Easy Marry Me Chicken Recipe (The Fan-Favorite Everyone Is Saving)
This easy marry me chicken recipe is the creamy, garlicky dinner that keeps popping up on everyone's saved recipes list, and one bite explains why. Juicy pan-seared chicken breasts simmer in a rich sun-dried tomato and parmesan cream sauce that's fancy enough for date night but simple enough for a busy Tuesday.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Easy Marry Me Chicken Recipe (The Fan-Favorite Everyone Is Saving)
Tender pan-seared chicken breasts smothered in a creamy garlic parmesan and sun-dried tomato sauce – the easy marry me chicken recipe everyone can’t stop saving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Method: Stovetop
- Cuisine: American
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil, chopped, for garnish
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken 5-6 minutes per side until golden and cooked through (165°F internal temperature). Remove and set aside.
- Lower heat to medium and melt butter in the same skillet. Add garlic and cook 30 seconds until fragrant.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, sun-dried tomatoes, parmesan cheese, and red pepper flakes. Simmer 3-4 minutes until slightly thickened.
- Return the chicken to the skillet, spooning sauce over the top. Simmer 2-3 minutes to reheat through.
- Garnish with fresh basil and serve hot.
Notes
Pound chicken breasts to even thickness for the most even cooking. Swap heavy cream for half-and-half for a lighter sauce, or add extra broth if it thickens too much. Store leftovers in an airtight container in the fridge for up to 3 days.
Frequently Asked Questions
What makes this the easy marry me chicken recipe everyone is saving?
It's the perfect combination of minimal effort and maximum flavor — one skillet, pantry staples, and a creamy sauce so good it's earned its reputation as the internet's favorite comfort-food win.
Can I make this ahead of time?
Yes. Prepare the full dish, cool it, and refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
Can I use chicken thighs instead of breasts?
Absolutely — boneless, skinless thighs work great and stay extra juicy. Just adjust cook time slightly since thighs are usually thinner and cook a bit faster.
Can I freeze marry me chicken?
You can, though cream sauces can separate slightly when thawed. Freeze for up to 2 months, then thaw overnight in the fridge and reheat slowly, whisking the sauce back together over low heat.
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