This easy Marry Me Chicken recipe features tender, juicy chicken breasts smothered in a creamy, savory sauce that bursts with flavor.
If you love chicken as much as I do, you can try our One-Pan Baked Barbecue Chicken or this Easy Crispy Baked Chicken Wings recipe.
More Chicken Recipes To Try
Chicken Spinach Pasta
Swedish Chicken Meatballs
Marsala Chicken (No Wine)
Hawaiian-style Chicken
Table of Contents
Creamy Marry Me Chicken Ingredients
Chicken breasts: I alternate between chicken breasts, and boneless chicken thighs when making this recipe. You can use what you have, and adjust the cooking time to suit the cuts you’re using.
Salt: I always seasoning the chicken directly, and add salt to the sauce at the end if necessary.
Black pepper: As with the salt, I prefer to use the pepper on the chicken, rather than in the sauce.
Garlic: For a classic Italian-inspired flavor. Use garlic powder in a pinch, but I generally recommend using fresh garlic to flavor this sauce.
Dried thyme: Fresh thyme also works well in this recipe. I don’t always have it on hand though.
Dried oregano: Fresh oregano, if you can find it, is a good swap out for the dried version.
Red pepper flakes (optional): For a bit of color and very mild heat, I’ll add a sprinkling of dried red pepper flakes. You can skip it if you don’t have any. Or use a pinch of paprika in its place.
Chicken stock: For convenience, I used store-bought chicken stock. Bouillon, stock powder, and veggie stock, are all acceptable substitutes in this sauce recipe.
Heavy cream: I’ve only tried regular heavy cream, whipping cream, and whole milk interchangeably in this recipe, but feel free to experiment with your favorite milk.
Sundried tomatoes: I’m not the biggest fan of sundried tomatoes, so I use very little when I’m making this creamy chicken sauce. Use as much or little as you want.
Parmesan cheese: Grated parmesan is always a great addition to a creamy sauce. It adds a salty, savory flavor that gives extra richness to this dish.
How to make Savory Chicken with Parmesan
Step 1: Cook the Chicken
Slice the chicken breasts lengthwise and season with salt and pepper on both sides.
In a large skillet, heat olive oil over medium-high heat.
Add the chicken and cook until golden brown on both sides, 4-5 minutes per side.
Remove chicken from the skillet and set aside.
Step 2: Make the Sauce
In the same skillet, add garlic, thyme, oregano, and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
Add chicken stock to the skillet and scrape the bottom of the skillet to deglaze.
Let the broth simmer until it has reduced by half.
Step 3: Combine the Chicken and Creamy Sauce
Add heavy cream, sundried tomatoes, and Parmesan cheese to the sauce. Stir until the cheese has melted and the sauce has thickened, about 5 minutes.
Return the chicken to the skillet and spoon the sauce over the chicken, and allow it to heat through.
Serve hot, garnished with additional Parmesan cheese and fresh herbs.
How to store Tuscan chicken
Allow the chicken to cool to room temperature before storing.
Transfer the chicken to an airtight container, to prevent air and moisture from getting in, which can cause the chicken to spoil. It’ll remain fresh for up to 3-4 days.
To reheat Marry Me Chicken, microwave single servings on high in short spurts until heated through. Or you could heat on the stovetop for a few minutes.
I hope you give this easy chicken recipe a try! The combination of juicy chicken breasts, creamy sauce, and tangy sun-dried tomatoes will impress your guests’ taste buds and leave you craving more.
Easy Marry Me Chicken
Ingredients
- 4 chicken breasts sliced lengthwise
- Salt to taste
- Black pepper to taste
- 4 cloves garlic chopped
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- 1 cup chicken stock
- 1 cup heavy cream
- 1/2 cup sundried tomatoes chopped
- 1/2 cup Parmesan cheese grated
Instructions
- Slice the chicken breasts lengthwise and season with salt and pepper on both sides.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook until golden brown on both sides, 4-5 minutes per side. Remove chicken from the skillet and set aside.
- In the same skillet, add garlic, thyme, oregano, and red pepper flakes (if using) and sauté for 1-2 minutes until fragrant.
- Add chicken stock to the skillet and scrape the bottom of the skillet to deglaze. Let the broth simmer until it has reduced by half.⅖
- Add heavy cream, sundried tomatoes, and Parmesan cheese to the sauce. Stir until the cheese has melted and the sauce has thickened, about 5 minutes.
- Return the chicken to the skillet and spoon the sauce over the chicken, and allow it to heat through.
- Serve hot, garnished with additional Parmesan cheese and fresh herbs if desired.
