Let Me Tell You About That Night We Had Marry Me Chicken

Okay, story time—so, my cousin Lisa was over for dinner once. She shows up late (always does), we’re hungry, and I’ve decided to make this Marry Me Chicken in sun-dried tomato cream sauce thing I’d seen all over the internet. Never actually tried it before, so naturally, this is the moment I risk it! Fast-forward: the sauce is bubbling, half the kitchen smells like garlic (good garlic, promise), and Lisa’s already dipping bread in the skillet before it even hits the table. We devoured it, and honestly, for a hot minute I almost proposed to myself it was that good. Anyway, it’s become my not-so-secret weapon for nights when I want to feel a bit fancy but can’t deal with, you know, too many pots.

Why You’ll Love This (Or At Least I Do)

I make this when I want something that looks impressive but doesn’t need a culinary degree. My family goes bananas for it—especially my brother, who usually claims he hates “creamy” dishes (until this one, typical). Sometimes I don’t have heavy cream and just wing it with half-and-half, and nobody notices except maybe me. I also use it as the excuse to sneak a glass of wine while cooking, because why not? The only tricky part is not eating half the sauce before the chicken even goes back in—been there, done that, and ended up scraping the pan.

What You’ll Need (And What, Honestly, You Can Swap)

4 chicken breasts (or thighs, if that’s what you’ve got—my neighbor swears by thighs, says they’re juicier)
1 cup sun-dried tomatoes (packed in oil, chopped—I buy the cheap brand, can’t tell the difference, but my grandmother always insisted on Bella Sun Luci… not sure she could taste the difference either)
4 cloves garlic, minced (sometimes I use the stuff from a jar if I’m being lazy; it’s fine)
1 cup chicken broth (honestly, water with a bouillon cube will do in a pinch)
1 cup heavy cream (half-and-half works, I promise, though it’ll be a tad less silky)
1/2 cup grated Parmesan (the real stuff is great but if all you’ve got is the shaker can, it ain’t the end of the world)
1 tsp dried oregano (fresh is fancier, but most of the time I’m using the stuff from an old jar at the back of my spice rack)
Salt and black pepper
Olive oil (or honestly, butter, or any neutral oil if you’re out)
(Optional) Crushed red pepper flakes, for a bit of heat—my husband isn’t a fan, but I sneak it in sometimes and he doesn’t notice

How Do I Make This? Here We Go…

Pat your chicken dry, then hit both sides with salt and pepper. Simple. Sometimes I get lazy and skip this step. Don’t be like me; it really helps.
Dump a good swirl of olive oil into a big skillet—medium-high is where you want it. Sear that chicken for about 5 to 7 minutes per side. You’re after golden and cooked through, not blackened. If it’s not quite done, it’s fine to take it out; it’ll finish in the sauce later.
Take chicken out and let it lounge on a plate. In the same skillet, toss in your garlic and sun-dried tomatoes. You only want to cook them for about 1–2 minutes, until it smells strong but not burned. This is where I usually sneak a taste of the tomatoes, just to, you know, make sure they’re not poison (they never are).
Stir in the chicken broth, using a spatula or wooden spoon to scrape up all the tasty bits stuck to the pan—don’t skip this! Pour in the cream (watch it plop in, kinda satisfying), then sprinkle in the oregano. Give it a good stir. Don’t freak if it looks thin, it’ll thicken; it always does.
Bring that to a gentle simmer for a few minutes, then stir in the Parmesan. I sometimes go way overboard on cheese. No regrets.
Pop the chicken back in, turn to coat, and simmer another 5 to 8 min. Some days, I cover it and walk off; other times, I get impatient and start poking at the chicken. Either way works. It’s ready when the chicken’s cooked through and the sauce coats the back of a spoon (old trick from my aunt).
Sneak a spoonful of sauce. If it needs more salt, toss it in. Add those red pepper flakes if you’re brave.
Serve right from the skillet if you’re feeling rustic—less washing up, at least.

Notes (From the School of Hard Knocks)

If your sauce splits or looks weird, just keep stirring. Worst comes to worst, a splash of milk or a pat of butter usually brings it back together—learned that after many a panic.
I think this tastes even better the next day, cold or warmed up (makes a killer leftover sandwich, not joking).
Don’t worry if your sun-dried tomatoes are super tangy; the cream really mellows them out.
Actually, I find it works better if you don’t rush the simmer. Once, I cranked the heat and the sauce boiled into oblivion… don’t do that.

If You’re Feeling Adventurous: Variations I’ve Tried

Once swapped in spinach for sun-dried tomatoes—didn’t wow me, but it was “healthy.” Maybe good with both?
I sometimes add mushrooms or a splash of white wine, because why not? The sauce loves it.
Tried making it vegan with coconut milk and fake chicken—honest opinion… it’s okay, but the sauce just isn’t quite the same. But if that’s your thing, go for it.

Equipment (But Don’t Panic if You Don’t Have Everything)

I mostly use a big nonstick skillet. Cast iron looks cool, but a regular frying pan is just fine honestly. Don’t have a garlic press? Just smash the garlic with the flat of your knife (wear shoes though, trust me…long story). Grater for cheese is ideal, but if you only have a sharp knife, hey, you’ll get a little arm workout—it’s all good.

Marry Me Chicken (In Sun-Dried Tomato Cream Sauce)

Will It Keep? (Not That I Ever Have Leftovers)

Supposedly, this keeps for about 3 days in the fridge, tightly covered. I say “supposedly” because in my house it never survives more than a day—my partner sneaks bites straight form the container at midnight. You can freeze it, but I think the sauce gets a bit grainy, so I don’t.

How I Like to Serve It

Most often, I dunk hunks of crusty bread right in the pan—less elegant, more satisfying. My family likes it with buttered noodles or over mashed spuds. Sometimes, I throw some steamed green beans on the side if I’m feeling guilty, but mostly, it’s bread all the way. Oh, and once we had it at a casual potluck and folks *raved* (and no one noticed I’d run out of fresh basil so there was none over the top).

Learned the Hard Way: My “Pro” Tips

Don’t try to make this dish with really thin chicken breasts—they dry out. I once did that because I was rushing, and it was a regret, believe me.
Let the sauce actually simmer. Seriously. Impatient stirring makes it go lumpy, which is just not as dreamy.
Biggest lesson: Use more bread than you think you need. Trust me. Every time.

Curious? Here’s My FAQ (Real Stuff Folks Have Asked Me)

Can I use chicken thighs? Oh yes, and sometimes it’s even juicier. Just cook a wee bit longer.
Is there a dairy-free way? Kinda! Coconut cream works, but like I said, the flavor is a bit different—maybe throw in a squeeze of lemon to brighten things up.
What if my sauce is too thin? Just simmer a couple extra minutes, and if it’s still too runny, toss in a handful more cheese. Or cornstarch, but honestly, I don’t bother unless it’s for company.
Do sun-dried tomatoes have to be in oil? No, not at all; but if they’re dry-packed, soak them in hot water for 10 min first. That’s key.
Can I make this ahead? Absolutely, just don’t add the cheese until you’re reheating. I’ve forgotten and the texture gets a tiny bit off, but still tasty.

If you want a side to go with this, I love these soft polenta meatballs or go down the homemade bread rabbit hole (dangerous, but so worth it). Oh, and don’t skimp on the wine (to sip, not just to splash in the sauce, but hey, both are good choices).

Hope you enjoy as much as we did—send me stories if someone proposes to you after making it; I’m still waiting for Lisa to return the favor!