Description

When I first came across the recipe for “Marry Me Chicken,” I was immediately intrigued. Could a single dish truly be so irresistible that it would spark declarations of love and even proposals? It sounded like the stuff of culinary legend, but I had to know for myself. After making it, I understood the magic. This dish combines tender, juicy chicken with a creamy sun-dried tomato sauce that’s packed with flavor and comfort. It’s the kind of recipe that turns an ordinary evening into something special—whether for a family dinner or an intimate date night at home.

The name itself is playful and romantic, making it perfect for an anniversary meal, a cozy celebration, or simply an excuse to wow your loved ones. But don’t let the fancy name fool you—this recipe is straightforward and easy to follow, even for novice cooks. Plus, the ingredients are simple and likely already in your pantry. The result is nothing short of spectacular, with minimal effort and maximum reward. Let’s dive into what makes this recipe so unforgettable and why it might just become your new go-to dish.

Ingredients

Scale

For the Chicken:

2 lbs boneless, skinless chicken breasts
Salt and black pepper, to taste
1½ tablespoons olive oil

For the Sun-Dried Tomato Cream Sauce:

1–2 cloves garlic, minced
½ cup chicken broth
⅓ cup heavy cream (room temperature)
¼ cup freshly grated Parmesan cheese (room temperature)
⅓–½ cup sun-dried tomatoes, chopped
1 teaspoon dried oregano
½ teaspoon crushed red pepper flakes (optional)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures even cooking and gives the sauce time to thicken and develop deeper flavors.

Step 2: Season the Chicken

Pat the chicken breasts dry with paper towels to help them sear beautifully. Generously season both sides with salt and black pepper.

Step 3: Sear the Chicken

In an oven-safe skillet, heat the olive oil over medium-high heat. Once shimmering, add the chicken breasts, being careful not to overcrowd the pan. Let them sear undisturbed for 3-4 minutes on each side until golden brown. This step locks in the juices and creates a delicious crust. Remove the chicken from the skillet and set aside.

Step 4: Make the Sauce

Using the same skillet, lower the heat to medium and add the minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan—this is where the flavor magic happens. Allow the broth to reduce slightly for about 1-2 minutes.

Reduce the heat to low and stir in the heavy cream, followed by the Parmesan cheese. Whisk until the cheese melts and the sauce is smooth. Add the sun-dried tomatoes, dried oregano, and crushed red pepper flakes. Stir to combine and let the flavors meld for a minute or two.

Step 5: Combine and Bake

Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat them. Transfer the skillet to the preheated oven and bake for 15-20 minutes. The chicken is done when its internal temperature reaches 165°F (75°C).

Step 6: Rest and Serve

Remove the skillet from the oven and let the chicken rest for 5 minutes. This ensures the juices redistribute, making every bite tender and flavorful. Serve the chicken with a generous ladle of sauce over your favorite side dish.

Notes

Chicken Options: Feel free to substitute chicken thighs for a juicier option. Adjust the cooking time accordingly as thighs may take slightly longer to cook through.
Vegetarian Twist: Swap the chicken for firm tofu or portobello mushrooms for a meat-free version while keeping the sauce intact.
Make It Ahead: You can prepare the sauce up to 2 days in advance and store it in the fridge. Simply reheat and combine with freshly seared chicken.