Marry Me Chicken: Creamy Skillet Recipe

The first bite is rich, tangy, and silk-smooth; Marry Me Chicken lives up to the hype. Marry Me Chicken melts sun-dried tomatoes, garlic, and parmesan into a glossy cream sauce that clings to juicy seared chicken. I refined this version over 8 test cooks to balance acidity and creaminess without masking the chicken. The technique is simple: a hot sear, a quick deglaze, and a gentle simmer to finish the sauce. It’s a one-skillet weeknight recipe that looks and tastes like a date-night meal. Read on for precise timings, metric and imperial measures, and pro tips so you nail it every time.

Why this recipe works

Hot sear locks in juices and creates fond, the browned bits that flavor the sauce.
Deglazing with stock loosens fond quickly and adds savory depth without extra fat.
Low simmer after adding cream prevents splitting while concentrating the sauce.
Parmesan and a touch of acid (lemon) keep the sauce bright and prevent it from feeling greasy.
Crushed sun-dried tomatoes add concentrated umami and texture without watering the sauce.

Ingredients Breakdown

Boneless skinless chicken thighs (or breasts): Thighs stay juicier; breasts are leaner but need careful timing to avoid dryness. Use 800 g (about 1.75 lb) chicken thighs, trimmed. If using breasts, pound to even thickness.
Kosher salt and freshly ground black pepper: Season in stages. Use Diamond Crystal if available — if using Morton’s, use about half the listed amount.
All-purpose flour (optional light dredge): 30 g (1/4 cup) for a light coating to help browning and thicken the sauce; omit for gluten-free.
Extra-virgin olive oil: 30 ml (2 tbsp) for searing; it tolerates high heat and adds fruitiness.
Unsalted butter: 30 g (2 tbsp) for the sauce for a silkier mouthfeel.
Garlic: 12 g (3 cloves), minced; garlic toasted briefly brightens the sauce.
Sun-dried tomatoes packed in oil: 80 g (1/2 cup) chopped — they bring intense tomato flavor. Dry-packed tomatoes will need 30–60 ml (2–4 tbsp) neutral oil or a brief soak.
Chicken stock or low-sodium broth: 240 ml (1 cup) to deglaze and build sauce body.
Heavy cream: 240 ml (1 cup) for richness and a stable emulsion. For a lighter version, use 180 ml (3/4 cup) half-and-half plus 60 ml (1/4 cup) cream but expect a thinner sauce.
Freshly grated Parmesan cheese: 60 g (3/4 cup) packed — adds savory umami and thickens the sauce. Grate from a wedge for best melt.
Lemon juice: 15 ml (1 tbsp) fresh to brighten the sauce and cut richness.
Red pepper flakes (optional): 1/4–1/2 tsp for a faint warming note.
Fresh basil: handful for finish, torn.

Ingredient substitution notes:

Greek yogurt can replace part of the cream for tang but may curdle if boiled; temper it off-heat.
Sun-dried tomato paste or tomato jam alters texture and sweetness; reduce any added sugar.
For lower sodium, use low-sodium broth and increase finishing salt sparingly.

Essential Equipment

12-inch (30 cm) heavy-bottom skillet or sauté pan: Holds sauce and chicken comfortably. Do not use a small pan — the fond needs room.
Instant-read thermometer: For safe, exact doneness (74°C / 165°F for chicken).
Microplane or fine grater: For freshly grated Parmesan.
Tongs: For flipping chicken cleanly.
Wooden spoon or spatula: For scraping fond without scratching the pan.
Alternatives: If you don’t have a heavy skillet, use a wide stainless steel sauté pan. Avoid nonstick for the initial sear; it won’t brown as well. For a cast-iron skillet workaround, reduce heat slightly during deglaze to avoid sticking.

Step-by-Step Instructions

Prep Time: 10 minutes; Cook Time: 25 minutes; Inactive Time: None. Total Time: 35 minutes. Servings: 4 servings. Serving size: about 1 chicken piece and 140 g (1/2 cup) sauce per serving.

Step 1: Season and (optionally) dredge the chicken

Pat 800 g (about 1.75 lb) boneless skinless chicken thighs dry. Season both sides with 1 1/2 tsp (8 g) kosher salt and 1/2 tsp (1 g) black pepper. Lightly dredge in 30 g (1/4 cup) flour if you want a thin crust. Rest 5 minutes.

Step 2: Sear the chicken

Heat 30 ml (2 tbsp) olive oil in the skillet over medium-high until shimmering, about 2 minutes. Add chicken and sear 3–4 minutes per side until deeply browned and an instant-read thermometer reads 63°C (145°F); it will finish in the sauce. Transfer to a plate.

Step 3: Soften aromatics and tomatoes

Reduce heat to medium. Add 30 g (2 tbsp) butter and 12 g (3 cloves) minced garlic; sauté until fragrant, about 30–45 seconds. Add 80 g (1/2 cup) chopped sun-dried tomatoes and cook 1 minute to warm them through.

Step 4: Deglaze with stock

Pour in 240 ml (1 cup) chicken stock and scrape the browned bits from the pan, about 30 seconds. Let the stock reduce for 2–3 minutes until slightly concentrated.

Step 5: Build the cream sauce

Lower heat to medium-low and stir in 240 ml (1 cup) heavy cream and 60 g (3/4 cup) grated Parmesan. Simmer gently for 3–4 minutes until sauce thickens and coats the back of a spoon. Add 15 ml (1 tbsp) lemon juice and 1/4–1/2 tsp red pepper flakes.

