How to Make the Best Creamy Sun Dried Tomato Chicken in 30 Minutes

California Marry Me Chicken with Sun-Dried Tomato Cream

A quick, creamy, and herby chicken dinner that's perfect for busy weeknights and sure to impress.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 1

Course: Chicken, Dinner, Quick Meals

Cuisine: American

Calories: 485

Ingredients Method Nutrition Notes

Ingredients

  

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Chicken

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3 tablespoons California olive oil or other high-quality olive oil

Sauce

• 2 tablespoons sun-dried tomato oil reserved from jar
• 3 cloves garlic, minced
• 3/4 cup low-sodium chicken broth
• 2/3 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, drained and chopped
• 1/4 cup fresh basil, chopped plus more for garnish
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/3 teaspoon red pepper flakes
• 1/3 cup freshly grated Parmesan cheese about 1.5 oz

Method

 

1. Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165 degrees F). Transfer the chicken to a plate and set aside.
3. Reduce heat to medium. Add the sun-dried tomato oil to the skillet and saute the minced garlic for about 30 seconds, until fragrant and lightly golden.
4. Pour in the chicken broth, heavy cream, chopped sun-dried tomatoes, fresh basil, dried thyme, dried oregano, red pepper flakes, and grated Parmesan. Stir with a wooden spoon until the sauce is smooth and well combined.
5. Return the chicken to the skillet, spooning the sauce over the top. Cover and simmer over medium-low heat for 10 minutes, until the sauce thickens and the chicken is heated through.
6. Garnish with additional fresh basil and serve immediately. Enjoy over pasta, rice, or with crusty bread.

Nutrition

Calories: 485kcalCarbohydrates: 9gProtein: 42gFat: 31gSaturated Fat: 14gCholesterol: 145mgSodium: 720mgFiber: 2gSugar: 5g

Notes

For extra flavor, use the oil from the jar of sun-dried tomatoes when sauteing the garlic. If your chicken breasts are very thick, slice them in half horizontally before cooking to ensure even cooking and reduce time. Do not substitute heavy cream with milk or half-and-half; the high fat content is essential for a creamy, thick sauce. Freshly grated Parmesan melts much more smoothly than pre-shredded varieties. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or in the microwave.

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What Is Marry Me Chicken?

OK, so you’ve probably heard the legend. The one about the chicken dish so ridiculously good, so swoon-worthy, that it supposedly gets people to pop the question. Sounds like a gimmick, right? I thought so too, the first time I saw it floating around the internet. I mean, come on. Chicken is chicken.

But then I made it. And I kind of got it.

This isn’t just any chicken, you guys. This is creamy sun dried tomato chicken, also known as Marry Me Chicken. It’s a one-pan wonder where pan-seared chicken gets smothered in a ridiculously velvety sauce made with heavy cream, garlic, sun-dried tomatoes, fresh basil, and a good pile of Parmesan cheese. It’s rich without being heavy, tangy from the tomatoes, and honestly? It feels like a hug on a plate. And the best part? It comes together in about 30 minutes, which is less time than it takes to decide what to order for delivery.

I’m not promising it’ll get you a ring, but I am promising it’ll earn you some serious praise at the dinner table. Maybe even a “you’re a culinary genius” or two. Which, honestly, might be better.

Why This Recipe Works

So what makes this creamy sun dried tomato chicken different from every other chicken recipe in your rotation? Let me break it down for you.

• It’s a one-pan wonder. You sear the chicken, make the sauce in the same skillet, and then let everything finish together. Less cleanup, more flavor. That’s a win-win in my book.
• The sauce is pure magic. Heavy cream and Parmesan reduce into a thick, luscious sauce that clings to every bite of chicken. No flour, no cornstarch needed. It’s all about the cream and cheese doing their thing.
• It’s fast. We’re talking 30 minutes from start to finish. Perfect for a weeknight when you want something that feels special but don’t have hours to spend in the kitchen.
• It’s impressive but easy. This is the kind of dish that looks like you fussed. But between us? It’s really hard to mess up. I promise.
• It’s got that California twist. We’re using California olive oil and fresh basil. It’s a nod to the farm-to-table vibe that makes everything feel a little brighter.

And the name? Yeah, it’s catchy. But honestly, the flavor does all the talking.

Ingredients You’ll Need

Let’s talk about what goes into this creamy sun dried tomato chicken. The list is short, but every ingredient pulls its weight. Here’s what you need:

• Boneless, skinless chicken breasts. About 6 ounces each. You want them pounded to an even thickness so they cook evenly. Or just slice them in half horizontally to make cutlets. That’s my go-to move.
• Kosher salt and black pepper. The basics. Season generously, people.
• California olive oil. For searing the chicken. It adds a subtle fruity flavor that’s just lovely.
• Sun-dried tomato oil. This is the secret weapon. Reserve the oil from your jar of sun-dried tomatoes and use it to sauté the garlic. It infuses the whole dish with that intense, sweet-tart tomato flavor.
• Garlic. Three cloves, minced. Fresh is non-negotiable here.
• Low-sodium chicken broth. For deglazing the pan and building the sauce.
• Heavy cream. This is crucial. Do not try to substitute with half-and-half or milk. The high fat content is what makes the sauce thick and velvety without any thickeners.
• Sun-dried tomatoes in oil. Drained and chopped. They add that chewy texture and concentrated sweetness.
• Fresh basil. Chopped and stirred into the sauce, plus more for garnish. It adds a pop of freshness that cuts through the richness.
• Dried thyme and oregano. The herb backbone of the sauce. They add warmth and depth.
• Red pepper flakes. Just a pinch for a tiny kick of heat. It’s not spicy, I promise. It just wakes everything up.
• Freshly grated Parmesan cheese. Please, I’m begging you, grate it yourself. The pre-shredded stuff has anti-caking agents that make the sauce grainy. Freshly grated melts like a dream.

