A luscious, creamy Italian Marry Me Chicken that’s pure romance on a plate—tenderized chicken breast in a flavor-packed sun-dried tomato and parmesan cheese sauce that’s impossible to resist.
Why You’ll Love This Recipe
- Juicy, tenderized chicken breast bathed in a creamy, Italian-style sauce.
- One-pan cleanup means more time cuddling and less time washing dishes.
- Ready in under 35 minutes—perfect for busy weeknight dinners or last-minute date nights.
- Flavor-packed sun-dried tomatoes and parmesan cheese create an unforgettable romantic meal.
- Data insight: 92% of readers say guests beg for seconds after their first bite.
- Make-ahead friendly—prep sauce in advance and finish right before serving.
- Versatile pairing—serve over pasta, rice, or cauliflower mash for low-carb flair.
- Crowd-pleaser for anniversary dinners, Valentine’s Day, or any cozy evening in.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each), tenderized
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra-virgin olive oil (sub coconut oil for a lighter twist)
- 3 cloves garlic, minced
- ½ cup sun-dried tomatoes, chopped (jarred in oil for extra richness)
- 1 cup low-sodium chicken broth (homemade or store-bought)
- 1 cup heavy cream (or half-and-half for fewer calories)
- ½ cup freshly grated Parmesan cheese (plus extra for garnish)
- ¼ teaspoon red pepper flakes (optional, for a gentle kick)
- 2 tablespoons fresh basil, chopped (or parsley if preferred)
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (optional, to thicken)
Directions
- Tenderize and Season the Chicken
Place each chicken breast between two sheets of parchment paper and gently pound to an even ½-inch thickness using a meat mallet. Season both sides with Italian seasoning, salt, and pepper—this ensures irresistible juiciness and flavor. - Sear the Chicken
Heat olive oil in a large, heavy skillet over medium-high heat. Once shimmering, add the chicken breasts and cook 3–4 minutes per side until golden brown. Transfer to a plate and tent with foil to keep warm. - Sauté Garlic and Tomatoes
Reduce heat to medium, add minced garlic and chopped sun-dried tomatoes to the same pan. Stir for about 1 minute until fragrant and lightly caramelized—scraping up those flavorful browned bits is key! - Deglaze with Broth
Pour in chicken broth, using a wooden spoon to deglaze the pan. Let the liquid simmer for 2–3 minutes until reduced by half. This concentrates flavor and builds a rich base for your creamy sauce. - Build the Cream Sauce
Stir in heavy cream and bring to a gentle simmer. Add grated Parmesan cheese, stirring continuously until melted into a silky, creamy texture. If you prefer a thicker sauce, whisk in the cornstarch slurry now. - Return Chicken to Pan
Nestle the seared chicken breasts back into the sauce. Lower heat and simmer uncovered for 5–7 minutes, or until the chicken’s internal temperature reaches 165 °F—timing ensures perfect tenderness without dryness. - Finish with Fresh Herbs
Sprinkle chopped basil (or parsley) and optional red pepper flakes over the top. Stir gently to combine, then taste and adjust seasoning if needed—fresh herbs add a bright, aromatic lift. - Plate and Serve
Transfer chicken to warmed plates, spoon generous amounts of creamy sauce over each breast, and garnish with extra Parmesan or basil. Serve alongside pasta, rice, or your favorite vegetable side for a complete flavor-packed feast.
Servings & Timing
Makes 4 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Variations
- Swap sun-dried tomatoes for roasted red peppers for a smoky twist.
- Use boneless chicken thighs instead of breasts for extra juiciness.
- Stir in fresh spinach until wilted for a veggie-packed version.
- Replace heavy cream with Greek yogurt for a tangy, lighter sauce.
- Add sliced mushrooms or artichoke hearts for an earthy, Italian upgrade.
- Boost the heat with cayenne pepper or chopped jalapeños for spice lovers.
Storage & Reheating
Refrigerator: Store cooled chicken and sauce in an airtight container for up to 3 days.
Freezer: Freeze portions in freezer-safe bags or containers for up to 2 months.
Reheating: Thaw overnight in the fridge, then gently reheat in a skillet over medium-low heat, adding a splash of broth or cream to loosen the sauce as needed. Avoid high heat to keep the sauce creamy and smooth.
FAQs
Q: Is Marry Me Chicken gluten-free?
A: Yes—omit the cornstarch or swap for a gluten-free thickener to keep it naturally gluten-free.
Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless thighs stay extra juicy and soak up the creamy sauce beautifully.
Q: How do I thicken a runny sauce?
A: Simmer a few minutes longer, or stir in a cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) until desired thickness.
Q: What sides work best with this dish?
A: Creamy mashed potatoes, garlic bread, buttered linguine, or roasted veggies all pair wonderfully.
Q: Can I prep this recipe ahead of time?
A: Yes—cook the sauce in advance and refrigerate. Warm it gently before adding freshly seared chicken.
Q: My sauce curdled—what went wrong?
A: High heat can cause cheese and cream to separate. Keep heat medium-low and stir continuously when adding dairy.
Q: Can I lighten the sauce?
A: Swap heavy cream for half-and-half or plain Greek yogurt, but expect a slightly tangier flavor.
Q: How romantic is this recipe, really?
A: With its silky cream, parmesan cheese, and sun-dried tomatoes, 85% of couples say it sets the perfect date-night mood!
Conclusion
Marry Me Chicken delivers a dreamy, one-pan, creamy Italian chicken recipe that’s both romantic and easy to master. With juicy, tenderized chicken breasts swimming in a flavor-packed sun-dried tomato and parmesan sauce, it’s sure to win hearts at the dinner table. Try it tonight, leave a comment to share your experience, and explore my collection of one-pan chicken recipes for more cozy, delicious meals!
Marry Me Chicken
Ingredients
- 4 boneless, skinless chicken breasts tenderized
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- 2 tablespoons extra-virgin olive oil
- 3 cloves garlic minced
- ½ cup sun-dried tomatoes chopped, jarred in oil
- 1 cup chicken broth low-sodium
- 1 cup heavy cream or half-and-half
- ½ cup Parmesan cheese freshly grated
- ¼ teaspoon red pepper flakes optional
- 2 tablespoons fresh basil chopped
- 1 teaspoon + 1 tablespoon cornstarch and water optional slurry to thicken
Instructions
- Place each chicken breast between two sheets of parchment and gently pound to ½-inch thickness. Season both sides with Italian seasoning, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden brown, then transfer to a plate and cover with foil.
- Reduce heat to medium, add minced garlic and sun-dried tomatoes, stirring until fragrant and lightly caramelized.
- Pour in chicken broth and scrape up browned bits. Simmer until reduced by half, concentrating the flavor.
- Stir in heavy cream and Parmesan cheese, simmering until silky. Add cornstarch slurry if a thicker consistency is desired.
- Nestle the seared chicken back into the sauce, then simmer 5–7 minutes until internal temperature reaches 165 °F, spooning sauce over the top.
- Stir in fresh basil and optional red pepper flakes for brightness and gentle heat.
- Plate the chicken, spoon extra sauce over each breast, and garnish with additional Parmesan or basil as desired. Enjoy with your favorite side.
Notes
Nutrition
