Creamy Marry Me Chicken Recipe Easy Sun-Dried Tomato Sauce

Let me paint you a picture—imagine the aroma of golden-seared chicken, mingling with the rich scent of garlic, herbs, and sun-dried tomatoes wafting from your skillet. The creamy sauce bubbles away, promising pure comfort with every spoonful. The first time I tried Creamy Marry Me Chicken with Sun-Dried Tomato Sauce, it was one of those rainy afternoons when you just want something cozy and special. Honestly, I was hooked at the first taste—velvety, tangy, and totally irresistible. It’s the kind of moment where you pause, take a deep breath, and just smile because you know you’ve stumbled on a recipe that feels like a warm hug.

This one has a sweet spot in my heart. Years ago, my grandma used to make a creamy chicken dish that had us all fighting for seconds (and sneaking spoonfuls of sauce). I’ve tinkered with this recipe until it hit that same nostalgic note, but with a modern twist thanks to those sun-dried tomatoes. They add a punchy flavor that makes the whole thing unforgettable—trust me, you’ll wish you’d discovered this years ago.

My family can’t get enough of it. Last Thanksgiving, I brought it out alongside the usual turkey and, let’s face it, the chicken disappeared before I could even get a photo for Pinterest! Kids love it, adults rave, and it’s dangerously easy to whip up for weeknights, potlucks, or date nights. I’ve tested this recipe more times than I care to admit (all in the name of research, of course), and it’s now a staple for family gatherings and gifting meals. Creamy Marry Me Chicken with Sun-Dried Tomato Sauce truly delivers pure, nostalgic comfort—you’re going to want to bookmark this one and make it again and again.

Why You’ll Love This Creamy Marry Me Chicken Recipe

There’s a reason Creamy Marry Me Chicken with Sun-Dried Tomato Sauce is always the first dish polished off at our table. Here’s what makes this recipe stand out (and why I swear by it after countless trials):

• Quick & Easy: You can have dinner on the table in under 40 minutes—perfect for busy weeknights or when you need something impressive, fast.
• Simple Ingredients: No wild goose chases at the grocery store. Most of these ingredients are pantry staples or simple finds at any market.
• Perfect for Any Occasion: Whether you’re hosting brunch, a cozy family dinner, or a special date night, this chicken makes everyone feel special.
• Crowd-Pleaser: Kids love the creamy sauce, adults appreciate the bold flavors—this dish gets rave reviews every single time.
• Unbelievably Delicious: The combination of creamy sauce and tangy sun-dried tomatoes gives it that next-level comfort food vibe.

What really sets my version apart? I use a blend of heavy cream and chicken broth for maximum flavor and silkiness, plus a sprinkle of freshly grated parmesan for richness. The sun-dried tomatoes aren’t just tossed in—they’re simmered until tender, so the sauce is packed with flavor. If you’re after a creamy chicken recipe that’s both easy and restaurant-quality, this is it.

I’ve tried dozens of creamy chicken recipes and this one’s always the winner. The balance of flavors—the herby, garlicky chicken, the bright pop of tomato, and that sauce you’ll want to eat straight from the pan—makes every bite memorable. It’s comfort food made healthier, faster, and with no compromise on taste. If you’re hoping to impress guests (without breaking a sweat) or just want to turn a weeknight dinner into something truly special, Creamy Marry Me Chicken with Sun-Dried Tomato Sauce is the answer.

What Ingredients You Will Need

This Creamy Marry Me Chicken recipe uses simple, wholesome ingredients to deliver bold flavor and that classic, rich texture. You won’t need anything fancy—just a handful of basics that work together in delicious harmony. Here’s what goes into making this stunning sun-dried tomato chicken:

• For the Chicken:
  • Boneless skinless chicken breasts (4 pieces, about 1.5 lbs / 680g)—pounded to even thickness for quick, even cooking
  • Salt and freshly ground black pepper—to season
  • All-purpose flour (1/4 cup / 30g)—for dredging and a light crust (use gluten-free flour if needed)
• For Searing:
  • Olive oil (2 tablespoons / 30ml)—for golden color and flavor
  • Unsalted butter (2 tablespoons / 28g)—adds richness and helps prevent sticking
• For the Sauce:
  • Garlic cloves (3, minced)—fresh is best for punchy flavor
  • Chicken broth (1 cup / 240ml)—low sodium preferred
  • Heavy cream (3/4 cup / 180ml)—for creamy texture (swap with half-and-half for a lighter version)
  • Parmesan cheese (1/2 cup / 50g, freshly grated)—adds depth and saltiness (I love using Parmigiano-Reggiano for best flavor)
  • Sun-dried tomatoes (1/2 cup / 75g, sliced, packed in oil)—drain and pat dry, then slice (or use dried and rehydrate in hot water)
  • Italian seasoning (1 teaspoon)—or a mix of dried oregano, basil, and thyme
  • Red pepper flakes (1/4 teaspoon)—optional, for a gentle kick
• To Finish:
  • Fresh basil leaves (for garnish)—adds color and freshness
  • Lemon zest (optional)—brightens up the creamy sauce

Ingredient Tips: I recommend Classico sun-dried tomatoes for consistent flavor. If you’re dairy-free, swap heavy cream for coconut cream and use nutritional yeast instead of parmesan. For extra protein, try using chicken thighs instead of breasts—they stay juicy and add a bit more flavor.

