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Marry Me Chicken Recipe
Ash Tyrrell

Marry Me Chicken Recipe

I have to admit, the first time I made Marry Me Chicken, I instantly knew why it got such a charming name. The creamy sauce, the tender chicken, and those little bursts of sun-dried tomato flavor felt like a restaurant-worthy meal I had made right at home.
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Prep Time 10 minutes
Cook Time 25 minutes
Servings: 4
Calories: 400
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts – thighs work too if you prefer juicier meat
  • 2 tablespoons olive oil – avocado oil is a healthier swap with a mild taste
  • Salt and pepper – simple but seasoning well makes all the difference
  • 3 garlic cloves minced – roasted garlic gives a sweeter flavor if you want a twist
  • 1 cup heavy cream – coconut cream or half-and-half work for lighter or dairy-free versions
  • ½ cup freshly grated Parmesan cheese – fresh grating melts smoother than pre-shredded
  • ½ cup chicken stock – I always choose low-sodium for better flavor control
  • ½ cup sun-dried tomatoes chopped – cherry tomatoes give a fresher taste if you prefer
  • 1 teaspoon dried oregano – adds that herby touch
  • 1 teaspoon red pepper flakes – optional but I love the gentle kick
  • Fresh basil leaves – for color aroma, and a little freshness at the end

Method
 

  1. I start by patting my chicken dry so it sears properly. Then, I season both sides with a good sprinkle of salt and pepper. This simple step builds the foundation of flavor for the dish.
  2. In my skillet, I heat olive oil until it shimmers. The chicken goes in and sears for about 4-5 minutes per side. I don’t cook it all the way yet—it finishes later in the sauce. Once golden brown, I remove it from the pan.
  3. With the heat turned down slightly, I add the garlic. It cooks for about 30 seconds, just until fragrant. Then, I pour in chicken stock and scrape the pan, making sure all those delicious browned bits loosen into the liquid.
  4. Next, I add the cream and gently whisk as it simmers. Parmesan cheese melts right in, along with oregano and red pepper flakes. The sauce turns velvety, thick, and full of flavor in just a few minutes.
  5. I stir in the chopped sun-dried tomatoes, which give little bursts of tang and sweetness. It’s one of my favorite parts of the dish.
  6. I return the chicken to the skillet, nestling it into the sauce. Then I cover the pan and let it simmer on low for about 10 minutes, until the chicken is tender and fully cooked through.
  7. To finish, I scatter fresh basil leaves over the top. It adds brightness and makes the dish look as good as it tastes.

Notes

  • I always grate cheese fresh—it melts so much smoother than packaged shreds.
  • I try not to move the chicken too much when searing—it develops a better crust.
  • I’ve found that letting the sauce rest for 2 minutes before serving thickens it perfectly.
  • If I want a lighter meal, I replace half the cream with Greek yogurt for extra tang.