Pour a Glass & Let’s Chat About This Magic Chicken

So there’s this chicken recipe. I swear, the first time I made dump-and-go Marry Me Chicken, I was absolutely certain I’d mess it up. I mean, I was halfway through getting dinner on the table, my phone was ringing off the hook (mum, if you’re reading this: yes, you do always call at six), and the dog had wisely parked himself in the kitchen, ready to catch any stray ingredients. Guess what? It was still delicious. And, you know, sometimes you just want dinner that doesn’t require your full brainpower.

If you’re after Michelin-star plating, you might want to look elsewhere — but if you want supper that’ll literally have folks proposing (or at least shouting seconds, please), this one’s got your back.

Why You’ll Fall for This Dish (Hard)

I make this when I’ve utterly run out of time or had “one of those” days. Sometimes I even crave it mid-week and cobble it together with whatever’s lurking in the fridge (been there, used half-green spinach instead of basil, no regrets).

My family goes absolutely bonkers for this because it tastes way fancier than it is — buttery sauce, tender chicken, little tang from sun-dried tomatoes, you get it. Oh, and there’s the whole not-having-to-dirty-up-a-million-pans situation, which honestly is a bigger draw in my book than any flavor claim.

What You’ll Need (Don’t Stress, Substitutions Rock)

4 boneless, skinless chicken breasts (I’ve used thighs when that’s all I’ve got — sometimes even frozen because I forgot to defrost. Don’t judge.)
1 cup heavy cream (Half-and-half works in a pinch, but it gets a bit less saucy.)
1/2 cup chicken broth or stock (Honestly, cube or powder is fine. My grandmother swore by Knorr, but I just grab whatever’s on sale.)
1/2 cup grated Parmesan (Pre-grated is okay, but if you’ve got a block, treat yourself!)
1/2 cup sun-dried tomatoes, sliced (Oil-packed or dry — I never rinse them and, once, even tossed in the last bit of sundried tomato paste.)
2–3 cloves garlic, minced (Jarred garlic’s totally allowed here.)
1 tsp dried Italian seasoning (Or just shake in whatever oregano, basil, or thyme you have lying around.)
Salt & pepper, to taste
A handful of fresh basil to serve (Absolutely not essential — parsley or nothing also works. Once, I forgot greens entirely and lived to tell the tale.)

How I Actually Put It All Together (No Perfection Required)

Grab your trusty crock pot (or just a big baking dish if you like living on the edge). Place the chicken breasts in one even-ish layer. If your chicken overlaps, no worries — it’ll still cook.
In a bowl (or, lazily, right in the measuring cup), whisk together the cream, chicken broth, Parmesan, sun-dried tomatoes, garlic, and Italian seasoning. This step sometimes feels like overkill, but it actually helps get everything happy together. Pour this over the chicken.
Salt and pepper as you wish. I go heavy; my cousin yells at me for it. Sprinkle, don’t dump.
Pop a lid on the pot, set it to LOW for 4–5 hours (or HIGH for about 2–2.5 hours). I definitely set a timer then wander off to do a puzzle or doomscroll Instagram. Chicken is done when it’s fork-tender — but not mushy — and your kitchen smells like a tiny Italian bistro.
This is where I sneak a taste. If you want the sauce a bit thicker, take the lid off for the last 20 minutes or so. Or — and this is my lazy method — just serve with pasta that’ll soak it all up anyway.
Scatter over your basil just before serving. Or don’t. Nobody’s judging — least of all me.

Notes from a Cook Who’s Done This More Than She’d Like to Admit

Actually, I think this tastes better the next day. But then, leftovers are rare — people dive in for seconds like it’s a sport.
The sauce sometimes splits if you use ultra-low fat cream. On second thought, just call it “rustic.”
If you forget the Italian seasoning (been there), oregano alone still works just fine.
Once I tried it with coconut milk (don’t ask; it was the only thing in my fridge) and, to be honest, it turned into a curry. Didn’t hate it, but it’s not Marry Me Chicken.

Mixing It Up — Some Good Ideas, Some… Not

I swapped sun-dried tomatoes for roasted red peppers once because, well, that’s what I grabbed first. Honestly? Actually pretty good.
Used spinach instead of basil — green is green, that’s my motto.
Tried it with cheddar instead of Parmesan. Why? Who knows. Wouldn’t recommend, but my kid still ate it.

Stuff You Might Need (But Don’t Stress If You Don’t Have It)

Crock pot or slow cooker. If you haven’t got one, bung it all in a Dutch oven and stick it in the oven on low for a few hours. Works a treat — just check it now and then.
Cutting board & sharp knife (my butter knife days are long gone, but I’ve made do before)
Basic bowl or jug for whisking. If not, shake things up in a mason jar — literally.

Leftovers & Storage — Not That There Are Many

Store leftovers in an airtight container in the fridge, but honestly, in my house it never lasts more than a day! Reheat gently in the microwave or on the stove — if it’s too thick, add a dash of broth or milk to loosen it up. I wouldn’t freeze it (the cream can go a bit grainy), but desperate times, desperate measures.

Serving This Up — My Kinda Comfort Food

We go classic and serve it with pasta; rigatoni’s my favourite. My sister swears by mashed potatoes (which mops up the sauce in a weirdly satisfying way). Sometimes, if we’re feeling extra, some crusty bread on the side. Salad? Maybe, if I’m feeling saintly.

Hard-Earned (Sometimes Painful) Lessons

I once tried rushing the chicken and cranked the heat way up. Regretted it because the chicken got dry. Low and slow, mates, is the way to go.
Resist the urge to add loads more cheese — the sauce is already cheesy enough. (I learn the hard way so you don’t have to.)
Don’t skip the taste-test at the end. Sometimes all it needs is a tiny sprinkle of salt to go from good to “…I’d marry this chicken” level.

FAQs from Friends, Family, and Vaguely Nosy Neighbors

Can I use a different meat?: Yep, you absolutely can! Pork tenderloin weirdly works — though it’s not quite the same, it’s fab when you’re out of chicken. Haven’t tried beef, though, and honestly, not sure I will.
Do I have to use sun-dried tomatoes?: Nope! Roasted red peppers, olives, or even just extra cheese if you hate the tomato vibe. I like the tang, but you do you.
Can I make this in the oven instead?: Actually, yes. Cover your dish, bake at 160°C (around 325°F) for about 45-55 minutes — check that the chicken is done (no pink, cooked through, etc). Works almost the same.
What should I serve this with, apart from pasta?: Rice works, mashed potatoes work, even a pile of steamed greens in a pinch. Sometimes I just eat it over bread. The sauce is the real hero, honestly.
Why is it called Marry Me Chicken, anyway?: I mean, supposedly it’s so good people want to marry you after one bite. Can’t say it’s worked for me yet; husband just requests it a lot! For the curious, there’s even a whole history over at The Kitchn.

Just a Quick Tangential Detour…

I read somewhere (can’t remember where, but it sounded convincing at the time) that sharing a meal with people makes you live longer. So if you needed another excuse to make dump-and-go Marry Me Chicken tonight, you can call it self-care or, you know, emotional insurance.

And if you want some extra ideas for slow cooker dinners, I adore these chicken ideas from Skinnytaste. Gosh, scrolling that page gets me hungry all over again.

Anyway, let me know if you try it — or if you, too, have a dog with an impeccable sense of timing at dinner hour.