|

Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

BySarah
Jump to Recipe· 4.8 from 64 reviews

If you’re looking for a dish that feels fancy but is surprisingly easy to whip up, you’re going to love this Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe. It’s rich, creamy, and packed with those gorgeous sun-dried tomato flavors that just sing with every bite. Plus, the sauce is silky and comforting, perfect for impressing guests or just spoiling yourself on a weeknight. Stick with me here—I’m sharing all the tips to make sure your chicken turns out tender and the sauce is just right.

💛

Why This Recipe Works

  • Perfectly Balanced Sauce: The sun-dried tomatoes and cream create a tangy yet luscious sauce that never feels too heavy.
  • Juicy Chicken Every Time: Flattening and seasoning the chicken breasts ensures even cooking and maximum flavor.
  • Simple Technique, Stunning Result: Searing the chicken before finishing it in the oven locks in moisture and gives a lovely golden crust.
  • Customizable Spice Level: Crushed red pepper and oregano spice the sauce just right, but you can adjust to suit your taste.
A white pan holds four large, cooked pieces of chicken in creamy orange sauce, filled with small pieces of red tomatoes and green basil leaves. The chicken pieces show a browned, slightly crispy texture and are partly covered by the thick sauce. Around the pan, the white marbled surface has scattered torn pieces of bread, a small wooden bowl with grated cheese, two glasses of white drink, and a few basil leaves. The scene is simple and bright. photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Every ingredient in this Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe has a reason to be here, and together they create a harmony of flavor and texture that’ll make you swoon. Let me walk you through the essentials and why I love each one.

  • Chicken breasts: Choose boneless, skinless and try to pick ones close in size for even cooking—pounding them out helps this a lot.
  • Salt and black pepper: Basic but crucial for seasoning and enhancing the flavors.
  • Olive oil: A neutral oil here ensures a perfect sear without burnt bits.
  • Garlic: Adds an aromatic base to the sauce; always better fresh than pre-minced.
  • Chicken broth: Low sodium is key so you can control the salt in your sauce without it getting overpowering.
  • Heavy cream: It brings richness and smoothness to the sauce making it decadent without being heavy.
  • Parmesan cheese: Freshly grated is a game changer—you don’t want pre-shredded here, trust me!
  • Sun-dried tomatoes: Oil-packed work best because they soak the sauce with flavor and a little oiliness for depth.
  • Dried oregano and crushed red pepper flakes: These spices add warmth and just the right amount of kick without overwhelming the dish.
  • Fresh basil and extra parmesan: Great optional garnishes that bring a lovely fresh, herbaceous lift when served.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I adore about this Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe is how easy it is to customize. Whether you want to dial up the spice or swap ingredients for your dietary needs, feel free to make it your own!

  • Mild Lover: If you’re not big on heat, just skip or halve the crushed red pepper flakes—you’ll still get that fantastic depth of flavor.
  • Keto or Low-Carb: This recipe is already a winner here, just make sure to serve with low-carb sides like sautéed greens or cauliflower mash.
  • Vegan Twist: I haven’t tried this personally, but swapping chicken for tofu and using vegan cream and cheese alternatives could be worth experimenting with.
  • Extra Creamy Sauce: I sometimes add a bit of cream cheese or thicken with a cornstarch slurry if I want a saucier dish for spooning over pasta or rice.

Step-by-Step: How I Make Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

Step 1: Prepping and Pounding the Chicken

Start by trimming any excess fat or tendons from your chicken breasts. This little step makes a difference! Then, place each piece between two sheets of plastic wrap or inside a large zip-top bag and gently pound them with a meat mallet or rolling pin to even thickness. I usually shoot for about half an inch thick. This not only helps the chicken cook evenly but keeps it juicy and tender, which you’ll thank me for later.

Step 2: Season and Sear for Golden Perfection

Pat the chicken dry because moisture is the enemy of browning. Generously season both sides with salt and pepper, then heat up your skillet over medium-high heat with some olive oil. When the oil is shimmering, lay in the chicken and sear for 3-4 minutes without moving them around. You want those pretty golden spots that add flavor and texture. Flip and repeat on the other side—don’t worry if the chicken isn’t cooked through yet; that happens in the oven.

Step 3: Creating the Sun-Dried Tomato Cream Sauce

Turn the heat down to medium-low after removing the chicken and add your minced garlic to the same skillet. Stir and cook it for 30-60 seconds until fragrant. This step wakes up the whole dish. Next, pour in your chicken broth and scrape any browned bits off the bottom—they’re packed with flavor! After a brief cooldown, add the heavy cream, stirring to combine, and melt in the freshly grated parmesan cheese. It’s important to add dairy off heat or in a cooler pan to avoid clumping—trust me, I’ve seen it go south more than once.

