Creamy Marry Me Chicken Recipe – Easy Sun-Dried Tomato Dinner

Introduction

Just imagine the aroma of garlic sizzling in butter, mingling with the deep, almost sweet scent of sun-dried tomatoes and tangy parmesan. There’s something absolutely magical about the moment creamy marry me chicken starts bubbling away in your skillet. The sauce thickens, the chicken gets that gorgeous golden sear, and the kitchen fills with a warmth that feels like pure comfort. I’ll never forget the first time I made this creamy marry me chicken recipe—honestly, I was trying to impress my husband after a long week, and the result? Let’s just say he still talks about it.

It was one of those rainy Saturdays when the world outside was gray and quiet. I’d been craving a dinner that felt special but didn’t require fancy ingredients or hours of prep. I found a recipe card tucked in an old cookbook (the kind my grandma used to keep on her counter), and the name alone—marry me chicken—made me smile. The first bite was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I wish I’d discovered this creamy sun-dried tomato chicken years ago—would’ve made those weeknight dinners way more exciting, you know?

My family couldn’t stop sneaking pieces off the pan and dipping crusty bread into the sauce (and I can’t really blame them). Even my picky kid went back for seconds, which, let’s face it, is the ultimate compliment. This creamy marry me chicken isn’t just dangerously easy—it’s pure, nostalgic comfort with a little gourmet twist. Perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest dinner board. After testing it more times than I care to admit (in the name of research, of course), it’s become a staple for family gatherings, meal prep, and gifting leftover sauce to lucky friends. If you’re searching for a recipe that feels like a warm hug, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Let me tell you, creamy marry me chicken with sun-dried tomatoes isn’t just another chicken dinner—it’s the kind of recipe that makes you close your eyes and savor every bite. I’ve made this dozens of times (and even tweaked it after a few kitchen disasters), so you can trust that these tips come straight from experience. Here’s why you’ll love it as much as I do:

• Quick & Easy: Comes together in under 35 minutes—perfect for busy weeknights or when you’re craving something special without the fuss.
• Simple Ingredients: No need to hunt down anything fancy. Most of what you need is already in your kitchen (trust me, you’ll use that jar of sun-dried tomatoes).
• Perfect for Any Occasion: Ideal for cozy dinners, casual date nights, or impressing guests at family gatherings. I’ve even made it for brunch with leftover sauce over eggs!
• Crowd-Pleaser: Kids and adults both love the creamy, tangy sauce. It always draws rave reviews—my family practically fights over leftovers.
• Unbelievably Delicious: The combination of juicy chicken, velvety cream, and tangy sun-dried tomatoes is next-level comfort food. It’s the kind of dish that feels homemade but tastes restaurant-worthy.

What makes this creamy marry me chicken recipe stand out? I use a special trick: simmering the sun-dried tomatoes in the cream sauce for extra depth. The flavor is balanced—not too rich, not too acidic. Unlike other recipes, this one skips heavy breading and bland chicken breasts. Instead, you get a golden sear and a sauce that clings to every bite.

Honestly, I think this chicken is comfort food reimagined—healthier (lighter cream options work!), faster, but with all the soul-soothing satisfaction you want at the end of a long day. It’s perfect for impressing guests without stress or turning a simple meal into something memorable. If you’re looking for a recipe that’s easy, beautiful, and absolutely delicious, creamy marry me chicken with sun-dried tomatoes is it.

What Ingredients You Will Need

This creamy marry me chicken recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture—no fancy grocery trips needed. Each component brings something special to the table, and I’ll share a few tips to make ingredient selection easy (and substitutions even easier).

• For the Chicken:
  • 4 boneless, skinless chicken breasts (about 1.5 lbs/680 g) – pounded to even thickness for quick, even cooking
  • 1 teaspoon kosher salt (plus more to taste)
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder (adds savory depth)
  • ½ teaspoon smoked paprika (optional, for subtle smokiness)
  • 2 tablespoons all-purpose flour (for dredging, helps thicken the sauce; use gluten-free flour if needed)
• For the Creamy Sauce:
  • 2 tablespoons olive oil (extra virgin preferred, but regular works fine)
  • 2 tablespoons unsalted butter (adds richness; sub with vegan butter if dairy-free)
  • 4 cloves garlic, minced (fresh is best)
  • ½ cup sun-dried tomatoes in oil, drained and sliced (about 75 g; I love the ones from Trader Joe’s or Bella Sun Luci)
  • ¾ cup low-sodium chicken broth (180 ml; vegetable broth works too)
  • 1 cup heavy cream (240 ml; can use half-and-half or coconut cream for lighter/dairy-free option)
  • ½ cup grated parmesan cheese (50 g; freshly grated for best melt and flavor)
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, thyme)
  • ¼ teaspoon red pepper flakes (optional, for a gentle kick)
  • Salt and pepper to taste (adjust at the end for perfect balance)
• For Garnish:
  • ¼ cup fresh basil, chopped (or parsley if preferred)
  • Extra parmesan cheese, for serving

If you need substitutions, you’re covered! Swap boneless thighs for breasts (juicier, more forgiving), use almond flour for gluten-free, or coconut cream for dairy-free. In summer, toss in fresh cherry tomatoes instead of sun-dried for a brighter flavor. If you’re feeling adventurous, add a splash of white wine to the sauce for extra depth.

