If you’re looking for a dinner that’s seriously impressive but totally doable, you’ve got to try my Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe. This dish is packed with rich, comforting flavors thanks to that dreamy sun-dried tomato cream sauce, and I promise it’s going to make you (or whoever you’re cooking for!) swoon. Stick around, and I’ll walk you through all the tips and tricks I’ve learned to help you nail this one every single time.

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Why This Recipe Works

Balanced Flavors: The tangy sun-dried tomatoes perfectly complement the creamy sauce and savory chicken for a harmonious taste.
Simple Technique: Pounding and searing the chicken ensures juicy, evenly cooked meat without fuss.
Flexible and Adaptable: You can tweak herbs, spice level, or side dishes to suit your mood or occasion.
Make-Ahead Friendly: Leftovers reheat beautifully, so you can savor this dish again with minimal effort.

A white pan holds four large, cooked pieces of chicken in creamy orange sauce, filled with small pieces of red tomatoes and green basil leaves. The chicken pieces show a browned, slightly crispy texture and are partly covered by the thick sauce. Around the pan, the white marbled surface has scattered torn pieces of bread, a small wooden bowl with grated cheese, two glasses of white drink, and a few basil leaves. The scene is simple and bright. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

This recipe blends wholesome and fresh ingredients that each bring something special to the table. Picking quality chicken breasts and real Parmesan cheese really heightens the flavors, and the sun-dried tomatoes add a deliciously sweet-tart punch that transforms the sauce.

Chicken breasts: I recommend using evenly sized breasts so they cook perfectly together; pounding thinner if needed helps them brown evenly and stay juicy.
Salt and black pepper: Don’t be shy here — seasoning early builds a flavorful base right on the chicken.
Neutral oil (like olive or canola): This helps get that golden sear without adding extra flavor that could compete with the sauce.
Minced garlic: Fresh is best! It adds essential aromatic layers to the sauce.
Chicken broth (low-sodium): Adds depth and balances the creaminess without overpowering.
Heavy cream: Use room temperature cream for a silky, non-grainy sauce.
Freshly grated Parmesan cheese: Grating it yourself makes a world of difference in flavor and melting quality.
Sun-dried tomatoes (oil-packed preferred): They bring a rich, intense tomato flavor that really shines in this sauce.
Dried oregano: Adds a subtle herbal note that ties everything together nicely.
Crushed red pepper flakes: Just enough to perk up the sauce with a gentle heat; adjust based on your spice preference.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how this chicken recipe lends itself to small tweaks that make it feel fresh each time I make it. Whether it’s adding a bit more heat or swapping out herbs, you can really make it your own.

Adding fresh herbs: I often toss in chopped fresh thyme or rosemary when I sauté the garlic for an extra fragrant twist.
Spice it up: If I’m feeling bold, I’ll bump up the crushed red pepper flakes or add a pinch of smoked paprika for subtle smokiness.
Make it lighter: For a lighter version, swap heavy cream with half-and-half or coconut cream; just expect a slightly thinner sauce.
Cheesy variations: Try mixing in some shredded mozzarella or asiago to the sauce for gooey richness.

Step-by-Step: How I Make Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

Step 1: Prep and Pound the Chicken to an Even Thickness

Start by trimming any excess fat and then pounding the chicken breasts to the same thickness. This helps them cook evenly and stay juicy. I usually put the breasts between two sheets of plastic wrap or in a zip-top bag and gently pound with a rolling pin or meat mallet. This way, the chicken won’t dry out, and you won’t end up with unevenly cooked pieces.

Step 2: Season and Sear Like a Pro

Pat the chicken dry to get that beautiful sear, then generously season with salt and freshly cracked pepper on both sides. Heat your skillet over medium-high heat with oil until it’s shimmering but not smoking, then place the chicken in the pan. Don’t crowd the pan—give each piece space to brown. You want about 3-4 minutes per side until golden, just like a quick tan! Don’t cook through here; it continues in the oven.

