Go Back
marry me chicken recipe featured
Avatar photoJohnson Maya

Marry Me Chicken Recipe: Creamy Sun-Dried Tomato Delight

This creamy sun-dried tomato chicken is a one-pan sensation that's rich, aromatic, and irresistibly romantic—earning its name 'marry me chicken' for good reason. Perfect for date nights or quick weeknight dinners, it features seared chicken in a luxurious Parmesan cream sauce with garlic, basil, and sun-dried tomatoes.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 (6 oz) boneless, skinless chicken breasts or thighs
  • 1 tsp kosher salt + ½ tsp black pepper
  • 2 tbsp olive oil (plus more as needed)
  • 3 cloves garlic, minced
  • ¾ cup (180ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) freshly grated Parmesan cheese
  • ½ cup (80g) oil-packed sun-dried tomatoes, sliced
  • 1 tsp dried oregano (or 1 tbsp fresh)
  • ¼ cup chopped fresh basil
  • Optional: red pepper flakes to taste

Equipment

  • Large skillet (oven-safe if finishing in oven)
  • Wooden spoon
  • Tongs
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. marry me chicken recipe recipeCard1
  2. Season both sides of the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear for 5–6 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and tent with foil.
  3. Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant. Pour in white wine, scraping the bottom to release browned bits. Simmer for 3–4 minutes until reduced by half.
  4. Stir in heavy cream, sun-dried tomatoes, oregano, and optional red pepper flakes. Bring to a gentle simmer (do not boil). Cook for 5 minutes to allow flavors to meld.
  5. Gradually whisk in Parmesan cheese, a handful at a time, until sauce is smooth and creamy. Remove from heat if needed to prevent clumping.
  6. Return chicken to the skillet, nestling it into the sauce. Simmer gently for 5–7 minutes to allow flavors to penetrate and sauce to thicken slightly.
  7. Remove from heat, stir in fresh basil, and taste for seasoning. Adjust with salt, pepper, or a squeeze of lemon juice. Serve immediately over pasta, mashed potatoes, or risotto.

Nutrition

Calories: 420 | Carbohydrates: 6 | Protein: 38 | Fat: 28 | Fiber: 1 | Sugar: 3

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or cream to restore texture. Do not freeze if possible—cream may separate.
MAKE AHEAD: Sear chicken and store separately from sauce. Reheat and combine before serving for best results.
SUBSTITUTIONS: Use chicken thighs for juicier results. Substitute wine with low-sodium chicken broth + 1 tsp vinegar. For dairy-free, use coconut milk and nutritional yeast.
PRO TIPS: Always pat chicken dry before searing. Never boil the cream sauce—simmer gently. Add Parmesan off-heat to prevent clumping. Finish with lemon juice and fresh basil for brightness.
SERVING SUGGESTIONS: Serve over fettuccine, mashed potatoes, or risotto. Pair with a crisp green salad like watermelon feta salad or a side of garlic bread.
Tried this recipe? Leave a star rating below and share your photo on Instagram @catcorakitchen #catcorakitchen — we love seeing your creations!

Tried this recipe?

Let us know how it was!