Marry Me Chicken
Ingredients
- 3 tablespoons all-purpose flour
- Salt
- ¼ teaspoon Freshly ground black pepper
- 4 thin-sliced chicken breasts
about 1¼ lbs; see note
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion
finely chopped
- 3 cloves garlic
minced
- 1 cup heavy cream
- 1 cup chicken broth
- ⅓ cup sun-dried tomatoes packed in oil
drained and finely chopped
- 2 teaspoons tomato paste
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
- 2 tablespoons fresh chopped basil
plus more for serving
Directions
- 1
Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
- 2
Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
- 3
Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.
- 4
Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.)
Marry Me Chicken
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Based on 180 ratings
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About this Recipe
Looking for a show-stopping chicken dinner that’s surprisingly simple to make? This Marry Me Chicken recipe delivers tender, juicy chicken enveloped in a rich, creamy sun-dried tomato sauce that’s sure to impress.
What sets this dish apart is the harmonious blend of savory chicken, vibrant sun-dried tomatoes, and a luxurious cream sauce. The light dredging of the chicken in flour, salt, and pepper ensures a perfect golden sear, locking in moisture before it bathes in the deeply flavored, aromatic sauce.
Prepare for a truly comforting and elegant meal that comes together quickly. Each bite offers succulent chicken paired with a velvety sauce, bursting with the sweet-tart intensity of sun-dried tomatoes, savory garlic, and a subtle warmth from red pepper flakes. Fresh basil adds a bright, aromatic finish, creating a beautifully balanced experience that feels restaurant-quality but is achievable in your own kitchen.
Customization & Serving
While thin-sliced chicken breasts are classic for this dish, you could easily adapt it to your preferences. For a slightly different flavor profile, opt for Pecorino Romano cheese instead of Parmigiano Reggiano. If you prefer less heat, simply reduce or omit the crushed red pepper flakes, or amp it up for more of a kick.
This rich and satisfying dish is perfect for a special weeknight meal or an intimate dinner. Serve it over pasta, creamy polenta, mashed potatoes, or with crusty bread to soak up every last drop of the exquisite sauce.