Go Back
–+ servings
A marry me chicken skillet garnished with parsley.

Creamy Marry Me Chicken Skillet Recipe

Author: Jessica Haggard
Marry me chicken skillet is a go-to when you want something hearty and full of flavor without a lot of fuss. The sauce is creamy with a little tang from sun-dried tomatoes, and the chicken turns out perfectly tender every time. It’s quick to make, easy to clean up, and always leaves everyone at the table happy.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 589 kcal

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. 
Serve: Serve it with mashed potatoes, roasted potatoes, noodles, or rice. Add roasted veggies or a crisp salad to lighten the plate, and finish with warm crusty bread like to catch every last drop.
Store: Let the chicken cool, then store in an airtight container in the fridge for up to 4 days or freeze with the sauce for up to 2 months. Reheat gently on the stovetop with a splash of broth or cream to smooth the sauce. Thaw overnight in the fridge if frozen and stir well while heating.

Nutrition

Calories: 589kcalCarbohydrates: 6gProtein: 54gFat: 38gSaturated Fat: 18gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 149mgSodium: 874mgPotassium: 1017mgFiber: 2gSugar: 7gVitamin A: 1459IUVitamin C: 13mgCalcium: 238mgIron: 3mg
Did you make this recipe?Please leave a review and share your experience with us! Your feedback means a lot to the entire community.