Step 4: Final Flavor Kick and Oven Finish

Stir in those gorgeous sun-dried tomatoes, oregano, and crushed red pepper flakes. Let the sauce come up to a slow simmer. Then nestle your seared chicken back in the skillet and spoon the sauce over each piece a few times to coat. This coating locks in flavors while baking. Slide the skillet into a preheated 375°F oven and bake for about 13 minutes, or until the internal temperature reaches 160°F—remember, you’ll let it rest to hit the safe 165°F final temp.

Step 5: Rest and Serve

Take the skillet out, spoon some extra sauce over the chicken, and then let it rest for 5 minutes right in the pan. This is crucial for juicy, tender chicken that melts in your mouth. Serve it up with a sprinkle of fresh basil and more parmesan if you like—it’s those finishing touches that make it restaurant worthy!

💡

Pro Tips for Making Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

  • Room Temperature Dairy: Bring your cream and parmesan to room temp before adding to the sauce to prevent curdling or clumps.
  • Don’t Overcrowd the Pan: Give each chicken breast enough space when searing so they brown nicely instead of steaming.
  • Use a Meat Thermometer: Checking internal temp is the best way to nail moist chicken without guesswork.
  • Spoon Sauce Frequently: Coating the chicken multiple times before baking infuses flavor deep into the meat.

How to Serve Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

The image shows four golden-brown cooked chicken pieces in a white pan, covered with a creamy orange sauce. The sauce has visible small red tomato pieces and chopped green herbs mixed in, adding texture and color contrast. The chicken pieces are partially submerged in the thick sauce, with the surface showing some char marks and pepper seasoning. The background and surface around the pan are white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top mine with fresh chiffonaded basil because it adds such a bright, fresh contrast to the creamy sauce. If you’re into cheese like I am, a little extra parmesan on top is heavenly. It melts slightly into the warm sauce, bringing that nutty, salty bite in every forkful.

Side Dishes

Some of my favorite sides to pair with this recipe are garlic mashed potatoes or buttery polenta to soak up all that sauce. Roasted asparagus or sautéed green beans add just the right crunch and freshness to balance the richness of the dish.

Creative Ways to Present

For special gatherings, I like serving this chicken over a bed of creamy risotto stirred with fresh herbs or alongside oven-roasted baby potatoes tossed in lemon and rosemary. Drizzle a tiny bit of olive oil over the top and add a few sun-dried tomato strips for that elegant finish. It’s a showstopper that’s just the right touch of rustic charm and sophistication.

Make Ahead and Storage

Storing Leftovers

I like to let the chicken cool completely before transferring it to an airtight container. It keeps well in the fridge for up to 3 days, and honestly, the flavors develop even more overnight. Just be sure to pour some of that luscious sauce over the chicken before sealing it—keeps it moist and delicious.

Freezing

This recipe freezes really well, too. I portion mine into single servings to make reheating easier. Freeze the chicken with the sauce in a freezer-safe container or bag for up to 2 months. When you’re ready, thaw overnight in the fridge and reheat gently.

Reheating

Reheat leftovers gently on the stove over low heat so the sauce doesn’t break or separate. Stir frequently and add a splash of chicken broth or cream if it feels too thick. Microwaving works too—you can cover loosely and zap in short bursts, stirring in between until warmed through.

FAQs

  1. Can I use chicken thighs instead of chicken breasts for Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe?

    Absolutely! Chicken thighs are even juicier and more forgiving if you’re worried about drying out the chicken breasts. Just adjust the cooking time slightly and make sure they’re cooked through to an internal temperature of 165°F. Boneless, skinless thighs work best here to keep the texture and cooking consistent.

  2. How do I prevent the cream sauce from curdling?

    The biggest trick is to avoid adding cold dairy straight into a hot pan. Let your heavy cream and parmesan come to room temperature before adding. Also, add them off the direct heat or with the skillet removed from the burner, then stir gently to combine. This slow, gentle heat helps the sauce stay smooth and silky.

  3. Can I make the sun-dried tomato cream sauce ahead of time?

    Yes, you can make the sauce a day in advance and gently reheat it before adding your seared chicken. Just keep it in an airtight container in the fridge. When reheating, do so slowly over low heat to prevent separation, adding a little broth or cream to loosen if necessary.

  4. What can I serve instead of fresh basil?

    If you don’t have fresh basil on hand, fresh parsley or even a sprinkle of fresh thyme make great substitutes. They add a bright note that complements the richness of the sauce nicely.

