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Marry Me Chicken
USA · Meat Dishes · High protein

Marry Me Chicken

Chicken breasts seared to a golden crust and finished in the oven in a creamy sauce with sun-dried tomatoes, garlic, and Parmesan. A staple of American home cooking that went viral worldwide for its simplicity and depth of flavor.

35 min 520 kcal 4 serves Medium💪High protein🇺🇸USA★★★★★4.7· 7 reviews

Ingredients

ServingsMetric
  • 4 chicken breasts
  • 150 gsun-dried tomatoes in oil
  • 240 mlheavy cream
  • 120 mlchicken broth
  • 60 gparmesan
  • 4 garlic cloves
  • 1 tspdried oregano
  • ½ tspchili flakes
  • 2 tbspolive oil
  • to tastesalt and black pepper
  • 1 handfulfresh basil

Method

  1. Pat the chicken breasts dry with paper towels and season generously with salt and black pepper on both sides. Heat the olive oil in an oven-safe skillet over high heat and sear the chicken for 4–5 minutes per side until deeply golden. The chicken does not need to be cooked through at this stage — the crust is what matters. Transfer to a plate.
    Marry Me Chicken — step 1
  2. In the same skillet, fry the minced garlic for 30 seconds. Add the sun-dried tomatoes with a spoonful of their oil and cook for 1 minute. Pour in the broth and scrape the bottom of the pan with a spatula to lift all the browned bits — this is the foundation of the sauce's flavor. Add the cream, oregano, and chili flakes. Bring to a gentle simmer and cook for 2–3 minutes until the sauce begins to thicken.
    Marry Me Chicken — step 2
  3. Stir in the grated Parmesan until fully melted. Return the chicken to the skillet, spooning the sauce over each breast. Transfer to an oven preheated to 190°C and bake for 15–18 minutes until cooked through.
    Marry Me Chicken — step 3
  4. Remove from the oven and scatter fresh basil leaves over the top. Serve with pasta, mashed potatoes, or crusty bread.

FAQ

Yes — thighs are actually better here. They stay juicier and are more forgiving if you leave them in the oven a few extra minutes.

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Comments (1)

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  • Sergei MartynovAuthor
    75d ago

    Salt the chicken breasts at least 30 minutes before cooking marry me chicken, or right before — never in between. Salt draws moisture to the surface; given 30+ minutes it reabsorbs. At 10 minutes, it's just sitting there making things wet.