Marry Me Chicken (Creamy Sun-Dried Tomato Chicken) is one of those recipes that feels special enough for a date night but easy enough for a weeknight. With tender chicken breasts bathed in a luscious, garlicky cream sauce studded with sun-dried tomatoes and finished with Parmesan and fresh basil, it’s comfort food that looks and tastes elevated. The sauce clings to the chicken, so every forkful is rich and satisfying without being fussy. If you’re craving a dish that’s both impressive and approachable, this is the one to save.

Why this version works

This rendition keeps things simple and focused on bold, complementary flavors. The chicken is seasoned lightly with salt and pepper, then seared in a combination of olive oil and butter to get a golden exterior. A quick pan sauce comes together with minced garlic, a touch of flour to thicken, chicken broth for depth, and heavy cream for richness. Parmesan adds savory umami, while sun-dried tomatoes and dried Italian seasoning bring brightness and aromatic depth. A scattering of fresh basil at the end gives a fragrant, herbaceous finish.

Ingredients

1 1/2 pounds Boneless Skinless Chicken Breasts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Olive Oil
3 Tablespoon Butter
2 teaspoon Garlic (minced)
3 Tablespoon Flour
1 Cup Chicken Broth
3/4 Cup Heavy Cream
1/2 Cup Parmesan (grated)
1/2 cup Sun-Dried Tomatoes (drained)
1 teaspoon Italian Seasoning (dried)
Fresh Basil (for garnish)

Taste and texture notes

The interplay of textures is a highlight: the exterior of the chicken offers a slight crust from the pan-sear, while the interior stays tender and juicy when you avoid overcooking. The sauce is smooth and velvety—thick enough to coat the spoon but not gloppy. Sun-dried tomatoes provide concentrated tomato flavor and a chewy contrast to the creamy sauce, and grated Parmesan lends a salty, nutty edge that rounds the whole dish out. Italian seasoning layers in familiar Mediterranean notes without overpowering the main ingredients.

Make-ahead and serving suggestions

This dish is forgiving when it comes to meal prep. You can prepare the sauce up to one day ahead, keeping it chilled in an airtight container; reheat gently and finish with fresh basil just before serving. The chicken is best served immediately after finishing the sauce, but if you need to hold it for a short time, tent with foil and keep in a warm oven set to 200°F (95°C) while you finish the sauce.

Serving ideas:

Over a bed of al dente pasta—spaghetti, fettuccine, or a short pasta like penne all work beautifully.
With creamy mashed potatoes to soak up extra sauce.
On a plate with steamed green beans or a crisp green salad for a lighter meal.
With cauliflower rice or a simple pilaf for a lower-carb option.

Step-by-step instructions

Below are clear, stepwise directions that follow the ingredient list exactly and keep the original order of actions while clarifying each step for success.

