Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

If you’re looking for a dish that’s sure to make someone swoon (or maybe even propose!), you’ve got to try my Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe. It’s honestly one of the most decadent yet surprisingly simple chicken recipes I’ve made, with a rich, velvety sauce that’s studded with sun-dried tomatoes and just the right hint of spice. Stick with me because I’m going to share everything you need to make this fan-freaking-tastic meal that I guarantee will become a favorite.

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Ingredients & Why They Work

Each ingredient in this Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe plays a pivotal role, coming together to create a sauce that’s rich but not overly heavy, with perfectly cooked chicken at its heart. Picking quality ingredients like fresh parmesan and oil-packed sun-dried tomatoes really makes a noticeable difference, so keep that in mind when shopping.

• Boneless, skinless chicken breasts: Choose breasts that are similar in size to ensure even cooking; pounding them thin helps them cook quicker and stay juicy.
• Olive oil: A neutral oil variant works too, but extra virgin olive oil brings a nice subtle flavor that complements the sauce.
• Garlic: Freshly minced garlic adds that irresistible aroma and depth to the sauce.
• Low-sodium chicken broth: Keeps the sauce flavorful without overpowering the delicate cream and tomato balance.
• Heavy cream: Adds luxurious creaminess; make sure it’s at room temperature to prevent curdling.
• Fresh parmesan cheese: Grate it yourself for the best melt and unmatched flavor—pre-grated just doesn’t compare.
• Sun-dried tomatoes: Opt for those packed in oil for richer flavor; if using dry ones, rehydrate them before adding.
• Dried oregano: Enhances the Mediterranean vibe with subtle herbal notes.
• Crushed red pepper flakes: Adds gentle heat that wakes up the dish without overwhelming it.
• Salt and freshly cracked black pepper: Essential seasoning to bring all flavors together.
• Fresh basil (optional): A sprinkle of chiffonaded basil at the end brightens the dish beautifully.

Make It Your Way

One of the things I truly love about this Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe is how easy it is to customize. Whether you prefer your dishes a little spicier, dairy-free, or want to add fresh vegetables, there’s plenty of room to make it your own without losing that signature creamy tomato flavor.

• Variation: For a lighter version, swap heavy cream for half-and-half or coconut cream – I’ve tried both and the flavor’s still beautiful, though the sauce is less rich.
• Dairy-Free Option: Use vegan parmesan and coconut milk instead of cream and cheese. It’s surprisingly delicious and still creamy.
• Added Veggies: I sometimes toss in fresh spinach or mushrooms right before baking the chicken for some extra texture and nutrients.
• Spice Level: Adjust the crushed red pepper flakes to suit your heat tolerance—I’ve served it mild for family dinners and spicier for date nights.

Step-by-Step: How I Make Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

Step 1: Prepare and Pound the Chicken Evenly

I like to start by trimming any excess fat off the chicken breasts, then pounding them until they’re uniformly thick—about ¾ inch works well. This ensures they cook evenly and stay juicy, so no dry spots! Be gentle but firm when pounding; I use a meat mallet wrapped in plastic wrap to keep things tidy.

Step 2: Season and Sear for Beautiful Golden Color

Once pounded, pat the chicken dry with paper towels to help the seasonings stick and to get a nice sear. I season both sides generously with salt and freshly cracked pepper. Then heat your olive oil in a large skillet until it shimmers (but isn’t smoking), and carefully lay in the chicken. Sear on medium-high heat for about 3-4 minutes per side until golden spots appear—this crust adds incredible flavor!

Step 3: Sauté Garlic and Deglaze for Flavor Base

After removing the chicken from the skillet (don’t drain the pan!), reduce the heat to medium-low and toss in the minced garlic. Stir constantly for about 30-60 seconds until fragrant—don’t let it burn! Then pour in the chicken broth and use a wooden spoon to scrape up all those delicious browned bits stuck to the bottom. That’s the flavor jackpot.

Step 4: Create the Cream Sauce with Cheese and Tomatoes

Take the skillet off the heat briefly before whisking in your room-temperature heavy cream—this trick helps prevent curdling (trust me, I’ve seen what happens when cream hits hot pan too fast!). Next, I add freshly grated parmesan, stirring gently until melted and silky smooth. Return to low heat and stir in those gorgeous sun-dried tomatoes, oregano, and crushed red pepper flakes. Taste and tweak salt or spice to your liking.

Step 5: Coat, Simmer, and Bake the Chicken to Perfection

Slide the seared chicken back into the sauce, flipping each piece several times to coat in that luscious cream. Then pop the skillet into a preheated 375°F oven to finish cooking the chicken through gently. I usually bake for around 13 minutes, but I swear by using a meat thermometer—it’s the best way to avoid overcooking. Aim for 160°F internally because the chicken will rest and rise to 165°F, perfectly juicy every time.

Step 6: Rest and Garnish Before Serving

Once out of the oven, don’t rush! Let the chicken rest for 5 minutes in the sauce; it lets all those juices redistribute. Before plating, spoon extra sauce over the chicken and add a sprinkle of fresh chiffonaded basil and more parmesan if you like. This final touch brightens up the dish and makes it look restaurant-worthy.

How to Serve Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

Garnishes

I always finish off my Marry Me Chicken with fresh chiffonaded basil and a extra sprinkle of parmesan right before serving. The fresh basil adds that lovely pop of color and brightness that cuts through the richness of the cream sauce. Sometimes I sneak in a few cracked black pepper specks on top for a little visual contrast and mild heat.

Side Dishes

This chicken pairs beautifully with simple sides like buttery mashed potatoes, garlicky roasted asparagus, or even creamy polenta. I’ve also served it over a bed of linguine to soak up every drop of that sauce. For a low-carb option, steamed broccoli or sautéed zucchini noodles work perfectly.

Creative Ways to Present

For fancy dinners, I like to plate each chicken breast over a swirl of sauce, garnished with microgreens or edible flowers for a stunning presentation. You could also serve this in individual ramekins with a sprinkle of extra parmesan and broil briefly for a gratin-like crust. It’s always a showstopper!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I transfer the chicken and sauce to an airtight container and refrigerate. It keeps well for up to 3 days, though the chicken is best eaten within that window before it starts drying out. Always store with the sauce to keep the chicken moist.

Freezing

I don’t usually freeze this dish because the cream sauce can separate when reheated from frozen, but if you do, try freezing just the chicken breasts and sauce separately in airtight containers. Thaw overnight in the fridge before reheating gently on the stove with a splash of broth or cream to bring it back together.

Reheating

To reheat leftovers, I prefer warming gently on the stovetop over low heat, stirring occasionally. If the sauce looks too thick, add a little chicken broth or cream to loosen it up. Microwave works in a pinch—heat in short intervals so the cream sauce doesn’t break.

FAQs

Final Thoughts

This Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe holds a special place in my heart—and my dinner rotation—because it’s that perfect blend of simplicity and elegance. The first time I made it for a close friend, I knew it was a keeper. Now, anytime I want to impress without stress, this recipe has my back. I hope you enjoy making and sharing it as much as I do. Give it a try, and let me know if it earns a spot in your favorites too!

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