Table of Contents
A creamy, tangy chicken dish that feels special but cooks fast.
introduction
The Original Marry Me Chicken is a simple, rich dish with sun-dried tomatoes, cream, and Parmesan. If you want a one-pan orzo version, see Marry Me Chicken orzo in just one pan for a quick change. This dish cooks in one skillet and finishes in the oven.
why make this recipe
- It takes about 30–40 minutes from start to finish.
- The sauce is creamy and full of flavor with little prep.
- You can serve it for a weeknight meal or a simple date night.
how to make The Original Marry Me Chicken
Cook the chicken in a hot ovenproof skillet until golden. Make the sauce in the same pan with garlic, thyme, red pepper flakes, broth, sun-dried tomatoes, cream, and Parmesan. Return the chicken to the sauce and bake until cooked through.
Ingredients :
- 3 Tbsp. extra-virgin olive oil, divided
- 4 boneless, skinless chicken breasts
- Kosher salt
- Freshly ground black pepper
- 2 garlic cloves, finely chopped
- 1 Tbsp. fresh thyme leaves
- 1 tsp. crushed red pepper flakes
- 3/4 cup low-sodium chicken broth
- 1/2 cup finely chopped sun-dried tomatoes
- 1/2 cup heavy cream
- 1/4 cup finely grated Parmesan
- Torn fresh basil, for serving
Directions :
Step 1: Arrange a rack in center of oven; preheat to 375 degrees. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
Step 2: In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Step 3: Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165 degrees, 10 to 12 minutes.
Step 4: Arrange chicken on a platter. Spoon sauce over. Top with basil.
how to serve The Original Marry Me Chicken
Serve over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce. Add a simple green salad or steamed vegetables on the side.
how to store The Original Marry Me Chicken
- Refrigerator: Cool to room temperature, place in an airtight container, and keep up to 3–4 days.
- Freezer: Freeze the cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw in the fridge before reheating.
- Reheat gently on the stove over low heat or in the oven so the cream does not break.
tips to make The Original Marry Me Chicken
- Pat the chicken dry before seasoning to get a good browning.
- Use an ovenproof skillet so you can move from stove to oven easily.
- Taste the sauce before baking; adjust salt and pepper as needed.
- If the sauce is too thin after baking, simmer it briefly on the stove to reduce.
variation (if any)
- Use boneless skinless chicken thighs for more flavor and a bit more fat.
- Add a handful of fresh spinach to the sauce at the end for color and greens.
- Swap sun-dried tomatoes for roasted red peppers for a milder taste.
- Use half-and-half instead of heavy cream for a lighter sauce (it will be less rich).
FAQs
Q: Can I use frozen chicken breasts?
A: Thaw them fully in the fridge before cooking. Cook from frozen will give uneven browning.
Q: Can I make the sauce without Parmesan?
A: Yes, but the sauce will be less savory. You can add a bit more salt or a splash of white wine for depth.
Q: What can I serve with this for a low-carb meal?
A: Serve with steamed vegetables, cauliflower mash, or a large green salad.
Q: Can I skip the red pepper flakes?
A: Yes. The red pepper flakes add a little heat. Leave them out for a milder sauce.
Q: How do I know the chicken is done?
A: Use an instant-read thermometer. The thickest part should read 165°F (74°C).
Original Marry Me Chicken
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. of olive oil.
- Generously season the chicken with salt and black pepper and cook until golden brown, about 5 minutes per side. Transfer chicken to a plate.
- In the same skillet over medium heat, heat the remaining 2 Tbsp. of olive oil.
- Stir in garlic, thyme, and red pepper flakes, cooking until fragrant, about 1 minute.
- Stir in broth, sun-dried tomatoes, cream, and Parmesan; season with salt.
- Bring the mixture to a simmer, then return the chicken and any accumulated juices to the skillet.
- Transfer the skillet to the oven and bake until the chicken is cooked through, approximately 10 to 12 minutes. The internal temperature should reach 165°F (74°C).
- Arrange the chicken on a platter and spoon sauce over it.
- Top with torn fresh basil before serving.
