Spoon sauce over chicken, then let rest 5 minutes. Chicken will continue to cook to reach 165°F. Serve with sauce and top with basil.