Marry Me Chicken

I still remember the first time I made this creamy, tangy chicken dish for a casual dinner — it felt fancy, yet it came together in under 30 minutes. Marry Me Chicken is a pan-seared chicken breast finished in a luscious cream and sundried tomato sauce with a kiss of heat from red pepper flakes. It’s perfect for weeknights when you want something impressive but easy, or for a low-fuss date night. For background on recipe sourcing and kitchen safety, see our recipe disclaimer and notes.

Why you’ll love this dish

This recipe hits a comforting balance: rich cream, bright sundried tomatoes, and an herbal Italian seasoning profile that’s both familiar and elevated. It’s one of those dinners that tastes restaurant-quality while still being family-friendly.

“A single skillet, minimal prep, and a sauce so good you’ll want extra bread — this one’s a keeper.” — a quick review from a home cook

Reasons to try it:

• Fast: About 25–35 minutes start to finish.
• Versatile: Serve over pasta, rice, or mashed potatoes.
• Crowd-pleasing: Mild heat and creamy texture appeal to most palates.
• Minimal ingredients: Pantry-friendly staples with a few fresh touches.

The cooking process explained

You’ll sear seasoned chicken until golden, remove it, then build the sauce in the same pan so nothing is wasted. The sundried tomatoes bloom in a little oil, then chicken broth and heavy cream create a silky base. Herbs and spices are added, the chicken returns to the pan to finish cooking, and the sauce reduces to coat the meat. Expect simple steps and a forgiving rhythm — nothing precise beyond ensuring the chicken reaches a safe internal temperature.

What you’ll need

• 4 boneless, skinless chicken breasts (pounded slightly if uneven)
• 1 cup heavy cream
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup sundried tomatoes, chopped (oil-packed or rehydrated dry-packed)
• 1 teaspoon garlic powder (or 2 cloves fresh, minced)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh basil for garnish
• Pasta or rice for serving
  Notes and substitutions:
• For a lighter version, substitute half-and-half + a splash of cream, but the sauce will be thinner.
• Use roasted red peppers if you don’t have sundried tomatoes — flavor changes but remains delicious.
• For gluten-free, serve over rice or gluten-free pasta.

Step-by-step instructions

1. Heat a large skillet over medium heat and add a drizzle of olive oil (about 1–2 tablespoons).
2. Season both sides of the chicken breasts with salt and pepper. If breasts are thick, lightly pound to even thickness for even cooking.
3. Sear the chicken: cook 6–7 minutes per side until golden brown and an instant-read thermometer reads 160–165°F (carryover will reach 165°F). Remove the chicken and set aside on a plate.
4. In the same skillet, add the chopped sundried tomatoes and sauté 2–3 minutes until they begin to soften and release flavor.
5. Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream and stir to combine.
6. Season the sauce with garlic powder, onion powder, Italian seasoning, and red pepper flakes. Bring to a gentle simmer — do not boil aggressively.
7. Return the chicken to the skillet, spoon sauce over the breasts, and simmer 5–10 minutes until the sauce thickens slightly and the chicken finishes cooking.
8. Taste and adjust seasoning with salt and pepper. Garnish with torn fresh basil and serve over cooked pasta or rice.

Best ways to enjoy it

• Classic: Spoon the sauce and sliced chicken over linguine with a sprinkle of grated Parmesan.
• Cozy bowl: Serve on steamed jasmine rice with blanched green beans on the side.
• Low-carb: Plate over cauliflower purée or zucchini noodles; reduce cream slightly for lighter texture.
• For presentation, slice the chicken crosswise before plating and drizzle extra sauce on top. A few whole basil leaves, a grind of black pepper, and a wedge of lemon make it look restaurant-ready.

Storage and reheating tips

• Refrigeration: Cool to room temperature (no more than 2 hours), then refrigerate in an airtight container for up to 3–4 days.
• Freezing: Freeze the chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Gently reheat on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream if the sauce has thickened too much. Avoid high heat to prevent splitting the cream.
• Safety note: Always reheat to at least 165°F for safe serving.

