This Baked Marry Me Chicken is a rich and comforting dish made with juicy chicken breasts baked in a creamy sun-dried tomato sauce and finished with fresh basil and parmesan. It’s an elegant yet simple dinner that feels special enough for guests but easy enough for a weeknight meal.

Why You’ll Love This Recipe

This recipe delivers all the flavor of the classic marry me chicken without any stovetop frying. Everything bakes together in one dish, making cleanup simple and stress-free.

The creamy sauce is luxurious and packed with flavor from garlic, sun-dried tomatoes, parmesan, and herbs. The chicken stays tender and juicy while soaking up the rich tomato-cream base.

It’s perfect for serving over mashed potatoes, rice, or pasta, making it a versatile addition to your dinner rotation. Whether you’re cooking for family or entertaining friends, this dish feels impressive without being complicated.

Ingredients

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

2 pounds boneless skinless chicken breasts (about 4 chicken breasts, 8 ounces each)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
1/3 cup freshly grated parmesan cheese
1 small handful fresh basil, thinly sliced

For the sauce:

1 cup heavy cream (33%–36% fat)
1/4 cup chicken broth
1/4 cup dry white wine
1 tablespoon double concentrated tomato paste
1/2 tablespoon cornstarch
1/2 teaspoon dried oregano
2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes (optional)
1/3 cup sun-dried tomatoes, drained if packed in oil

Directions

Preheat your oven to 400°F (200°C). Position the rack in the top third of the oven.

Arrange the chicken breasts side-by-side in a 9×13-inch baking dish. Sprinkle evenly with garlic powder, Italian seasoning, salt, and black pepper.

In a medium bowl, whisk together the heavy cream, chicken broth, dry white wine, tomato paste, cornstarch, dried oregano, minced garlic, and crushed red pepper flakes until smooth. Stir in the sun-dried tomatoes.

Pour the sauce around the chicken breasts in the baking dish.

Bake uncovered for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Cooking time may vary depending on the thickness of the chicken breasts, so check early if needed.

Remove the dish from the oven. Stir the sauce gently and spoon some over each chicken breast. Sprinkle the grated parmesan and sliced basil on top.

Let the chicken rest for 5 minutes before serving to allow the juices to redistribute and the sauce to slightly thicken.

Servings and timing

Servings: 4 servings

Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: Approximately 40–45 minutes

Variations

For added greens, tuck a handful of fresh baby spinach into the sauce during the last few minutes of resting time. The heat from the dish will gently wilt it.

You can substitute chicken thighs for chicken breasts if preferred. Adjust the cooking time as needed and ensure the internal temperature reaches 165°F.

For a stronger tomato flavor, add an extra tablespoon of sun-dried tomatoes.

If you prefer a thicker sauce, increase the cornstarch slightly to 3/4 tablespoon, whisking thoroughly to prevent lumps.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for 3 to 4 days.

To reheat, place the chicken and sauce in a saucepan over low heat. Warm gently, stirring occasionally, until heated through. You can add a splash of chicken broth or cream if the sauce has thickened too much.

Freezing is not recommended, as cream-based sauces may separate when thawed.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well. Adjust the baking time as needed and ensure they reach an internal temperature of 165°F.

Can I make this recipe without wine?

Yes, you can replace the wine with additional chicken broth. The flavor will be slightly different but still delicious.

Why shouldn’t I use low-fat cream?

Lower-fat dairy products may curdle when baked at high temperatures for an extended time. Heavy cream provides stability and a smooth texture.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer. The internal temperature should reach 165°F in the thickest part of the chicken.

Can I prepare this dish ahead of time?

You can assemble the chicken and sauce a few hours ahead and refrigerate it. Bake just before serving for the best texture.

What can I serve with Baked Marry Me Chicken?

It pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy sauce.

Can I add vegetables directly to the baking dish?

Yes, vegetables like spinach or thinly sliced zucchini can be added. Keep in mind they will release moisture into the sauce.

How can I make the sauce thicker?

You can increase the cornstarch slightly or let the sauce simmer briefly on the stovetop after baking to reduce and thicken.

Is this dish spicy?

The crushed red pepper flakes add mild warmth. You can omit them if you prefer no heat.

Can I use pre-grated parmesan cheese?

Freshly grated parmesan from a block melts better and provides a smoother texture, but pre-grated can be used if necessary.

Conclusion

Baked Marry Me Chicken is a creamy, flavorful dish that transforms simple ingredients into an impressive meal. The tender chicken, rich sun-dried tomato cream sauce, and fresh basil create a perfect balance of comfort and elegance. Whether served for a weeknight dinner or a special gathering, this recipe is sure to become a favorite in your kitchen.

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