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Marry Me Chicken

Creamy Marry Me Chicken

This Creamy Marry Me Chicken features tender, pan-seared chicken breasts simmered in a rich garlic, Parmesan, and sun-dried tomato cream sauce. Ready in around 40 minutes, it's an easy restaurant-quality dinner that's perfect for weeknights, date nights, or special family meals. Serve with pasta, mashed potatoes, or crusty bread to soak up every drop of the delicious sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 500 g Chicken Breasts
  • 300 mls Thickened Cream
  • 1 Cup Chicken stock
  • 40 g Parmesan cheese
  • 80 g Sun-dried tomatoes
  • 3 Cloves Garlic
  • 1 Tbsp Olive Oil
  • 1 Tsp Dried Italian Herbs
  • salt and pepper to taste
  • 10 g Fresh parsley (optional)

Method
 

  1. Pat the chicken breasts dry with paper towel and season both sides with salt and pepper. Lightly coat with flour if using for extra browning.
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and nearly cooked through. Remove from the pan and set aside.
  3. In the same pan, reduce heat to medium and add a little more oil if needed. Sauté the garlic for 30–60 seconds until fragrant.
  4. Stir in the sun-dried tomatoes and cook for another minute to release their flavour.
  5. Pour in the chicken stock and scrape up any browned bits from the base of the pan.
  6. Add the cream, Parmesan cheese, and Italian herbs. Stir well and bring to a gentle simmer.
  7. Return the chicken to the pan and spoon the sauce over the top. Simmer for 5–8 minutes, or until the chicken is fully cooked and the sauce has thickened.
  8. Stir through spinach (if using) and allow it to wilt into the sauce.
  9. Taste and adjust seasoning with salt and pepper as needed.
  10. Serve hot with pasta, mashed potatoes, rice, or crusty bread.

Notes

  • Chicken thickness matters: Pound chicken breasts to an even thickness so they cook evenly and stay tender.
  • Don’t rush the sauce: Letting it gently simmer helps it thicken and develop a richer flavour.
  • Avoid boiling after adding cream: This helps prevent the sauce from splitting.
  • Fresh Parmesan works best: It melts smoothly into the sauce compared to pre-shredded varieties.
  • Sun-dried tomatoes: Use oil-packed for the best flavour and texture, but drain slightly before adding.
  • Add greens for balance: Spinach or kale can be stirred through at the end for extra colour and nutrition.
  • Make it your own: Add mushrooms, chilli flakes, or extra garlic depending on your flavour preference.
  • Leftovers improve flavour: The sauce becomes even more delicious the next day after the flavours meld.