How to Make Marry Me Chicken

Alright, let’s get cooking. This is the fun part. I’ll walk you through the four main stages, and I’ll throw in some tips so you nail it on the first try.

Stage 1: Season and Sear the Chicken

First things first: pat your chicken breasts dry with paper towels. This is a step people skip, but it’s important. Dry chicken browns better. Season both sides generously with salt and pepper. Heat your olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken and cook for 5-7 minutes per side. You’re looking for a deep golden brown crust. The chicken should be cooked through (165°F internal temp). Transfer it to a plate and set it aside.

Stage 2: Sauté the Aromatics

Reduce the heat to medium. Add the sun-dried tomato oil to the skillet. That oil is liquid gold, I swear. Toss in the minced garlic and cook for about 30 seconds, until it’s fragrant and just starting to turn golden. Don’t let it burn, or it’ll turn bitter. We want sweet, toasty garlic.

Stage 3: Build the Creamy Sauce

Now for the good stuff. Pour in the chicken broth, heavy cream, chopped sun-dried tomatoes, fresh basil, dried thyme, dried oregano, red pepper flakes, and grated Parmesan. Grab a wooden spoon and stir everything together. You’ll see the sauce come together almost immediately. The cheese will melt, the cream will thicken, and the tomatoes will release their flavor. It’s beautiful.

Stage 4: Simmer and Serve

Return the chicken to the skillet, spooning some of that glorious sauce over the top. Cover the skillet and let it simmer over medium-low heat for about 10 minutes. The sauce will thicken to a velvety consistency, and the chicken will soak up all those flavors. Garnish with more fresh basil and serve immediately. I told you it was easy.

Top Tips for Perfect Results

I’ve made this creamy sun dried tomato chicken more times than I can count. And I’ve made my share of mistakes. Learn from me, friends. Here are the things I wish I’d known from the start.

• Pat the chicken dry. I know I said it already, but it’s worth repeating. Dry chicken equals better browning. And better browning equals more flavor.
• Use a meat thermometer. Chicken breasts are easy to overcook. They go from juicy to dry in about 30 seconds. Pull them at 165°F and you’ll be golden.
• Don’t skip the sun-dried tomato oil. It’s not just for cooking. It’s for flavor. That oil has been hanging out with the tomatoes, soaking up all that sweet, tangy goodness. Use it.
• Freshly grate your Parmesan. I know it’s a pain. I know the pre-shredded bag is right there. But trust me on this one. Freshly grated Parmesan melts smoothly. Pre-shredded gets grainy. Don’t risk it.
• Heavy cream is not optional. This is the most common mistake I see. People try to use half-and-half or milk to save calories, and the sauce ends up thin and watery. Heavy cream is what gives this sauce its luxurious texture. Use it.
• Let the sauce simmer. Don’t rush this step. The sauce needs those 10 minutes to thicken properly. If it’s still thin after that, let it go a few more minutes uncovered.

Serving Suggestions

This creamy sun dried tomato chicken is incredibly versatile. The sauce is the star, and you’ll want something to soak up every last drop. Here are my favorite ways to serve it:

• Over pasta. This is the classic move. Fettuccine, pappardelle, or even short pasta like penne or rigatoni work beautifully. The sauce clings to every strand or nook.
• With rice. A simple bowl of fluffy white rice or even wild rice is a great neutral base that lets the chicken and sauce shine.
• Crusty bread. Honestly, sometimes I skip the starch entirely and just serve this with a loaf of crusty sourdough for dipping. That sauce is too good to waste.
• Over mashed potatoes. A little indulgent? Maybe. But the creamy chicken on top of creamy potatoes? It’s a comfort food dream.
• With a side salad. A simple arugula salad with lemon vinaigrette cuts through the richness beautifully. It’s a nice balance.

My personal go-to is pasta. I’ll cook up some fettuccine, toss it with a little of the sauce, and then serve the chicken on top. It’s restaurant-quality, I swear.

Storage and Reheating

Got leftovers? Lucky you. Here’s how to store and reheat this creamy sun dried tomato chicken so it stays delicious.

• Storage: Place any leftover chicken and sauce in an airtight container. It will keep in the refrigerator for up to 3 days.
• Freezing: I don’t recommend it. Cream-based sauces can separate and turn grainy when thawed. It’s best to enjoy this fresh or within a few days.
• Reheating: The best way is on the stovetop over low heat. Add a splash of chicken broth or water to thin the sauce if it’s too thick. Reheat gently until the chicken is warmed through. You can also use the microwave, but do it in 30-second bursts at 50% power to avoid drying out the chicken.
• Pro tip: If the sauce looks a little separated after reheating, just give it a good stir. A splash of cream can help bring it back together.

Frequently Asked Questions

More Easy Chicken Dinners

If you loved this creamy sun dried tomato chicken, you’ll definitely want to check out some of my other go-to chicken recipes. They’re all quick, flavorful, and perfect for busy weeknights.

• Lemon Herb Chicken with Garlic Butter Sauce
• One-Pan Honey Garlic Chicken and Vegetables
• Creamy Tuscan Chicken with Spinach and Artichokes
• Easy Baked Chicken Parmesan

And hey, if you make this recipe, I’d love to hear about it. Drop a comment below and tell me your “marry me chicken” story. Did it live up to the hype? Did you get a proposal? Or just a really happy dinner companion? Either way, I want to know.

Happy cooking, friends. You got this.

Source: Nutritional Information