Cook Marry Me Chicken (Chicken In A Sun Dried Tomato Cream Sauce)

Your new favorite chicken recipe is soon to be Marry Me Chicken!

This crowd-pleasing main course combines juicy, succulent chicken breasts with an excellent parmesan cream sauce, sun-dried tomatoes, and fresh basil for a rich, savory dish that everyone will like.

Why Is This Recipe So Delicious?

• If your spouse isn’t already crazy about you, one bite of this chicken meal will have them ready to propose! Okay, we can’t promise it, but it’s the principle behind the name! Marry me chicken is such an amazing dish that you’ll hear music, see hearts floating in the air, and feel forced to express your everlasting love. Caution should be used when serving.
• It’s nearly impossible to believe how simple this recipe is, given the sauce’s rich flavors. It also doesn’t require any special sides. I prefer to serve my marry me chicken with air fryer asparagus or garlic butter parsley potatoes.
• It’s also good with some pasta or palmini. Simple, delicious, and gratifying!
• This chicken recipe is naturally low-carb, gluten-free, and keto-friendly. There’s no need to make any alterations!
• If you’re meal planning, Marrying my chicken is a fantastic alternative. Refrigerate for up to 4 days when stored in an airtight container. To reheat, heat it in the microwave or on the stovetop until it is thoroughly heated.

Important Ingredients of Marry Me Chicken

Chicken Without the chicken, what is marry me chicken? This recipe calls for boneless, skinless chicken breasts, but you may easily substitute chicken thighs (with or without bones). Cooking time will be somewhat longer if you use bone-in chicken.

Sun-Dried Tomatoes – Sweet, tangy, and oh-so-flavorful. If you prefer or don’t have sun-dried tomatoes on hand, you can substitute fresh tomatoes. Yours marry me chicken will still be delicious despite the lack of flavor and tang.

Heavy Cream – The heavy cream adds a little thickness to the sauce. Although this sauce will not be as thick as, say, an Alfredo sauce, the heavy cream will give it to somebody.

Because light cream or milk will modify the consistency of the sauce, I don’t advocate doing so. If you wish to lighten up the sauce, use half-and-half instead.

Because of the cream in the half-n-half, the consistency would still be a little thin.

Chef’s Advice on Marry Me Chicken

• The chicken breasts are left whole in this recipe, but cutting them into cutlets prior will reduce the cooking time! Simply cut the chicken breasts in half from one side to the other (as if making a hamburger bun) and follow the following instructions.
• Add some of the oil from the sun-dried tomatoes to the skillet with olive oil for a little more flavor. The chicken gets a great taste from searing it in tomato oil, which is greatly enhanced by the sun-dried tomato cream sauce.
• Freshly grated parmesan cheese has a far better flavor and texture than store-bought parmesan that has already been grated. It’s also really simple to grate your own! Simply buy an entire block of parmesan cheese and grind it with a box grater. If you don’t have a box grater, you can slice very thin slices of parmesan off the block using a sharp knife.
• If you’re serving your marry me chicken right away, preheat the oven to 165°F and remove the chicken from the oven. Make that your sides are prepared! If you have a few minutes between cooking and serving, remove the chicken from the oven when it reaches 160°F on the inside, then let it rest for 5 minutes in the pan. Taking the chicken out a little early will prevent it from becoming overcooked by the time you eat it because it will come to temperature as it rests.
• Taking the sauce off the heat to toss in the parmesan helps the cheese melt without clumping. That way, your marry me chicken will have a gorgeously smooth parmesan cream sauce! Adding the cheese in small increments, stirring thoroughly after each addition, and allowing it to melt completely before adding more can also assist.

Ingredients of Marry Me Chicken

▢2 tablespoons olive oil
▢3 large chicken breasts approximately 1 ½ to 2 pounds
▢salt to taste
▢pepper to taste
▢2 cloves garlic minced
▢¾ cup chicken broth see Notes
▢½ cup heavy cream
▢⅓ cup freshly grated parmesan cheese at room temperature
▢½ cup sun-dried tomatoes
▢1 teaspoon dried oregano
▢½ teaspoon red pepper flakes
▢basil chiffonaded, for garnish

Equipment

• Oven
• Cast iron skillet (or other oven safe skillet)
• Stove
• Tongs

Instructions to make Marry Me Chicken

• Preheat the oven to 375° Fahrenheit. Liberally season each chicken breast with salt and pepper on both sides.
• Heat olive oil in a cast-iron skillet over medium-high heat. When hot, add chicken to skillet. Sear for 3 to 4 minutes, then flip and sear on another side for 3 to 4 minutes.
• Remove seared chicken from skillet and set aside. Add garlic to skillet and cook until fragrant, approximately 1 to 2 minutes.
• Stir in broth and heavy cream, then slowly add grated parmesan, sun-dried tomatoes, oregano, and red pepper flakes.
• Bring mixture to simmer, then return chicken breasts to skillet. Quickly flip the chicken a time or two to coat in sauce, then transfer the entire skillet to the oven.
• Bake 15 to 20 minutes, or until chicken reaches an internal temperature of 165° Fahrenheit.
• Remove chicken from skillet and plate with desired sides. Spoon additional sauce from skillet over chicken, garnish with chiffonaded basil, and serve immediately.

Notes

The sauce will be on the thin side. If you’d like a thicker, creamier sauce, you can thicken it with cornstarch, flour, cream cheese (at room temperature), or a tiny bit of xanthan gum after removing the chicken in the final step.

Chicken Broth: If you’re watching your sodium intake or you just like a little less of it, use a low sodium chicken broth. If you’re gluten-free you’ll want to make sure you’re using a gluten-free chicken broth!

Parmesan Cheese: Cold cheese can clump when it’s added to the hot liquid, so make sure it’s at room temperature before you begin.

Additionally, remove the skillet from the heat before adding the cheese, to avoid clumping or curdling.

To Chiffonade the Basil: Stack fresh basil leaves on top of each other, then roll tightly lengthwise. Use a small, sharp knife to slice the roll into thin ribbons. Slice perpendicular to roll.

Make it Lower Fat: Use half-and-half instead of heavy cream.

Nutrition Information