Final Thoughts

This Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe has become one of my absolute favorites for a reason: it’s indulgent without being complicated, and it always brings smiles to the table. It feels like a special occasion dish but comes together fast on even the busiest days. So, give it a go—I promise your kitchen (and anyone lucky enough to share the meal) will thank you!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 64 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
Print Recipe

Description

Marry Me Chicken is a flavorful dish featuring tender chicken breasts simmered in a creamy sun-dried tomato and parmesan sauce, finished in the oven to perfection. This recipe combines a rich low-sodium chicken broth base with creamy heavy cream, fresh parmesan, and sun-dried tomatoes for a luscious and satisfying meal ideal for weeknight dinners or special occasions.

Ingredients

For the Chicken

  • 3 pounds boneless, skinless chicken breasts
  • Salt to taste
  • Freshly cracked black pepper to taste
  • 2 tablespoons olive oil

For the Sun-Dried Tomato Cream Sauce

  • 2 tablespoons minced garlic
  • ¾ cup low-sodium chicken broth
  • ½ cup heavy cream at room temperature
  • ½ cup grated fresh parmesan cheese at room temperature
  • 1 cup sun-dried tomatoes, preferably packed in oil
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes

Optional Serving Suggestions

  • Chiffonaded fresh basil
  • Grated fresh parmesan cheese

Instructions

  1. Prepare and Season Chicken: Place chicken breasts on a cutting board and trim if necessary. Pound the chicken to even thickness. Pat dry with paper towels. Season both sides generously with salt and freshly cracked black pepper.
  2. Sear the Chicken: Heat a large skillet over medium-high heat. Add olive oil and swirl to coat the pan. Once oil is hot and shimmering, add chicken breasts and sear for 3 to 4 minutes per side until lightly golden. Transfer chicken to a plate and set aside, keeping the skillet for sauce making. The chicken should not be cooked through at this stage.
  3. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and adjust the rack position to allow the skillet to fit in the center.
  4. Sauté Garlic: Reduce skillet heat to medium-low. Add minced garlic and sauté for 30 to 60 seconds until fragrant, stirring frequently.
  5. Add Broth and Deglaze: Pour in low-sodium chicken broth, stirring and scraping up browned bits from the skillet bottom for extra flavor.
  6. Add Cream and Parmesan: Remove skillet from heat and let cool for 2 to 3 minutes. Whisk in heavy cream fully, then sprinkle grated parmesan cheese and whisk until melted and smooth.
  7. Simmer the Sauce: Return skillet to medium-low heat and stir for 1 to 2 minutes until sauce reaches full temperature. Stir in sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Season with salt, pepper, oregano, and red pepper flakes to taste. Let sauce come to a gentle simmer over medium-high heat, stirring occasionally.
  8. Coat Chicken in Sauce: Add seared chicken breasts back to the skillet. Flip each piece 3 to 4 times to coat evenly with sauce.
  9. Bake the Chicken: Place the skillet in the preheated oven. Bake approximately 13 minutes, then check the chicken’s internal temperature. Continue baking as needed until the thickest part reads 160 degrees Fahrenheit.
  10. Rest the Chicken: Remove skillet from oven and spoon sauce over the chicken. Let chicken rest in the skillet for 5 minutes to allow residual cooking to reach 165 degrees Fahrenheit.
  11. Serve: Transfer chicken to plates, spoon remaining sauce over the top, and garnish with chiffonaded basil and additional parmesan if desired. Serve immediately with your choice of sides such as potatoes or asparagus.

Notes

  • Use chicken breasts of similar size and thickness for even cooking. Pound larger breasts or slice into cutlets if needed.
  • The sauce is intentionally thinner than traditional Alfredo; thicken with extra parmesan, cream cheese, cornstarch, or flour if desired.
  • Grate parmesan fresh from the block for best melting and flavor; pre-grated cheese contains fillers that affect texture and taste.
  • Make sure dairy ingredients are at room temperature to prevent clumping or curdling when added to hot liquids.
  • Sun-dried tomatoes packed in oil add more flavor; if using dry-packed, consider adding a bit of tomato oil to the sauce.
  • To chiffonade basil, stack leaves, roll tightly, then slice into thin ribbons perpendicular to the roll.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500 kcal
  • Sugar: 3 g
  • Sodium: 450 mg
  • Fat: 30 g
  • Saturated Fat: 15 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 8 g
  • Fiber: 1 g
  • Protein: 45 g
  • Cholesterol: 140 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star