Creamy Marry Me Chicken with Sundried Tomatoes

Name: Creamy Marry Me Chicken with Sundried Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1 servings
Ingredients: Kosher salt and freshly ground black pepper; 8 ounces spaghetti; 3 tablespoons olive oil; Four 6-ounce boneless, skinless chicken breasts; 1 large shallot, halved and thinly sliced; 2 cloves garlic, minced; 1 cup low-sodium chicken broth; One 6.3-ounce jar sundried tomatoes in oil, drained and roughly chopped; One 0.4-ounce chicken bouillon cube; 1 cup heavy cream; 1 teaspoon dried oregano; 1/4 teaspoon crushed red pepper flakes; 1/2 cup freshly grated Parmesan (about 2 ounces); 1/4 cup thinly sliced fresh basil

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Some dinners just have a way of turning an ordinary evening into something worth savoring, and this one does exactly that. Silky, garlicky, and full of cozy flavor, it's simple enough to pull off after a long day but special enough to make anyone at your table feel taken care of.

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jack @jackmamo

Creamy Marry Me Chicken with Sundried Tomatoes

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01 The Story Behind This Dish 02 Recipe Card 03 Ingredients 04 Directions 05 Notes & Tips 06 Nutrition Facts 07 Community Photos 08 Reviews 09 Related Recipes

Recipe Story

The Story Behind This Dish

A little note from the kitchen.

There's something about a bubbling, garlicky cream sauce studded with sundried tomatoes that makes everyone at the table go quiet after the first bite. This Marry Me Chicken leans into that magic, with juicy seared chicken breasts simmered right in a sauce so rich and savory you'll want to scrape the skillet clean.

Each bite brings together tender, golden-crusted chicken and a velvety sauce built from heavy cream, Parmesan, and chopped sundried tomatoes, with shallot and garlic adding depth and a hit of crushed red pepper flakes for gentle warmth. A shower of fresh basil at the end keeps things bright, while a bed of spaghetti soaks up every last drop of sauce.

It's the kind of meal that feels special enough for a date night in, yet comes together in one skillet fast enough for a regular weeknight. Whether you're cooking for a partner, impressing dinner guests, or just want a comforting dish the whole family will ask for again, this one earns its place in the regular rotation.

Creamy Marry Me Chicken with Sundried Tomatoes

COURSE: Main Course DIFFICULTY: Easy

PREP TIME 10 mins

COOK TIME 20 mins

TOTAL TIME 30 mins

SERVINGS 1 people

Directions

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1 Fill a large pot with water, salt it generously, and bring it to a boil over medium-high heat. Drop in the 8 ounces of spaghetti and cook according to the package directions until al dente. Drain well, then set the pasta aside somewhere warm while you build the chicken and sauce.

2 While the pasta cooks, warm 2 tablespoons of the olive oil in a large skillet set over medium-high heat. Pat the chicken breasts dry if needed, then season both sides generously with salt and black pepper.

3 Lay the chicken breasts in the hot skillet and let them cook undisturbed for about 5 minutes, until the bottoms turn a deep golden brown. Use tongs to flip each piece, then continue cooking for another 5 minutes or so until the second side is equally golden. Transfer the chicken to a plate and set it aside for now.

4 Pour the remaining 1 tablespoon of olive oil into the same skillet and add the sliced shallot. Cook, stirring every so often, for 1 to 2 minutes, just until it softens. Stir in the minced garlic and keep stirring constantly for about a minute, until it smells fragrant.

5 Pour in the chicken broth, using your spoon to scrape up any browned bits stuck to the bottom of the skillet — that's where a lot of flavor lives. Add the chopped sundried tomatoes, chicken bouillon cube, heavy cream, dried oregano, crushed red pepper flakes, and 1/4 teaspoon of salt. Stir everything together until the bouillon cube has fully dissolved into the sauce.

6 Bring the sauce up to a boil, then dial the heat down to medium-low so it settles into a gentle simmer. Nestle the chicken breasts back into the skillet along with any juices from the plate. Let everything cook together for 5 to 10 minutes, until the sauce has thickened slightly and the chicken is cooked through, registering 165 degrees F on an instant-read thermometer.

7 Turn off the heat and stir the grated Parmesan and sliced basil right into the sauce until melted and evenly distributed. Divide the pasta among 4 dinner plates, top each with a chicken breast and plenty of sauce, and serve right away.

Chef's Note

Slice the chicken breasts in half horizontally first if they're especially thick — it helps them cook through evenly in the same amount of time.

Taste the sauce before serving and adjust the crushed red pepper flakes if you'd like more or less heat; it's easy to nudge up or down to suit your family.

If sundried tomatoes packed in oil aren't available, drain and pat dry any variety you can find, since excess oil can make the sauce greasy.

Leftovers keep well in an airtight container in the refrigerator for a few days; gently reheat the chicken and sauce in a covered skillet over low heat so the cream doesn't break.

Freshly grated Parmesan melts much more smoothly into the sauce than the pre-shredded kind, so it's worth grating your own if you have a block on hand.

Nutrition Facts

Serving: 1 serving

Calories: 1680kcal

Protein: 56g

Carbs: 210g

Fat: 70g

Sugar: 28g

Fiber: 14g

Sodium: 1400mg

Cholesterol: 140mg

Potassium: 700mg

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The Story Behind This Dish

Creamy Marry Me Chicken with Sundried Tomatoes