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Creamy Marry Me Chicken Recipe Easy Sundried Tomato Sauce Dinner

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A quick and easy creamy chicken dish with a tangy sundried tomato sauce that clings beautifully to tender pan-seared chicken breasts, perfect for weeknight dinners or cozy gatherings.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 700g)
  • 1/3 cup chopped sundried tomatoes packed in oil (about 50g)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (240ml)
  • 1/2 cup chicken broth or white wine (120ml)
  • 1/3 cup freshly grated Parmesan cheese (30g)
  • 1/4 cup fresh basil, chopped
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • Optional: pinch of red pepper flakes
  • Optional: spoonful of Dijon mustard

Instructions

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound them to about 1/2 inch (1.3 cm) thickness for even cooking (about 5 minutes). Season both sides with salt and pepper.
  2. Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering but not smoking (about 2 minutes).
  3. Add the chicken breasts carefully to the pan. Cook undisturbed for 4–5 minutes until golden brown on the bottom. Flip and cook another 4 minutes until the chicken is just cooked through (internal temperature 165°F / 74°C). Remove chicken to a warm plate and cover loosely with foil (about 10 minutes).
  4. Lower heat to medium. Add the minced garlic and chopped sundried tomatoes to the same pan. Stir constantly for 1–2 minutes until fragrant but not burnt. Use a wooden spoon to scrape up any browned bits left from the chicken.
  5. Pour in the chicken broth or white wine to deglaze the pan, stirring to loosen all the flavorful bits (about 1/2 cup / 120 ml). Let it reduce slightly for 2–3 minutes.
  6. Stir in the heavy cream and bring to a gentle simmer. Sprinkle in the grated Parmesan cheese gradually, stirring to melt and thicken the sauce (about 3–4 minutes). If the sauce gets too thick, add a splash more broth or cream.
  7. Stir in remaining 1 tablespoon butter and chopped fresh basil. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if desired.
  8. Nestle the seared chicken breasts back into the pan. Spoon sauce over the top and simmer on low for 2 minutes to marry flavors and heat through.
  9. Plate the chicken with a generous spoonful of sauce and garnish with extra basil if desired.

Notes

If the sauce separates, whisk in a little cold cream off the heat to bring it back together. Use room-temperature cream at the start to keep the sauce smooth. Pounding chicken breasts to even thickness ensures even cooking and juiciness. Avoid overcrowding the pan to get a golden crust. Deglaze the pan well to incorporate flavorful browned bits. Simmer sauce gently to prevent curdling.

Nutrition

Keywords: creamy chicken, marry me chicken, sundried tomato sauce, easy dinner, quick chicken recipe, weeknight dinner, creamy sauce, pan-seared chicken

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