In summer, I sometimes swap in fresh cherry tomatoes for part of the sun-dried ones—adds a sweet burst that’s wonderful. If you’re watching sodium, use homemade chicken broth and skip the parmesan. This recipe is friendly for all sorts of dietary tweaks, so don’t be afraid to make it your own!

Equipment Needed

You don’t need a professional kitchen to make Creamy Marry Me Chicken with Sun-Dried Tomato Sauce. Here’s what you’ll need for best results:

• Large skillet or sauté pan: A 12-inch pan gives you plenty of room to sear and simmer. I’ve used both nonstick and stainless steel—both work, but stainless gives a better sear.
• Tongs: For flipping chicken gently (wooden ones are easier on pan surfaces).
• Measuring spoons and cups: Accurate measurements keep the sauce just right.
• Small bowl: For dredging flour.
• Grater: For fresh parmesan (box grater is easiest).
• Cutting board and chef’s knife: For prepping chicken and chopping garlic, tomatoes, and herbs.
• Whisk: Makes the sauce silky smooth.

If you don’t have a skillet, a Dutch oven works too—just watch the sauce so it doesn’t scorch. I’ve made this in a cast iron pan and it gives the chicken a beautiful crust. For budget-friendly options, check your local discount stores—no need for pricey equipment. Pro tip: keep your pans well-seasoned and dry sun-dried tomatoes before slicing to avoid gummy sauce.

Preparation Method

1. Prep the Chicken:
   
   Place chicken breasts between two sheets of parchment paper and gently pound to about 1/2 inch (1.25 cm) thick. Season both sides with salt and pepper. Dredge each piece lightly in flour, shaking off excess.
   
   Tip: Even thickness means even cooking—no dry edges!
2. Sear the Chicken (8 minutes):
   
   Heat olive oil and butter in a large skillet over medium-high heat until butter sizzles. Add chicken and cook for 3–4 minutes per side, until golden brown and cooked through (internal temp should be 165°F / 74°C).
   
   Note: If your pan is small, work in batches—don’t overcrowd, or chicken will steam.
   
   Troubleshooting: If chicken sticks, let it cook longer before flipping—it will release naturally once seared.
3. Sauté Aromatics (2 minutes):
   
   Remove chicken to a plate. In the same pan, add minced garlic and sliced sun-dried tomatoes. Sauté for 1–2 minutes until fragrant.
   
   Sensory cue: You should smell that lovely sweet-garlicky aroma!
4. Deglaze & Build Sauce (2 minutes):
   
   Pour in chicken broth, scraping up any browned bits from the pan. Reduce heat to medium-low.
   
   Tip: Those browned bits add loads of flavor—don’t skip this step!
5. Finish Sauce (8 minutes):
   
   Stir in heavy cream, parmesan, Italian seasoning, and red pepper flakes. Simmer gently for 6–8 minutes, stirring often, until sauce thickens and tomatoes are tender.
   
   Warning: Don’t boil—low and slow keeps the sauce creamy.
   
   Sensory cue: Sauce should coat the back of a spoon and look glossy.
6. Return Chicken & Simmer (5 minutes):
   
   Add chicken (and any juices on the plate) back to the pan. Spoon sauce over chicken, simmer 5 minutes more until heated through.
   
   Tip: Flip chicken once for even coating.
7. Garnish & Serve:
   
   Sprinkle with fresh basil and lemon zest (if using). Serve hot, spooning extra sauce over the top.

Efficiency tip: While the sauce simmers, set your table or prep a simple side (think pasta or garlic bread). If your sauce seems thin, add a bit more parmesan or simmer a few extra minutes. If it’s too thick, splash in more broth. Honestly, the hardest part is not eating it straight from the pan!

Cooking Tips & Techniques

Here are my favorite tricks for getting Creamy Marry Me Chicken with Sun-Dried Tomato Sauce just right—plus a few hard-earned lessons:

• Don’t Rush the Sear: Let the chicken develop a golden crust before flipping. If you move it too soon, it’ll tear and lose juices. Patience pays off!
• Layer Your Flavors: Sauté garlic and tomatoes in the same pan you cooked the chicken—those “fond” bits add deep flavor.
• Simmer, Don’t Boil: High heat can break the sauce and make it greasy. Keep things at a gentle bubble for velvety results.
• Taste as You Go: Parmesan and sun-dried tomatoes can be salty, so always taste before adding extra salt.
• Multitasking: While chicken sears, slice your basil and zest your lemon. This keeps things moving and helps dinner hit the table faster.
• Consistency Tricks: If sauce isn’t thick enough, whisk in a spoonful of flour or parmesan. If too thick, add broth in small amounts.

