Here’s a delicious and romantic dish that brings together creamy sauce, sun-dried tomatoes, and tender chicken in a way that’s sure to impress.

Why You’ll Love This Recipe

This chicken dish stands out thanks to its rich, velvety cream sauce infused with garlic, herbs and tangy sun-dried tomatoes. It hits the balance between comforting and elegant, making it perfect for a special dinner or an elevated weeknight meal. You’ll love how the sauce just clings to the chicken and how easy it is to pull together.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts (about 2 lb / ~900 g)
• 1½ teaspoons kosher salt
• ½ teaspoon freshly cracked black pepper
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 cup (240 ml) heavy cream
• ½ cup (120 ml) chicken stock
• 1 teaspoon “Better Than Bouillon” chicken flavour (or 1 chicken bouillon cube)
• ½ cup (≈50 g) freshly grated Parmesan cheese
• 1 (7-ounce / ~200 g) jar sun-dried tomatoes (drained and chopped)
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional – for a little heat)
• ¼ cup (≈5 g) thinly sliced fresh basil leaves
• Cooked pasta or mashed potatoes, for serving (optional)

Directions

1. Pat the chicken breasts dry and season evenly on all sides with 1 teaspoon salt and the black pepper.
2. In a large skillet over medium-high heat, add the olive oil. When hot, add the chicken and sear on each side for about 5 minutes, until golden brown. Transfer the chicken to a plate and set aside.
3. Reduce the heat to medium. Into the same skillet, add the garlic and cook for about 30 seconds until fragrant.
4. Pour in the heavy cream, chicken stock, bouillon (or cube), Parmesan cheese, sun-dried tomatoes, Italian seasoning, red pepper flakes (if using), and the remaining ½ teaspoon salt. Whisk or stir until smooth and combined.
5. Return the chicken (and any juices from the plate) into the skillet with the sauce. Bring to a gentle simmer, reduce heat to medium-low, and cook until the chicken is cooked through (internal temperature reaches 165 °F / 74 °C) and the sauce has thickened slightly, about 8-10 minutes.
6. Remove from heat, stir in the fresh basil, and sprinkle the remaining Parmesan over the top. If you’d like, serve the chicken over pasta or mashed potatoes and spoon extra sauce over everything.

Servings and timing

Serves: 4
Prep time: ~15 minutes
Cook time: ~30 minutes
Total time: ~45 minutes

Variations

• Swap the chicken breasts for boneless, skinless chicken thighs for a more flavourful result (just adjust cooking time slightly).
• Add mushrooms or wilted spinach into the sauce for extra veggies and texture.
• For a lighter version, replace heavy cream with half-and-half and reduce the amount of Parmesan slightly (the sauce will be less rich).
• If you prefer less heat, omit the red pepper flakes; for more heat, increase them or add a pinch of cayenne.
• Serve the dish over zucchini noodles or spaghetti squash for a lower-carb alternative to pasta or potatoes.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and sauce in a skillet over low-medium heat until heated through (you may need to add a splash of chicken stock or cream if the sauce has thickened too much). Note that cream-based sauces can separate slightly when reheated, so go gently.

FAQs

1. How do I know when the chicken is done?

The chicken is done when its internal temperature reaches 165 °F (74 °C) and the juices run clear. It should no longer look pink in the centre.

2. Can I use chicken thighs instead of breasts?

Yes — boneless, skinless thighs work well and tend to stay juicier. You may need to cook them a little longer.

3. What can I serve with this dish?

It pairs beautifully with pasta, mashed potatoes, rice, or even roasted vegetables. Choose something to soak up the creamy sauce.

4. Can I make this ahead of time?

You can prepare the sauce ahead, but it’s best to finish cooking the chicken just before serving so it remains tender and moist.

5. Is the dish very rich?

Yes — the heavy cream, Parmesan and sun-dried tomatoes combine for a rich flavour. If you prefer lighter fare, reduce the cream or serve smaller portions with extra veggies.

6. Can I freeze this dish?

Freezing isn’t ideal because cream sauces may separate upon thawing. If you do freeze it, use a freezer-safe container and thaw gently before reheating.

7. What if my sauce is too thin?

Let it simmer a little longer so it reduces and thickens. You can also whisk in a very small amount of cornstarch slurry (½ teaspoon cornstarch + 1 tablespoon cold water) if needed.

8. What if my sauce is too thick?

Stir in a splash of chicken stock or cream until you reach the desired consistency.

9. Can I omit the sun-dried tomatoes?

You could, but they contribute key tangy, concentrated flavour. If omitted, consider adding a little diced tomato and a splash of vinegar to compensate.

10. Is this gluten-free?

Not in the current form if you use a bouillon cube or seasoning mix with gluten. You can make it gluten-free by verifying that your stock/bouillon and seasoning are gluten-free, and by serving with gluten-free pasta or sides.

Conclusion

This Marry Me Chicken brings bold flavour, comforting creaminess and a touch of elegance to the dinner table. With minimal fuss and maximum impact it’s perfect for a date-night in, a family treat, or anytime you want to elevate your chicken dinner. Enjoy the process and savour every rich, flavourful bite.

Print