Helpful cooking tips

• Use an instant-read thermometer to avoid overcooking — chicken breast is best at 165°F.
• If your sundried tomatoes are dry-packed, rehydrate them in warm water for 10 minutes, drain, then chop. Oil-packed tomatoes add extra flavor — reserve a teaspoon of their oil for the pan.
• To thicken the sauce quickly: stir 1 teaspoon cornstarch with 1 tablespoon cold water, then whisk into the simmering sauce until glossy.
• For cleaner pan fond: deglaze with a splash of broth before adding cream to lift browned bits and deepen flavor.
• For more on recipe sourcing and safety disclaimers, consult our recipe disclaimer and notes.

Creative twists

• Spicy arrabbiata version: add extra red pepper flakes and a tablespoon of tomato paste for a tomato-forward sauce.
• Mushroom and spinach: sauté 1 cup sliced mushrooms and a handful of spinach when you cook the sundried tomatoes.
• Dairy-free: swap coconut cream for heavy cream (expect a subtle coconut flavor) or use a dairy-free creamer thickened slightly with a cornstarch slurry.
• Chicken thighs: use boneless skinless thighs for juicier meat and slightly longer cooking time — 7–8 minutes per side.
• Make it herb-forward: add fresh thyme or oregano in addition to basil before serving.

Common questions

Q: How long does this recipe take from start to finish?
A: Plan 25–35 minutes total: 12–15 minutes to sear chicken, 10–15 minutes to make and reduce the sauce, and a few minutes for plating.

Q: Can I use bone-in chicken or thighs?
A: Yes. Bone-in will need longer to reach safe temperature (about 25–30 minutes depending on size). Thighs cook a bit faster and stay juicier; adjust timings and always check with a thermometer.

Q: What if my sauce splits or looks curdled?
A: That usually happens if the sauce boils or if dairy meets very high heat. Reduce the heat to low, whisk gently, and add a splash of warm broth to bring it back together. A small pat of cold butter whisked in can also smooth it.

Q: Is this dish freezer-friendly?
A: Yes — freeze the chicken and sauce in a sealed container for up to 3 months. Thaw overnight before reheating gently on the stove.

Q: Can I make this ahead for guests?
A: You can prepare the sauce and sear the chicken up to a day ahead. Reheat gently and finish with fresh basil right before serving to keep it bright.

If you have a specific dietary need or want variations tailored to what’s in your pantry, tell me what you have and I’ll suggest adjustments.

Marry Me Chicken

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A creamy, tangy chicken dish with sundried tomatoes and a hint of heat, perfect for quick weeknight dinners or date nights.

• Author: ayoboyo021gmail-com
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Searing
• Cuisine: Italian
• Diet: Gluten-Free, Dairy

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (pounded slightly if uneven)
• 1 cup heavy cream
• 1 cup chicken broth (low-sodium preferred)
• 1/2 cup sundried tomatoes, chopped (oil-packed or rehydrated dry-packed)
• 1 teaspoon garlic powder (or 2 cloves fresh, minced)
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and black pepper to taste
• Fresh basil for garnish
• Pasta or rice for serving

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Instructions

1. Heat a large skillet over medium heat and add a drizzle of olive oil (about 1–2 tablespoons).
2. Season both sides of the chicken breasts with salt and pepper. If breasts are thick, lightly pound to even thickness for even cooking.
3. Sear the chicken: cook 6–7 minutes per side until golden brown and an instant-read thermometer reads 160–165°F. Remove the chicken and set aside on a plate.
4. In the same skillet, add the chopped sundried tomatoes and sauté 2–3 minutes until they begin to soften and release flavor.
5. Pour in the chicken broth and scrape up any browned bits from the pan. Add the heavy cream and stir to combine.
6. Season the sauce with garlic powder, onion powder, Italian seasoning, and red pepper flakes. Bring to a gentle simmer.
7. Return the chicken to the skillet, spoon sauce over the breasts, and simmer 5–10 minutes until the sauce thickens slightly and the chicken finishes cooking.
8. Taste and adjust seasoning with salt and pepper. Garnish with torn fresh basil and serve over cooked pasta or rice.

Notes

For a lighter version, substitute half-and-half + a splash of cream, but the sauce will be thinner. Use roasted red peppers if you don’t have sundried tomatoes for delicious flavor variations.