This Marry Me Chicken recipe is a rich and creamy chicken dish that’s sure to win hearts! Made with juicy chicken, a flavorful creamy sun-dried tomato sauce, and fresh basil, it’s the perfect balance of simple ingredients and gourmet taste. Whether it’s a busy weeknight or a special occasion, this chicken dinner will have everyone at the table swooning.
This recipe isn’t just indulgent—it’s a healthy option too! Using simple ingredients like sun-dried tomatoes, chicken stock, and fresh basil keeps it nutrient-packed while cutting back on overly processed components. Personally, I’ve found it’s a great way to sneak in protein and fresh flavors without feeling too heavy. Plus, it’s so satisfying that seconds are practically a guarantee.
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❤️ Why you will love this recipe
- Simple ingredients: You likely have most of these staples already!
- Rich flavor: A creamy parmesan sauce with tangy sun-dried tomatoes.
- Versatile: Perfect for weeknights or special occasions.
- One-pan dinner: Easy cleanup for busy weeknights.
- Crowd-pleaser: Always earns rave reviews!
🗝️ Key ingredients & substitutions
- Boneless, skinless chicken breasts: Tender and lean, or substitute chicken thighs for more flavor.
- Sun-dried tomatoes: For rich, tangy sweetness; fresh tomatoes can be used but won’t offer the same depth.
- White wine: Adds a subtle flavor profile; chicken stock works as a non-alcoholic substitute.
- Heavy cream: Creates a creamy sauce, or use coconut cream for a lighter option.
- Parmesan cheese: Adds savory richness. Pecorino Romano can work as a substitute.
- Onion & garlic: The dynamic duo that creates a flavorful base for the sauce. Stick with the fresh stuff—garlic powder or dried onion just can’t deliver the same flavor profile or aromatic magic!
- Flavors & seasonings: Salt and freshly ground black pepper, tomato paste, dried oregano, paprika, and a squeeze of lemon juice come together to create layers of savory, tangy, and subtly smoky goodness.
- Basil leaves: Fresh is key for the best flavor.
🥣 How to make marry me chicken
- Sear the chicken: Heat 1 tablespoon of sun-dried tomato oil in a large skillet over medium heat. Season chicken with salt and black pepper, then sear for 5 minutes per side until golden brown. Remove and set aside.
- Sauté aromatics: Add remaining oil and cook onion, garlic, sun-dried tomatoes, tomato paste, paprika, and oregano on low heat for 3-5 minutes.
- Deglaze and create the sauce: Pour in white wine to deglaze the pan, then stir in cream, chicken stock, and grated parmesan. Season as needed.
- Simmer with chicken: Return the chicken to the pan, cover, and cook for 10 minutes on medium heat, flipping halfway. Check the chicken is cooked through with a meat thermometer, or by slicing a thick part to check the juices run clear.
- Finish and serve: Remove from the heat and stir in fresh basil and lemon juice. Serve hot with crusty bread or garlic bread for soaking up the creamy sauce.
🪄 Recipe notes & tips
- Check doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Deglazing tip: Scrape the bottom of the pan with a wooden spoon after adding wine to release all those flavorful bits.
- Consistency: If the sauce is too thick, add a splash of chicken stock to thin it out.
- Extra zest: A squeeze of lemon adds a zesty pop to the creamy sauce, and you can adjust the amount to dial up just the right level of zing for your taste buds!
🫙 Storage instructions
- Airtight container: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently: Warm on low heat on the stove to keep the sauce creamy and prevent splitting.
- Freezer-friendly: Freeze in single portions for up to 2 months; thaw overnight before reheating.
✨ Variations
- Coconutty: Swap the cream with coconut cream or coconut milk for a lighter option.
- Spicy: Add a pinch of red pepper flakes for extra heat.
- Vegetarian option: Replace chicken with hearty mushrooms, chickpeas, or tofu for a plant-based spin.
- Cheesy upgrade: Stir in a dollop of cream cheese for extra richness.
🍽️ What to serve with marry me chicken
- Starches: Mashed potatoes, basmati rice, or low-carb cilantro & lime radish rice.
