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Marry Me Chicken

Marry Me Chicken is a golden-seared chicken breast dinner in a sun-dried tomato cream sauce, simmered until glossy and thick. It’s finished with Parmesan and fresh basil for an Italian-leaning, restaurant-quality texture that clings to every bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Pat dry before seasoning so they sear evenly.
  • Salt Season generously to taste.
  • pepper Season generously to taste.
  • garlic powder Season to taste.
  • Italian seasoning Season to taste.
  • smoked paprika Season to taste.
Searing and aromatics
  • 2 tbsp olive oil Use for searing in the cast iron skillet.
  • 4 clove garlic, minced Minced and ready to cook with tomatoes.
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced Drain well and slice for even distribution.
Cream sauce
  • 0.5 cup chicken broth Use to deglaze and build flavor.
  • 1 cup heavy cream Adds the creamy, spoon-coating texture.
  • 0.5 cup Parmesan cheese, grated Stir in for thickness and savory richness.
  • 1 tsp dried Italian seasoning For a warm Italian-style herb note.
  • 0.5 tsp red pepper flakes Adjust heat to taste.
Garnish
  • Fresh basil Add at the end so it stays bright.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat olive oil in a large cast iron skillet over medium-high heat, then sear chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F.
  3. Remove the chicken from the pan and keep it warm while you make the sauce.
Build the sun-dried tomato cream sauce
  1. Cook garlic and sun-dried tomatoes in the same pan for 1 minute.
  2. Pour in chicken broth and deglaze, scraping up browned bits from the bottom of the skillet.
  3. Stir in heavy cream, Parmesan cheese, dried Italian seasoning, and red pepper flakes.
  4. Simmer the sauce 4-5 minutes, stirring as needed, until thickened and glossy.
Finish and serve
  1. Return chicken to the pan and spoon sauce over each breast.
  2. Simmer 2 more minutes until the chicken is warmed through and coated in sauce.
  3. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

For best browning, pat the chicken dry and avoid moving it during the first sear; thick slices should reach 165°F without cooking longer than needed. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing is not ideal because the cream sauce can separate—prefer refrigerating. If you want a lighter option, swap heavy cream for an equal amount of evaporated milk (simmer a minute longer to thicken).