Easy Marry Me Chicken (30-Minute Recipe!)
If you want a weeknight dinner that feels like a restaurant-quality date-night dish—but takes less time than ordering takeout—this Easy Marry Me Chicken (30-Minute Recipe!) is your new secret weapon. Creamy, garlicky, with bright sun-dried tomato and herb notes, this skillet chicken recipe delivers bold flavor with minimal fuss. It’s the kind of dish that gets raves from guests and makes home cooks feel like culinary rock stars.
Below you’ll find everything you need: a clear ingredients list, step-by-step instructions, technique tips, variations to suit different diets, and serving and pairing suggestions. I’ve written this as a pro chef who’s cooked hundreds of versions—so you’ll also get troubleshooting pointers and clever shortcuts to keep this true to the “30-minute” promise.
Why this works (and yes, the name)
“Marry Me Chicken” isn’t about a culinary ultimatum; it’s about big, comforting flavors that feel indulgent—so much so that someone might be tempted to pop the question. The magic formula is straightforward: well-seared chicken for texture, a pan sauce built on garlic and sun-dried tomatoes for concentrated flavor, and cream + parmesan for richness that coats everything beautifully.
This recipe is engineered for speed without sacrificing depth: hot pan + quick sear + fast-deglaze + simmering sauce equals a luscious result in roughly half an hour.
At-a-glance: timing & yields
- Total time: ≈ 30 minutes
- Active prep: 8–12 minutes
- Cook time: 18–20 minutes
- Serves: 3–4 people (adjustable—see scaling tips below)
Ingredients
These are the ingredients I recommend for a balanced, quick version of Easy Marry Me Chicken (30-Minute Recipe!). Read the notes beneath if you want swaps or to scale quantities.
- 4 boneless, skinless chicken breasts (about 6–8 oz each) — or 6 smaller cutlets
- Kosher salt and freshly ground black pepper
- 1/2 cup all-purpose flour (optional — for a light dredge; see gluten-free note)
- 2 tablespoons olive oil (or a neutral oil for high heat)
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced (about 2 teaspoons)
- 1/2 cup sun-dried tomatoes, chopped (packed in oil preferred; drained if dry-packed)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 cup dry white wine or extra chicken broth (for deglazing)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream (or half-and-half for lighter sauce—see notes)
- 3/4 cup freshly grated Parmesan cheese (not pre-grated if you can avoid it)
- 1 teaspoon Italian seasoning or 1 tablespoon chopped fresh thyme/oregano
- 1/4 cup fresh basil leaves, sliced into ribbons (plus extra for garnish)
- 1 tablespoon lemon juice (fresh)
- Optional finishing: extra drizzle of olive oil, cracked black pepper, flaky sea salt
Notes on ingredients
- Sun-dried tomatoes are pivotal—use oil-packed for silkier, more intense flavor. If you only have dry ones, soak briefly in warm water (10 min) and drain. Save that soaking liquid to add to the sauce for extra tomato punch.
- Cream: heavy cream creates the most luxurious texture; half-and-half works but the sauce will be thinner and less stable when reheated.
- Cheese: real, freshly grated Parmesan melts and emulsifies into the sauce better than pre-grated varieties, which often contain anti-caking agents.
- Spice: red pepper flakes give signature warmth. Omit or reduce for a milder dish.
Equipment (what to use)
- Large heavy skillet (10–12 inch) — a stainless steel or cast-iron skillet with a tight-fitting lid works best.
- Meat mallet or heavy rolling pin (for flattening chicken)
- Tongs and a spoon for stirring
- Chef’s knife and cutting board
- Grater for Parmesan
Why a heavy skillet? It retains heat for a good sear and helps you deglaze properly—those brown bits are flavor gold.
Prep: quick mise en place (5–10 minutes)
- Pat the chicken dry with paper towels. Moisture is the enemy of browning.
- If breasts are thick, butterfly or pound them to even thickness (about 1/2–3/4 inch). Even pieces cook faster and more predictably.
- Season both sides with kosher salt and fresh black pepper.
- Measure and chop garlic, sun-dried tomatoes, and herbs. Grate Parmesan. Have the cream, broth, and wine nearby.
This short prep keeps you moving from sear to sauce—no hunting for ingredients mid-cook.
