Description

The Original Marry Me Chicken is a luscious and flavorful dish featuring tender seared chicken breasts simmered in a creamy sun-dried tomato and Parmesan sauce. This recipe combines aromatic garlic, fresh thyme, and a touch of crushed red pepper flakes to create a perfectly balanced meal that’s simple to prepare yet elegant enough for special occasions. Finished with fresh basil for a burst of color and freshness, this dish promises love at first bite.

Ingredients

Scale

Chicken

4 pieces Boneless, skinless chicken breasts (Chicken thighs can be substituted for more juiciness)
1 teaspoon Kosher salt (Sea salt can be used as an alternative)
1 teaspoon Freshly ground black pepper
2 tablespoons Extra-virgin olive oil (Avocado oil is a great substitute)

Sauce

4 cloves Garlic cloves, finely chopped (Garlic powder can be used for convenience)
1 tablespoon Fresh thyme leaves (Dried thyme works in a pinch)
1/4 teaspoon Crushed red pepper flakes (Omit for a milder flavor)
1 cup Low-sodium chicken broth (Vegetable broth can be used for a vegetarian option)
1/2 cup Finely chopped sun-dried tomatoes (Substitute with fresh tomatoes if preferred)
1 cup Heavy cream (Coconut cream is a dairy-free substitute)
1/2 cup Finely grated Parmesan (Nutritional yeast is an excellent vegan alternative)
1 cup Torn fresh basil (Parsley can be used as a replacement)

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Instructions

Sear the Chicken: Heat your olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with kosher salt and freshly ground black pepper, then sear until golden brown, about 4-5 minutes per side. This step locks in juices and adds flavor through caramelization.
Prepare the Sauce: Remove the chicken from the skillet once browned. In the same pan, add finely chopped garlic, fresh thyme leaves, and crushed red pepper flakes. Sauté for about 1 minute until aromatic. Then stir in the low-sodium chicken broth, sun-dried tomatoes, heavy cream, and finely grated Parmesan cheese. Let the mixture simmer gently for 3-4 minutes until it slightly thickens, melding the flavors together.
Bake Chicken: Nestle the seared chicken breasts back into the skillet, making sure they are surrounded by the creamy sauce. Transfer the entire skillet to a preheated oven set at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) to ensure it is fully cooked and tender.
Serve: Once baked, transfer the chicken breasts to serving plates. Spoon the rich, creamy sauce generously over each piece and garnish with torn fresh basil leaves for a refreshing finish that adds aroma and color to the dish.

Notes

For juicier meat, chicken thighs can be substituted for breasts.
If you prefer a milder sauce, feel free to omit the crushed red pepper flakes.
Substitute heavy cream with coconut cream for a dairy-free version.
Vegetable broth can be used instead of chicken broth to make the sauce vegetarian-friendly.
Use nutritional yeast as a vegan alternative to Parmesan cheese.
Be sure to use an oven-safe skillet for baking to avoid transferring ingredients to another dish.