Recipe

Creamy Marry Me Chicken

Golden seared chicken in a creamy sun-dried tomato Parmesan sauce with garlic, herbs, and just enough heat to keep it interesting. A total crowd favorite for weeknights and dinner parties alike.

By Matt Campbell

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Golden seared chicken breasts in a skillet coated in creamy sun-dried tomato Parmesan sauce with fresh basil

Jump to Recipe

If there’s one dinner that consistently gets people hovering around the stove like it’s a movie premiere, it’s Marry Me Chicken. You sear chicken until it’s golden and crisp at the edges, then slide it into a velvety sauce that tastes like it’s been quietly simmering all day. Spoiler: it hasn’t.

The sauce is the whole story: garlic, sun-dried tomatoes, Parmesan, a splash of broth, and cream that turns everything into a cozy, glossy hug. Serve it over pasta, mashed potatoes, rice, or with a hunk of bread to drag through the pan. Nobody will judge you for going back for “just one more” swipe.

A wooden spoon stirring creamy sun-dried tomato sauce in a skillet with garlic and herbs

Why It Works

Restaurant-style flavor, no drama: Searing builds fond, then the sauce pulls it all into one rich, savory bite.
Creamy but balanced: Sun-dried tomatoes add tang and sweetness, Parmesan adds salt and depth, and a little lemon keeps it bright.
Flexible for real life: Works with breasts or thighs, and you can dial the spice up or down without wrecking the vibe.
One pan, crowd-ready: Easy to double for guests, and the leftovers reheat like a dream.

Pairs Well With

Storage Tips

Refrigerate: Store in an airtight container for up to 3 to 4 days.

Reheat (best method): Warm gently in a skillet over medium-low heat with a splash of chicken broth or water to loosen the sauce. Stir often and don’t let it boil hard, since cream sauces can split if you crank the heat.

Microwave: Totally fine. Use 50 to 70% power and heat in short bursts, stirring the sauce in between.

Freeze: You can, but creamy sauces can change texture. If you plan to freeze, cool completely, then freeze up to 2 months. Thaw overnight in the fridge and reheat slowly with extra broth. It’ll still taste great, just slightly less silky.

Common Questions

Why is it called “Marry Me Chicken”?

It’s internet shorthand for “this is so good someone might propose.” The name is cheesy, but the sauce is legitimately proposal-level.

Can I use chicken thighs instead of breasts?

Yes, and they’re extra forgiving. For safety, cook to 165°F internal temp. For best texture, thighs are even better around 175 to 185°F if you’ve got the time.

My sauce got too thick. How do I fix it?

Add a splash of chicken broth (or pasta water) and whisk until it’s glossy again. Cream sauces are very adjustable, so don’t stress.

Can I make it dairy-free?

You can get close. Swap the butter for olive oil, use full-fat coconut cream or a dairy-free heavy cream alternative, and use a dairy-free Parmesan-style cheese. The flavor changes a bit, but it still works.

Is this spicy?

Only a little, and you’re in control. Red pepper flakes add warmth, not fire. Skip them if you’re cooking for spice-sensitive eaters.

What kind of sun-dried tomatoes should I buy?

Oil-packed is the easiest here. Just blot them quickly so you don’t make the sauce greasy, and save a spoonful of the oil for extra flavor if you want. Dry-packed also works, you’ll just want to rehydrate them in hot water for 10 minutes, then chop.

What kind of Parmesan should I use?

Freshly grated melts the smoothest. The shelf-stable pre-grated stuff can make the sauce a little grainy, but it’ll still taste great.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet (12-inch is ideal)
Tongs for flipping chicken
Meat thermometer (the easiest way to avoid dry chicken)
Cutting board and knife
Measuring cups and spoons
Microplane for Parmesan and lemon zest (optional, but nice)

The first time I made Marry Me Chicken, I did it for a “casual” dinner that somehow turned into a full-on hangout. You know the kind: one friend shows up early, another brings wine, and suddenly everyone’s leaning over your shoulder asking what smells so good. I remember thinking, this is way too easy to be getting this many compliments.

Now it’s my go-to when I want something that feels a little fancy without going full chef-mode. It’s forgiving, it’s fast, and the sauce is the kind of thing that makes people quietly mop their plates when they think nobody’s watching.