Step-by-step method (30-minute plan)
1. Optional: Lightly dredge the chicken (1–2 minutes)
Toss the chicken breasts quickly in flour, shaking off excess. This creates a golden crust and gives the sauce a light thickening when the pan bits are deglazed. For gluten-free, use rice flour, cornstarch (lightly), or omit entirely.
2. Sear the chicken (6–8 minutes)
Heat the skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When shimmering, add the chicken (don’t overcrowd—cook in batches if needed). Sear 3–4 minutes per side until golden brown. The chicken doesn’t need to be fully cooked through—just nicely caramelized. Transfer to a plate and tent loosely with foil.
Pro tip: A good sizzle and not moving the chicken around lets the crust form. If you want grill marks, press gently once after placing the chicken.
3. Build the sauce (6–8 minutes)
Lower heat to medium. Add the remaining tablespoon of butter. Add minced garlic and stir for 30 seconds until fragrant (don’t let it burn). Add chopped sun-dried tomatoes and red pepper flakes; cook 1 minute to marry flavors.
Pour in white wine (or 1/2 cup broth) to deglaze, scraping up browned bits with a wooden spoon—this is flavor gold. Let the wine reduce by half (about 1–2 minutes).
Stir in chicken broth and heavy cream. Bring to a gentle simmer—do not boil aggressively. Let the sauce reduce slightly for 2–3 minutes.
4. Finish the sauce (2–3 minutes)
Turn off the heat briefly and stir in grated Parmesan until melted and the sauce is smooth. Add Italian seasoning (or fresh thyme), lemon juice, and fresh basil. Taste and adjust salt/pepper—Parmesan adds saltiness, so season carefully.
5. Return chicken to pan & finish (3–4 minutes)
Nestle the seared chicken back into the sauce. Spoon sauce over the chicken. Simmer gently 2–3 minutes until the internal temperature reaches 165°F (74°C) (use an instant-read thermometer) or the juices run clear and the chicken is cooked through. If chicken was pounded thin, this is quick—about 2 minutes.
Garnish with more basil, cracked pepper, and a light sprinkling of Parmesan.
Timing breakdown (so you hit 30 minutes)
- Prep & pounding: 8–10 minutes
- Sear chicken: 6–8 minutes
- Sauce + finish: 10–12 minutes
- Plate and garnish: 1–2 minutes
With mise en place done, this flows easily—no multi-hour marinating, no oven time.
Tips & chef tricks
- Dry chicken = better sear. Pat very dry before seasoning. Moisture = steaming, not browning.
- Even thickness matters. Thicker centers cook more slowly, leading to uneven doneness. Pound to uniform thickness.
- Don’t burn the garlic. Garlic goes from fragrant to bitter in seconds; sweat gently over medium heat.
- Use the pan fond. The brown bits left after searing are flavor. Deglaze with wine or broth while the pan is still hot.
- Cheese timing. Turn heat low before adding Parmesan—too hot and the cheese can clump; too cold and it won’t melt. Off-heat stirring often works best.
- Consistency control. If the sauce is too thin, let it reduce a minute or whisk a tiny slurry of cornstarch + water (1 tsp cornstarch + 1 tbsp water). If too thick, stir in a splash of chicken broth.
- Finish with acid. A squeeze of lemon brightens the dish and balances the richness. Add at the end.
- Rest briefly. Let chicken rest in the sauce for a minute to finish cooking and redistribute juices.
Variations (make it your own)
Cream-lighter
Swap heavy cream for half-and-half or use Greek yogurt (temper it first by whisking warm sauce into yogurt before adding back to pan) for tang and lower fat.
Dairy-free / Gluten-free
- Use coconut cream or a cashew cream (blend soaked cashews + water) instead of dairy.
- For thickening, use cornstarch or arrowroot (mix with cold water first).
- Replace flour dredge with cornstarch or omit.
Mushroom & spinach Marry Me Chicken
Add 4–6 oz sliced mushrooms after garlic and sauté until golden before adding sun-dried tomatoes. Stir in 2 cups baby spinach at the end until wilted.
Spicy Harissa or Smoked Paprika
Swap red pepper flakes for harissa paste (start with 1 tsp) for a North African twist, or smoked paprika for depth.
