Easy Creamy Marry Me Chicken Recipe

There’s something incredibly satisfying about a quick and creamy chicken dish that feels elegant yet is simple enough for a weeknight dinner. This easy creamy “Marry Me Chicken” recipe has become one of my go-to meals, especially when I want to impress guests (or just treat myself). The chicken is tender, and the sun-dried tomato cream sauce is the kind of sauce you’ll want to drizzle on everything. If you’re a fan of one-pan meals that don’t require hours in the kitchen, this one’s for you.

this RECIPE

My first taste of “Marry Me Chicken” and how I fell in love ❤️

I still remember the first time I made this recipe. It was one of those evenings when I needed something comforting but didn’t have the energy to tackle a complicated meal. After hearing all the rave reviews online about this “Marry Me Chicken” recipe, I figured why not give it a shot? I whipped it up with minimal effort, and when I took my first bite, I couldn’t help but grin. It was rich, flavorful, and so easy to make—definitely one of those dishes that had me thinking, “I could eat this every week!”

Honestly, the name of the dish had me skeptical at first. I mean, “Marry Me Chicken”? But after trying it, I completely understood the hype. This is the kind of dish that, with its creamy sauce and tender chicken, just might make someone fall in love (with your cooking skills at least!). Now, I make it whenever I need something foolproof but impressive.

A little background on “Marry Me Chicken”

“Marry Me Chicken” got its name for a reason—legend has it that this dish is so delicious, it might just inspire a marriage proposal! While that’s a fun bit of culinary folklore, the truth is that this dish is a simple, rich, and satisfying combination of chicken and a luxurious sun-dried tomato cream sauce. Sun-dried tomatoes, garlic, and Parmesan create a Mediterranean-inspired flavor profile that feels decadent but doesn’t require a ton of ingredients or skill.

Over the years, variations of the recipe have popped up, but the essence remains the same: a creamy, flavorful sauce paired with perfectly cooked chicken. Some people add spinach or swap the cream for a lighter option, but the magic lies in the simplicity of these core ingredients.

Let’s talk ingredients: what makes this dish special

When it comes to this creamy “Marry Me Chicken” recipe, the ingredients are few but mighty. Here’s a breakdown of the key players:

• Chicken breasts: The main star! Boneless, skinless chicken breasts work best here, as they cook quickly and absorb all the flavors from the sauce. If you’re out of chicken breasts, chicken thighs are a juicy alternative, though they’ll need a bit more time in the oven.
• Sun-dried tomatoes: These add an intense burst of flavor. They’re slightly sweet and tangy, which perfectly balances the richness of the cream sauce. If you don’t have sun-dried tomatoes, roasted red peppers can work in a pinch, though they’ll change the flavor slightly.
• Heavy cream: This is what gives the sauce its luxurious, velvety texture. If you’re looking to cut calories, half-and-half could work, but it won’t be as creamy.
• Parmesan cheese: Freshly grated is best! It thickens the sauce and adds a salty, umami depth. Pre-grated cheese can sometimes have additives that prevent melting, so it’s worth the extra step to grate it yourself.
• Garlic: No savory dish is complete without garlic, right? Its aromatic flavor brings everything together.
• Chicken broth: This adds moisture and enhances the savory flavor of the sauce. If you don’t have chicken broth on hand, vegetable broth works too.
• Oregano & crushed red pepper flakes: Oregano brings an earthy, slightly minty flavor, while the red pepper flakes add just a touch of heat without overpowering the dish.

Kitchen gear: what you need (and what you can skip)

To make this recipe, you really don’t need much in the way of fancy tools, which is another reason I love it. Here’s what you’ll want to have ready:

• A large oven-safe skillet: This is key because you’ll be searing the chicken on the stovetop and then finishing it in the oven. If you don’t have an oven-safe skillet, no worries—you can transfer the chicken and sauce to a baking dish before placing it in the oven.
• Tongs: I find tongs are the easiest way to flip chicken while searing without splattering oil everywhere.
• Microplane or grater: For grating the Parmesan cheese. Trust me, it makes a difference using freshly grated Parmesan rather than pre-packaged!
• Meat thermometer: While not absolutely essential, it’s super helpful to ensure your chicken is cooked to perfection (we’re aiming for 160°F for juicy, tender chicken).

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s dive into the process! Don’t worry—each step is pretty simple, and I’ll share a few tips I’ve learned along the way.

