Creamy Marry Me Chicken Recipe with Sun-Dried Tomatoes Easy and Perfect

Some nights just don’t go as planned, you know? I remember one particularly hectic Thursday when work ran late, the kids needed help with homework, and the last thing on my mind was dinner. Honestly, I was about ready to cave and order takeout yet again. But then I glanced at the pantry and fridge, and there it was—a small jar of sun-dried tomatoes, some chicken breasts, and a nearly forgotten container of heavy cream. Not exactly a gourmet lineup, but I thought, “Why not give it a shot?”

That’s how this creamy marry me chicken with sun-dried tomatoes came to be—an accidental win from a frazzled evening that turned into a comforting, soul-soothing meal. I was skeptical at first; cream and sun-dried tomatoes with chicken? Sounds simple, maybe even boring. But the way those flavors came together was magical. The rich, silky sauce with just the right hint of tang from the tomatoes and the tender chicken made me pause mid-bite. Honestly, it felt like something special, like a secret recipe I stumbled upon by chance.

Since that night, I’ve made this recipe more times than I can count—sometimes for a quiet dinner for one, other times as a last-minute dish for friends. Each time, it’s delivered that same comforting hug of flavor without the fuss. It’s not fancy or complicated, but it’s the kind of recipe that sticks with you quietly, the one you turn to when you need a little dinner magic after a long day.

There’s something about creamy marry me chicken with sun-dried tomatoes that feels both indulgent and homey, like a taste of calm after chaos. And honestly, that’s why it’s stayed in my regular rotation—it’s just plain good food that makes everything feel a bit more manageable.

Why You’ll Love This Creamy Marry Me Chicken Recipe

After countless tries in my kitchen, I can say this recipe is a keeper for so many reasons. Here’s what makes this creamy marry me chicken with sun-dried tomatoes stand out:

• Quick & Easy: From start to finish, this dish comes together in under 30 minutes—perfect for those busy weeknights when time’s tight but you still want something satisfying.
• Simple Ingredients: No need to hunt down exotic items. You probably have most of these in your pantry or fridge already, which means less stress and more flavor.
• Perfect for Cozy Dinners: Whether it’s a solo night or a casual dinner with friends, this recipe hits the spot with homey, comforting vibes.
• Crowd-Pleaser: Kids, adults, picky eaters—they all tend to ask for seconds. The creamy sauce and tangy sun-dried tomatoes strike just the right balance.
• Unbelievably Delicious: The creamy texture paired with savory chicken and the slight chew of sun-dried tomatoes creates a flavor combo that feels both rich and fresh.

What sets this apart from other chicken dishes is the way the sauce comes together—slowly simmered to a luscious creaminess with garlic and herbs, plus the sun-dried tomatoes bring a punch that’s anything but ordinary. It’s not just another creamy chicken recipe; it’s the one that makes you pause and savor each bite.

For me, it’s also about the feeling it gives—comfort food that doesn’t feel heavy or overly complicated. It’s the kind of dish that quietly convinces you it’s worth making again (and again).

What Ingredients You Will Need

This creamy marry me chicken with sun-dried tomatoes recipe relies on simple, wholesome ingredients that come together for bold flavor and a satisfying texture. You’ll find many pantry staples here, with a few fresh items to round things out.

• Chicken Breasts: Boneless, skinless (about 4 medium-sized, roughly 1.5 pounds/680 grams). I prefer using organic or free-range chicken when possible.
• Sun-Dried Tomatoes: Chopped, packed in oil (about 1/3 cup or 50 grams). The oil adds richness to the sauce, so don’t skip it.
• Heavy Cream: 1 cup (240 ml). For a lighter version, half-and-half works, but the sauce won’t be as rich.
• Garlic: 3 cloves, minced. Fresh garlic is a must here for that aromatic punch.
• Chicken Broth: 1/2 cup (120 ml). I usually use a low-sodium version to keep control over salt levels.
• Parmesan Cheese: 1/2 cup (50 grams), freshly grated. Adds a nutty, savory depth to the sauce.
• Italian Seasoning: 1 teaspoon. I blend dried basil, oregano, and thyme for best effect.
• Red Pepper Flakes: A pinch, optional, for a subtle kick.
• Olive Oil: 2 tablespoons, for searing chicken and sautéing garlic.
• Salt and Pepper: To taste, freshly ground black pepper preferred.
• Fresh Basil or Parsley: A small handful, chopped, for garnish and fresh flavor.

