
Trust me, this chicken will have everyone asking for seconds - maybe even a ring! It's my go-to impressive dinner: juicy chicken breasts in the most amazing sun-dried tomato cream sauce. I found this recipe when it went viral, and now I know why - it's absolutely incredible and so simple to make.
Why This Chicken's Special
The magic starts with getting that perfect golden crust on the chicken. Then comes the sauce - oh, that sauce! Rich cream, tangy sun-dried tomatoes, and lots of Parmesan cheese. A pinch of red pepper flakes gives it just enough heat to keep things interesting. My family practically licks their plates clean!
What You'll Need
- Chicken: Get nice boneless breasts - they soak up all that sauce.
- Sun-Dried Tomatoes: They pack so much flavor!
- Fresh Stuff: Lots of garlic and fresh thyme.
- Heavy Cream: Makes the sauce silky smooth.
- Good Broth: Adds richness to the sauce.
- Real Parmesan: Skip the pre-grated kind.
- Red Pepper: Just a pinch for warmth.
Let's Cook
- Get That Golden Crust
- Season your chicken well and get your pan nice and hot. Sear until golden brown - those crispy bits are pure flavor!
- Sauce Magic
- In those same chicken drippings, cook your garlic and herbs. Pour in the cream and broth, add tomatoes and cheese. Watch it get all thick and gorgeous.
- Finish in the Oven
- Pop your chicken back in the sauce and into a 375°F oven until the chicken's done - about 20 minutes.
- Time to Eat
- Spoon that amazing sauce all over and dig in while it's hot!
My Best Tips
Take time getting that nice sear - it makes all the difference. If you love spice, add more pepper flakes. Fresh thyme really beats dried here. And if your sauce gets too thick after sitting, just stir in a splash of broth to bring it back to life.

Make It a Meal
We love this over creamy mashed potatoes - they soak up all that sauce. Some crusty bread on the side is a must. Add a green salad or some roasted veggies, and you've got a dinner that'll impress anyone!
Save Some For Later
Got leftovers? Lucky you! They'll keep in the fridge for three days. Just warm everything up slowly in a pan, adding a little broth if needed. The flavors get even better the next day.
Frequently Asked Questions
- → Why is it called Marry Me Chicken?
The name comes from the idea that this dish is so delicious, serving it might lead to a marriage proposal!
- → Can I use chicken thighs?
Yes, boneless thighs work well but may need longer cooking time.
- → Can I make this without heavy cream?
Heavy cream creates the richest sauce, but half-and-half can substitute for lighter version.
- → Why use ovenproof skillet?
The dish goes from stovetop to oven in same pan, ensuring even cooking and fewer dishes.
- → Can I make this ahead?
Best served fresh, but leftovers reheat well on low heat to prevent sauce separation.