Marry Me Chicken with Sun-Dried Tomatoes & Parmesan

If you love a dinner that feels a little bit special without making a huge mess in the kitchen, you are going to adore this Creamy Sun-Dried Tomato Parmesan Chicken. It has everything I want in a comforting skillet meal: juicy chicken, a silky Parmesan cream sauce, sweet-tangy sun-dried tomatoes, and just enough herbs to make it taste fresh and balanced. If you have ever searched for marry me chicken, this is exactly the kind of irresistible, creamy chicken dinner people fall for at first bite.

I love making this recipe on busy weeknights when I still want something that tastes like I put in way more effort than I actually did. The sauce comes together in the same pan as the chicken, which means you get all those delicious browned bits worked right into the final dish. It is rich, cozy, and full of flavor, but still simple enough for a regular Tuesday.

What makes this version especially good is the combination of garlic, cream, chicken broth, Parmesan, and chopped sun-dried tomatoes. The sauce turns glossy and flavorful, clinging to every bite of chicken. Serve it over pasta, mashed potatoes, rice, or with crusty bread, and you have one of those dinners that makes everyone go quiet for the first few minutes because they are too busy eating.

Quick Recipe Info Card

• Prep time: 10 minutes
• Cook time: 25 minutes
• Total time: 35 minutes
• Servings: 4
• Difficulty: Easy

Why You’ll Love It

• It is a one-skillet chicken dinner with easy cleanup.
• The creamy Parmesan sauce tastes restaurant-worthy but is simple to make at home.
• Sun-dried tomatoes add bold, savory flavor and a beautiful pop of color.
• The chicken stays tender and juicy while the sauce turns rich and silky.
• It works for weeknights, date nights, and casual dinner guests.
• You can serve it with pasta, rice, mashed potatoes, or vegetables.
• It reheats surprisingly well, so leftovers are absolutely worth saving.

Nutritional Benefits and Adaptable Variations

• Protein-rich: Chicken breasts make this a satisfying, high-protein main dish.
• Flavor from a small amount of bold ingredients: Sun-dried tomatoes and Parmesan deliver lots of taste without needing a long ingredient list.
• Calcium boost: Parmesan and cream contribute some calcium in each serving.
• Easy to pair with vegetables: Serve with steamed broccoli, green beans, roasted asparagus, or a salad for a more balanced meal.
• Swap the protein: Boneless skinless chicken thighs work well if you prefer darker meat.
• Add greens: Stir in a few handfuls of baby spinach at the end until wilted.
• Adjust the richness: Use half-and-half for a lighter sauce, keeping in mind the texture will be a bit less thick.
• Change the heat level: Add extra red pepper flakes if you like a little kick, or leave them out completely.

Step-by-Step Instructions

[INSERT PROCESS IMAGE HERE]

1. Pat the chicken breasts dry with paper towels. If they are very thick, gently pound them to a more even thickness so they cook evenly. Season both sides with salt, black pepper, and garlic powder, then lightly dust with the flour.
2. Heat a large skillet over medium heat. Add the olive oil, then place the chicken in the pan. Cook for 5 to 6 minutes on the first side until golden brown, then flip and cook 4 to 5 minutes more. The chicken does not need to be fully cooked through at this stage. Transfer it to a plate.
3. Reduce the heat to medium-low and add the butter to the same skillet. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant.
4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 to 2 minutes to reduce slightly.
5. Stir in the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes if using. Simmer gently for 3 to 4 minutes, stirring often, until the sauce begins to thicken.
6. Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the chicken and let it simmer gently for 5 to 7 minutes, or until the chicken is cooked through and reaches a safe internal temperature of 165°F in the thickest part.
7. Taste the sauce and adjust seasoning if needed. Sprinkle with chopped parsley or basil just before serving.

Nutrition Information

Nutrition values are estimates only and can vary based on the specific ingredients and brands you use.

Storage & Make-Ahead Tips

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave at reduced power, stirring the sauce as needed. If the sauce thickens too much in the fridge, add a small splash of broth or cream when reheating to bring it back to a silky consistency.

If you want to get ahead, you can season the chicken and chop the sun-dried tomatoes and herbs earlier in the day. You can also grate the Parmesan in advance. I do not recommend fully making the sauce too far ahead if you want the best texture, but the prep work can absolutely be done in advance to make dinner faster.

FAQ

1. Why is it called marry me chicken?

The nickname usually refers to a creamy, flavorful chicken dish that is supposedly so good it could inspire a marriage proposal. Whether or not that happens, I can promise this version is incredibly comforting and crowd-pleasing.

2. Can I use chicken thighs instead of chicken breasts?

Yes, absolutely. Boneless, skinless chicken thighs work very well in this recipe and often stay extra juicy. Just adjust the cooking time as needed until they reach a safe internal temperature of 165°F.

3. What kind of sun-dried tomatoes should I use?

You can use oil-packed or dry-packed sun-dried tomatoes. If using oil-packed, drain them well before chopping. They tend to be softer and a little easier to work with in this sauce.

4. Can I make this recipe without heavy cream?

You can use half-and-half for a lighter option, but the sauce will be thinner and a bit less rich. For the creamiest, most classic result, heavy cream is the best choice.

5. What should I serve with creamy sun-dried tomato Parmesan chicken?

My favorite options are pasta, mashed potatoes, rice, or crusty bread to soak up the sauce. For vegetables, broccoli, asparagus, spinach, and green beans all pair beautifully.

Creamy Sun-Dried Tomato Parmesan Chicken

A rich one-skillet chicken dinner with a creamy Parmesan sauce and savory sun-dried tomatoes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian-American

Calories: 495

Ingredients Equipment Method Notes

Ingredients

  

Chicken

• 4 boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons all-purpose flour for lightly dusting the chicken

Sauce

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic minced
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1/2 cup Parmesan cheese grated
• 1/3 cup sun-dried tomatoes chopped and drained if packed in oil
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes optional

For Serving

• 1 tablespoon fresh parsley or basil chopped, for garnish

Equipment

• 1 large skillet
• 1 tongs
• 1 measuring cups
• 1 measuring spoons
• 1 knife
• 1 cutting board

Method

 

Prepare the chicken

1. Pat the chicken breasts dry. If needed, pound them to an even thickness for more even cooking.
2. Season both sides of the chicken with salt, black pepper, and garlic powder, then lightly dust with the flour.
3. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes on the first side until golden brown.
4. Flip and cook 4 to 5 minutes more, until browned on the second side. Transfer the chicken to a plate.

Make the sauce

1. Reduce the heat to medium-low and melt the butter in the same skillet.
2. Add the minced garlic and cook for about 30 seconds, just until fragrant.
3. Pour in the chicken broth and scrape up any browned bits from the pan. Simmer for 1 to 2 minutes.
4. Stir in the heavy cream, Parmesan cheese, chopped sun-dried tomatoes, Italian seasoning, and crushed red pepper flakes if using.
5. Simmer gently for 3 to 4 minutes, stirring often, until the sauce begins to thicken.

Finish the dish

1. Return the chicken and any juices to the skillet and spoon the sauce over the top.
2. Simmer gently for 5 to 7 minutes, or until the chicken is cooked through and reaches 165°F in the thickest part.
3. Taste and adjust seasoning if needed, then garnish with chopped parsley or basil before serving.

Notes

Use freshly grated Parmesan for the smoothest sauce. If the sauce thickens too much, loosen it with a splash of chicken broth. Chicken thighs can be substituted for chicken breasts if preferred.