Honestly, you don’t need anything fancy—just quality chicken, good parmesan, and sun-dried tomatoes. That’s what gives this creamy marry me chicken its signature taste.

Equipment Needed

• Large Skillet or Sauté Pan: Heavy-bottomed is best (I usually use my favorite cast iron or stainless steel skillet for a perfect sear).
• Tongs: For flipping chicken without splashing sauce everywhere (trust me, regular forks just don’t cut it).
• Measuring Cups & Spoons: For those precise cream and cheese amounts.
• Cutting Board & Sharp Knife: For prepping garlic, sun-dried tomatoes, and chicken.
• Small Bowl: To mix up your flour dredge and seasonings.
• Wooden Spoon or Silicone Spatula: For stirring the sauce and scraping up those tasty browned bits.

If you don’t have a cast iron pan, a nonstick skillet works too—just be careful not to overheat it. For folks on a budget, even an ordinary sauté pan will do the trick (I’ve made this in a $10 pan and it still turned out delicious!). If you use stainless steel, keep a little extra oil handy to prevent sticking. And a quick tip: keep your skillet well-seasoned and dry after washing to keep it in top shape for recipes like this.

Preparation Method

1. Prep the Chicken:
   • Pat chicken breasts dry with paper towels. Pound to even thickness (about ¾ inch/2 cm) for uniform cooking.
   • Season both sides with salt, pepper, garlic powder, and smoked paprika.
   • Dredge lightly in flour—shake off excess. This helps the chicken crisp up and thickens the sauce.

   Time: 5 minutes. Tip: If your chicken is thick, slice in half horizontally for quicker cooking.

2. Sear the Chicken:
   • Heat olive oil and butter in a large skillet over medium-high heat until shimmering.
   • Add chicken and cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).
   • Transfer chicken to a plate and cover loosely with foil.

   Time: 8-10 minutes. Warning: Don’t overcrowd the pan—work in batches if needed for better browning.

3. Prepare the Sauce:
   • Lower heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant (don’t let it burn!).
   • Stir in the sun-dried tomatoes and cook for 1 minute, letting them soften in the oil.
   • Pour in chicken broth, scraping up any browned bits from the pan for extra flavor.
   • Add heavy cream, parmesan, Italian seasoning, and red pepper flakes.
   • Simmer gently for 3-5 minutes until the sauce thickens slightly (it should coat the back of a spoon).

   Time: 7 minutes. Note: If sauce gets too thick, add a splash of broth. If too thin, simmer a bit longer.

4. Finish the Chicken:
   • Return chicken to the skillet, nestling into the sauce.
   • Spoon sauce over chicken and simmer for an additional 3-4 minutes, letting flavors meld and chicken reheat.
   • Taste and adjust salt and pepper as needed.

   Time: 4 minutes. Sensory cue: The sauce should be creamy, glossy, and fragrant—if it looks oily, stir in a bit more cream.

5. Garnish and Serve:
   • Sprinkle with fresh basil and extra parmesan.
   • Serve hot, straight from the skillet, with crusty bread, pasta, or rice.

   Time: 1 minute. Tip: Let chicken rest for a minute before cutting—keeps juices locked in.

If you run into trouble (chicken sticking, sauce splitting), just lower the heat and add a splash of cream—works like a charm. I always make extra sauce for dipping. And don’t forget to taste as you go, especially with the parmesan and sun-dried tomatoes, since they can vary in saltiness.

Cooking Tips & Techniques

Cooking creamy marry me chicken with sun-dried tomatoes isn’t complicated, but a few pro tips will make it even better. I’ve learned these by trial, error, and a couple of sauce disasters.

• Sear for Flavor: Don’t rush the browning stage. A solid golden crust means more flavor and a juicier chicken. Use medium-high heat, and don’t move the chicken until it naturally releases.
• Simmer, Don’t Boil: When making the cream sauce, keep the heat gentle. Boiling will cause the cream to split—just let it bubble softly for velvety texture.
• Taste at Every Step: Parmesan and sun-dried tomatoes can be salty. Taste before adding more salt, and adjust after simmering the sauce with the chicken.
• Use Fresh Garlic: Skip jarred garlic for this recipe—the flavor of fresh garlic really shines against the creamy background.
• Don’t Overcrowd the Pan: If your skillet isn’t big enough, cook chicken in batches. Crowding leads to steaming instead of searing.
• Multitask Smartly: While chicken is searing, measure out your sauce ingredients and chop your sun-dried tomatoes. It keeps things moving and prevents burned garlic.

Common mistakes? Overcooking the chicken (makes it dry), or letting the sauce boil. I once turned the heat too high and ended up with oily, separated sauce—lesson learned! If your sauce splits, just whisk in a tablespoon of cold cream off the heat and stir until it comes back together.

