Marry Me Chicken: Creamy Sun-Dried Tomato Chicken in 35 Minutes

Marry Me chicken is the one-skillet dinner so good that, as the legend goes, it earns marriage proposals. Golden seared chicken cutlets simmer in a creamy garlic, sun-dried tomato and Parmesan sauce that you will want to mop up with bread.

This creamy sun-dried tomato Marry Me chicken is ready in 35 minutes and tastes far fancier than the effort it takes, which is why it keeps resurfacing on TikTok and Pinterest.

Recipe at a Glance

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Servings: 4

Category: Dinner, chicken

Why You’ll Love This Marry Me Chicken

• Restaurant-worthy flavor in just 35 minutes.
• Everything cooks in one skillet, so cleanup is easy.
• The sauce is sweet, savory and creamy all at once.
• Great over pasta, rice, mashed potatoes or with crusty bread.
• Leftovers reheat beautifully for lunch the next day.

Ingredients You’ll Need

• 4 boneless skinless chicken breasts (about 1.5 lb / 680 g), sliced horizontally into 8 cutlets
• 1 teaspoon salt and 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/4 cup (30 g) all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 garlic cloves, minced
• 1/2 cup (75 g) chopped oil-packed sun-dried tomatoes
• 1 cup (240 ml) chicken broth
• 1 cup (240 ml) heavy cream
• 1/2 cup (50 g) freshly grated Parmesan
• 1/2 teaspoon red pepper flakes
• Fresh basil, for serving

How to Make Marry Me Chicken in One Skillet

1. Pat the chicken dry. Season with salt, pepper, paprika and Italian seasoning, then dredge lightly in flour.
2. Heat the oil in a large skillet over medium-high heat. Sear the chicken for 3 to 4 minutes per side until golden and cooked to 165°F (74°C). Transfer to a plate.
3. Reduce the heat to medium. Add the butter, garlic and sun-dried tomatoes and cook for 1 minute.
4. Pour in the broth, scraping up the browned bits, and simmer for 2 minutes.
5. Stir in the cream, Parmesan and red pepper flakes. Simmer gently for 3 to 4 minutes until the sauce coats a spoon.
6. Return the chicken and any juices to the skillet, spoon the sauce over and simmer for 2 minutes. Top with fresh basil.

Tips for the Best Marry Me Chicken

• Slice the breasts into thin cutlets so they cook quickly and evenly.
• Dry the chicken thoroughly for a golden crust.
• Use oil-packed sun-dried tomatoes and add a spoonful of their oil for extra flavor.
• Keep the sauce at a gentle simmer, because boiling cream can split.
• Grate the Parmesan fresh so it melts smoothly.

Variations to Try

• Marry Me chicken pasta: toss the chicken and sauce with penne or fettuccine.
• Use boneless chicken thighs for juicier meat.
• Stir in fresh spinach during the last minute.
• Add a splash of white wine after the garlic for depth.
• Use half-and-half for a lighter sauce.

How to Store It

Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop with a splash of broth or milk to loosen the sauce. The cream sauce can separate when frozen, so freezing is not ideal.

Frequently Asked Questions

Why is it called Marry Me chicken?

The name comes from the legend that the dish is so delicious it inspires marriage proposals.

Can I make Marry Me chicken without heavy cream?

Yes. Half-and-half or evaporated milk works, though the sauce will be slightly thinner. Simmer a little longer to thicken it.

What do you serve with Marry Me chicken?

Pasta, rice, mashed potatoes, roasted broccoli and crusty bread are all great for catching the sauce.

Can I make Marry Me chicken ahead of time?

You can sear the chicken and prep the sauce a day ahead, then combine and reheat gently just before serving.

Marry Me Chicken

Golden seared chicken cutlets in a creamy garlic, sun-dried tomato and Parmesan sauce. An easy one-skillet dinner ready in 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts sliced horizontally into 8 cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 garlic cloves minced
• 1/2 cup chopped oil-packed sun-dried tomatoes
• 1 cup chicken broth
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan
• 1/2 teaspoon red pepper flakes
• Fresh basil for serving

Equipment

• Large 12-inch skillet (for searing and making the sauce)
• Sharp chef knife (for slicing the chicken)
• Meat thermometer (for checking 165°F)

Method

 

1. Step 1: Pat the chicken dry, season with salt, pepper, paprika and Italian seasoning, and dredge lightly in flour.
2. Step 2: Sear the chicken in hot oil for 3 to 4 minutes per side until golden and cooked through. Set aside.
3. Tip: Do not crowd the pan. Sear in two batches if needed.
4. Step 3: Reduce the heat to medium and cook the butter, garlic and sun-dried tomatoes for 1 minute.
5. Step 4: Add the broth, scrape up the browned bits and simmer for 2 minutes.
6. Step 5: Stir in the cream, Parmesan and red pepper flakes. Simmer gently for 3 to 4 minutes until thickened.
7. Tip: Keep it at a gentle simmer so the cream does not split.
8. Step 6: Return the chicken to the skillet, spoon the sauce over and simmer for 2 minutes. Top with basil.

Notes

Serve over pasta, rice or mashed potatoes to soak up the sauce.
Leftovers keep up to 4 days. Reheat gently with a splash of broth or milk.