Chicken thighs or other proteins
Bone-in chicken thighs (skin removed) can be used but will need longer cooking; finish in a 400°F oven for 10–15 minutes after searing. For seafood lovers: seared large shrimp or scallops work beautifully—cook until just opaque, reduce the sauce less, and finish quickly.
Vegetarian version
Pan-seared tofu cutlets or thick polenta slices replace chicken. Press tofu first, then sear until crisp. The sauce is identical.
Serving suggestions & pairings
This dish is versatile—pair it based on the texture you want.
Carb options
- Pasta: Long noodles (linguine, fettuccine) pick up the sauce beautifully. Cook pasta, toss with sauce + chicken, finish with basil and Parmesan.
- Rice: Fluffy jasmine or basmati rice is a neutral, comforting base.
- Polenta: Creamy polenta is luxurious with the creamy tomato sauce.
- Mashed potatoes: Classic comfort—potatoes soak up every drop.
- Crusty bread: Serve with a baguette for sopping.
Vegetables / sides
- Roasted asparagus or green beans
- Garlic sautéed spinach
- Simple arugula or mixed-green salad with lemon vinaigrette (the acidity cuts richness)
- Roasted root vegetables for a seasonal touch
Wine & beverage pairings
- White: Oaked Chardonnay or a fuller-bodied Pinot Grigio complements the creaminess.
- Red: Light reds like Pinot Noir or Gamay can work, especially if the dish is spicier.
- Non-alcoholic: Sparkling water with lemon or a tart lemonade helps balance the richness.
Make-ahead, storage & reheating
- Make-ahead: You can prepare the sauce entirely and keep it refrigerated. Reheat gently and add cooked chicken just before serving to avoid overcooking.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
- Freezing: The sauce freezes okay without cheese (add fresh Parmesan when reheating). Freeze sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
- Reheating: Reheat gently on the stovetop over low heat, stirring in a splash of chicken broth to restore silky texture. If microwaving, use low power and stir every 30 seconds.
Troubleshooting (quick answers to common problems)
- Sauce broke or curdled: Often caused by too-high heat when adding cream/cheese. Reduce heat and whisk in a bit of warm broth gradually. If irretrievable, strain and start a small fresh batch of cream + cheese and combine gently.
- Chicken dry: Likely overcooked. Slice thin next time and pound to even thickness. Resting for a few minutes also helps.
- Not flavorful enough: Check salt levels (Parmesan and broth contribute salt) and add a splash of lemon or a pinch more red pepper flakes for brightness.
- Too thin sauce: Reduce a few more minutes or thicken with a light cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Scaling & meal planning
- To serve more people, double the sauce ingredients and work in batches with the chicken so the pan stays hot for a good sear.
- For weeknight meal prep, cook the chicken and store it separate from the sauce; reheated chicken becomes safer to manage and the sauce stays glossy when heated freshly.
Frequently asked questions
Q: Can I use bone-in chicken?
A: Yes, but plan for longer cook time. After searing, finish in a 375–400°F oven until the internal temp reaches 165°F.
Q: Is sun-dried tomato essential?
A: It’s a key flavor note in classic Marry Me Chicken, but you can substitute roasted red peppers or a tablespoon of tomato paste + extra lemon for a different profile.
Q: Can I make this in the oven?
A: This recipe is designed for stovetop speed. You can sear on the stove and finish in a preheated oven for bone-in pieces, but the total time will increase.
Q: How can I reduce calories?
A: Use half-and-half or Greek yogurt instead of heavy cream and skip the flour dredge. Serve with vegetables instead of heavy starches.
Final notes from the chef
Easy Marry Me Chicken (30-Minute Recipe!) is one of those rare dishes that bridges comfort and elegance. It’s bold enough for a special meal, but simple enough for a weekday. The balance of umami (Parmesan), acidity (lemon & tomatoes), heat (red pepper flakes), and creaminess is what makes it such a winner.
Easy Marry Me Chicken (30-Minute Recipe!)
