There’s a reason they call it Marry Me Chicken. The first time I made it for my husband, he went from “This is delicious” to “We should have this every week” in about three bites. And honestly? I wasn’t mad about it. This dish is creamy, savory, and has just enough tang to make your taste buds sing—plus, it’s ready in under 30 minutes. Perfect for busy weeknights when you want a quick chicken dinner that feels like a date-night splurge. Whether you’re cooking for two, wrangling picky eaters, or just treating yourself, this is one of those easy chicken dinner recipes that never disappoints.
Table of Contents
Why You’ll Love This Marry Me Chicken
- Speedy & Simple – You can pull it together faster than most takeout orders.
- Crowd-Pleaser – Creamy sauce, tender chicken, and a pop of sun-dried tomatoes? Everyone’s happy.
- Versatile – Serve it over pasta, rice, or zucchini noodles for a healthier chicken dinner.
Ingredients
- Boneless skinless chicken breasts – Tender protein base, cooks quickly.
- Olive oil – For browning the chicken and adding rich flavor.
- Garlic cloves – Because garlic makes everything better.
- Sun-dried tomatoes – Adds tangy sweetness and gorgeous color.
- Heavy cream – Brings that luscious, creamy texture.
- Chicken broth – Lightens the sauce without sacrificing flavor.
- Parmesan cheese – Nutty, salty goodness that thickens the sauce.
- Italian seasoning – Your shortcut to big, herby flavor.
- Red pepper flakes – Optional, for a gentle heat.
- Fresh basil – A bright, fresh finish.
Step-by-Step: How to Make Marry Me Chicken
- Prep the chicken – Pat those chicken breasts dry and season with salt, pepper, and Italian seasoning.
- Brown the chicken – Heat olive oil in a skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Transfer to a plate.
- Make the magic sauce – Lower heat, sauté garlic until fragrant, then stir in sun-dried tomatoes. Add chicken broth, scraping up all those tasty browned bits.
- Cream it up – Pour in heavy cream, stir in Parmesan, and let it bubble gently until thickened.
- Finish and serve – Return chicken to skillet, spoon sauce over, and simmer 5 minutes until cooked through. Sprinkle with fresh basil and red pepper flakes if you like.
Tips for the Best Marry Me Chicken
- Don’t rush the sear – That golden crust locks in juices and flavor.
- Slice chicken thinner if you’re in a hurry; it cooks faster.
- Lighten it up by swapping half the cream with milk for a healthier chicken dinner.
- Make ahead – The sauce reheats beautifully, so it’s great for meal prep.
My Little Story with This Dish
This became my go-to “company” dish after making it for friends one Sunday after church. I was halfway through plating when I realized one guest had gone quiet—just happily eating, eyes closed. When food makes someone pause mid-conversation, you know you’ve done something right.
FAQs About Marry Me Chicken
Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream, and nutritional yeast in place of Parmesan.
What’s the best pasta for this dish?
Fettuccine, penne, or even spaghetti squash if you’re looking for healthy chicken dinner ideas.
How should I store leftovers?
Pop them in an airtight container and refrigerate up to 3 days. Reheat gently on the stove to keep the sauce creamy.
If you’ve been looking for a chicken dinner recipe that’s quick, easy, and practically guarantees compliments, Marry Me Chicken is it. Creamy, flavorful, and weeknight-friendly—it’s the kind of dish that makes you fall in love with cooking all over again.
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Marry Me Chicken: The Easy, Creamy Chicken Dinner
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy, savory, and weeknight-fast, this Marry Me Chicken wraps juicy sautéed chicken in a silky Parmesan–sun‑dried tomato sauce that feels like date night but cooks in 30 minutes.
Ingredients
1 1/2 pounds boneless skinless chicken breasts, halved into 4 thin cutlets
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced (about 1 tablespoon)
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
3/4 cup low-sodium chicken broth
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, thinly sliced
Instructions
1. Pat chicken dry. Season both sides with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden; transfer to a plate.
3. Reduce heat to medium. Add garlic; cook 30 seconds until fragrant.
4. Stir in sun-dried tomatoes. Pour in chicken broth and scrape up browned bits.
5. Add heavy cream and Parmesan; stir until smooth. Simmer 2–3 minutes to thicken slightly.
6. Return chicken and any juices to the skillet. Spoon sauce over the chicken and simmer 4–6 minutes, or until the thickest piece reaches 165°F.
7. Stir in red pepper flakes (if using). Turn off heat and fold in fresh basil.
8. Taste and adjust salt/pepper. Serve over pasta, rice, or zucchini noodles, spooning extra sauce on top.
Notes
Lighten it up: Swap 1/2 cup of the cream with 1/2 cup milk; simmer a minute longer.
Dairy-free option: Use 1 cup full-fat coconut milk and 2 tablespoons nutritional yeast instead of Parmesan.
Thicker sauce: Simmer an extra 2–3 minutes, or add 2 tablespoons extra Parmesan.
Add-ins: A few handfuls of baby spinach can go in with the cream; wilt 1–2 minutes.
Leftovers: Refrigerate up to 3 days; reheat gently over low heat, adding a splash of broth or milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce (about 1/4 of recipe)
- Calories: 520
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 165 mg
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