Marry Me Chicken — Creamy Sundried Tomato Chicken
This is a one-pan chicken dinner cooked in a rich garlic-Parmesan cream sauce with sundried tomatoes and herbs. The balance of savory, tangy and creamy flavors makes this dish seriously unforgettable — it’s quick enough for weeknights but fancy enough for date night. Serve it with pasta, mashed potatoes, rice or bread to soak up every drop.
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A Visual Feast
Ingredients15
- Chicken breasts - 3 medium (≈ 700g)
- Salt - ½ tsp
- Black pepper - ¼ tsp
- All-purpose flour - 6 tbsp
- Olive oil - 2 tbsp
- Butter - 2 tbsp
- Garlic cloves - 3, minced
- Chicken stock - 1 cup (240 ml)
- Heavy cream - 1 cup (240 ml)
- Parmesan cheese - ½ cup, freshly grated
- Chili flakes - 1 tsp
- Dried oregano - ¼ tsp
- Dried thyme - ¼ tsp
- Sundried tomatoes - â…“ cup, chopped (oil-packed)
- Fresh basil - A few leaves, sliced
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Tools Needed5
- Large skillet / frying pan
- Tongs
- Whisk or spatula
- Cutting board & knife
- Bowl (for dredging flour)
Instructions
Prep chicken
Slice each chicken breast horizontally to make thin cutlets. Pat dry with tissue — dry chicken browns better.
Season & dredge
Season both sides with salt + pepper. Place flour in a shallow bowl and coat chicken lightly on both sides. Shake off excess flour so it doesn’t turn pasty.
Sear chicken
Heat olive oil + butter in skillet over medium. When hot and shimmering, add chicken (don’t overlap pieces). Cook 4–5 min each side until golden. Remove to a plate — don’t wash the pan.
Sauté garlic
Reduce heat to medium-low. Add minced garlic. Stir quickly — do NOT burn.
Build sauce
Pour in chicken stock and scrape the base to release brown bits (this adds deep flavor). Add cream and Parmesan and whisk until melted and smooth.
Add seasonings
Add chili flakes, oregano, thyme, and chopped sundried tomatoes. Let sauce gently bubble until slightly thick — not boiling.
Return chicken to pan
Place chicken back in skillet and spoon sauce over it. Simmer on low 3–4 min so chicken soaks up flavor.
Finish & garnish
Turn off heat. Taste sauce — adjust salt/pepper if needed. Add fresh basil on top.
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💡 Chef's Tips
1. Freshly grated Parmesan melts smoothly — packets make grainy sauce. 2. Browning chicken properly is key — don’t rush this step. 3. Let the sauce simmer gently; boiling splits dairy. 4. A squeeze of lemon before serving makes the flavors pop (optional but 🔥).
🧊 Storing
1. Fridge: 3–4 days in airtight container. Reheat on low heat; add 1 tbsp cream if sauce thickened. 2. Freezer: Up to 2 months. Freeze without basil garnish. Thaw overnight + reheat gently — no microwave blasting. 3. Leftovers serving idea: Shred leftover chicken and toss with pasta for next-day lunch.
FAQ
Can I use milk instead of cream?
No — the sauce will break and won’t get creamy. If avoiding cream, use evaporated milk + 1 tbsp cream cheese.
Can I replace Parmesan?
Pecorino works, cheddar does NOT.
Can I use bone-in chicken?
Yes, just sear longer + simmer longer (add 10–12 minutes).
Can I make it less spicy?
Reduce chili flakes to ¼ tsp — the rest of the flavors stay the same.
Can I make it without sundried tomatoes?
Use roasted cherry tomatoes cooked in olive oil for similar flavor.
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Reviews
3
Cooktale
OP bolte
Thank you dear
Jenny K.
Very Good
Jenny K.
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Jenny K.
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