If there’s one dish that can make anyone fall in love—with dinner, at least—it’s Marry Me Chicken. This recipe has earned its name for a reason: tender chicken breasts simmered in a creamy, flavorful sauce made with sun-dried tomatoes, garlic, and parmesan cheese. It’s the perfect balance of richness and comfort, yet simple enough for a weeknight meal. Whether you’re cooking for a special occasion or just treating yourself, this dish is a surefire winner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp olive oil
- 1 tbsp butter
- 3 garlic cloves, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp red pepper flakes (optional, for heat)
- 3/4 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- Fresh basil leaves, for garnish
Instructions
- Season the Chicken:
Pat the chicken breasts dry and season both sides with salt and black pepper. - Cook the Chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken breasts. Cook for about 5-6 minutes on each side, until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside. - Prepare the Sauce:
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add dried thyme, oregano, and red pepper flakes (if using), and stir. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor. Allow the broth to simmer for 2 minutes to reduce slightly. - Make It Creamy:
Stir in the heavy cream and bring the mixture to a gentle simmer. Add the grated parmesan cheese and sun-dried tomatoes, stirring until the cheese melts and the sauce thickens (about 3-4 minutes). - Combine and Serve:
Return the chicken breasts to the skillet, spooning the sauce over them. Let the chicken simmer in the sauce for 2-3 minutes to absorb the flavors. Garnish with fresh basil leaves before serving.
