Creamy Marry Me Chicken Everyone Falls in Love With

This dish has a funny name and a serious fan club. “Marry Me” Chicken is famous for its rich, creamy sauce that somehow still feels bright and balanced. It’s comforting without being heavy, and it looks like something you’d order at a restaurant—without the fuss. If you want a meal that feels special but doesn’t take all night, this one delivers.

Serve it with pasta, rice, or crusty bread, and watch everyone go quiet for a minute.

What Makes This Special

At its heart, this recipe is about a silky cream sauce with garlic, sun-dried tomatoes, and Parmesan. The flavors are layered: a quick sear on the chicken, a splash of broth, a touch of cream, and a bouquet of thyme and red pepper flakes for warmth. It’s the kind of sauce that clings to the chicken and begs for something to soak it up.

The best part? It comes together in one pan, and the ingredients are easy to find.

Ingredients

• 1.5 to 2 pounds boneless, skinless chicken breasts (or thighs, if you prefer)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder (optional but helpful for quick flavor)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 to 4 garlic cloves, minced
• 1/2 cup sun-dried tomatoes (oil-packed, drained and sliced)
• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 3/4 cup low-sodium chicken broth
• 3/4 cup heavy cream (or 2/3 cup cream + 2 tablespoons milk)
• 1/2 cup freshly grated Parmesan cheese
• Fresh basil or parsley, chopped, for garnish
• Cooked pasta, rice, or crusty bread, for serving

Step-by-Step Instructions

1. Prep the chicken. Pat the chicken dry. Slice extra-thick breasts in half horizontally to make cutlets.Season both sides with salt, pepper, and garlic powder.
2. Sear the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides and nearly cooked through, about 4–5 minutes per side. Transfer to a plate.
3. Sauté aromatics. Reduce heat to medium.Add the garlic and sun-dried tomatoes. Cook for 30–60 seconds, stirring, until fragrant. Don’t let the garlic brown.
4. Build the sauce. Stir in thyme and red pepper flakes.Add chicken broth and scrape up any browned bits. Simmer for 2–3 minutes to reduce slightly.
5. Make it creamy. Pour in the heavy cream. Stir and bring to a gentle simmer, then add Parmesan.Stir until melted and smooth. Taste and adjust salt and pepper.
6. Finish the chicken. Return the chicken and any juices to the pan. Spoon sauce over the top.Simmer on low for 3–5 minutes, until the chicken is cooked through and the sauce has thickened to your liking.
7. Garnish and serve. Sprinkle with chopped basil or parsley. Serve with pasta, rice, mashed potatoes, or bread. Spoon extra sauce over everything.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce.Avoid high heat to prevent curdling.
• Freeze: Cream sauces can separate when frozen. If you must freeze, do so without the cheese, then reheat and stir in Parmesan fresh.

Why This is Good for You

• Protein-rich: Chicken provides lean protein to keep you full and support muscle health.
• Calcium and vitamins: Parmesan adds calcium, while garlic and tomatoes bring antioxidants and flavor without excess sugar.
• Customizable richness: You control the cream and cheese. You can lighten it slightly without losing the cozy feel.

Pitfalls to Watch Out For

• Overcooking the chicken: Thin cutlets cook fast.Pull them once they’re just cooked, then finish gently in the sauce.
• Boiling the cream: High heat can cause the sauce to split. Keep it to a gentle simmer.
• Too salty sauce: Sun-dried tomatoes and Parmesan add salt. Use low-sodium broth and taste before adding more.
• Watery sauce: If it’s thin, simmer a bit longer.If it’s too thick, add a splash of broth.

Variations You Can Try

• Use chicken thighs: Thighs are juicy and forgiving; just give them a few extra minutes.
• Add greens: Stir in a handful of baby spinach or kale at the end until wilted.
• Mushroom twist: Sauté sliced cremini mushrooms after the chicken for a deeper, earthier flavor.
• Lemon lift: Add 1–2 teaspoons of fresh lemon juice at the end for a bright finish.
• Bacon bonus: Cook a few strips first, use the drippings to sear the chicken, and crumble the bacon on top.
• Lighter sauce: Swap half the cream for half-and-half and add 1 teaspoon cornstarch mixed with 1 tablespoon water to keep the sauce silky.
• Spice it up: Increase red pepper flakes or add a pinch of smoked paprika for gentle heat.

FAQ

Can I make this ahead?

Yes. Cook the sauce and chicken, cool, and refrigerate up to 2 days. Reheat gently on the stovetop with a splash of broth or milk.

Add fresh herbs right before serving.

What can I substitute for heavy cream?

Half-and-half works with a cornstarch slurry to keep it creamy. Full-fat coconut milk also works if you don’t mind a slight coconut note. Avoid low-fat milk alone—it tends to curdle and won’t thicken nicely.

Do I have to use sun-dried tomatoes?

No, but they add a sweet-tart punch that makes the dish pop.

If you skip them, try cherry tomatoes cooked down in the pan, or add roasted red peppers for similar depth.

How do I know the chicken is done?

Use an instant-read thermometer. The internal temperature should reach 165°F (74°C). If you don’t have a thermometer, check that the juices run clear and the center is no longer pink.

What’s the best pasta to serve with this?

Short shapes like rigatoni, penne, or orecchiette catch the sauce well.

Egg noodles are great, and mashed potatoes or rice are cozy options.

Can I make it gluten-free?

Yes. The base recipe is naturally gluten-free if your broth and sun-dried tomatoes are certified GF. Serve with gluten-free pasta, rice, or potatoes.

Why did my sauce separate?

Usually from high heat or adding cheese too early.

Keep the sauce at a gentle simmer, melt in the Parmesan after the cream is hot, and avoid boiling once the dairy is in.

In Conclusion

“Marry Me” Chicken is a simple, one-pan dinner with restaurant-level flavor. It’s creamy, garlicky, and just a little tangy from sun-dried tomatoes and Parmesan. With a few pantry staples, you can turn a plain weeknight into something memorable.

Keep it easy, keep it gentle on the heat, and let the sauce work its magic. Dinner is served—and it’s a keeper.