- Vegetables: Steamed green beans, roasted asparagus, classic wedge salad, or pickled beet salad.
- Breads: Crusty artisan bread, garlic breadsticks, or gluten-free cornbread.
❓ Frequently asked questions
Can I make this in a slow cooker?
Yes! Sear the chicken first, then cook everything in a crock pot on low for 4-6 hours or high for 2-3 hours.
What wine works best?
A dry white like Pinot Grigio or Sauvignon Blanc complements the creamy sauce perfectly.
What’s the origin of the name “Marry Me Chicken”?
Legend has it this dish is so good, it could inspire a marriage proposal!
😋 More delicious chicken recipes you will love
- Keto Teriyaki Chicken
- The Best Crispy Paleo Orange Chicken (keto-friendly!)
- Easy Keto Chicken Alfredo Casserole Recipe
- Easy Dairy-Free Poppy Seed Chicken Casserole
- The Best Brazilian Chicken Stroganoff (Estrogonofe de Frango)
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Marry Me Chicken Recipe
This Marry Me Chicken recipe is a rich and creamy chicken dish that's sure to win hearts! Made with juicy chicken, a flavorful creamy sun-dried tomato sauce, and fresh basil, it’s the perfect balance of simple ingredients and gourmet taste. Whether it’s a busy weeknight or a special occasion, this chicken dinner will have everyone at the table swooning.
Ingredients
- 1.5 lbs boneless skinless chicken breast about 3 large
- 2 tbsp oil from sun-dried tomatoes jar
- salt and freshly ground black pepper
- 1/2 onion diced
- 6 garlic cloves minced
- 1 cup sun-dried tomatoes drained and chopped
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 teaspoon paprika
- 3.5 tablespoons white wine
- 2/3 cup cream
- 2/3 cup chicken stock
- 1/2 cup parmesan cheese grated finely (I use the "zest" side of my grater)
- 1 cup fresh basil leaves loosely packed (15g)
- 1/2 lemon juiced
Instructions
- Add 1 tablespoon of oil to skillet on medium heat. Season chicken with salt and black pepper and sear it, 5 minutes per side. Remove the chicken and set aside.1.5 lbs boneless skinless chicken breast, 2 tbsp oil, salt and freshly ground black pepper
- Add the other tablespoon of oil to the skillet and turn it to low heat. Add the onion, garlic, sun-dried tomatoes, tomato paste, paprika, and oregano, and cook until the onion and garlic begin to soften, about 3-5 minutes.1/2 onion, 6 garlic cloves, 1 cup sun-dried tomatoes, 1 tablespoon tomato paste, 1 teaspoon dried oregano, 2 teaspoon paprika
- Add white wine to deglaze the pan, and then add the cream, chicken stock, and grated parmesan. Taste and adjust the seasoning if needed.2/3 cup cream, 2/3 cup chicken stock, 3.5 tablespoons white wine, 1/2 cup parmesan cheese
- Pop the chicken back into the pan, cover, and simmer for 10 minutes, flipping halfway through.
- Check the chicken is cooked through with a meat thermometer, or by slicing a thick part to check the juices run clear.
- Remove from the heat, stir in the basil leaves, and add the lemon juice. Enjoy!1 cup fresh basil leaves, 1/2 lemon
Notes
- Check doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
- Deglazing tip: Scrape the bottom of the pan with a wooden spoon after adding wine to release all those flavorful bits.
- Consistency: If the sauce is too thick, add a splash of chicken stock to thin it out.
- Extra zest: A squeeze of lemon adds a zesty pop to the creamy sauce, and you can adjust the amount to dial up just the right level of zing for your taste buds!
Storage instructions
- Airtight container: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently: Warm on low heat on the stove to keep the sauce creamy and prevent splitting.
- Freezer-friendly: Freeze in single portions for up to 2 months; thaw overnight before reheating.
Nutrition
Calories: 538kcalCarbohydrates: 24gProtein: 45gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.05gCholesterol: 156mgSodium: 517mgPotassium: 1765mgFiber: 5gSugar: 14gVitamin A: 1844IUVitamin C: 25mgCalcium: 244mgIron: 4mg
Tried this recipe?Let us know how it was!