Substitution Tips: If you need gluten-free, double-check your chicken broth brand. For a dairy-free version, coconut cream can replace heavy cream, though it will change the flavor profile a bit.

Look for sun-dried tomatoes packed in oil rather than dry—they bring more flavor and richness. And when buying Parmesan, the real deal (Parmigiano-Reggiano) makes a noticeable difference in taste.

Equipment Needed

• Large Skillet or Sauté Pan: Preferably non-stick or cast iron for even searing of the chicken breasts.
• Tongs or Spatula: For flipping the chicken without tearing the meat.
• Measuring Cups and Spoons: For precise ingredient amounts.
• Knife and Cutting Board: To mince garlic and chop sun-dried tomatoes if needed.
• Grater: For shredding fresh Parmesan cheese.
• Lid or Foil: To cover the pan during simmering if you want the sauce thicker and the chicken extra tender.

If you don’t have a heavy skillet, a sturdy frying pan will work fine, just watch the heat to avoid burning. For budget-friendly options, basic stainless steel pans do the job well but require a bit more oil to prevent sticking.

Pro tip: Wipe the pan clean between searing chicken and making the sauce to keep flavors bright and prevent burnt bits from muddling the sauce.

Preparation Method

1. Prepare the Chicken: Pat dry 4 boneless, skinless chicken breasts (about 1.5 pounds/680 grams) with paper towels. Season both sides generously with salt, pepper, and 1 teaspoon Italian seasoning. This step is key to building flavor right from the start. (5 minutes)
2. Sear the Chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When shimmering, add the chicken breasts. Cook for 5-6 minutes per side until golden brown and mostly cooked through. Don’t overcrowd the pan; do this in batches if needed. Remove chicken and set aside. (12-15 minutes)
3. Sauté Garlic & Sun-Dried Tomatoes: Lower heat to medium. In the same pan, add minced garlic (3 cloves) and chopped sun-dried tomatoes (about 1/3 cup/50 grams). Sauté until fragrant, about 1-2 minutes, stirring constantly to avoid burning the garlic. (2 minutes)
4. Add Liquids: Pour in 1/2 cup (120 ml) chicken broth, scraping the bottom of the pan to lift any browned bits. Then stir in 1 cup (240 ml) heavy cream and 1/2 cup (50 grams) freshly grated Parmesan cheese. Stir well to combine. (3 minutes)
5. Simmer the Sauce: Bring the mixture to a gentle simmer. Season with a pinch of red pepper flakes if using. Let the sauce reduce and thicken for about 5 minutes, stirring occasionally. You want it creamy but not too thick. (5 minutes)
6. Return Chicken to Pan: Nestle the chicken breasts into the sauce. Cover with a lid or foil and let everything simmer together on low heat for another 5-7 minutes to finish cooking the chicken and meld flavors. The chicken should reach an internal temperature of 165°F (74°C). (7 minutes)
7. Garnish and Serve: Remove from heat, sprinkle with chopped fresh basil or parsley. Serve immediately for best texture and flavor. (2 minutes)

Pro Tip: If the sauce gets too thick, add a splash more chicken broth to loosen. If it’s too thin, simmer uncovered a bit longer. The texture is all about your preference.

When searing chicken, don’t move it around too much; a good crust forms when it’s left alone. And always use a meat thermometer if you’re unsure about doneness—it takes the guesswork out.

Cooking Tips & Techniques

One thing I learned early on with this creamy marry me chicken recipe is patience is a virtue. Rushing the sear can leave you with unevenly cooked chicken or a soggy crust. Let the chicken sit undisturbed in the hot oil for a good 5-6 minutes per side to develop that golden-brown crust.

Another tip: use the same pan for the sauce after searing. Those browned bits stuck to the bottom? They’re flavor gold. Deglazing with chicken broth helps lift them up and infuses the sauce with a deeper, richer taste.

When simmering the sauce, keep the heat gentle. High heat can cause the cream to separate or scorch. Low and slow wins the race here.