Step 3: Make the Sun-Dried Tomato Cream Sauce

Reduce heat to medium-low, and toss in the minced garlic, stirring until fragrant but not browned—about 30 to 60 seconds. Pour in chicken broth and scrape up those flavorful browned bits from the pan. Taking the pan off the heat here is key—add the room-temperature cream and Parmesan to avoid clumping or curdling. Once the cheese melts, return to heat gently, then stir in sun-dried tomatoes, oregano, and red pepper flakes. Simmer until the sauce is warmed through and deliciously aromatic.

Step 4: Bake and Let the Magic Happen

Pop the chicken breasts back into the sauce and flip them several times to get that creamy tomato goodness coating every side. Then into your preheated 375°F oven the skillet goes for about 13 minutes—or until the thickest part registers 160°F on a meat thermometer. I like to let it rest a few minutes after baking while the residual heat finishes cooking the chicken to the perfect 165°F. This step locks in the juiciness and makes all the difference.

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Pro Tips for Making Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

Pounding Matters: Even chicken thickness means even cooking—skip this, and you risk dry edges; I’ve learned this the hard way.
Room Temperature Dairy: Adding cold cream or cheese straight into the hot pan can cause clumping—always let them sit out for a bit first.
Don’t Rush the Sear: Patience here forms that beautiful crust and builds flavor; moving chicken too soon will only tear the surface.
Use a Meat Thermometer: Chicken’s done at 165°F, but pulling out at 160°F before resting keeps it juicy—I never skip this step.

How to Serve Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe

The image shows four golden-brown cooked chicken pieces in a white pan, covered with a creamy orange sauce. The sauce has visible small red tomato pieces and chopped green herbs mixed in, adding texture and color contrast. The chicken pieces are partially submerged in the thick sauce, with the surface showing some char marks and pepper seasoning. The background and surface around the pan are white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to finish off my Marry Me Chicken with a sprinkle of freshly chiffonaded basil for a bright, herbaceous note, plus a little extra Parmesan because—well, why not? The fresh basil adds a pop of color that makes the dish as pretty as it is tasty.

Side Dishes

This chicken pairs beautifully with simple roasted or mashed potatoes, garlic sautéed asparagus, or even a crisp green salad if you want something lighter. I’m partial to roasted baby potatoes tossed in olive oil and rosemary—they soak up that luscious cream sauce like a dream.

Creative Ways to Present

For special occasions, plating each chicken breast over a bed of creamy polenta or risotto adds an elegant touch—and drizzle the sauce artistically around the edges of the plate for that wow factor. I’ve also served this alongside roasted vegetables arranged in colorful layers for a festive vibe.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, which is always a nice bonus.

Freezing

This dish freezes well if you want to save some for later. I portion the chicken and sauce separately in freezer-safe containers to make thawing and reheating easier—just thaw overnight in the fridge before warming up.

Reheating

When reheating, I gently warm the chicken and sauce on low heat in a skillet or in the microwave at medium power, stirring occasionally to keep the cream sauce smooth. Adding a splash of broth or cream when reheating helps revive the sauce’s silky texture.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully and tend to be more forgiving, staying tender and juicy. Just adjust your cooking time slightly since thighs might take a bit longer to reach doneness.
What if I don’t have sun-dried tomatoes packed in oil?

You can use dry-packed sun-dried tomatoes, but try soaking them in hot water for 10 minutes to rehydrate before adding to the sauce. You might also want to add a touch of olive oil to the pan for extra richness, since you won’t have the infused oils.
How can I thicken the sun-dried tomato cream sauce?

If you’d like a thicker sauce, you can whisk in a little extra Parmesan cheese, or mix in some softened cream cheese. Another easy trick is to make a slurry of cornstarch and cold water and add it gradually while simmering until you reach your desired consistency.
Can this recipe be made dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or cashew cream, and replace Parmesan with a dairy-free cheese or nutritional yeast. The flavor will be a bit different but still delicious and creamy.

Final Thoughts

This Marry Me Chicken in a Sun-Dried Tomato Cream Sauce Recipe is one of those dishes that feels fancy but comes together like a weekday meal. I love sharing it because it never fails to impress without stressing me out. Honestly, making it has become a bit of a ritual for me—pounding the chicken just so, savoring the smell of garlic mingling with sun-dried tomatoes, and knowing that a plateful of rich, tender chicken is waiting at the end. Give it a try—you might just find yourself “marrying” it too!