I love this creamy, comforting chicken dish — tender chicken breasts simmered in a rich sun-dried tomato and Parmesan cream sauce. It’s one of those meals that feels a bit special but doesn’t take forever to make.
Why You’ll Love This Recipe
I love this recipe because:
It comes together quickly — from prep to plate in about 30 minutes.
The sauce is rich and flavorful — creamy, garlicky, with sun-dried tomatoes, herbs and Parmesan.
It’s versatile — I can serve it over pasta, rice, mashed potatoes, or with vegetables depending on what I have.
It’s easy enough for a weeknight, but pretty enough for guests or a dinner date.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup sun-dried tomatoes, chopped (drained if oil-packed)
½ cup freshly grated Parmesan cheese
1 tablespoon Italian seasoning (or a mix of dried oregano and dried thyme)
¼ teaspoon crushed red pepper flakes (optional — for a bit of heat)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
¼ cup fresh basil, chopped (for garnish and flavor)
Directions
Season the chicken breasts on both sides with salt, pepper, and half of the Italian seasoning.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear until golden on both sides, about 4–5 minutes per side. Remove the chicken from the pan and set aside (it does not need to be fully cooked yet).
In the same pan, add the minced garlic and sauté until fragrant, about 1 minute.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Then stir in the heavy cream, chopped sun-dried tomatoes, remaining Italian seasoning, red pepper flakes (if using), and the Parmesan cheese. Stir until the sauce is smooth and begins to thicken.
Return the chicken to the creamy sauce. Reduce heat to medium-low, spoon the sauce over the chicken, cover, and simmer for about 10 minutes (or until the chicken is cooked through and the sauce has thickened).
Stir in the chopped fresh basil just before serving. Serve the chicken topped with extra sauce.
Servings and Timing
Serves: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I warm gently in a microwave or on the stovetop. If the sauce has thickened too much, I add a splash of water, cream, or broth to loosen it. I don’t recommend freezing — the texture of the cream sauce tends to suffer after freezing and thawing.
Variations
I sometimes tweak this recipe depending on what I have or how I feel:
I add more crushed red pepper flakes or a pinch of paprika for extra heat and smoky depth.
I stir in a little fresh lemon juice or zest for brightness.
I toss in vegetables like spinach, mushrooms, or artichokes into the sauce for more color and nutrition.
I substitute chicken thighs instead of breasts for a slightly richer, juicier result.
FAQs
How long do leftovers last in the fridge?
Leftovers will stay good for up to 3 days when stored in an airtight container in the refrigerator.
Can I use chicken thighs instead of breasts?
Yes — boneless, skinless chicken thighs work well too. They might need a bit more cooking time, but the dish stays delicious.
What if I don’t have heavy cream — can I use milk instead?
I don’t recommend substituting milk or low-fat cream. The richness and thickness of heavy cream (plus the melted Parmesan) give the sauce its signature creamy texture.
Can I skip the sun-dried tomatoes?
You could skip them, but they add a distinctive tangy, slightly sweet flavor that really defines this dish. Without them the sauce will be creamier but less complex — you might want to add more herbs or maybe a splash of lemon juice for extra flavor.
What can I serve this chicken with?
I often serve it over pasta, rice, or mashed potatoes. It also goes well with roasted vegetables, steamed greens, or a simple salad.
Conclusion
I enjoy making this Marry Me Chicken when I want a meal that feels comforting and a little indulgent, but doesn’t take much effort. The creamy sauce, tender chicken, and sun-dried tomatoes combine into a dish that feels special — whether it’s a cozy weeknight dinner or a meal to impress guests.
Tender chicken breasts simmered in a creamy Parmesan and sun-dried tomato sauce — this comforting, flavor-packed dish is quick enough for weeknights yet elegant enough for entertaining.
½ cup sun-dried tomatoes, chopped (drained if oil-packed)
½ cup freshly grated Parmesan cheese
1 tablespoon Italian seasoning (or mix of oregano and thyme)
¼ teaspoon crushed red pepper flakes (optional)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)
¼ cup fresh basil, chopped (for garnish)
Instructions
Season chicken with salt, pepper, and half the Italian seasoning.
Heat olive oil in a large skillet over medium-high heat. Sear chicken on both sides until golden (about 4–5 minutes per side). Remove from skillet and set aside.
Add minced garlic to the pan and sauté until fragrant, about 1 minute.
Pour in chicken broth, scraping up browned bits. Stir in cream, sun-dried tomatoes, remaining seasoning, red pepper flakes (if using), and Parmesan. Stir until smooth and slightly thickened.
Return chicken to skillet. Reduce heat to medium-low, cover, and simmer for about 10 minutes or until chicken is cooked through and sauce is thickened.
Stir in chopped basil. Serve hot with extra sauce spooned over the chicken.
Notes
Do not substitute milk for heavy cream — it will thin the sauce too much.
Sun-dried tomatoes add unique flavor; substitute with lemon juice for brightness if omitted.
Serve with pasta, rice, mashed potatoes, or vegetables.
Store leftovers in the fridge up to 3 days. Reheat gently with added liquid if needed.
