You know those recipes that just hit the spot every time? The ones that not only make your kitchen smell incredible but also leave everyone at the table nodding in appreciation between bites? Well, this creamy “Marry Me” chicken is exactly that kind of recipe. If you’re looking for a dish that’s packed with flavor, looks like you spent all day in the kitchen (spoiler: you didn’t), and might just earn you a few marriage proposals—this is the one. The tender, golden-browned chicken paired with a rich, sun-dried tomato cream sauce is the kind of comforting meal that’s perfect for both date night and busy weeknights alike.

The recipe that sparked a thousand proposals

Now, the story goes that this chicken is so good, it’ll make anyone fall in love with you. Whether that’s true or not, I can promise it will have everyone coming back for seconds. I’ve made this dish on multiple occasions, from quiet dinners for two to casual get-togethers with friends, and every single time, it’s a winner. I think what makes it so irresistible is that perfect balance of creamy richness from the parmesan and heavy cream, paired with the tangy, slightly sweet kick of sun-dried tomatoes. And let’s not forget the hint of garlic and oregano, which gives the whole thing an irresistible Mediterranean flair.

I still remember the first time I made this dish for a group of friends—about halfway through dinner, someone jokingly said, “This could make me propose,” and the name has stuck ever since. But cheesy name or not, this recipe holds a permanent spot in my dinner rotation for good reason.

A quick look at where this recipe comes from

While there’s no clear historical origin for “Marry Me” chicken, its flavor profile definitely draws on Mediterranean and Italian influences. The combination of sun-dried tomatoes, garlic, oregano, and parmesan cheese evokes the sunny coasts of Italy, where creamy, tomato-based dishes reign supreme. Over time, recipes like this one have evolved to become comforting, crowd-pleasing meals, adapting for modern kitchens without losing their rich, satisfying essence. Whether you’re a seasoned home cook or just getting your feet wet in the kitchen, this recipe is both accessible and guaranteed to impress.

Let’s talk ingredients: The stars of the show

Chicken breasts: The base of this dish is boneless, skinless chicken breasts, which get beautifully golden when seared. If you don’t have chicken breasts on hand, chicken thighs work wonderfully, offering a juicier bite. Just adjust the cooking time slightly to ensure they’re cooked through.

Sun-dried tomatoes: These bring a pop of tanginess and depth to the creamy sauce. If you’re out of sun-dried tomatoes, roasted red peppers or cherry tomatoes (sautéed a little first) are a great substitute. Look for sun-dried tomatoes packed in oil for extra flavor, though you can use dry-packed ones after rehydrating them in a little warm water or broth.

Heavy cream: This is what makes the sauce so decadently creamy. If you’re looking for a lighter option, you can substitute half-and-half, though the sauce won’t be quite as rich. Coconut milk is also a great dairy-free alternative.

Parmesan cheese: Freshly grated parmesan gives the sauce its savory, nutty depth. Pre-grated cheese can work in a pinch, but it doesn’t melt as smoothly, so if you can, go for the fresh stuff.

Garlic: A clove or two of garlic brings warmth and complexity to the sauce. If you love garlic (and who doesn’t?), feel free to add an extra clove.

Chicken broth: This adds moisture and a little flavor to help balance the richness of the cream and cheese. You could also use vegetable broth or even white wine for a slight twist.

Spices (oregano & red pepper flakes): Dried oregano gives that earthy, aromatic note while the red pepper flakes add just the right amount of heat. Don’t worry—it’s not overly spicy, but if you’re heat-sensitive, you can reduce the amount or skip the red pepper altogether.

Kitchen gear: What you need (and what you can totally skip)

To make this dish, you’ll want to have a good oven-safe skillet. I prefer using cast iron because it retains heat beautifully and gives the chicken a perfect golden crust when searing. If you don’t have a cast-iron skillet, any heavy-bottomed, oven-safe pan will do the trick. Just make sure it can handle both the stovetop and oven.

Other than that, you’ll just need a few basic tools: a sharp knife for mincing the garlic, a whisk or spoon for stirring the sauce, and a meat thermometer to make sure your chicken hits that perfect 160°F internal temperature. If you don’t have a thermometer, no worries—you can cut into the chicken to check if the juices run clear (but trust me, a thermometer makes life a lot easier).

