Marry Me Chicken

Marry Me Chicken is a one-pan wonder that turns simple ingredients into a rich, creamy dish that feels special without extra effort. The pan-seared chicken stays juicy while simmering in a velvety Parmesan sauce with just the right balance of garlic and sundried tomatoes. It’s perfect for family dinners, date nights, or when you need an easy but impressive meal. It can also be made ahead and stores well, making leftovers just as delicious the next day.

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Prep Time: 15

Cook Time: 25

Total Time: 40

Course: Lunch, Main Course

Cuisine: American

Keyword: Marry Me Chicken

Servings:

Calories: 893kcal

Author: Mandy Applegate

Ingredients

6 chicken breasts
Salt and pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic minced
1 cup chicken stock
1 cup heavy cream double cream in the UK
¼ cup white wine
½ cup parmesan cheese grated
1 teaspoon chili flakes
1 teaspoon oregano
1 teaspoon thyme
1 cup sundried tomatoes chopped
¼ cup fresh basil leaves
Pasta to serve (optional)

US Customary - Metric

Instructions

Place the chicken breasts between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to a ½-inch thickness. Pat them dry with paper towels, then season both sides with salt and pepper. Lightly coat each piece in flour, shaking off any excess.
6 chicken breasts, Salt and pepper, 6 tablespoons all-purpose flour
In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear for 4-5 minutes per side until golden brown. Once cooked, transfer the chicken to a plate and set it aside.
2 tablespoons olive oil, 2 tablespoons butter
Using the same skillet, add the minced garlic and cook for about 30 seconds until fragrant. Stir in the chili flakes, oregano, and thyme, then add the chopped sun-dried tomatoes along with a bit of their oil. Cook for 1-2 minutes, stirring occasionally.
3 cloves garlic, 1 teaspoon chili flakes, 1 teaspoon oregano, 1 cup sundried tomatoes, 1 teaspoon thyme
Pour in the chicken stock and white wine, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and grated Parmesan cheese, allowing the sauce to simmer for 2-3 minutes until it begins to thicken slightly.
1 cup chicken stock, 1 cup heavy cream, ½ cup parmesan cheese, ¼ cup white wine
Return the chicken to the skillet, nestling it into the sauce. Lower the heat to medium-low, cover, and let it simmer for 10-15 minutes to absorb the flavors.
Just before serving, stir in the fresh basil. Serve the chicken with pasta, if desired.
¼ cup fresh basil leaves, Pasta

Video

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Notes

Even Thickness for Cooking: Pounding the chicken ensures it cooks evenly and stays tender. If some pieces are thicker, they might take longer to cook, so try to get them uniform.
Golden Sear for Flavor: Let the chicken develop a deep golden crust before flipping. This locks in moisture and gives the dish its signature rich taste.
Sundried Tomato Oil Boost: Adding a bit of oil from the sundried tomatoes enhances the sauce with an extra layer of deep, tangy flavor.
Deglaze for Maximum Flavor: Scraping up the browned bits from the pan after adding the liquid infuses the sauce with even more depth.
Simmer, Don’t Boil: Keeping the sauce at a gentle simmer ensures it thickens properly and doesn’t separate.
Fresh Basil at the End: Stirring in the basil at the last moment keeps its flavor bright and prevents it from wilting too much.
Reheating Tip: If reheating, add a splash of chicken stock or cream to loosen the sauce and bring back its silky texture.

Nutrition