I’ve also found that fresh Parmesan makes a huge difference over pre-grated. It melts more smoothly and adds a touch of nuttiness that’s hard to beat.

For multitasking, while the sauce simmers, chop your garnish or prepare sides like garlic bread or a fresh salad. That way, everything comes together perfectly timed.

Lastly, if you’re short on time, butterflying the chicken breasts to an even thickness helps them cook faster and more evenly. It’s a simple trick that saves a few minutes without sacrificing juiciness.

Variations & Adaptations

If you want to switch things up or accommodate different preferences, here are some ideas:

• Low-Carb/Keto: Serve this creamy marry me chicken over sautéed spinach or cauliflower rice instead of pasta or bread for a lighter meal.
• Vegetarian Option: Replace chicken with thick slices of grilled portobello mushrooms or eggplant. The sauce is just as tasty paired with veggies.
• Spicy Twist: Add a teaspoon of smoked paprika or increase the red pepper flakes for a smoky heat that compliments the creamy sauce.
• Dairy-Free: Swap heavy cream for coconut cream and use nutritional yeast instead of Parmesan. The flavor shifts but still delivers a creamy, satisfying dish.
• Seasonal Swap: In summer, toss in fresh cherry tomatoes instead of sun-dried ones for a lighter, fresher flavor.

One personal favorite is adding a handful of fresh baby spinach into the sauce at the end—adds color and a subtle earthy note.

Serving & Storage Suggestions

This creamy marry me chicken with sun-dried tomatoes is best served hot, straight from the pan. I like to plate it over a bed of creamy mashed potatoes, buttered noodles, or even quinoa to soak up that luscious sauce.

For sides, a crisp green salad or roasted vegetables balance the richness nicely. A chilled glass of white wine, like Sauvignon Blanc or Chardonnay, pairs beautifully if you’re feeling fancy.

Leftovers keep well in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce and keep it silky.

Freezing is possible but can sometimes affect the cream’s texture. If you freeze, thaw overnight in the fridge and reheat slowly.

The flavors actually deepen after a day, so if you can wait, make it ahead and enjoy the next-day magic.

Nutritional Information & Benefits

Per serving (based on 4 servings), this creamy marry me chicken with sun-dried tomatoes contains approximately:

Calories	450 kcal
Protein	40g
Fat	28g
Carbohydrates	6g
Fiber	1g

Chicken is a great lean protein source, supporting muscle and energy. The sun-dried tomatoes add antioxidants and vitamins like A and C, while the garlic brings immune-boosting properties.

While the dish is creamy and rich, the use of real ingredients and moderate portions keeps it balanced. For those watching carbs, this recipe is naturally low-carb. Just watch the sides!

If you’re dairy-sensitive, consider the dairy-free adaptations to keep it gut-friendly.

Conclusion

This creamy marry me chicken with sun-dried tomatoes recipe has quietly become one of my favorite go-tos when life gets hectic. It’s simple, speedy, and reliably delicious—a perfect blend of comfort and flavor that never feels heavy-handed.

Feel free to tweak the herbs, spices, or sides to make it truly yours. Whether you’re cooking for one or hosting a casual dinner, this dish adapts well and delivers that satisfying, creamy goodness every time.

For me, it’s not just about the taste but the calm it brings after a long day—something I hope you’ll feel too when you try it.

Give it a whirl, and if you end up making your own spin on it, I’d love to hear how it turns out!

FAQs about Creamy Marry Me Chicken with Sun-Dried Tomatoes

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well and stay juicy. Just adjust the cooking time slightly since thighs can take a bit longer.

Is sun-dried tomato paste a good substitute?

You can use sun-dried tomato paste, but it’s more concentrated. Use about half the amount and adjust to taste.

Can I prepare this recipe ahead of time?

Yes! You can make the sauce and chicken separately, then combine and reheat gently before serving.

What’s the best way to thicken the sauce if it’s too runny?

Simmer it uncovered a bit longer or stir in a small slurry of cornstarch and water to thicken quickly.

Can I add vegetables to this dish?

Definitely! Spinach, mushrooms, or bell peppers sautéed along with the garlic and sun-dried tomatoes add great texture and flavor.

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