Famous skillet chicken in a sundried tomato parmesan cream sauce with fresh basil. This quick and easy dinner recipe is rated 5 stars for good reason. It will definitely inspire marriage proposals!
This is some famous chicken. I found this Marry Me Chicken recipe and the photos of it had me falling fast. I can definitely see why this is called "Marry Me Chicken"...it may have the power to elicit a marriage proposal.
After I watched "The Bachelor" last night and saw him meet the parents and talk a lot about proposals, it only seems fitting that I share this "Marry Me Chicken" recipe. This chicken recipe may just be the lucky charm!
What is Marry Me Chicken?
It is chicken breasts sauteed in olive oil and seasoned with salt and pepper. A sundried tomato cream sauce is made with fresh garlic, thyme, red pepper flakes, heavy cream, parmesan cheese, sundried tomatoes, and fresh basil. It is an easy, crowd-pleasing, popular 30-minute dinner.
INGREDIENTS:
- Extra-Virgin Olive Oil
- Chicken Breasts
- Salt and Pepper
- Garlic
- Thyme
- Red Pepper Flakes
- Chicken Broth
- Heavy Cream
- Sundried Tomatoes
- Parmesan Cheese
- Fresh Basil
*If you want to make it even quicker, I suggest using thin-sliced boneless, skinless chicken breasts.
I love to use a cast iron skillet since I can take it from the stovetop to the oven with ease. You can find one here for less than 15 bucks.
What side dishes to serve with Marry Me Chicken?
- Crispy Smashed Potatoes
- The Best Creamy Mashed Potatoes
- Oven Roasted Potatoes
- Cheesy Potatoes Au Gratin
- Sauteed Zucchini with Parmesan
- Homemade Garlic Butter Rolls
How to make the best Sundried Tomato Cream Marry Me Chicken:
- Start by heating olive oil in a skillet over medium-high heat. Sear the chicken breasts for about 4-5 minutes per side. Season well with salt and pepper.
- Remove the chicken from the skillet and add finely diced garlic. Cook for only 1 minute since garlic can easily burn. Add thyme, red pepper flakes, chicken broth, and cream to skillet. Cook until cream sauce begins to thicken -- about 5 minutes. Stir in sundried tomatoes.
- Remove from heat and add chicken to the skillet. Spoon sauce all over the chicken. Place in an oven set at 375 degrees and cook for 15-18 minutes to until chicken is cooked through. If using thinly sliced chicken breasts, reduce baking time.
- Top with fresh basil and freshly grated parmesan cheese, if so desired.
Almost five years before I started Modern Honey, I entered and participated in recipe contests all over the country. One of my most memorable ones had to be Cooking Channel's Perfect 3 Contest to find the most perfect cookie recipe. The grand prize winner would be flown to New York City to film a segment for a show in the Food Network Studios.
I wanted to win this contest so badly so I got busy right away in the kitchen concocting a brand new cookie recipe in an attempt to woo the judges. I came up with a saucepan browned butter cookie with toffee notes and both white chocolate and semi-sweet chocolate chips. I named them, "I WANT TO MARRY YOU COOKIES" and shared my own little love story.
The judges whittled it down to the top 3 and that's where we had to make our own cooking video showing how to make the cookies. The results came in and I actually won the grand prize! It was an incredible once-in-a-lifetime experience and you can read all about it here. But these little "I Want to Marry You Cookies" ended up being the most popular recipe on Cooking Channel in 2012. Now that's crazy!
So you can serve this Marry Me Chicken and I Want to Marry You Cookies and you should have the perfect meal!
I love to pair this Marry Me Chicken with creamy garlic mashed potatoes and roasted asparagus or broccoli. It pairs so well with any type of vegetable!
I love to hear from you! If you make this recipe, please be sure to leave a comment and give this recipe a rating. Sign up for my newsletter below so you never miss a recipe. Thank you for following along! I truly do have the greatest readers. FOLLOW ME ON: INSTAGRAM --- FACEBOOK --- PINTEREST
Marry Me Chicken
Equipment
Ingredients
- 1 Tablespoon Olive Oil
- 3-4 Large Chicken Breasts
- Salt
- Pepper
- 2 cloves Garlic (minced)
- 1 teaspoon Thyme
- 1 teaspoon Red Pepper Flakes (may add only ½ teaspoon for less spice)
- ¾ cup Chicken Broth
- ½ cup Heavy Cream
- ½ cup Sundried Tomatoes (chopped)
- ¼ - ½ cup Freshly Grated Parmesan Cheese
- Fresh Basil
Instructions
- Preheat oven to 375 degrees. In a large oven-safe skillet heat oil over medium-high heat. Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side. Transfer chicken to a plate.
- Return skillet to medium heat. Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream. Cook for 5 minutes, stirring often. Stir in sundried tomatoes and parmesan cheese.
- Return chicken to skillet and spoon sauce all over the chicken breasts. Bake until chicken is cooked through -- about 15-18 minutes. Garnish with basil and grated parmesan cheese, if so desired.
Video
Notes
- Recipe adapted from Delish.com
Find my "I Want to Marry You Cookies" Recipe by clicking HERE.
