Creamy Sun-Dried Tomato Chicken (Marry Me Chicken)

Marry Me Chicken close-up showing chicken breast in creamy garlic parmesan sun-dried tomato sauce garnished with fresh basil

5 from 3 votes

Creamy Sun-Dried Tomato Chicken (Marry Me Chicken)

Creamy Sun-Dried Tomato Chicken — also known as Marry Me Chicken — is a one-skillet dinner made with golden seared chicken cutlets finished in a rich garlic parmesan cream sauce with sweet sun-dried tomatoes, Italian herbs, and a touch of chili warmth. Ready in 30 minutes and impressive enough for guests, this is the creamy chicken recipe that makes people ask for it again every single time.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: 30 minute chicken dinner, chicken with sun-dried tomatoes, creamy chicken skillet, Creamy Garlic Parmesan Chicken, creamy sun-dried tomato chicken, easy creamy chicken, Garlic Parmesan Chicken, Italian chicken skillet, Marry Me Chicken, marry me chicken recipe, One-pan chicken dinner, sun-dried tomato chicken recipe

Servings: people

Calories: 737kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

Chicken Preparation:

3 Large Chicken Breasts (cut in half, into cutlets) (pounded with meat mallet)
Salt and Ground Black Pepper (to taste)
3 tablespoons Olive Oil (to cook chicken)
3 tablespoons Butter (to cook chicken)

Chicken Dredge:

6 tablespoons Flour (to dredge)
1 teaspoon Onion Powder
1 teaspoon Garlic Powder

Creamy Sauce Instructions:

5 Cloves Garlic (minced)
1/2 teaspoon Oregano
1/2 teaspoon Red Pepper Chili Flakes (optional)
1/2 teaspoon Thyme
1 Cups Chicken Stock
1 Cups Heavy Cream
¾ Cup Parmesan Cheese (grated)
1/3 Cup Sundried Tomatoes (chopped)
5 Leaves Fresh Basil (fresh basil) (chopped)

Instructions

Prepare the Chicken: Pat chicken cutlets dry and season lightly with salt and pepper. In a shallow dish, mix together the flour, garlic powder, and onion powder. Dredge the chicken cutlets in the seasoned flour, shaking off excess.
Pan-Sear the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 3–4 minutes per side. Remove and set aside.
Make the Sauce: In the same skillet, add minced garlic and cook until fragrant. Stir in chicken stock, heavy cream, parmesan cheese, chili flakes, oregano, and thyme. Simmer until the sauce thickens slightly.
Add the Sun-Dried Tomatoes: Stir in chopped sun-dried tomatoes and let the sauce absorb their flavor.
Combine and Finish: Return chicken cutlets to the skillet, spooning sauce over the top. Simmer for 5–7 minutes, until chicken is fully cooked. Garnish with fresh basil before serving.

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