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Craving something that's both rich and easy to throw together on a busy night? This Marry Me Chicken is my go-to for winning over even my pickiest friends. Tender chicken cooks up in a creamy sauce loaded with parmesan, tangy sun-dried tomatoes, and loads of fresh herbs. When I serve this up for dinner, it turns into the star of the table—lively, cozy, and guaranteed to impress anyone.
The first time I made this for a birthday the entire table started scooping up the saucy bits with hunks of bread right from the skillet. Now my family begs for it over and over again
Irresistible Ingredients
- Sun dried tomatoes: Chopped and packed in oil, these bring tangy bites—make sure they’re soft and full of flavor
- Fresh basil: Toss handfuls on top at the end for pops of green and an herbal punch
- Dried oregano and thyme: These bring warm, classic Italian tastes—freshness makes a difference so check your spice jars
- Red pepper flakes: Sprinkle in to crank up the heat, or go easy if you want just a little warmth
- Parmesan cheese: Fresh grated melts into a silky sauce and never gets gluey
- Heavy cream: Thicker cream means creamier sauce—don’t skip it for that signature richness
- Chicken broth: Go for low-sodium or homemade so you’re in control of the flavor
- Garlic: Mince fresh cloves for an instant kick—bottled stuff just doesn’t cut it
- Olive oil: Sear the chicken to create that mouthwatering golden edge and punch up the taste with a nice extra virgin
- Salt and pepper: Don’t be shy—season all over so every bite pops
- Chicken breasts: Boneless, skin off, and even thickness keeps cooking time short and the meat juicy
Simple Directions
- Garnish and Serve:
- After turning off the stove, sprinkle a handful of basil on everything. Dig in straight from the pan or pile it up with your chosen sides.
- Finish Cooking the Chicken:
- Drop the chicken pieces into the bubbling sauce. Scoop that velvety sauce all over, drop the heat low, slap on a lid, and let it all snuggle together for ten to fifteen minutes so the meat soaks in every bit of flavor.
- Make the Cream Sauce:
- Pour in the cream, cheese, oregano, thyme, pepper flakes, and chopped sun dried tomatoes. Stir and let the sauce bubble until it's a bit thick—usually in just a few minutes.
- Deglaze the Pan:
- Add in the chicken broth. Scrape up all those caramelized bits stuck at the bottom—they're pure flavor.
- Build the Aromatics:
- Turn the heat to medium, toss in the garlic, and give it a fast stir—just enough to make the kitchen smell amazing, but not so much that it burns.
- Sear the Chicken:
- Get your pan hot, pour in the olive oil, then lay down the chicken without crowding. Let one side get really browned—about four minutes. Flip for another four. Move the chicken onto a plate for now.
- Season the Chicken:
- Pat dry both sides with paper towels, then coat your chicken with salt and pepper all over for great flavor and browning.
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Save Leftovers
Let everything cool before sticking it in a sealed container in the fridge. Stays fresh for three days! When you warm it up, use a gentle heat on the stovetop and maybe add a little splash of cream or broth to loosen the sauce and bring back that creamy goodness.
Swap Options
No sun dried tomatoes? Roasted red peppers work and add sweetness. Want something lighter? Plain Greek yogurt cuts the richness. Swap out the cheese for Asiago or Pecorino anytime you want a bolder flavor.
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How to Serve
This creamy chicken begs for a buttered noodle nest or a mountain of mashed potatoes. You’ll want chunky bread nearby—my crew insists on it. Something crisp, like a green salad, makes the meal pop even more.
Why It Matters
Inspired by classic Italian comfort food, this favorite grew up in home kitchens across America. The funny name comes from its supposedly irresistible flavor but really—it's about that dreamy, garlicky cream sauce that makes the whole house smell like you’ve been cooking all day.
Common Questions
- → Could I use boneless thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and taste great with this creamy sauce. Just keep an eye on them and cook till they’re done.
- → What should I serve on the side?
Crusty bread soaks up all the sauce, or try some mashed potatoes, creamy polenta, or even simple pasta. They all work and help you mop up every drop.
- → How can I stop the cream from splitting?
Keep the heat down low while simmering. After you pour in the broth, slowly stir in the cream and mix gently to keep it smooth.
- → Are there swaps for sun-dried tomatoes?
Cherry tomatoes or roasted red peppers work in a pinch, but if you want that real zing, stick with sun-dried tomatoes—they bring extra bold flavor.
- → Is this meal pretty spicy?
The chili flakes bring mellow warmth, but you can toss in more or less if you want to dial it up or down.
- → How do I keep leftovers fresh?
Let the chicken cool, pop it in a sealed container, and it’ll hang out in the fridge for three days tops. Warm it gently when you want more.