Gen
I made this exactly as the recipe instructed and wouldn’t change a thing. Some people have commented that the sauce was thin, but that’s how it’s going to be unless you add cornstarch or flour. I served my chicken sliced on a bed of fettuccine, and the sauce was absolutely perfect spooned over that. Warning: If you don’t like a lot of heat, cut back on the red pepper flakes by half. I used the full teaspoon and it was just right for us, but it will clear your sinuses!
Kelli
This is my go to meal when I want to impress someone and it never fails! I have cooked pancetta with it before and it really enhances this dish wonderfully. Also, I've used evaporated milk in lieu of the heavy cream and that worked out just as well. Love, love, love this dish!!!
Debs Fellowes
I get confused when a recipe calls for "red pepper flakes" - are these dried chilli flakes - the hot red ones? Or are they sweet red pepper flakes? We don't seem to get these in the UK - well you can from Amazon but if they are the same as chilli flakes then I already have those in abundance.
Gen
You can use chili flakes instead, but they won’t be as hot, so you might want to double the amount. Or…use the same quantity if you don’t want it to be hot. I used the full teaspoon of red pepper flakes and we loved it, but it definitely cleared our sinuses!
FYI, the difference between the two is that chili flakes use only one kind of red pepper (typically a milder one) while red pepper flakes use several kinds and typically contain one or more spicy ones.
Sam
Debs I use dried thyme and dry Kashmiri chilli flakes from the herbs n spices aisle in Tesco. I also use a dollop of garlic paste instead of fresh! Tastes perfect! Hope that helps. Sam
Sally C
Made this tonight and doubled ingredients for more sauce over whole wheat penne. I only used 1/2 tsp red pepper flakes and it was still pretty spicy…I can’t imagine using more! Also, added more cheese to thicken sauce. The sauce keeps the chicken moist and we loved the fresh herbs with sun dried tomatoes. Delicious!
J
Have made this several times and it has become a favorite for special occasions! Mushrooms make a yummy addition. We serve this either with risotto or thin spaghetti. So yummy!
Jordan
When did you add the mushrooms? Did you cook them on the stove top, or just in the oven? (I've only recently discovered how much I love mushrooms! I'm not super familiar yet with how they cook.)
Laura
This was amazing. I’m not skillful in the kitchen…like at all. But this actually came out to be so delicious! We all loved it.
Kathleen
Last time I made this recipe using my cast iron skillet the cheese from the sauce stuck to the pan and it was an absolute nightmare to scrub clean. I had made it one other time and don't remember that being an issue. Any thoughts on preventing this?
Melynda
Made this recipe last night. I didn’t change anything and it turned out great. Hubby loved it and said this is a keeper!!!
Tomi
My sauce was super runny and never really thickened up, so it didn’t really adhere to the chicken, so my chicken up tasting bland. Any suggestion on how to thicken up the sauce?
Jeanie
I have made this twice & the sauce does not thicken even with heavy cream. Is it because I used powdered thyme? And I used freshly grated Parmesan cheese & it clumped together.
Lorena
Very moist and insanely flavorful. The best chicken breast I have ever made in the oven. Melissa has such a wonderful palate for recipe development.
Liz
This was a hit. Though I should’ve warned my husband ahead of time what it was before I set it in front of him. He thought it was bacon, so to hear that it was actually sun-dried tomatoes was a bit of a let down, lol. Followed recipe exact, and did not tell him it was anything special. Just wanted to get his unbiased reaction. He loved it. We both agreed it could be served for company and was definitely worth making again. I used pretty large breasts, which I would not do again. Made them a little drier but the sauce saved them. Doubling the sauce is a good choice. Served it with mashed potatoes and a crusty ciabatta to soak up the extra sauce. Excited to try it with a few variations (adding artichokes, mushrooms, spinach, goat cheese, serving over pasta, etc...). Though next time, we want to experiment and try it with bacon and Asiago, instead of the tomato/Parmesan! And may try another reviewers suggestion to use tenderloins in a baking dish for ease in serving the kids. Thanks for an easy, delicious recipe that can have lots of fun variations!
Mona
Hi,
For those cooking in the oven longer do you still sauté the chicken? Wondering if can just put everything including raw chicken, sauce and mushrooms in the oven? Any help is appreciated. I know this changes the recipe a lot so thank you for providing yours!
Frances Herman
This recipe was so good my husband said it was as good as a dish in a nice restaurant. Big compliment from him. It's a regular in my house. Thanks for the recipe.
Maite Stephens
Loved this recipe!!!!! I will definitely make it again for our supper club friends!!!
Helen
Love this dish!! I cook mine in a Dutch oven. Also, I add sliced mushrooms before putting in the oven. After removing from oven, I add fresh baby spinach!
Summer
My family loves this recipe. This time, I had 6 really big chicken breasts so I had to improvise a bit. I put them in a 9x13 baking dish, doubled the sauce recipe, and then poured it over the chicken. Covered the dish with foil and baked for 30 minutes. I used the extra sauce with spaghetti and it was a hit!
Maxine Parrotta
Very easy recipe! Guests really enjoyed it. Left overs were good the next day too.
Damaris
Absolutely delicious!! I doubled the sauce so I could have enough for the mashed potatoes. Served it with mashed potatoes and asparagus. Perfect
Karen
My husband brought home sundried tomatoes in balsamic so I used them and they were a nice balance to the red pepper flakes. This dish is a
100% keeper!