I’ll be honest—my first time making this, I boiled the cream. The sauce split and looked, well, a little sad. Lesson learned: keep your heat low once the dairy goes in. I also tried using dried sun-dried tomatoes without rehydrating—they were chewy and tough, so now I always soak or use oil-packed. Don’t be afraid to tweak; with these tips, you’ll get restaurant-level results every single time.

Variations & Adaptations

This Creamy Marry Me Chicken recipe is flexible and fun to personalize. Here are some of my favorite twists (plus a few tried-and-true swaps):

• Low-Carb/Keto: Skip the flour dredge and use arrowroot or almond flour. Serve over cauliflower rice or zucchini noodles instead of pasta.
• Dairy-Free: Use coconut cream in place of heavy cream, and swap parmesan for nutritional yeast or a vegan cheese. The sauce will taste a little different, but still rich and creamy.
• Vegetarian Option: Substitute boneless chicken with thick slices of portobello mushroom or cauliflower steaks. Sear as you would chicken—delicious!
• Seasonal Variation: In summer, add fresh cherry tomatoes alongside sun-dried tomatoes for a burst of sweetness. In winter, stir in a handful of baby spinach at the end for extra color.
• Flavor Boost: Add a splash of dry white wine when deglazing the pan for a restaurant-style finish.

Allergen swaps: For gluten-free, always use certified GF flour. For nut allergies, avoid almond flour and stick to arrowroot or cornstarch. I’ve tried swapping basil for fresh parsley—works great in a pinch. My favorite personal twist? I add a handful of chopped olives for a salty kick that’s just divine.

Serving & Storage Suggestions

Creamy Marry Me Chicken with Sun-Dried Tomato Sauce is best served hot and fresh, straight from the pan. Spoon extra sauce over each piece for that perfect Pinterest-worthy drizzle. For a lovely presentation, scatter torn basil leaves and a sprinkle of parmesan right before serving.

This dish pairs beautifully with buttery pasta, mashed potatoes, or crusty garlic bread. For a lighter meal, serve with steamed asparagus or a crisp green salad. If you’re hosting, a chilled glass of sauvignon blanc or sparkling water with lemon is the perfect match.

Leftovers? Store in an airtight container in the fridge for up to 3 days. The flavors deepen and mellow overnight—so good for lunch the next day! Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. You can freeze individual portions for up to 2 months, but thaw in the fridge before reheating to keep the sauce creamy. Honestly, it’s even better the second day.

Nutritional Information & Benefits

Each serving of Creamy Marry Me Chicken with Sun-Dried Tomato Sauce (about 1 chicken breast plus sauce) provides roughly:

• Calories: 410
• Protein: 36g
• Fat: 22g
• Carbohydrates: 12g
• Sodium: 800mg

Chicken is a lean source of protein that helps with muscle repair and keeps you full. Sun-dried tomatoes add antioxidants (like lycopene), and fresh basil brings in vitamin K and a touch of freshness. If you use coconut cream or swap the flour, this recipe can be made dairy-free or gluten-free for dietary needs. Possible allergens include dairy, gluten (if flour isn’t GF), and nuts (if you use almond flour). Personally, I love that this recipe feels indulgent without being heavy—just the right balance of comfort and nutrition.

Conclusion

If you’re searching for a creamy chicken recipe that’s easy, comforting, and totally Pinterest-worthy, Creamy Marry Me Chicken with Sun-Dried Tomato Sauce is it. The simple ingredients and bold flavors make every bite special, and it’s flexible enough to suit just about anyone’s tastes and needs.

Don’t be afraid to make it your own—add extra veggies, tweak the seasonings, or swap out the protein. I keep coming back to this recipe because it delivers every single time, and it’s the kind of dish that makes people ask for seconds (and the recipe!).

I’d love to hear how you make Creamy Marry Me Chicken your own—drop a comment below, share with your friends, or tag me if you post on Pinterest. This recipe is meant to be enjoyed, tweaked, and passed around your table. Happy cooking, and remember: the best meals are the ones you share!

FAQs About Creamy Marry Me Chicken with Sun-Dried Tomato Sauce

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay juicy and are great for this recipe. Just adjust the cooking time—thighs may need a couple extra minutes to cook through.

Can I make this ahead for meal prep?

Yes, you can cook the chicken and make the sauce ahead. Store in the fridge, then gently reheat on the stove. Add a splash of broth or cream if the sauce thickens too much.

What’s the best way to reheat leftovers?

Reheat slowly in a skillet over low heat. You can add a little broth or cream to loosen the sauce. Microwave works in a pinch, but sauce may separate slightly.

Are sun-dried tomatoes necessary?

They add a unique flavor, but you can substitute with chopped fresh tomatoes or roasted red peppers for a milder taste.

Is this recipe gluten-free?

It can be! Simply use a gluten-free flour blend or cornstarch for dredging the chicken instead of all-purpose flour.

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