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overhead view of marry me chicken topped with fresh basil leaves in a white pan.
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One Pot Marry Me Chicken Recipe

This easy one-pot marry me chicken combines tender, browned chicken breasts with a velvety sun-dried tomato and Parmesan cream sauce. Ready in just 25 minutes!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Calories: 399kcal
Author: Becky Hardin

Ingredients

For the Chicken:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts *
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the Sauce:

  • 4 cloves garlic minced
  • 1 cup low-sodium chicken broth
  • ½ cup heavy cream room temperature
  • 3 tablespoons all-purpose flour
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • ½ teaspoon red pepper flakes
  • ⅔ cup sun-dried tomatoes **
  • ½ cup grated Parmesan cheese

Instructions

  • In a large skillet, heat the olive oil over medium heat. Once hot, add the chicken, sprinkle with salt and pepper, and cook until browned on both sides, about 5 minutes each. Remove from the skillet and set aside.
    1 tablespoon olive oil, 1 pound boneless, skinless chicken breasts, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
    cooked chicken breasts in a white pan.
  • Sauté the garlic. Add the chicken broth and bring to a simmer. In a small bowl whisk together the heavy cream and flour. Slowly pour into the chicken broth while whisking. Continue to whisk until the sauce begins to thicken, about 5 minutes.
    1 cup low-sodium chicken broth, ½ cup heavy cream, 3 tablespoons all-purpose flour, 4 cloves garlic
    creamy yellow sauce in a white pan with a whisk.
  • Add in seasonings and half the parmesan cheese and mix until well combined. Add the chicken back to the skillet along with the sun-dried tomatoes and sprinkle the rest of the parmesan cheese.
    1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried rosemary, ½ teaspoon red pepper flakes, ⅔ cup sun-dried tomatoes, ½ cup grated Parmesan cheese
    marry me chicken with sun dried tomatoes and cheese in a white pan.
  • Let simmer for 5 more minutes then remove from heat and serve.

Notes

*Boneless, skinless chicken thighs also work.
**Sun-dried tomatoes can be found dry or packed in oil. Either will work in this recipe, and it's up to you if you want to drain the oil.
Tips:
  • Make sure to bring the cream to room temperature so it doesn't curdle!
  • When I get oil-packed tomatoes, I like to use some of the oil to cook the chicken instead of olive oil. This will make the sauce slightly more orange in color.
  • To ensure a silky sauce, temper the mixture. Add a tbsp of the hot chicken broth into your cream/flour mixture first to loosen it up before pouring the whole bowl into the skillet.
  • Dairy-Free: Use coconut cream and vegan Parmesan cheese.
  • Gluten-Free: Use gluten-free all-purpose flour.
  • This sauce is liquid gold! I highly recommend serving this over angel hair pasta or with a side of warm focaccia to make sure not a single drop of that creamy herb sauce goes to waste.
Storage: Store marry me chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 19g | Protein: 33g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 117mg | Sodium: 558mg | Potassium: 1191mg | Fiber: 3g | Sugar: 8g | Vitamin A: 827IU | Vitamin C: 10mg | Calcium: 181mg | Iron: 3mg