One-Pan Marry Me Chicken Recipe
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Marry me chicken skillet makes dinner feel like something worth sitting down for. It’s rich, creamy, and loaded with flavor, but still quick enough for a weeknight. You’ll pan-sear chicken until golden, then simmer it in a smooth garlic and sun-dried tomato sauce that tastes like it came from your favorite restaurant. And since it all comes together in one pan, cleanup is just as easy as the cooking.
I’ve made stuffed versions, baked dishes, and simple skillets, but this one always feels like a step up. The sauce has that perfect balance of bold and comforting, with herbs, garlic, and a little cheese to bring it all together. Whether I’m feeding the family or planning a quiet dinner at home, this recipe never disappoints.
Why You’ll Love This Recipe
- Easy cleanup: Everything cooks in one skillet, so prep and cleanup stay simple. If you like one-pan meals, you should try honey glazed pork chops, too!
- Great for prepping ahead: Cook the chicken and sauce in advance, then warm it up when you’re ready to serve.
- Just the right balance: Rich and creamy, but still light enough to enjoy anytime.
- Family favorite: Tender chicken and a creamy sauce make this one a hit with kids and grown-ups.
- Quick and easy
How to Make Marry Me Chicken Skillet
When I want something satisfying that doesn’t take much effort, this marry me chicken skillet is one of my go-to recipes. It’s rich, creamy, and full of cozy flavor, and the best part is how easy it is. You cook the chicken, stir up the sauce, and bring it all together in one pan. It comes together quickly, looks great on the table, and tastes even better.
Scroll to the bottom for the printable card with ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- Chicken breasts: Boneless, skinless chicken breasts cook quickly and soak up all that creamy flavor.
- Salt and pepper
- Olive oil: Used for searing the chicken and starting the sauce.
- Sun-dried tomatoes: Choose the kind packed in oil for the best texture and taste. Drain off any extra oil and chop them evenly so they mix in easily.
- Garlic cloves: Fresh garlic adds a bold, savory depth to the sauce.
- Dried herbs: A mix of dried basil, oregano, and thyme.
- Chicken broth: Low-sodium broth helps you manage the final saltiness of the sauce.
- Heavy cream: Makes the sauce rich and smooth.
- Parmesan cheese: Freshly grated Parmesan melts better and adds great flavor.
- Parsley: Sprinkle a little on top before serving.
Step-By-Step Instructions
Dinner doesn’t get much easier than this marry me chicken skillet. You’ll only need 5 minutes to prep and about 30 minutes from start to finish. With three simple steps, it’s a no-stress recipe that turns out creamy, flavorful, and perfect for any night of the week.
Step 1: Cook the chicken
Start by seasoning both sides of the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 4 to 5 minutes per side, until golden brown. Once done, take the chicken out of the skillet and set it aside.
Step 2: Make the sauce
Using the same skillet, toss in the chopped sun-dried tomatoes and garlic. Let them cook for a couple of minutes, just until they smell amazing. Add the dried herbs and stir them in.
Pour in the chicken broth and let it simmer for about 5 minutes to reduce slightly. Turn the heat down to low, stir in the heavy cream, and add the Parmesan. Stir everything together until smooth and fully combined.
Step 3: Combine
Place the chicken back into the skillet, nestling it into the sauce. Spoon some sauce over the top, cover with a lid, and let it simmer for another 10 minutes. The chicken should be fully cooked and the sauce nice and thick. Garnish with fresh parsley before serving.
Substitutions
- Chicken breasts: You can use boneless, skinless chicken thighs or turkey breast.
- Olive oil: Avocado oil or butter are great alternatives.
- Sun-dried tomatoes: Chopped cherry tomatoes or roasted red peppers are a good stand-in.
- Garlic cloves: Use garlic powder if needed. About 1/4 teaspoon of powder replaces one clove. Shallots are another tasty option with a milder taste.