Step-by-step: Let’s get cooking

Preheat your oven: Before anything, get your oven preheated to 375°F. You want it nice and hot so the chicken finishes cooking in there after we sear it.
Season and sear the chicken: Season the chicken breasts with a good pinch of salt and black pepper. Heat up your olive oil in the skillet over medium-high heat. Once it’s shimmering, lay the chicken in the pan and sear it for 3-4 minutes on each side until golden brown. You don’t need to cook it all the way through—just get some color on there. Then, set the chicken aside on a plate.
Start the sauce: In the same skillet (don’t wipe it out—those browned bits at the bottom are flavor gold!), reduce the heat a bit and toss in your minced garlic. Let it sauté for about a minute until fragrant, then pour in the chicken broth. Let it simmer and reduce for a couple of minutes to deepen the flavor.
Finish the sauce: Stir in the heavy cream, parmesan, sun-dried tomatoes, oregano, and red pepper flakes. As the cheese melts and everything combines, the sauce will become this luscious, creamy mixture. Bring it to a gentle simmer, stirring occasionally.
Bake: Return the chicken to the skillet, spooning some of the sauce over the top. Pop the whole thing in the oven and bake for 12-15 minutes, or until the chicken reaches an internal temperature of 160°F.
Rest and serve: Once the chicken is done, let it rest for about 5 minutes to lock in the juices. Then, slice it up and spoon that glorious sauce over the top.

Variations to try: Because experimenting is fun

Gluten-free: This dish is naturally gluten-free, so no need to change anything! Just double-check that your broth and parmesan don’t contain any hidden gluten.
Low-carb: Already pretty low in carbs, but if you want to go all out, serve this with cauliflower mash or zucchini noodles.
Vegan adaptation: Swap the chicken for a plant-based protein like tofu or tempeh, and use coconut cream instead of heavy cream. Nutritional yeast can replace the parmesan for a cheesy flavor.
Add veggies: Want more greens? Add a handful of fresh spinach or kale to the sauce just before you pop it in the oven. They’ll wilt down beautifully and add a pop of color.

How to serve it: Dinner party vibes or a cozy night in

I love serving this dish over a bed of mashed potatoes or creamy polenta—the sauce just begs for something to soak into. If you’re going low-carb, cauliflower rice or zoodles make a great alternative. For a bit of extra flair, garnish with a sprinkle of fresh parsley or basil for a pop of color and brightness. And if you’re feeling fancy, a little drizzle of balsamic glaze can take it to the next level.

What to drink with it

I love pairing this dish with a crisp white wine like a Sauvignon Blanc or a buttery Chardonnay. The acidity in the wine cuts through the richness of the sauce perfectly. If you’re more of a red wine person, a light-bodied Pinot Noir works well here too. And if wine’s not your thing, a cold, citrusy IPA would also balance the creaminess nicely.

Storing and reheating tips

If you’ve got leftovers (lucky you!), this dish keeps well in the fridge for up to 3 days. Just make sure to store the chicken and sauce together in an airtight container to keep everything moist. When reheating, do it gently on the stovetop or in the microwave, adding a splash of chicken broth or cream to loosen the sauce if it’s thickened up.

Scaling the recipe for a crowd (or just for two)

This recipe is super easy to scale. If you’re cooking for a larger group, simply double the ingredients. Just make sure not to overcrowd the skillet when searing the chicken—work in batches if you need to. On the flip side, if you’re making this for two, you can easily halve the ingredients and still get a delicious meal without too many leftovers.

Common questions (and answers!)

1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work great and tend to be a bit juicier. Just adjust the cooking time accordingly.

2. How do I know when the chicken is done?
Use a meat thermometer to check that the internal temperature hits 160°F. If you don’t have one, just cut into the thickest part and check that the juices run clear.

3. Can I make this dish dairy-free?
Yes! Swap the heavy cream for coconut cream and use a dairy-free parmesan alternative or nutritional yeast.

4. What can I use if I don’t have sun-dried tomatoes?
Roasted red peppers or even fresh cherry tomatoes (sautéed until they blister) are great substitutes.

5. How can I make the sauce thicker?
If you want a thicker sauce, let it simmer for a bit longer before adding the chicken back in. You can also stir in a little extra parmesan for more body.

Now, go make it!

This creamy “Marry Me” chicken is one of those dishes that’s just meant to be shared. Whether you’re whipping it up for a special occasion or just because, it’s bound to be a hit. And don’t be afraid to make it your own—add your favorite veggies, play with the seasonings, and enjoy the process. I promise, it’s just as fun to cook as it is to eat!

Easy Creamy Marry Me Chicken Recipe