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A large skillet filled with marry me chicken in a creamy sundried tomato and basil sauce.
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5 from 14 votes

Best Marry Me Chicken Recipe

This classic Marry Me Chicken recipe is so easy to make. It's made with juicy chicken breasts and a delicious sundried tomato cream sauce, then topped with Parmesan cheese and fresh basil leaves for a flavorful bite! Ready in just 30 minutes it's perfect for busy weeknights, but it's SO good it's perfect for any special occasion too.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Italian
Servings: 4 servings
Calories: 480kcal
Author: Amy Nash

Ingredients

  • 4 small boneless, skinless chicken breasts (or 2 large chicken breasts sliced in half horizontally)
  • teaspoons kosher salt
  • 2 Tablespoons olive oil
  • ¼ cup all-purpose flour
  • 3-4 garlic cloves, minced
  • 1 cup chicken broth
  • 1 cup heavy cream
  • ½ cup Parmesan cheese, freshly grated and divided
  • 1 (7-ounce) jar sundried tomatoes, drained and chopped (about ½ cup)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes
  • ¼ cup basil leaves, thinly sliced
  • Cooked pasta or mashed potatoes, for serving

Instructions

  • Season chicken with salt. Dredge in flour, shaking off any excess and discarding unused flour.
  • Heat oil in a pan. Sear for 4-5 minutes per side until browned. Don't overcrowd the pan and work in batches, adding more oil, if needed. (we aren't worrying about cooking the chicken all the way through yet). Transfer to a plate and set aside.
  • Add garlic and saute for 30 seconds. Add broth and deglaze the pan by scraping up any browned bits from the bottom of the pan. Add cream, ¼ cup of Parmesan cheese, sun-dried tomatoes, Italian seasoning, black pepper, and red pepper flakes. Stir then return the chicken to the pan.
  • Bring to a simmer then reduce heat to medium-low. Cook until chicken reaches 165°F when tested with a digital meat thermometer, about 5-8 minutes.
  • Sprinkle with basil, remaining Parmesan cheese, and additional red pepper flakes (if desired). Serve over pasta or mashed potatoes.

Notes

  • Chicken: Use small, boneless, skinless, chicken breasts or 2-3 large chicken breasts cut in half horizontally (about 1 ½ to 2 pounds)
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven covered in foil until piping hot.
  • Freezing: You can freeze the cooked chicken and sauce for up to 1 month. Thaw overnight in the fridge before reheating.
  • Nutrition Calculation: I am not a dietician or nutritionist and the nutritional information was calculated using an online nutrition calculator for the chicken and sauce only and does not include nutrition information for the pasta. For the most accurate results, use your own calculations.
 

Nutrition

Calories: 480kcal | Carbohydrates: 10g | Protein: 32g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 149mg | Sodium: 1441mg | Potassium: 535mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1057IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg