Easy Marry Me Chicken (30-Minute Recipe!)

I still remember the first time I made Marry Me Chicken on a frazzled weeknight — it felt like a restaurant dish in under 30 minutes. This creamy, sun‑dried tomato and Parmesan chicken hits the sweet spot between fast and impressive: quick searing, a simple pan sauce, and a finishing simmer that keeps the chicken tender and flavorful. It’s exactly the kind of recipe you keep in rotation when you want something special without the fuss.

Why you’ll love this dish

This recipe delivers big flavor with minimal effort. The combination of sun‑dried tomatoes, garlic, cream and Parmesan creates an umami‑rich sauce that clings to every bite of chicken. It’s fast enough for a weeknight, yet elegant enough for guests — and because it’s mostly pantry staples, it’s also budget-friendly.

• Fast: Ready in about 30 minutes from start to finish.
• Crowd-pleasing: Creamy, slightly tangy, and mildly spicy from chili flakes.
• Flexible: Works with whole breasts or halved pieces for quicker cooking.

“Hands down one of the best weeknight dinners — rich sauce, minimal cleanup, and everyone asks for seconds.”

How this recipe comes together

Step back: the method is straightforward and forgiving. First, sear seasoned chicken to lock in juices. Remove the chicken so the pan can become the flavor base. Sauté garlic briefly in a splash of sun‑dried tomato oil, then stir in broth and cream to deglaze and form the sauce. Add chopped sun‑dried tomatoes, herbs, and Parmesan, return the chicken to the pan, and simmer gently until cooked through and saucy. That’s it — one pan, layered flavors, and a beautiful finish.

What you’ll need

• 4 boneless chicken breasts
• Salt and black pepper, to taste (kosher salt recommended)
• 3 tbsp olive oil (or vegetable oil)
• 2 cloves garlic, grated (or finely minced)
• 3/4 cup chicken broth (use low-sodium if desired)
• 2/3 cup heavy cream (see substitutions below)
• 1 tsp dried thyme
• 1/2 tsp dried oregano
• 1/3 tsp chili flakes (adjust for heat)
• 1/3 cup Parmesan, grated (plus extra for serving)
• 1/4 cup fresh basil, chopped (plus leaves for garnish)
• 1/2 cup sun‑dried tomatoes, chopped (packed in oil works best)

Notes and substitutions:

• If you only have oil‑packed sun‑dried tomatoes, reserve a splash of the oil to sauté the garlic for extra flavor. If they’re dry, soak briefly in warm water before chopping.
• For a lighter sauce, use half‑and‑half plus 1 tbsp butter instead of heavy cream (sauce will be slightly thinner).
• Parmesan can be swapped with Pecorino Romano for a tangier finish.

Step-by-step instructions

1. Pat chicken breasts dry with paper towels. If you want faster cooking and more surface area for the sauce, slice each breast in half horizontally to make cutlets (optional). Season both sides with kosher salt and black pepper.
2. Heat a large skillet over medium‑high. Add 3 tablespoons olive oil. When shimmering, place the chicken in the pan without crowding. Sear 8–10 minutes per side for whole breasts, or 3–5 minutes per side for halved breasts, until golden. (You’re aiming for a good brown crust — not done through.)
3. Transfer the seared chicken to a plate and set aside while you make the sauce.
4. Reduce heat to medium‑high and add a splash of the sun‑dried tomato oil (if available) or 1 tbsp olive oil. Add the grated garlic and sauté, stirring constantly, until just golden and fragrant — about 30–45 seconds. Don’t let it burn.
5. Pour in 3/4 cup chicken broth to deglaze the pan, scraping any browned bits from the bottom with a wooden spoon.
6. Stir in 2/3 cup heavy cream, 1/2 cup chopped sun‑dried tomatoes, 1/4 cup chopped basil, 1 tsp dried thyme, 1/2 tsp dried oregano, 1/3 cup grated Parmesan, and 1/3 tsp chili flakes. Mix until smooth and starting to thicken. Taste and adjust seasoning.
7. Return the chicken to the skillet, nestling it into the sauce so each piece is coated. Cover with a lid and simmer over medium‑low for about 8–10 minutes (less for halved breasts) until the internal temperature reaches 165°F (74°C) and the sauce is creamy.
8. Remove the lid, spoon sauce over the chicken, and garnish with chopped basil or parsley and extra Parmesan. Serve immediately.

Best ways to enjoy it

• Serve over cooked pasta (linguine, fettuccine) so the noodles soak up the sauce.
• Spoon atop creamy mashed potatoes, polenta, or cauliflower mash for a comforting plate.
• For low-carb, plate with roasted asparagus or zucchini ribbons.
• Add a crisp side salad with lemon vinaigrette to cut through the richness.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. Keep the chicken submerged in sauce to prevent drying.
• Freezer: Freeze for up to 2 months in a freezer‑safe container. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently over low heat on the stove, stirring to loosen the sauce. Avoid high heat to prevent cream separation. You can add a splash of broth or cream while reheating to refresh the sauce.
• Food safety: Cooked chicken should reach 165°F (74°C) before serving. Discard any leftovers that have been at room temperature for more than 2 hours.

Pro chef tips

• Dry the chicken well before searing. Moisture prevents browning.
• Don’t overcrowd the pan. Cook in batches if needed so each piece gets a proper crust.
• Use the browned bits (fond) in the pan — they’re flavor gold. Deglaze with broth to lift them into the sauce.
• If your sauce seems thin after simmering, sprinkle in a tablespoon of grated Parmesan or simmer uncovered for a few minutes to reduce.
• For a silkier sauce, finish with a small pat of butter off the heat.

Creative twists

• Spicy Cajun: Add Cajun seasoning to the chicken and swap chili flakes for a pinch of cayenne.
• Mushroom version: Sauté sliced cremini mushrooms with the garlic for an earthy addition.
• Vegan take: Use thick cashew cream and vegan Parmesan; substitute chicken with seared tofu steaks or portobello mushrooms.
• Lemon‑basil: Stir in 1–2 tsp lemon zest and extra basil at the end for bright freshness.
• Cheesy bake: After simmering, top with extra Parmesan, broil for 1–2 minutes until bubbling for a gratin finish.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless, skinless thighs are more forgiving and stay juicier. Sear similarly but allow a few extra minutes to reach 165°F (74°C) internal temperature.

Q: Is there a dairy‑free option that still tastes creamy?
A: Use a cashew cream (blend soaked cashews with water) or full‑fat coconut milk. The flavor will shift slightly; add a splash of lemon to brighten.

Q: Can I prep parts of this recipe ahead of time?
A: Absolutely. Chop the sun‑dried tomatoes and basil, grate Parmesan, and combine dry spices earlier in the day. Cooked chicken stores well — reheat gently in sauce when ready to serve.

Q: My sauce split — how do I fix it?
A: Remove from heat and whisk in a tablespoon of cold liquid (cream or broth) slowly. A small knob of cold butter whisked in can also help emulsify the sauce.

Q: How can I make the sauce thicker without changing the flavor?
A: Simmer uncovered a few extra minutes to reduce. Alternatively, stir in 1 tbsp grated Parmesan or a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook until thickened.

Conclusion

This Marry Me Chicken version is a reliable, fast, and flavor‑forward recipe you can make any night of the week. If you want alternate takes or inspiration from other cooks, see this detailed version at Marry Me Chicken – Little Sunny Kitchen and another tasty one‑pan approach at Marry Me Chicken (30 Minutes, One-Pan) – Julia’s Album. Enjoy — and don’t be surprised if someone asks you to “marry” the chef.

Marry Me Chicken

This creamy, sun-dried tomato and Parmesan chicken is quick and impressive, delivering big flavor perfect for weeknights or guests.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 550

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 pieces boneless chicken breasts Can be halved for quicker cooking.
• 3 tablespoons olive oil Or vegetable oil.
• 2 cloves garlic, grated or finely minced
• 3/4 cup chicken broth Use low-sodium if desired.
• 2/3 cup heavy cream For lighter sauce, use half-and-half plus 1 tbsp butter.
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/3 teaspoon chili flakes Adjust for heat.
• 1/3 cup Parmesan, grated Plus extra for serving.
• 1/4 cup fresh basil, chopped Plus leaves for garnish.
• 1/2 cup sun-dried tomatoes, chopped Packed in oil works best.

Seasoning

• to taste Salt and black pepper Kosher salt recommended.

Method

 

Preparation

1. Pat chicken breasts dry with paper towels. Optionally slice each breast in half horizontally for quicker cooking. Season both sides with kosher salt and black pepper.

Cooking

1. Heat a large skillet over medium-high. Add 3 tablespoons olive oil. When shimmering, place the chicken in the pan without crowding. Sear 8–10 minutes per side for whole breasts, or 3–5 minutes per side for halved breasts, until golden.
2. Transfer the seared chicken to a plate and set aside.
3. Reduce heat to medium-high and add a splash of the sun-dried tomato oil or 1 tablespoon olive oil. Add the grated garlic and sauté until just golden and fragrant, about 30–45 seconds.
4. Pour in 3/4 cup chicken broth to deglaze the pan, scraping any browned bits from the bottom.
5. Stir in 2/3 cup heavy cream, 1/2 cup chopped sun-dried tomatoes, 1/4 cup chopped basil, 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1/3 cup grated Parmesan, and 1/3 teaspoon chili flakes. Mix until smooth and starting to thicken.
6. Return the chicken to the skillet, nestling it into the sauce. Cover and simmer over medium-low for about 8–10 minutes until the internal temperature reaches 165°F.
7. Remove the lid, spoon sauce over the chicken, and garnish with chopped basil or parsley and extra Parmesan. Serve immediately.

Notes

Store leftovers in an airtight container for up to 3–4 days. Keep chicken submerged in sauce to prevent drying.