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Creamy and delicious Marry Me Chicken is showcased as the featured image.

Best Marry Me Chicken Ever

This Marry Me Chicken recipe features tender chicken breasts in a creamy sun-dried tomato and Parmesan sauce. It's a simple yet impressive dish perfect for a romantic dinner or any special occasion, guaranteed to elicit rave reviews.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil for chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon olive oil for sauce
  • 2 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • 1/4 teaspoon red pepper flakes optional
  • 2 tablespoons fresh basil, chopped, for garnish

Equipment

  • large skillet
  • small bowl
  • Measuring spoons
  • Measuring cups
  • Plastic wrap
  • Meat mallet or rolling pin
  • Spatula or tongs
  • knife
  • cutting board

Method
 

  1. Pound the chicken breasts to an even thickness (about 1/2 inch) between two sheets of plastic wrap.
  2. In a small bowl, combine salt, pepper, garlic powder, and paprika.
  3. Sprinkle the spice mixture evenly over both sides of the chicken breasts.
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
  5. Add the chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the skillet and set aside.
  7. Add 1 tablespoon of olive oil to the same skillet.
  8. Add the minced garlic and cook for 30 seconds, or until fragrant. Be careful not to burn it!
  9. Add the chopped sun-dried tomatoes and cook for 2 minutes, stirring occasionally.
  10. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
  11. Stir in the heavy cream, Parmesan cheese, Italian herbs, and red pepper flakes (if using).
  12. Bring the sauce to a simmer and cook for 5-7 minutes, or until slightly thickened, stirring occasionally.
  13. Return the chicken breasts to the skillet and nestle them in the sauce.
  14. Spoon the sauce over the chicken to coat.
  15. Reduce the heat to low, cover the skillet, and simmer for 5-10 minutes, or until the chicken is heated through and the sauce has thickened slightly.
  16. Garnish with fresh chopped basil.
  17. Serve immediately over pasta, rice, mashed potatoes, or your favorite side dish.

Notes

For a richer flavor, use 1 tablespoon of the oil from the sun-dried tomatoes in place of the olive oil in the sauce. If the sauce is too thin, simmer for a few more minutes. If it's too thick, add a splash of chicken broth or water. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently. For a slow cooker option, sear the chicken and then combine all ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.