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Marry Me Chicken Tacos

Marry me chicken tacos feature tender, thin-sliced chicken simmered in a silky pink tomato-cream sauce that drips from warm flour tortillas. Finished with basil and shaved Parmesan for a creamy, herby taco filling.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Italian Fusion
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast Sliced thin so it cooks quickly and stays tender.
Sauce
  • 2 tbsp olive oil Used to brown the chicken and build flavor.
  • 4 cloves garlic Minced for quick sautéing.
  • 1 cup sun-dried tomatoes Chopped.
  • 0.5 cup chicken broth For simmering and loosening browned bits.
  • 0.5 cup heavy cream Creates the silky tomato-cream sauce.
  • 0.25 cup fresh basil Torn; stirred in off heat for freshness.
  • 0.25 tsp red pepper flakes Adds gentle heat.
  • 0.01 salt To taste.
  • 0.01 pepper To taste.
Tacos
  • 8 flour tortillas Warmed for easy filling and sauce-holding.
  • 0.25 cup fresh basil Additional topping, torn or chopped.
  • 2 tbsp Parmesan cheese Shaved for serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and brown the chicken
  1. Season the sliced chicken breast with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and nearly cooked through, about 8-10 minutes, then set aside.
Build the tomato-cream sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  2. Stir in the chopped sun-dried tomatoes and chicken broth, scraping up any browned bits.
  3. Reduce heat to medium and stir in the heavy cream and red pepper flakes.
  4. Return the chicken to the skillet and simmer gently for 3-4 minutes until the sauce thickens slightly.
  5. Remove from heat and stir in the torn fresh basil.
Warm tortillas and assemble
  1. Warm the flour tortillas and fill each with the chicken and sauce.
  2. Top with fresh basil and shaved Parmesan cheese before serving.

Notes

Pro tip: Slice the chicken thin so it cooks in the first sear and stays juicy when you simmer it in the cream sauce. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet over low heat with a splash of broth if needed. Freezing is not recommended because the cream sauce can separate when thawed. For a lighter option, swap half-and-half for the heavy cream for a similar creamy texture with less richness.