I still remember the first time I made this silky, tomato-scented skillet chicken for friends — the room went quiet while everyone took a bite. This recipe blends tender chicken with a creamy, slightly spicy sauce studded with sun-dried tomatoes and basil. It’s often made for date nights (hence the name), weeknight dinners when you want something special without fuss, or anytime you need a comforting, restaurant-style meal at home. If you want to know how I approach easy weeknight sauces, take a look at my about page for a little background on my cooking style.
Why you’ll love this dish
Marry Me Chicken delivers big flavor with minimal effort. The sauce is rich from cream and Parmesan, bright from basil and sun-dried tomatoes, and warmed by a touch of red pepper flakes — a balanced profile that pairs well with plain starches. It’s quick enough for a busy evening yet elegant enough for guests. This recipe is also forgiving: the sauce rescues chicken breasts that might otherwise dry out, and leftover sauce makes excellent toast toppers the next day.
The cooking process explained
Step-by-step overview
- Sear seasoned chicken until golden to lock in juices.
- Sauté garlic and sun-dried tomatoes to release flavor.
- Simmer in chicken broth, then enrich with cream and Parmesan to form the sauce.
- Return chicken to the pan and finish gently so it stays moist while absorbing the sauce and basil.
This approach keeps the chicken tender and ensures the sauce is creamy, cohesive, and well-seasoned before finishing.
What you’ll need
- 3 lbs Chicken breasts, boneless skinless
- 2 tbsp Olive oil
- Salt (to taste)
- Black pepper, freshly cracked (to taste)
- 1 tsp Oregano, dried
- 2 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes (packed in oil or rehydrated)
- 3/4 cup Chicken broth
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
- 1 cup Basil, fresh (torn or chiffonade)
- 1/2 tsp Red pepper flakes
Notes: If you prefer lower fat, use half-and-half instead of heavy cream, though the sauce will be slightly thinner. If sun-dried tomatoes are very salty, reduce added salt.
Step-by-step instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Pat the chicken dry and season both sides with salt, freshly cracked black pepper, and oregano.
- Add the chicken to the hot skillet. Cook until each side is golden brown, about 4–6 minutes per side depending on thickness.
- Transfer the chicken to a plate and set aside while you build the sauce.
- In the same skillet, add the minced garlic and sun-dried tomatoes; cook, stirring, for about 1 minute until fragrant.
- Pour in the chicken broth and bring the pan to a gentle simmer, scraping up any browned bits from the bottom.
- Stir in the heavy cream and red pepper flakes; let the mixture come together for a couple of minutes.
- Return the chicken to the skillet and nestle it into the sauce; scatter the fresh basil over the top.
- Sprinkle the grated Parmesan evenly over the chicken and sauce.
- Cover the skillet and simmer gently for 15–20 minutes, until the chicken registers 165°F (74°C) and is cooked through.
- Serve the chicken hot, spooning plenty of sauce over each piece.
What to serve it with
Best ways to enjoy it This sauce is a natural with plain rice, creamy mashed potatoes, or buttered pasta that soaks up every drop. For lighter plates, serve with roasted vegetables or a crisp green salad tossed with lemon vinaigrette. For dinner guests, plate the chicken over a nest of angel hair pasta and garnish with extra basil leaves and a parmesan shaving for a restaurant feel.
Tip: Toasted crusty bread helps mop up the sauce and makes the meal feel more casual and shareable.
Storage and reheating tips
Keeping leftovers fresh
- Refrigerate: Cool to room temperature, then store in an airtight container for up to 3–4 days.
- Reheat: Gently rewarm portions in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. Microwave reheats work but can tighten the cream; add liquid and stir halfway through.
- Freeze: Freeze sauce and chicken together in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
- Food safety note: Always reheat to at least 165°F (74°C) and don’t leave cooked chicken at room temperature for more than two hours.
Helpful cooking tips
Pro chef tips
- Pound thick breasts to even thickness so they cook uniformly.
- Don’t overcrowd the pan when searing; work in batches if needed to get a good brown crust.
- If the sauce seems too thin after simmering, stir in a tablespoon of grated Parmesan at a time to thicken, or simmer uncovered for a few minutes.
- Use fresh basil at the end to keep its bright flavor — cooking it too long will mute the aroma.
- If you like rich, saucy chicken preparations, you might also enjoy my take on a creamy buffalo chicken dip with cottage cheese for parties and snacking.
Creative twists
Flavor swaps
- Add mushrooms or spinach to the sauce for extra texture and veggies.
- Swap basil for fresh parsley and lemon zest for a brighter finish.
- Make it spicy by increasing red pepper flakes or adding a squeeze of hot sauce to the sauce.
- For a lighter version, use half-and-half and reduce the Parmesan slightly; thicken with a cornstarch slurry if needed.
Common questions
Q: How long does this take from start to finish?
A: Active prep and searing are about 15–20 minutes; simmering to finish the chicken adds 15–20 minutes, so plan 35–45 minutes total.
Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs are more forgiving and stay extra juicy. Adjust searing and simmer time as needed; thighs may need a few additional minutes to reach safe doneness.
Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating gently.
Q: My sauce separated when reheating — how do I fix it?
A: Stir in a splash of chicken broth or a small knob of butter while warming over low heat. Whisking in a teaspoon of cream while stirring can help re-emulsify the sauce.
Q: Can I make this dairy-free?
A: To make a dairy-free version, substitute a dairy-free cream alternative and use a dairy-free grated cheese or nutritional yeast for savory depth. Texture and flavor will differ but still be satisfying.
Conclusion
If you’d like to see an original variation and the inspiration behind the name, this classic preparation is well documented at Marry Me Chicken – Little Sunny Kitchen.
Print
Marry Me Chicken
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Dairy
Description
A creamy, tomato-scented skillet chicken dish featuring tender chicken breasts, sun-dried tomatoes, and basil, perfect for date nights or special weeknight dinners.
Ingredients
- 3 lbs Chicken breasts, boneless skinless
- 2 tbsp Olive oil
- Salt (to taste)
- Black pepper, freshly cracked (to taste)
- 1 tsp Oregano, dried
- 2 cloves Garlic, minced
- 1/2 cup Sun-dried tomatoes (packed in oil or rehydrated)
- 3/4 cup Chicken broth
- 1/2 cup Heavy cream
- 1/3 cup Parmesan cheese, grated fresh
- 1 cup Basil, fresh (torn or chiffonade)
- 1/2 tsp Red pepper flakes
Instructions
- Heat the olive oil in a large skillet over medium heat until shimmering.
- Pat the chicken dry and season both sides with salt, freshly cracked black pepper, and oregano.
- Add the chicken to the hot skillet. Cook until each side is golden brown, about 4–6 minutes per side depending on thickness.
- Transfer the chicken to a plate and set aside while you build the sauce.
- In the same skillet, add the minced garlic and sun-dried tomatoes; cook, stirring, for about 1 minute until fragrant.
- Pour in the chicken broth and bring the pan to a gentle simmer, scraping up any browned bits from the bottom.
- Stir in the heavy cream and red pepper flakes; let the mixture come together for a couple of minutes.
- Return the chicken to the skillet and nestle it into the sauce; scatter the fresh basil over the top.
- Sprinkle the grated Parmesan evenly over the chicken and sauce.
- Cover the skillet and simmer gently for 15–20 minutes, until the chicken registers 165°F (74°C) and is cooked through.
- Serve the chicken hot, spooning plenty of sauce over each piece.
Notes
For a lower fat version, use half-and-half instead of heavy cream; however, the sauce will be slightly thinner. If sun-dried tomatoes are very salty, reduce added salt.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian