Marry Me Chicken Creamy Skillet

Marry Me Chicken is one of those feel-good meals that turn a simple dinner into an occasion. Creamy sun-dried tomato sauce bathes golden seared chicken for a dish that feels restaurant-worthy but is effortless enough for any night at home.

I have leaned on this dish for date nights, family gatherings, and even after a busy weekday when I wanted a little magic at the table. The first time I made this was after reading rave reviews online. I absolutely did not expect my family to rave about it for days. Now it is in our regular dinner rotation, and even my pickiest eater begs for extra sauce.

Gather Your Ingredients

• Boneless skinless chicken breasts: Choose evenly thick pieces for juicy results, halved horizontally so they cook quickly
• Olive oil: Essential for golden browning, look for a fresh green aroma
• Italian seasoning: Brings a savory herbal note, use a blend with oregano and basil for authentic flavor
• Salt and black pepper: These boost every flavor, be sure to use freshly cracked pepper
• Garlic: Minced for punchy aroma, fresh is best for a brighter taste
• Sun-dried tomatoes: Oil-packed for richness, chop before using for even cooking
• Chicken broth: Adds depth and moisture, pick a low-sodium version to control saltiness
• Heavy cream: Gives the sauce its decadent body, makes everything feel luxurious
• Grated parmesan cheese: Adds salty umami, use real Parmigiano-Reggiano if you can
• Fresh basil for garnish: Gives color and freshness, use just-picked leaves for the fullest flavor

How to Make It

Pat and Season the Chicken:

Pat chicken breasts dry with paper towels then season both sides with Italian seasoning, salt, and black pepper for full flavor in every bite

Sear the Chicken:

Heat the olive oil in a large skillet over medium-high. Once shimmering, add chicken pieces. Sear each side for five to seven minutes until deeply golden and fully cooked through, then set aside on a plate to rest

Build the Aromatics:

In the same skillet add minced garlic and chopped sun-dried tomatoes. The leftover oil and flavor bits from the chicken give the base extra depth. Sauté for about a minute until fragrant and the garlic just softens

Deglaze and Simmer:

Pour in the chicken broth. Scrape the browned bits stuck to the skillet with a wooden spoon. Let this simmer so the broth reduces slightly and takes on all that caramelized flavor

Make it Creamy:

Lower the heat. Stir in heavy cream and parmesan cheese. Whisk continuously so the cheese melts smoothly. Simmer for three to five minutes until the sauce thickens enough to coat the back of a spoon

Finish Cooking the Chicken:

Add the cooked chicken breasts back into the skillet. Nestle them into the sauce and spoon a bit on top. Simmer for another two to three minutes so every piece is hot and coated with creamy goodness

Garnish and Serve:

Sprinkle chopped fresh basil over the finished dish for brightness. Serve with plenty of sauce on the side

I always look forward to the browned bits at the bottom of the skillet. That caramelization gives the sauce its restaurant-style intensity. The first time I scraped the pan, my kids peeked over wondering why I was so picky with the spoon. Now they ask for a taste before I even add the cream.

Flavor Boosters

Store any leftovers in a sealed container in the refrigerator for up to three days. Reheat gently over low heat to keep the sauce from separating. Freeze individual portions without garnish, then thaw overnight in the fridge and reheat slowly. Sauce thickens a lot after chilling — you can thin it with a splash of broth or cream.

Serving Suggestions

This chicken loves a simple plate of pasta or creamy mashed potatoes for catching all the luscious sauce. If you need a veggie side, try roasted broccolini or garlic green beans. Warm crusty bread is almost mandatory in my house for the last drops of sauce.

Creative Twists

Swap boneless chicken thighs for even juicier results, just trim extra fat and cook slightly longer for tenderness. Coconut cream can work in place of heavy cream for a dairy-free dish, though flavor will shift slightly. Try baby spinach instead of basil for freshness or a pinch of crushed red pepper if you like it spicy.

This dish always makes dinner feel special, whether it’s a celebratory meal or a regular weeknight. The creamy sun-dried tomato sauce and perfectly cooked chicken are a hit every time.

Recipe FAQs

→ How do I keep chicken breasts juicy while cooking?

Pat the chicken dry and avoid overcooking. Sear each side until golden, then let it finish cooking in the sauce for moisture retention.

→ Can I substitute sun-dried tomatoes with another ingredient?

Roasted red peppers or fresh cherry tomatoes can be substituted, though the flavor will change slightly.

→ What sides complement this dish best?

Serve with pasta, rice, mashed potatoes, or crusty bread to soak up the creamy sauce.

→ Is it possible to make this ahead of time?

Yes, prepare the chicken and sauce in advance, then reheat gently in a skillet, adding a splash of broth if needed.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs are flavorful and remain juicy; just adjust cooking time as needed for thickness.