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Marry Me Chicken

Marry Me Chicken is a creamy sun-dried tomato chicken dinner with golden seared breasts and a glossy Italian cream sauce. Sear, deglaze, then simmer until thick and spoon over the chicken for restaurant-style flavor.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts
  • Salt to taste
  • pepper to taste
  • garlic powder to taste
  • Italian seasoning to taste
  • smoked paprika to taste
Creamy sun-dried tomato sauce
  • 2 tbsp olive oil
  • 4 clove garlic, minced
  • 0.5 cup sun-dried tomatoes in oil, drained and sliced
  • 0.5 cup chicken broth
  • 1 cup heavy cream
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes
  • Fresh basil for garnish

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.
  3. Check doneness: continue cooking until the internal temperature reaches 165°F, then remove chicken to a plate.
Make the sun-dried tomato cream sauce
  1. In the same pan, cook garlic and sun-dried tomatoes for 1 minute, stirring until fragrant.
  2. Pour in chicken broth and deglaze the pan, scraping up browned bits.
  3. Stir in heavy cream, Parmesan, dried Italian seasoning, and red pepper flakes; simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Return chicken to the pan and spoon the sauce over each breast.
  2. Simmer for 2 more minutes to reheat the chicken and coat it in the thick cream sauce.
  3. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

For the thickest sauce, keep the simmer gentle so cream doesn’t split, and stir often while it reduces. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a skillet on low with a splash of broth if needed. Freezing is not recommended because cream can separate. For a lighter option, use half-and-half instead of heavy cream and simmer a little longer to thicken.