Easy Marry Me Chicken (30-Minute Recipe!)
A creamy, garlicky skillet chicken finished with sun-dried tomatoes, Parmesan, and fresh basil — Easy Marry Me Chicken (30-Minute Recipe!) is a fast, restaurant-style weeknight dinner that delivers big flavor in about half an hour. Perfect for date nights or family meals and easily adaptable for gluten-free or lighter diets.
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.