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A spoon drizzling creamy sun-dried tomato sauce over skillet marry me chicken on a white plate
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Marry Me Chicken With Pasta

Seared Marry Me chicken with pasta; simmered on the stovetop in a creamy sun-dried tomato and Parmesan sauce, finished with basil and ready in 45 minutes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 540kcal
Author: Nivenka

Ingredients

  • 3 chicken breasts large boneless and skinless, sliced lengthwise into 2 thinner cutlets
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1-2 tablespoon olive oil
  • 1 cup chicken stock 240 ml
  • 1 teaspoon Italian mixed herbs or ½ teaspoon oregano and ½ teaspoon thyme
  • ½ cup sun-dried tomatoes chopped (those preserved in oil)
  • 1 cup heavy cream 240 ml (double cream in the UK, thickened cream in Australia )
  • ½ cup parmesan cheese grated 43 grams
  • ½ to 1 teaspoon chili flakes
  • A few fresh basil leaves for garnish

To serve: mashed potatoes, rice or pasta noodles

Instructions

  • Pat the chicken cutlets dry and season both sides with the salt, pepper, paprika, garlic powder and onion powder.
  • Heat the olive oil in a large, heavy skillet over medium-high heat. Sear the chicken in batches, about 2 minutes per side, until golden but not cooked through. Transfer to a plate.
  • Reduce the heat to medium and pour in the chicken stock, scraping the browned bits from the bottom of the pan.
  • Stir in the Italian mixed herbs and half of the chopped sun-dried tomatoes and let bubble for 2 minutes.
  • Return the chicken and its juices to the pan, nestling the pieces into the stock. They do not need to be fully submerged.
  • Cover, lower to a gentle simmer, and cook 8 to 10 minutes, turning once, until the thickest part reaches 165°F (74°C). Add a splash of water if the pan runs dry.
  • Move the chicken to a plate and cover loosely with foil.
  • Raise the heat to medium and pour in the heavy cream. Stir in the remaining sun-dried tomatoes and the chili flakes.
  • Add the Parmesan a handful at a time, stirring until melted. Keep the sauce at a bare simmer and do not let it boil.
  • Simmer 5 to 7 minutes, stirring often, until the sauce coats the back of a spoon. Loosen with a splash of water if needed.
  • Return the chicken and resting juices to the pan, spoon the sauce over, and warm through for a minute.
  • Top with fresh basil and serve over mashed potatoes, rice or pasta noodles.

Notes

Cooking Time and Temperature

Sear the cutlets over medium-high heat for about 2 minutes per side, then simmer them covered over low heat for 8 to 10 minutes. The thickest part of the chicken should reach 165°F (74°C) on an instant-read thermometer.
Finish the sauce at a bare simmer over medium heat for 5 to 7 minutes, just until it thickens enough to coat a spoon.

Taste & Texture

This skillet marry me chicken is creamy, savory and lightly spiced. The seared cutlets stay juicy, the sun-dried tomatoes add a sweet tang, and the Parmesan gives the cream sauce enough body to cling to every piece.

Recipe Variations and Substitutions

  • Chicken: Boneless, skinless thighs work in place of the breasts. Simmer them 15 to 18 minutes and still cook to 165°F (74°C).
  • Heat: Start with ½ teaspoon of chili flakes and add more after tasting the finished sauce.
  • Herbs: Use ½ teaspoon oregano and ½ teaspoon thyme instead of the Italian mixed herbs.
  • Vegetables: A few handfuls of spinach or sliced mushrooms can be wilted into the sauce before the chicken goes back in.

Storage, Freezing & Reheating

  • Fridge: Store the chicken and sauce together in an airtight container for up to 3 to 4 days.
  • Freezer: Freeze in airtight containers for up to 2 to 3 months. The cream sauce may look grainy once thawed but comes back together with gentle stirring.
  • To Reheat: Warm gently on the stovetop over low heat, stirring often. Add a splash of water or stock if the sauce has thickened too much.

Serving Recommendations

I usually spoon this over mashed potatoes or wide pasta because the sauce needs something to soak into. Rice or crusty bread does the same job, and a green salad or some roasted asparagus on the side balances out how rich the sauce is.

Proper Storage Tips

  • Let the chicken and sauce cool before transferring them to an airtight container.
  • Refrigerate within 2 hours of cooking.
  • Store the chicken in the sauce so it does not dry out.
  • Reheat until hot throughout before serving.

Pro Tips

  • Slice the breasts lengthwise into thin cutlets so they cook quickly and evenly.
  • Sear in batches so the pan stays hot and the chicken browns properly.
  • Scrape the bottom of the pan well when you add the stock.
  • Use a thermometer rather than judging the chicken by color.
  • Keep the sauce below a boil once the cream and Parmesan are in so it stays smooth.

Nutrition

Calories: 540kcal | Carbohydrates: 11g | Protein: 44g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 189mg | Sodium: 1141mg | Potassium: 1030mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1544IU | Vitamin C: 17mg | Calcium: 182mg | Iron: 2mg