Prepare the chicken: Pat 1 1/2 pounds Boneless Skinless Chicken Breasts dry with paper towels. Season both sides of each breast evenly with 1/2 teaspoon Salt and 1/4 teaspoon Pepper.
Heat the pan: Place a large skillet over medium-high heat. Add 1 Tablespoon Olive Oil and 1 Tablespoon of the butter. Allow the fat to warm until shimmering but not smoking.
Sear the chicken: Add the seasoned chicken breasts to the hot skillet. Sear for about 4–5 minutes per side, or until each side is golden brown. Depending on the thickness of your breasts, you may need 1–2 additional minutes per side; you’re aiming for an internal temperature close to 160°F (71°C) because the chicken will finish cooking in the sauce. Transfer the seared chicken to a plate and tent loosely with foil while you make the sauce.
Start the sauce: In the same skillet over medium heat, add the remaining 2 Tablespoon Butter. Once melted, add 2 teaspoon Garlic (minced). Sauté the garlic for about 30–45 seconds, stirring constantly, until fragrant but not browned.
Make a light roux: Sprinkle 3 Tablespoon Flour over the melted butter and garlic. Stir continuously for about 1 minute to cook the flour and remove any raw taste. The mixture should be slightly paste-like and aromatic.
Add broth and cream: Gradually pour in 1 Cup Chicken Broth while whisking to prevent lumps. Once the broth is incorporated and the sauce is smooth, stir in 3/4 Cup Heavy Cream. Bring the mixture to a gentle simmer to thicken, simmering for 2–3 minutes until the sauce begins to coat the back of a spoon.
Build flavor: Stir in 1/2 Cup Parmesan (grated), 1/2 cup Sun-Dried Tomatoes (drained), and 1 teaspoon Italian Seasoning (dried). Continue to simmer gently for 1–2 minutes, stirring, until the cheese melts and the sun-dried tomatoes are warmed through. Taste and adjust seasoning if needed, adding a small pinch of salt or pepper to balance flavors.
Return the chicken to the skillet: Nestle the seared chicken breasts into the sauce so they are partially submerged. Spoon sauce over the tops. Reduce the heat to low, cover the skillet loosely, and cook for 4–6 minutes more, or until the chicken reaches 165°F (74°C) internal temperature and the sauce has thickened to your liking.
Finish and garnish: Remove the skillet from the heat. Let the dish rest for a minute, then sprinkle torn fresh basil leaves over the chicken for a bright finish.
Serve: Plate the chicken and spoon plenty of the creamy sun-dried tomato sauce over each breast. Serve immediately alongside your chosen accompaniment so every bite is saucy and warm.

Quick tips for success

Room temperature chicken cooks more evenly. If you have time, let the chicken rest on the counter for 15 minutes before cooking.
Don’t overcrowd the pan while searing. If your skillet is small, sear the chicken in batches to ensure a golden crust.
When adding the broth, whisk steadily to avoid lumps from the flour. This keeps the sauce silky.
If the sauce gets too thick, whisk in a splash more chicken broth or a little water to reach the desired consistency.
For a brighter tomato note, drain the sun-dried tomatoes well and pat them dry so they don’t water down the sauce.

Variations to try

Spinach addition: Stir 2 cups of baby spinach into the sauce in the last minute of simmering until wilted for extra color and nutrients.
Mushroom twist: Sauté 1 cup sliced mushrooms with the garlic before making the roux for an earthy dimension.
Herbed finish: Swap fresh basil for a mix of basil and parsley for a herbier finish.
Pasta bake: Toss cooked pasta with the sauce and chicken, sprinkle extra Parmesan, and bake at 350°F (175°C) for 15–20 minutes for a bubbly casserole.

Storage and reheating

Refrigerate any leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of chicken broth or cream to loosen the sauce if it has thickened. You can also reheat in the microwave in 30-second intervals, stirring between bursts to ensure even warming.

Notes on ingredients

Use good-quality grated Parmesan for the best melt and flavor. If your sun-dried tomatoes are packed in oil, drain and pat them dry before adding; if they’re dry-packed, you can rehydrate them briefly in warm water if you prefer a softer texture. The dried Italian seasoning melds nicely with the tomatoes and Parmesan; if you only have individual herbs on hand, a mix of oregano, basil, and thyme works well.

Final thoughts

Marry Me Chicken (Creamy Sun-Dried Tomato Chicken) is a richly flavored, comforting dish that manages to feel fancy without requiring complicated techniques. It’s one of those recipes that is reliably satisfying: the sauce is creamy and cheesy, the sun-dried tomatoes give concentrated brightness, and the seared chicken delivers a satisfying textural contrast. Whether you’re cooking for a special someone or just want a recipe that elevates a simple weeknight dinner, this one delivers. Keep the ingredients handy—this will likely become a go-to for cozy nights in.

Enjoy creating and savoring every saucy bite. Don’t forget to garnish with fresh basil right before serving to add that final pop of color and aroma.