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Marry Me Chicken

Marry Me Chicken is a golden-seared chicken breast smothered in a rich sun-dried tomato cream sauce. The sauce simmers until glossy and thick, with basil and Parmesan finishing touches for a restaurant-quality, Italian-American chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry so the sear browns properly.
  • salt To taste; season both sides generously.
  • pepper To taste; season both sides generously.
  • garlic powder To taste; add to chicken seasoning.
  • Italian seasoning To taste; add to chicken seasoning.
  • smoked paprika To taste; add to chicken seasoning.
  • 2 tbsp olive oil For searing the chicken.
Sun-dried tomato cream sauce
  • 4 garlic cloves Minced.
  • 0.5 cup sun-dried tomatoes in oil Drain and slice.
  • 0.5 cup chicken broth Use to deglaze and build flavor.
  • 1 cup heavy cream For creamy sauce body.
  • 0.5 cup Parmesan cheese Grated.
  • 1 tsp dried Italian seasoning For sauce seasoning.
  • 0.5 tsp red pepper flakes Adds gentle heat.
  • fresh basil For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously on both sides with salt, pepper, garlic powder, Italian seasoning, and smoked paprika.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Build the sun-dried tomato cream sauce
  1. Cook the garlic and sun-dried tomatoes in the same pan for 1 minute.
  2. Pour in the chicken broth and deglaze, scraping up the browned bits from the pan.
  3. Stir in the cream, Parmesan, dried Italian seasoning, and red pepper flakes, then simmer for 4-5 minutes until the sauce thickens.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over each breast, then simmer for 2 more minutes.
  2. Garnish with fresh basil and serve over pasta or mashed potatoes.

Notes

For the best sear, pat the chicken dry before seasoning and avoid moving it during the first 5-6 minutes per side. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of broth or cream to loosen the sauce. Freezing is not recommended because heavy cream can change texture after thawing. If you want a lighter option, use half-and-half instead of heavy cream for a slightly thinner sauce.