1. Preheat your oven: Set your oven to 375°F. While it’s preheating, grab your skillet and get ready to cook. I like to put my skillet in the oven while it heats up—it helps give the chicken a great sear.
2. Season and sear the chicken: Season your chicken breasts with salt and pepper. Heat some olive oil in the skillet over medium-high heat. Once it’s shimmering, add your chicken and let it cook for about 3-4 minutes on each side until golden brown. Don’t worry if the chicken isn’t fully cooked yet—it’ll finish in the oven. This is where I’ve messed up before by rushing the searing. Be patient; the golden crust adds so much flavor!
3. Make the sauce: Remove the chicken from the skillet and set it aside. Now, reduce the heat to medium and add the minced garlic. Let it sauté for about a minute—just until fragrant. Then pour in the chicken broth, scraping up any brown bits from the bottom of the pan (that’s where the flavor lives!). Let the broth simmer for a minute or two.
4. Add the cream and seasonings: Stir in the heavy cream, Parmesan, sun-dried tomatoes, oregano, and red pepper flakes. Once everything is combined, bring the sauce to a simmer. Be sure not to let it boil, or the cream might separate.
5. Finish in the oven: Add the chicken back into the skillet, making sure each piece is nicely coated in that dreamy sauce. Pop the skillet in the oven for 12-15 minutes, or until the chicken reaches an internal temperature of 160°F. This is a great time to clean up the kitchen or prepare a side dish.
6. Rest, then serve: Let the chicken rest for about 5 minutes after taking it out of the oven. This helps keep the juices inside the chicken, making it tender and delicious. Serve the chicken with a generous ladle of sauce on top.

Variations I’ve tried and loved

I’ve made this recipe a bunch of different ways, and each one turns out a little different but still delicious:

• Vegan option: If you’re looking to make this dish vegan, you can substitute the chicken with tofu or even chickpeas, and use coconut cream or a plant-based cream for the sauce. Swap the Parmesan for nutritional yeast for that cheesy, umami flavor.
• Low-carb twist: I’ve swapped out the sun-dried tomatoes for fresh spinach and mushrooms before for a more keto-friendly version. Still creamy, still satisfying, but a bit lighter on the carbs!
• Add veggies: Sometimes I toss in baby spinach or kale for extra greens. They wilt beautifully in the creamy sauce.
• Spicy version: If you like a little more kick, go ahead and double the red pepper flakes. I’ve even added a splash of hot sauce for extra heat, and it’s a game-changer!

How to serve it up

When it comes to serving this creamy chicken dish, I like to keep things simple. Serve the chicken breasts whole with a generous spoonful of sauce, or slice them thinly and drizzle the sauce over the top. For sides, I recommend mashed potatoes, steamed broccoli, or a light salad with a lemon vinaigrette—something to balance the richness of the sauce.

What to drink with “Marry Me Chicken”?

Since this dish is creamy and flavorful, I love pairing it with something light and refreshing:

• Sparkling water with lemon or lime: The effervescence helps cut through the richness of the sauce.
• Iced herbal tea: A mild, unsweetened iced tea (like a hibiscus or chamomile) complements the savory flavors nicely.
• Ginger Ale: For a little more bite, a cold, spicy ginger Ale pairs beautifully with the creaminess of the dish.

Storing and reheating tips

If you’re lucky enough to have leftovers, you’re in for a treat. Store the chicken and sauce together in an airtight container in the fridge for up to 3 days. When reheating, I like to do it gently on the stovetop over low heat, adding a splash of water or broth to loosen up the sauce. If you’re reheating in the microwave, use a lower power setting to keep the chicken from drying out.

Scaling the recipe for more (or fewer) servings

This recipe is super flexible when it comes to serving size. To scale up for a crowd, simply double the ingredients—just make sure your skillet is large enough to hold everything! For smaller portions, halve the recipe, but keep the sauce ratios the same (because let’s be honest, you can never have too much sauce).

Potential hiccups and how to fix them

• Sauce too thin? If the sauce turns out thinner than you’d like, simmer it a bit longer to reduce, or stir in a bit more Parmesan.
• Chicken dry? Make sure to check the internal temperature while baking. Overcooking is usually the culprit when chicken is dry.
• Cream separating? Lower the heat when adding the cream, and make sure it doesn’t boil. Slow and steady wins the race here.

Give it a try!

If you’re looking for a simple yet indulgent meal that’ll have everyone asking for seconds, this creamy “Marry Me Chicken” is a must-try. The sauce is rich, the chicken is tender, and the whole dish is just so satisfying. Plus, it’s easy to customize to your tastes. Happy cooking!

Frequently Asked Questions

Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Just adjust the cooking time since thighs may take a bit longer to cook through.

Q: Can I make this dairy-free?
A: Yes! Use coconut cream or a plant-based cream substitute and swap the Parmesan for nutritional yeast.

Q: How can I make the dish spicier?
A: Add extra red pepper flakes or a dash of hot sauce to the sauce for more heat.

Q: Can I freeze the leftovers?
A: This dish freezes well! Store in an airtight container for up to 3 months. Just reheat gently to avoid the sauce separating.

Q: What’s the best side dish for “Marry Me Chicken”?
A: Mashed potatoes, pasta, or rice all pair beautifully with the creamy sauce.

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