Consistency is key. Always pound your chicken to even thickness, and don’t skip the flour dredge—it’s what gives the sauce that silky texture. If you want to make this a regular dinner, keep a jar of sun-dried tomatoes in your pantry for emergencies (I do!).

Variations & Adaptations

One of the best parts about creamy marry me chicken with sun-dried tomatoes is how easy it is to tweak. Whether you’re working around allergies, dietary needs, or just craving a different flavor, there’s a variation out there for you.

• Low-Carb/Keto: Skip the flour dredge or use almond flour for a gluten-free, low-carb option. Serve over cauliflower rice or zoodles.
• Dairy-Free: Substitute heavy cream with full-fat coconut cream and vegan parmesan. The sauce will be a bit different but still rich and satisfying.
• Vegetarian: Swap chicken for thick slices of roasted cauliflower or portobello mushrooms. The sauce works beautifully with veggies!
• Spicy: Add more red pepper flakes or toss in diced jalapeños for extra heat. My husband loves this version when he wants a kick.
• Seasonal Twist: In summer, use fresh cherry tomatoes instead of sun-dried for a lighter, brighter sauce. In winter, add a handful of baby spinach or kale for color and nutrition.

For cooking methods, you can bake the chicken after searing (375°F/190°C for 12-15 minutes), or use an Instant Pot for quick weeknight prep—just sauté, then pressure cook with the sauce for 8 minutes. If you’re feeding a crowd, double the sauce and keep extra bread on hand for dipping.

My favorite personal variation? I swap half the parmesan for asiago and add a splash of white wine—feels extra fancy but still just as easy.

Serving & Storage Suggestions

Creamy marry me chicken with sun-dried tomatoes is best served hot, straight from the skillet. The sauce is velvety and clings perfectly to pasta, rice, or crusty bread—you really can’t go wrong.

• Serving Temperature: Serve immediately for the creamiest texture. Let chicken rest for a minute, then slice or serve whole.
• Presentation: Sprinkle with fresh basil or parsley and extra parmesan. It looks gorgeous on a large platter, especially for family-style dinners.
• Pairings: Great with simple sides like garlic green beans, roasted asparagus, or a light salad. For drinks, a crisp white wine or sparkling water with lemon is perfect.
• Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days. The sauce may thicken—just add a splash of broth when reheating.
• Freezing: You can freeze the chicken and sauce for up to 2 months. Thaw overnight and reheat gently over low heat, stirring often.
• Reheating: Warm in a skillet on low, adding a bit of cream or broth to loosen the sauce. Avoid the microwave if possible (the sauce can separate).

The flavors actually deepen overnight—so if you can resist eating it all, you’ll be rewarded with an even richer sauce the next day!

Nutritional Information & Benefits

Here’s a quick look at the nutrition for creamy marry me chicken with sun-dried tomatoes (per serving, assuming four servings):

• Calories: 420
• Protein: 36 g
• Fat: 24 g
• Carbohydrates: 11 g
• Sodium: 890 mg

Chicken breast is a lean source of protein, sun-dried tomatoes offer antioxidants and vitamins, and the sauce—while creamy—can be made lighter with half-and-half or dairy-free alternatives. It’s naturally gluten-free if you swap the flour, and can be adapted for low-carb diets. The only major allergen is dairy, but easy substitutions are listed above. I love that you can tweak this for almost any dietary need and still get that satisfying, comforting flavor!

Conclusion

If you’re searching for a dinner that’s easy, beautiful, and loaded with flavor, creamy marry me chicken with sun-dried tomatoes is absolutely worth trying. I love how customizable it is—swap a few ingredients and you’ve got gluten-free, dairy-free, or extra spicy in a flash. Honestly, there aren’t many recipes that deliver so much comfort with so little effort.

This dish is a staple in my kitchen, not just because it’s delicious (though it really is), but because it brings everyone to the table—kids, picky eaters, even folks who usually shy away from chicken. I hope you’ll give it a shot and make it your own. If you do, let me know in the comments, share your tweaks, or post a photo—nothing beats seeing someone else’s take on a favorite recipe. Here’s to more dinners that feel like a warm hug!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and less likely to dry out. Just adjust the cooking time—they may need an extra 2-3 minutes per side.

Do I have to use sun-dried tomatoes in oil?

Nope, but they add extra flavor. If you use dry-packed sun-dried tomatoes, rehydrate them in warm water for 10 minutes before slicing.

How can I make this recipe dairy-free?

Swap heavy cream for full-fat coconut cream and use vegan parmesan. The sauce will still be rich and creamy!

Can creamy marry me chicken be made ahead?

You can prep the sauce and chicken ahead, then reheat gently before serving. The flavor actually improves overnight!

What’s the best way to reheat leftovers?

Warm gently in a skillet over low heat, adding a splash of broth or cream to keep the sauce smooth. Try to avoid microwaving to prevent the sauce from splitting.

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