Ingredients
- 4 boneless skinless chicken breasts (about 6–8 oz / ~170 g each)
- Kosher salt and freshly ground black pepper to taste
- 1/2 cup all-purpose flour optional — for light dredge; use rice flour or cornstarch for gluten-free
- 2 tbsp olive oil
- 2 tbsp unsalted butter divided
- 4 cloves garlic minced (about 2 tsp)
- 1/2 cup sun-dried tomatoes chopped (oil-packed preferred; if dry-packed, rehydrate and reserve soaking liquid)
- 1 tsp red pepper flakes adjust or omit for milder flavor
- 1/2 cup dry white wine or extra chicken broth, for deglazing
- 1 cup low-sodium chicken broth
- 1 cup heavy cream or use half-and-half for a lighter sauce
- 3/4 cup freshly grated Parmesan cheese avoid pre-grated if possible
- 1 tsp Italian seasoning or 1 tbsp fresh thyme/oregano, chopped
- 1/4 cup fresh basil leaves sliced into ribbons (plus extra for garnish)
- 1 tbsp fresh lemon juice
- Optional finish: flaky sea salt extra cracked black pepper, drizzle of olive oil
Instructions
Prep (5–8 minutes)
- Pat chicken breasts very dry with paper towels. If breasts are thick, butterfly or pound to an even 1/2–3/4 inch thickness. Season both sides with kosher salt and freshly ground black pepper. Place flour in a shallow dish and lightly dredge each breast, shaking off excess (skip if gluten-free or desired).
Heat the pan (1 minute)
- Place a 10–12″ heavy skillet over medium-high heat. Add 1 tbsp olive oil + 1 tbsp butter. Heat until shimmering.
Sear the chicken (6–8 minutes)
- Add chicken to the hot pan in a single layer (don’t overcrowd). Sear 3–4 minutes per side until deep golden brown. Transfer chicken to a plate and tent with foil (it will finish cooking in the sauce). Keep pan over medium heat.
Sauté aromatics & sun-dried tomatoes (1–2 minutes)
- Add remaining 1 tbsp butter. Add minced garlic; stir 20–30 seconds until fragrant (don’t let it brown). Add chopped sun-dried tomatoes and red pepper flakes; cook 30–60 seconds to release flavor.
Deglaze & simmer (3–4 minutes)
- Pour in 1/2 cup white wine (or broth) to deglaze, scraping up brown bits from the pan. Allow wine to reduce by about half (~1–2 minutes). Add 1 cup chicken broth and 1 cup heavy cream, then bring to a gentle simmer. Let the sauce reduce slightly, 2–3 minutes — do not boil vigorously.
Melt in cheese & herbs (1–2 minutes)
- Turn heat to low. Stir in grated Parmesan until melted and smooth. Add Italian seasoning (or fresh herbs) and 1 tbsp lemon juice. Taste; adjust seasoning with salt and pepper as needed.
Finish the chicken (2–3 minutes)
- Return seared chicken to the skillet, nestling into the sauce. Spoon sauce over the tops and simmer gently 2–3 minutes, or until internal temperature reads 165°F (74°C) and chicken is cooked through. If breasts were thin, this will take about 2 minutes.
Garnish & serve (30–60 seconds)
- Remove pan from heat. Stir in basil ribbons, garnish with extra basil, cracked pepper, flaky salt, and a drizzle of olive oil if desired. Serve immediately over pasta, rice, polenta, mashed potatoes, or with crusty bread.
Notes
- Key technique: Pat dry + high-heat sear. Dry chicken gives the best crust and flavorful pan fond.
- Garlic caution: Cook garlic briefly and at moderate heat—burnt garlic tastes bitter.
- Sauce texture: If the sauce is too thin, simmer a bit longer or whisk in a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). If too thick, whisk in a splash of broth.
- Cheese: Use freshly grated Parmesan for best melting and flavor. Pre-grated often contains anti-caking agents that affect texture.
- Make-ahead: You can make the sauce ahead (without adding Parmesan), refrigerate, and gently reheat. Add freshly cooked or reheated chicken just before serving.
- Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth to loosen sauce.
- Freezing: Sauce freezes better without cheese—freeze sauce separately and add grated Parmesan when reheating.
- Variations: Add sautéed mushrooms and a handful of baby spinach for extra veg.
- Swap heavy cream for half-and-half or tempered Greek yogurt for a lighter sauce (temper yogurt first to avoid curdling).
- Use bone-in thighs (sear, then finish in a 375°F oven 10–15 minutes) or replace chicken with seared shrimp for a quicker seafood version.
- Dietary swaps: For dairy-free, use cashew cream or full-fat coconut cream and nutritional yeast instead of Parmesan. For gluten-free dredge, use rice flour or cornstarch, or skip dredging.