I remember the first time I made Marry Me Chicken like it was yesterday. It was a quiet autumn evening, and I was hosting a small dinner for close friends, some of whom were recently engaged. As I stood in the kitchen, searing the chicken and inhaling the rich aroma of garlic and thyme, I couldn’t help but think about the symbolism in food—how certain dishes seem to carry stories of love, comfort, and connection. That night, I wanted to create something special, something that would make everyone feel at home but also indulge in a meal that tasted like a celebration.
My first encounter with Marry Me Chicken was during a weekend getaway to Napa Valley with my husband. We had spent the day touring vineyards and, by evening, found ourselves at a cozy, family-run restaurant tucked away on a quiet street. When the dish was placed before me, the sun-dried tomatoes glistening in a rich, creamy sauce, I knew this wasn’t just another chicken recipe. It was love at first bite—the tang of the tomatoes balanced perfectly with the creaminess of the sauce, and the subtle heat from the red pepper flakes gave it just the right amount of kick. I knew I had to recreate it at home, but with my own little twist.
Now, this recipe has become a go-to in my kitchen, not just for special occasions but for those days when I want to bring a bit of comfort and warmth to the dinner table. Whether you’re cooking for your partner, friends, or family, this dish never fails to impress. The fresh herbs and sun-dried tomatoes give it a vibrant flavor, while the creamy Parmesan sauce adds richness that ties everything together beautifully. And the best part? It’s simple enough for a weeknight meal but elegant enough to serve to guests.
Every time I make Marry Me Chicken, I’m reminded of that trip to Napa and how food can create lasting memories. So whether you’re looking to spark a little romance or simply enjoy a comforting, delicious meal, I guarantee this dish will have everyone asking for seconds. Trust me, after one bite, they might just fall in love with you—and the recipe!
Marry Me Chicken
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Ingredients
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1/2 cup chopped sun-dried tomatoes
- 3/4 cup low-sodium chicken broth
- 3 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 4 boneless, skinless chicken breasts (8 oz. each)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1 teaspoon red pepper flakes
- Fresh basil, torn for garnish
Directions
- Preheat your oven to 375°F. In a large, oven-proof skillet, heat 1 tablespoon of olive oil over medium-high heat.
- Generously season the chicken breasts with salt and pepper, then sear in the skillet for about 5 minutes on each side, or until golden brown. Set the chicken aside on a plate once browned.
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Sauté the garlic, thyme, and red pepper flakes for 1 minute until the garlic is fragrant.
- Pour in the chicken broth, then mix in the sun-dried tomatoes, heavy cream, and Parmesan cheese. Season with a pinch of salt and allow the mixture to come to a simmer.
- Return the browned chicken and any juices from the plate to the skillet. Let the sauce coat the chicken before transferring the skillet to the oven.
- Bake the chicken in the oven for 10-12 minutes, or until it reaches an internal temperature of 165°F and the juices run clear.
- Remove from the oven and transfer the chicken to a serving dish. Pour the creamy sauce over the chicken and top with fresh basil leaves before serving.
Storing Suggestion
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave, ensuring the chicken remains moist.
Cooking Tips
For a richer flavor, you can deglaze the skillet with a splash of white wine before adding the chicken broth. If you prefer a thicker sauce, let it simmer for a few extra minutes to reduce slightly.
Serving Suggestions
This dish pairs beautifully with pasta, mashed potatoes, or a side of roasted vegetables. A light salad with balsamic vinaigrette also complements the rich flavors.
Ingredient Substitutions
If you don’t have fresh thyme, dried thyme works well as a substitute. For a lighter version, use half-and-half instead of heavy cream. You can also replace sun-dried tomatoes with roasted red peppers for a different twist.
Seasonal Variations
During summer, swap the sun-dried tomatoes for fresh cherry tomatoes for a brighter, fresher flavor. In colder months, add mushrooms or sautéed spinach to enhance the warmth and heartiness of the dish.
Allergen Information
This recipe contains dairy (Parmesan and cream). To make it dairy-free, use a non-dairy cream alternative and nutritional yeast in place of Parmesan.
FAQ:
Can I make this dish ahead of time?
Yes, you can prepare the sauce and sear the chicken ahead of time, then bake everything together when you’re ready to serve.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or even fresh cherry tomatoes make great alternatives for sun-dried tomatoes.
How can I tell when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and the juices run clear when cut into.
Can I freeze the leftovers?
Yes, freeze the chicken and sauce in an airtight container for up to 2 months. Thaw overnight in the fridge and reheat gently before serving.
What kind of skillet should I use?
It’s best to use an oven-safe skillet, such as cast iron or stainless steel, so you can transfer the dish from the stovetop to the oven seamlessly.
Can I make this dish with bone-in chicken?
Yes, bone-in chicken works well, but you may need to increase the cooking time to ensure it’s fully cooked through.
Original Marry Me Chicken
Ingredients
- 1/4 cup freshly grated Parmesan cheese
- 1 tablespoon fresh thyme leaves
- 1/2 cup chopped sun-dried tomatoes
- 3/4 cup low-sodium chicken broth
- 3 tablespoons olive oil divided
- 2 cloves garlic minced
- 4 boneless skinless chicken breasts (8 oz. each)
- Kosher salt
- Freshly ground black pepper
- 1/2 cup heavy cream
- 1 teaspoon red pepper flakes
- Fresh basil torn for garnish
Instructions
- Start by preheating your oven to 375°F. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season the chicken breasts generously with salt and pepper, then sear them in the skillet until each side is golden brown, approximately 5 minutes per side. Once browned, transfer the chicken to a plate.
- In the same skillet, add the remaining 2 tablespoons of olive oil over medium heat. Stir in the minced garlic, thyme leaves, and red pepper flakes. Cook, stirring frequently, until the garlic becomes aromatic, about 1 minute.
- Pour in the chicken broth, and stir in the sun-dried tomatoes, heavy cream, and Parmesan cheese. Season the sauce with a pinch of salt, then bring it to a simmer. Once simmering, return the seared chicken breasts and any juices on the plate back into the skillet.
- Place the skillet in the preheated oven and bake for 10-12 minutes, or until the chicken is fully cooked through and the juices run clear when pierced with a knife.
- Once done, transfer the chicken to a serving platter. Spoon the rich, creamy sauce over the chicken and finish with fresh torn basil. Enjoy this delicious dish
