A creamy chicken dish with sun-dried tomatoes served in a beige ceramic baking dish on a marble surface. / Pollo en salsa cremosa con tomates deshidratados servido en una fuente de cerámica beige sobre una superficie de mármol.

Marry Me Chicken

The Foodies' KitchenFebruary 9, 2026

This post is also available in ESPAÑOL (SPANISH)

This Marry Me Chicken is one of those comforting meals that feels a little special but still works beautifully for a relaxed family lunch. Tender chicken breasts cook in a creamy garlic-Parmesan sauce with sun-dried tomatoes, creating a dish that’s rich, cozy, and deeply satisfying without being over the top. It’s the kind of recipe that fills the kitchen with good smells and brings everyone to the table without having to ask twice.

We usually serve it with pasta so nothing goes to waste, every bite deserves to be coated in that sauce, but it’s just as good with mashed potatoes or rice. Add a green side like steamed broccoli, sautéed vegetables, or a crisp salad to keep things balanced, and you’ve got a meal that feels nourishing, comforting, and perfect for sharing with the people you cook for every day.

The name Marry Me Chicken comes from the idea that it’s so good, someone might propose after tasting it. We can’t promise that part, but we can promise a cozy, crowd-pleasing meal that works just as well for a relaxed family lunch as it does a special occasion.

Helga

Marry Me Chicken

Ingredients:
4 boneless, skinless, chicken breasts, about 2 pounds
1 ½ teaspoons kosher salt
2 tablespoons extra-virgin olive oil
3 garlic cloves, minced1 cup heavy cream
½ cup chicken stock
½ cup freshly grated Parmesan cheese
7-ounces sun-dried tomatoes, drained and roughly chopped (about 1 heaping cup)
1 teaspoon Italian seasoning
½ teaspoon freshly cracked black pepper
¼ cup thinly sliced fresh basil leaves (optional)

Ingredients:

Pat the chicken breasts dry with paper towels. Season all over with 1 teaspoon of the salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, undisturbed, about 5 minutes per side. Transfer to a plate.
Reduce the heat to medium and add the garlic to the same skillet. Cook, stirring, until fragrant, about 30 seconds. Stir in the heavy cream, chicken stock, ¼ cup of the Parmesan cheese, sun dried tomatoes, Italian seasoning, black pepper, and remaining ½ teaspoon salt. Whisk until combined and smooth.
Return the seared chicken to the skillet, nestling it into the sauce. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the sauce has thickened slightly and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, about 8 to 10 minutes.
Remove from heat and top the chicken with the fresh basil, if desired, and remaining ¼ cup Parmesan cheese. Serve immediately.

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