- Dried herbs: Swap dried basil with a tablespoon of fresh basil, dried oregano with marjoram, and dried thyme with fresh thyme (about 1½ teaspoons). You can also use an Italian seasoning blend.
- Chicken broth: Vegetable broth, unsalted stock, or even a splash of white wine can be used.
- Heavy cream: Half-and-half will work if you want it a little lighter, or use full-fat coconut milk
- Parmesan cheese: Grana Padano has a similar taste and texture
- Parsley: Fresh basil or chopped chives make a great garnish
Expert Tips
- Even it out: If your chicken breasts are thick in the middle, give them a quick pound with a meat mallet. This helps them cook evenly and keeps them from drying out before they’re done.
- Don’t waste the flavor: After browning the chicken, don’t let those golden bits go to waste. Pour in a splash of broth and scrape them up to give your sauce a deeper flavor.
- Let it rest: After cooking, take the chicken off the heat and let it sit for a few minutes. It helps lock in the juices so each bite stays nice and tender.
- Keep it low and slow: When you add the cream and cheese, lower the heat and take it slow. Too much heat can cause the sauce to separate or lose its silky texture.
- Go saucy: When serving this with something like pasta, rice, or bread, doubling the sauce is a good move.
- Sneak in veggies: Toss in a handful of baby spinach or some steamed broccoli near the end of cooking.
How to Store This Recipe
Let the chicken cool completely, then store it in an airtight container in the fridge for up to 4 days. If you’d like to freeze it, place the cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months.
To reheat, warm it slowly on the stovetop and add a splash of chicken broth or cream to bring the sauce back to life. If frozen, thaw it in the fridge overnight first. Creamy sauces can sometimes separate a little, so give it a good stir as it heats for the smoothest texture.
What to Serve with Marry Me Chicken Skillet
Marry me chicken skillet pairs perfectly with sides that soak up its rich, creamy sauce. Try it with garlic mashed potatoes r, roasted potatoes, buttery noodles, or a bed of rice for a classic option.
Roasted vegetables like broccoli, green beans, or asparagus bring a fresh contrast, and a crisp side salad with a tangy vinaigrette helps balance out the richness. For the finishing touch, add a slice of warm crusty bread to scoop up every last bit of sauce.
More Easy Chicken Recipes To Try
- Apricot chicken
- Honey mustard chicken
- Herb crusted chicken
- Parmesan crusted chicken
- Sheet pan chicken
Creamy Marry Me Chicken Skillet Recipe
Ingredients
- 4 medium chicken breasts boneless, skinless
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil
- ½ cup sun-dried tomatoes chopped
- 4 cloves garlic minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped for garnish
Instructions
- Sprinkle both sides of the chicken breasts with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4 to 5 minutes per side, until nicely browned. Remove the chicken from the pan and set aside.
- Add the chopped sun-dried tomatoes and minced garlic to the same skillet. Cook for about 2 minutes, just until the garlic smells fragrant. Stir in the dried basil, oregano, and thyme. Pour in the chicken broth and let it simmer for about 5 minutes to reduce slightly. Lower the heat and slowly stir in the heavy cream. Add the grated Parmesan and mix until melted and smooth.
- Return the chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the top, cover with a lid, and simmer for 10 minutes. The chicken should be fully cooked and the sauce thickened. Sprinkle with fresh parsley before serving.
Notes
- If your chicken breasts are thick in the middle, give them a quick pound with a meat mallet. This helps them cook evenly and keeps them from drying out before they’re done.
- After browning the chicken, don’t let those golden bits go to waste. Pour in a splash of broth and scrape them up to give your sauce a deeper flavor.
- After cooking, take the chicken off the heat and let it sit for a few minutes. It helps lock in the juices so each bite stays nice and tender.
- When you add the cream and cheese, lower the heat and take it slow. Too much heat can cause the sauce to separate or lose its silky texture.
- When serving this with something like pasta, rice, or bread, doubling the sauce is a good move.
- Toss in a handful of baby spinach or some steamed broccoli near the end of cooking.
