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  • Writer's pictureKindall Crummey

"Are You Ready to Impress with this Marry Me Chicken Recipe?"

They don't call it "Marry Me Chicken" for nothing, y'all! It's said that this chicken is so good that when you serve it to your significant other he'll say, "Marry me!" Now whether or not that's true, it is fun to consider and with a chicken recipe this delicious, it could happen! Anything is possible, right?!

I have a couple of favorite things about this recipe. First of all, it comes together in one pan. You can use an oven-safe skillet or a cast iron skillet and that makes the clean up really quick and easy. The second thing I love about this recipe is the flavor. I don't think there's anything much better than a sun-dried tomato cream sauce over baked chicken. It's simply divine. This dinner comes together so effortlessly and it packs a gourmet flavor with some simple, everyday ingredients.

Keep reading for the full recipe. You've got to add this one to your meal rotation. I think you're going to love it!

What You'll Need:

3 Boneless skinless chicken breasts, butterflied in half, see notes

Salt and pepper to taste

2 Tbsp of olive oil

2-3 tsp of minced garlic

3/4 cup of chicken broth

1/2 cup of heavy cream

1/2 cup of fresh grated parmesan cheese

1/2-1 cup of sun-dried tomatoes, chopped

Oregano and parsley, to taste

Optional: Red pepper flakes, to taste

What You'll Do:

Preheat your oven to 375 degrees F.

Butterfly each chicken breast so you end up with 6 thinner portions.

Season them with salt and pepper on each side and heat the oil in your skillet over medium-high heat.

When the oil is heated, add the chicken breasts to the skillet and cook for 3-4 minutes on each side until you have achieved a golden brown sear. The chicken should not be fully cooked through at this point. Remove the chicken from the pan and set it aside.

Turn the heat down and allow the skillet to cool just a bit. Then add the minced garlic and allow it to saute for a bit until it becomes fragrant. Be careful not to burn it.

Once the garlic has sauteed, add the chicken broth and stir well. Be sure to scrape up any bits on the bottom of the pan.

Move the skillet to a cool stove-top burner and let it cool slightly before adding in the cream. Add the cream and stir well. Once the liquids are combined, add the parmesan cheese and stir well until the cheese has completely melted.

Return the skillet to the burner and cook on low until the sauce comes to a simmer. Add in the sun-dried tomatoes, salt, pepper, oregano, parsley, and red pepper flakes to taste.

Once the sauce is simmering and the seasonings are thoroughly combined, add the chicken back into the skillet. Flip the chicken breasts a few times to cover them in the cream sauce and then transfer the skillet to the preheated oven.

Bake for about 12-15 minutes just until the chicken is cooked through and the sauce is bubbly.

Remove the skillet from the oven and spoon the sauce over the chicken. Allow the chicken to rest for a few minutes before cutting it.

Serve this with your favorite vegetable sides. It is also delicious when served over mashed potatoes or pasta. The cream sauce recipe easily doubles for extra if you serve the chicken over pasta or potatoes...or if you just like lots of sauce!


To ensure that your chicken cooks evenly, be sure that all chicken pieces are about the same size. You can use tenderloins or thighs if you prefer.

The sauce is naturally thin. If you like a thicker sauce, you can add some additional parmesan cheese or some flour to thicken it.

Sun-dried tomatoes in oil work best for flavor. Be sure to stir your sauce well. The oil from the tomatoes can gather on top. I just stir it in because it adds a delicious flavor to the dish.

Let me know what you think of this recipe in the comments below!

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