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Best Creamy Marry Me Chicken

Best Creamy Marry Me Chicken

An incredibly rich and indulgent chicken dish that’s surprisingly simple to create, making it perfect for weeknight dinners or special occasions when you want to impress without the fuss. Its creamy, flavourful sauce coats tender chicken breasts beautifully, offering a restaurant-quality experience right in your own kitchen.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts pounded to an even ½-inch thickness
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 small yellow onion finely chopped
  • 3 cloves garlic minced
  • ½ teaspoon dried Italian seasoning
  • ¼ teaspoon red pepper flakes optional, for a hint of heat
  • ½ cup dry white wine like Pinot Grigio or Sauvignon Blanc, or chicken broth
  • 1.5 cups heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tablespoons sun-dried tomatoes oil-packed, drained and chopped
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • salt and freshly ground black pepper to taste

Equipment

  • Large skillet or Dutch oven
  • Paper towels
  • Wooden spoon
  • Plate

Method
 

  1. Pat the pounded chicken breasts dry with paper towels. Season both sides generously with salt and freshly ground black pepper. This initial seasoning is crucial for building flavour from the start.
    1.5 lbs boneless, skinless chicken breasts, salt and freshly ground black pepper
  2. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat until the butter is melted and the oil is shimmering. Carefully add the seasoned chicken breasts in a single layer. Sear for 3-4 minutes per side, until golden brown and cooked through. The browning creates a beautiful crust and adds depth of flavour. Once cooked, remove the chicken from the skillet and set aside on a plate.
    1 tablespoon olive oil, 1 tablespoon butter, 1.5 lbs boneless, skinless chicken breasts
  3. Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
    1 small yellow onion
  4. Add the minced garlic, Italian seasoning, and red pepper flakes (if using) to the skillet. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic. The aroma at this stage will be incredible!
    3 cloves garlic, ½ teaspoon dried Italian seasoning, ¼ teaspoon red pepper flakes
  5. Pour in the white wine (or chicken broth) and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This process captures all the delicious fond from searing the chicken.
    ½ cup dry white wine
  6. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and let it cook for about 5-7 minutes, stirring occasionally, until the sauce begins to thicken slightly.
    1.5 cups heavy cream
  7. Stir in the grated Parmesan cheese until it's melted and incorporated into the sauce, making it even creamier. Then, add the chopped sun-dried tomatoes to the sauce. Their intense, slightly sweet, and tangy flavour is a key component of this dish.
    ½ cup grated Parmesan cheese, 2 tablespoons sun-dried tomatoes
  8. Gently place the seared chicken breasts back into the skillet with the creamy sauce. Spoon some of the sauce over the chicken to coat it.
    1.5 lbs boneless, skinless chicken breasts, 1.5 cups heavy cream
  9. Let the chicken simmer in the sauce for another 3-5 minutes, or until heated through. The sauce will continue to thicken and meld with the chicken.
  10. Stir in the chopped fresh basil just before serving. Taste and adjust seasoning with salt and pepper if needed. Garnish with extra fresh basil and serve immediately.
    2 tablespoons fresh basil, salt and freshly ground black pepper

Notes

This dish is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop with a splash of liquid. Freezing is possible for up to 2-3 months, thaw overnight in the refrigerator before reheating.