Skillet Marry Me Chicken
Pan-seared chicken breasts smothered in a creamy sun-dried tomato and parmesan sauce, one skillet from start to finish.
- Cook temp
- 400°F
- 204°C · preheat
- Total time
- 35 min
- 10 prep · 25 cook · 5 rest
- Flip at
- 5 min
- of 25 min cook
- Pull at
- 165°F
- USDA safe minimum
Marry Me Chicken | Creamy Garlic Sun Dried Tomato Chicken · Chef Jack Ovens
Chef Jack Ovens demonstrates searing floured chicken cutlets in a skillet and simmering with sun-dried tomatoes, cream, and parmesan.
- Target //Cook at Medium-High (400°F / 204°C) for 25 mins (flip at 5 mins).
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
- Golden Rule //If your chicken breasts are thicker than 1 inch, butterfly them or pound them to even thickness. Uneven thickness is the number-one reason chicken breasts come out dry — the thin end overcooks while waiting for the thick end to reach 165°F.
- Family Tweak //Omit the red pepper flakes and cut the finished chicken into strips before saucing. Serve over buttered egg noodles instead of pasta for a more familiar texture.
Ingredients
- 4 breastsBoneless Skinless Chicken Breasts, about 6 oz each
- 2 tbspOlive Oil
- 2 tbspUnsalted Butter
- 4 clovesFresh Garlic, minced
- 1/2 cupSun-Dried Tomatoes, oil-packed, drained and roughly chopped
- 1/2 cupChicken Broth, low-sodium
- 1 cupHeavy Cream
- 1/2 cupParmesan Cheese, freshly grated
- 1 tspItalian Seasoning
- 1 tspRed Pepper Flakes, optional, to taste
- 1/4 cupFresh Basil, torn leaves
- 1 tspKosher Salt
- 1/2 tspBlack Pepper
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Get to the point
- 1
Season 4 chicken breasts with salt, pepper, and Italian seasoning. Sear 5 minutes per side in olive oil until golden.
- 2
Remove chicken. Add butter, 4 minced garlic cloves, and 1/2 cup sun-dried tomatoes to skillet. Sauté 1 minute.
- 3
Pour in 1/2 cup chicken broth and 1 cup heavy cream. Whisk in 1/2 cup parmesan until sauce is silky.
- 4
Return chicken to skillet, simmer 5-8 minutes until 165°F internal. Top with fresh basil and serve.
Step by step
Tap a step to cross it offPat Dry and Season the Chicken
Pat 4 boneless skinless chicken breasts completely dry with paper towels. Season generously on both sides with 1 tsp kosher salt, 1/2 tsp black pepper, and 1 tsp Italian seasoning.
WhyDry chicken is the whole game — moisture is the enemy of a golden sear. Pat until the paper towel comes away clean.
Sear Chicken to Golden Brown
10 minHeat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add chicken and sear 5 minutes per side until deeply golden and a crust forms. Transfer to a plate.
WhyDo not move the chicken while it sears — let the crust form and it will release from the pan on its own when ready to flip.
Build the Sun-Dried Tomato Base
Reduce heat to medium. Add 2 tbsp butter, 4 minced garlic cloves, and 1/2 cup drained oil-packed sun-dried tomatoes. Cook 1 minute until garlic is fragrant.
WhyUse the oil straight from the sun-dried tomato jar as your fat here for triple the flavor with zero extra cost.
Create the Silky Cream Sauce
3 minPour in 1/2 cup chicken broth and scrape up any browned bits. Add 1 cup heavy cream, 1/2 cup freshly grated parmesan, and 1 tsp red pepper flakes. Simmer 3 minutes until slightly thickened.
WhyFreshly grated parmesan melts smoothly. Pre-shredded parm has anti-caking agents that turn the sauce grainy.
Finish Chicken in the Sauce
8 minReturn chicken and any resting juices to the skillet. Spoon sauce over each piece. Simmer 5-8 minutes until chicken reaches 165°F on an instant-read thermometer.
WhyRest chicken 5 minutes in the sauce off-heat before slicing so the juices redistribute rather than running out onto the plate.
Garnish and Plate
Tear 1/4 cup fresh basil leaves over the top. Serve straight from the skillet with sauce spooned generously over every piece.
WhyA final grate of parmesan and a crack of black pepper right before serving takes presentation from weeknight to date night.
- Dad pro tip
- If your chicken breasts are thicker than 1 inch, butterfly them or pound them to even thickness. Uneven thickness is the number-one reason chicken breasts come out dry — the thin end overcooks while waiting for the thick end to reach 165°F.
- Kid & toddler adjustment
- Omit the red pepper flakes and cut the finished chicken into strips before saucing. Serve over buttered egg noodles instead of pasta for a more familiar texture.
- Serve with
- Buttered fettuccine or angel hair pasta · Crusty French bread for sauce-mopping · Simple arugula salad with lemon vinaigrette
- Reheating
- Reheat in a skillet over medium-low heat with 1 tbsp cream stirred in to loosen the sauce. Microwaving separates the cream — always use the stovetop.
- Calories
- 545
- Protein
- 42 g
- Carbs
- 8 g
- Fat
- 38 g
Nutrition source: USDA FoodData Central #171077 (chicken breast) and #170859 (heavy cream). Cook-time basis: Tested on 4 boneless skinless chicken breasts (6 oz each) in a 12-inch cast-iron skillet with 1 cup heavy cream and 1/2 cup oil-packed sun-dried tomatoes.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes. Use boneless skinless thighs and increase the sear to 6 minutes per side. Internal target is still 165°F, but thighs are forgiving past that.
Can I use half-and-half instead of heavy cream?
Heavy cream is required for this sauce to reduce properly. Half-and-half will break and curdle when it hits the parmesan and simmer.
How do you reheat leftover skillet marry me chicken without ruining the texture?
Reheat in a skillet over medium-low heat with 1 tbsp cream stirred in to loosen the sauce. Microwaving separates the cream — always use the stovetop.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Omit the red pepper flakes and cut the finished chicken into strips before saucing. Serve over buttered egg noodles instead of pasta for a more familiar texture.
What are the best side dishes to serve with this?
Recommended sides include Buttered fettuccine or angel hair pasta, Crusty French bread for sauce-mopping, Simple arugula salad with lemon vinaigrette.