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Marry Me Chicken (Sun-Dried Tomato Parmesan Cream Sauce)

Marry Me Chicken (Sun-Dried Tomato Parmesan Cream Sauce)
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If you’re looking for a chicken dinner that feels restaurant fancy but is still super easy to make at home—this is it. Marry Me Chicken is made with juicy seared chicken breasts simmered in a rich sun-dried tomato parmesan cream sauce, finished with basil and extra parmesan. It’s creamy, savory, slightly tangy, and always a crowd-pleaser.

Ingredients

For the Chicken

  • 3 lbs boneless skinless chicken breasts (about 3–4 large breasts)

  • Salt, to taste

  • Freshly cracked black pepper, to taste

  • 2 tbsp olive oil (or other neutral oil)

For the Sun-Dried Tomato Cream Sauce

  • 2 tbsp minced garlic

  • ¾ cup low-sodium chicken broth

  • ½ cup heavy cream, room temperature

  • ½ cup freshly grated parmesan cheese, room temperature

  • 1 cup sun-dried tomatoes (preferably packed in oil)

  • 1 tsp dried oregano (more/less to taste)

  • ½ tsp crushed red pepper flakes (optional, adjust to taste)

Optional for Serving

  • Fresh basil (chiffonade/sliced thin)

  • Extra parmesan cheese

Instructions

1) Prepare & Sear the Chicken

  1. Place chicken breasts on a cutting board. Trim if needed.

  2. Pound chicken until all pieces are similar thickness (helps them cook evenly).

  3. Pat chicken dry with paper towels (this helps browning).

  4. Season generously with salt and black pepper on both sides.

  5. Heat a large skillet over medium-high heat. Add oil and heat until shimmering.

  6. Sear chicken for 3–4 minutes per side, until lightly golden.

  7. Transfer chicken to a plate (it will finish cooking later—don’t worry).

2) Make the Sun-Dried Tomato Cream Sauce

  1. Preheat oven to 375°F (190°C).

  2. Lower skillet heat to medium-low.

  3. Add minced garlic and sauté 30–60 seconds until fragrant.

  4. Pour in chicken broth and scrape the browned bits from the pan (flavor!).

  5. Move skillet off heat for 2–3 minutes to cool slightly.

  6. Add heavy cream and whisk until smooth.

  7. Sprinkle in parmesan and whisk until melted and creamy.

  8. Return skillet to medium-low heat for 1–2 minutes.

  9. Stir in sun-dried tomatoes, oregano, and red pepper flakes.

  10. Bring sauce to a gentle simmer, stirring occasionally so it doesn’t stick.

3) Finish Baking

  1. Add chicken breasts back into the skillet (along with juices from the plate).

  2. Spoon sauce over the chicken.

  3. Transfer skillet to the oven and bake 10–15 minutes, or until chicken reaches:

    • 165°F (74°C) safe internal temp

  4. Let rest 5 minutes, then top with basil + more parmesan.

Notes

✅ Pound chicken evenly so it stays juicy and cooks at the same time.
✅ Use freshly grated parmesan (pre-shredded doesn’t melt as smoothly).
✅ Let cream/parmesan come to room temp to avoid curdling.
✅ Don’t boil the sauce—keep it at a gentle simmer.
✅ Sun-dried tomatoes packed in oil give the best flavor (drain slightly if very oily).

Find it online: https://biteseason.com/marry-me-chicken-sun-dried-tomato-parmesan-cream-sauce/