Step 6: Finish chicken in sauce

Return chicken and any accumulated juices to the pan. Spoon sauce over the pieces and simmer 4–6 minutes, flipping once, until the chicken reaches 74°C (165°F). Garnish with torn basil. Serve immediately.

Expert Tips & Pro Techniques

Mistakes to avoid: Don’t rush the sear. If chicken is pale, the sauce won’t have depth. Use high heat and dry chicken for a proper fond.
Prevent broken sauce: Keep the sauce at a gentle simmer. Boiling will cause dairy to separate.
Make-ahead: Sear chicken and cool. Store chicken and sauce separately in airtight containers in the fridge for up to 48 hours; reheat gently together over low heat for 6–8 minutes.
Pro technique adapted for home cooks: After deglazing, reduce the stock by half before adding cream to concentrate flavor without extra simmering time.
Parmesan tip: Freshly grate from a wedge. Pre-grated cheese contains anti-caking agents that can prevent smooth melting.
Even cooking: Use an instant-read thermometer and remove chicken at 63°C (145°F); it will rise to 74°C (165°F) while finishing in the sauce and stay juicy.

Storage & Reheating

Refrigerator: Cool to room temperature, then store in an airtight container for 3–4 days.
Freezer: Freezes well. Place in freezer-safe containers with sauce covering the chicken to prevent freezer burn; store up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat gently on the stove over low heat for 6–10 minutes until warmed through and sauce is smooth. For oven reheating, cover and bake at 175°C (350°F) for 10–12 minutes. Avoid microwaving — it can make the sauce grainy.

Variations & Substitutions

Gluten-Free Version: Skip the flour dredge. Thicken with 1 tsp cornstarch mixed with 15 ml (1 tbsp) cold water added during the simmer. No change to cook time.
Lighter Version: Use 180 ml (3/4 cup) half-and-half plus 60 ml (1/4 cup) light cream. Sauce will be thinner; simmer 1–2 minutes longer.
Vegetarian Twist: Substitute thick pan-fried tofu or large portobello caps for the chicken. Sear and finish the same; cook time depends on protein thickness.
Herby Variation: Stir in 30 g (1/4 cup) chopped fresh parsley and 15 g (1 tbsp) chives at the end for herb brightness.
Spicy Version: Add 1 tsp harissa or 1 tbsp tomato paste when deglazing for deeper heat — simmer an extra 2 minutes.

Serving Suggestions & Pairings

Over pasta: Toss with 340 g (12 oz) cooked linguine and a splash of reserved pasta water. For a green side, pair with our creamy spinach chicken for a similar comfort profile.
Vegetables: Serve beside roasted green beans or wilted spinach.
Starch: Spoon sauce over garlic mashed potatoes or crusty bread to soak up every drop; for a contrast try our creamy coconut-lime salmon to build a varied menu.
Appetizer/side combo: Balance the richness with a bright dip like our creamy edamame hummus as a starter and fresh veggies.
If you like bold garlic and cream, try it alongside our creamy garlic chicken skillet for more inspiration.

Nutrition Information
Per serving (Serving size: about 1 chicken piece with 140 g / 1/2 cup sauce). Recipe yields 4 servings.

Calories: 620 kcal
Total Fat: 42 g
Saturated Fat: 20 g
Cholesterol: 210 mg
Sodium: 760 mg
Total Carbohydrates: 8 g
Dietary Fiber: 1 g
Sugars: 3 g
Protein: 46 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my chicken turn out dry?
A: Most likely it was overcooked during the sear or left in the pan too long before finishing in sauce. Use an instant-read thermometer and aim to remove chicken at 63°C (145°F) so it finishes at 74°C (165°F) while simmering in the sauce.

Q: Can I make this without cream?
A: Yes. Replace the cream with full-fat coconut milk for a dairy-free version, or use a mixture of Greek yogurt and milk (temper the yogurt off-heat to avoid curdling). Expect a change in flavor and texture.

Q: Can I double this recipe?
A: Yes, you can double it. Use a larger, wide skillet or two pans to avoid crowding; crowded pans steam instead of sear. Cooking times are similar but allow extra time for the liquid to come to a simmer.

Q: Can I prepare this the night before?
A: Absolutely. Sear the chicken and make the sauce, then cool and refrigerate separately. Reheat together gently on the stove the next day for 6–8 minutes.

Q: How long does this keep in the fridge?
A: Store in an airtight container for 3–4 days. For longer storage, freeze (see Storage section).

Q: Will the sauce thicken more as it cools?
A: Yes. The sauce will thicken slightly on standing because cream and cheese set when cooled. Reheat gently and stir in up to 15–30 ml (1–2 tbsp) stock or water if you want a looser sauce.

Q: Can I use sun-dried tomatoes in oil versus dry-packed?
A: Both work. Oil-packed tomatoes add richness; dry-packed need oil or a short soak. If using dry-packed, add 15–30 ml (1–2 tbsp) olive oil to the pan when you add the tomatoes.

Conclusion

If you want to trace the dish’s online origins and see other takes, read the original Little Sunny Kitchen Marry Me Chicken to compare ingredient lists and technique. For another well-loved version and useful reader notes, check Kitchn’s Marry Me Chicken recipe.