If you want an impressive but simple dinner that’s ready in about 20 minutes, this Marry Me Chicken delivers. Tender, juicy chicken breasts are finished in a rich, creamy sauce studded with tangy sundried tomatoes, sharp Parmesan and fresh basil. It’s an elegant, comforting dish that works for busy weeknights or a relaxed special occasion.
The playful name comes from the idea that the dish is so delicious someone might propose after tasting it, but beyond that it’s simply reliable, full of flavour, and quick to prepare. The sauce combines cream, sundried tomatoes, garlic, lemon and Parmesan for a luxurious finish. Serve directly from the skillet with bread to mop up the sauce, or spoon it over rice, pasta, mashed or roast potatoes. It also pairs nicely with a crisp green salad or steamed vegetables.
Ingredients
All ingredients are readily available at most grocery stores.
- Chicken breasts. This recipe showcases how delicious chicken breast can be. You can use boneless, skinless breasts or substitute thighs if you prefer; cooking times are similar though thighs may stay juicier.
- Sundried tomatoes. They add concentrated tomato flavour. If the tomatoes are packed in oil, reserve some of that oil to enhance the sauce; otherwise use olive oil.
- Heavy (double) cream. Use full-fat cream so the sauce thickens and becomes velvety; single cream may be too thin to achieve the same texture.
- Parmesan. Freshly grated Parmesan melts into the sauce and adds a salty, nutty depth.
- Fish sauce (optional). A small amount gives a savory, umami boost that salt alone won’t match. Omit if you prefer.
- Garlic, lemon juice, chicken stock, dried thyme, chilli flakes (optional), olive oil, salt, black pepper, and a generous handful of fresh basil to finish.
Optional add-ins: Stir in a couple of handfuls of baby spinach, chopped kale or finely chopped broccoli just before returning the chicken to the pan for extra greens.
How to make it
To speed and even out cooking, halve the chicken breasts lengthways or gently pound them between sheets of cling film with a rolling pin until even in thickness. Season the chicken lightly with salt and sear in a large, high-sided skillet over medium-high heat in a little oil until each side develops a golden crust. The chicken does not need to be cooked through at this stage because it will finish in the sauce.
Remove the browned chicken and keep it warm. Reduce the heat to low and add crushed garlic to the pan; cook briefly until fragrant. Add chicken stock to deglaze, then stir in sundried tomatoes, fish sauce (if using), lemon juice, dried thyme and chilli flakes. Let the mixture meld for a minute, then pour in the cream and stir to combine. Add the grated Parmesan and stir until the sauce becomes smooth, then simmer gently for about 5 minutes to thicken slightly.
Return the chicken to the pan, nestle each piece into the sauce and spoon sauce over the top. Simmer gently for another 5 minutes, or until the chicken is cooked through. Check doneness with an instant-read thermometer (target 165°F / 75°C) or cut into the thickest piece to ensure the meat is opaque and no longer pink.
Scatter plenty of fresh basil and a final grating of Parmesan over the dish. Season with a good grind of black pepper and serve immediately.
Instructions
- Cook the chicken. Pat chicken dry, halve or pound for even thickness, season with salt. Heat oil in a large skillet and sear chicken about 5 minutes per side until golden. Transfer to a plate and cover loosely.
- Make the sauce. Reduce heat, add crushed garlic and cook briefly. Deglaze with chicken stock, then add sundried tomatoes, fish sauce (optional), lemon juice, dried thyme and chilli flakes. Stir in cream and Parmesan, simmer 4–5 minutes to thicken.
- Finish the chicken. Return chicken to the sauce, spoon sauce over each piece and simmer until cooked through (165°F / 75°C internal temperature) about 5 minutes more.
- Garnish and serve. Top with fresh basil and extra Parmesan. Serve with bread, pasta, rice, potatoes or a green salad.
Notes
Ingredient tips: Use heavy cream for a silky, thick sauce. If you have sundried tomatoes in oil, reserve some of the oil and use it to sauté the chicken for extra flavour. Fish sauce is optional but recommended for depth; omit if you prefer not to use it.
Substitutions: Chicken thighs can replace breasts. Swap chicken stock for vegetable stock or water in a pinch.
Make ahead and storage: Store leftover Marry Me Chicken in a covered container in the refrigerator for up to 5 days. Reheat gently on the stovetop with a splash of water to loosen the sauce, or warm in short bursts in the microwave.
Serving suggestions: Serve with crusty bread to mop up the sauce, over pasta, rice, or potatoes, or alongside a simple green salad and steamed vegetables like broccoli or spinach.
Got a question?
Can I make this ahead?
Yes. It stores well for up to 5 days in the fridge. Reheat gently and add a little water if the sauce has thickened too much.
Can I use chicken thighs?
Absolutely. Thighs are juicier and very forgiving; they work well with the same method.
What is a “Marry Me” dish?
It’s a name given to dishes—usually chicken—served in an irresistible, creamy sundried tomato sauce that’s meant to be show-stopping and delicious.
What should I serve with it?
Bread, pasta, rice, mashed or roast potatoes, or a crisp green salad are all excellent accompaniments.
More chicken favourites
If you try this recipe, please leave feedback or a comment describing any changes you made—I’d love to hear how it turned out for you.
20 Minute ‘Marry Me’ Chicken
Author: Kate Alexandra • Total Time: 20 minutes • Yield: 4 servings