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Marry Me Chicken

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  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This recipe is so good, you'll be tempted to say "I do" to every bite. But don't worry, no actual wedding planning is required.


  • 3 tbsp extra virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1/2 cup chicken stock
  • 2 tsp salt
  • 4 garlic cloves, chopped
  • 1 1/4 cup heavy cream
  • 1 jar sun dried tomatoes, finely chopped (7 oz)
  • 2/3 cup grated Parmesan cheese
  • 1 chicken bouillon cube
  • 1/2 tsp dried oregano ((you can substitute Italian Seasoning for the dried herbs, just use 1 1/3 tsp))
  • 1/3 tsp dried basil
  • 1/3 tsp dried thyme
  • 1/4 cup basil leaves
  • black pepper to taste
  • 1 tsp red pepper flakes (adjust to taste, or omit)


  1. Pat the chicken dry with a paper towel. Sprinkle 1 teaspoon of salt over the chicken.
  2. In a large skillet, heat 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the chicken to the skillet and cook for about 5 minutes on each side, or until golden brown.
  3. Remove the chicken from the skillet and place it on a plate.
  4. In the same skillet, add chopped garlic and cook for about 30 seconds, or until fragrant.
  5. Pour in the heavy cream, chicken stock, bouillon, and 2/3 of grated Parmesan cheese into the skillet.
  6. Add the sun-dried tomatoes, Italian seasoning (or dried herbs), pepper and half red pepper flakes (optional) into the skillet.
  7. Stir everything together and bring it to a simmer.
  8. Reduce the heat to medium-low, then return the chicken to the skillet.
  9. Cook the chicken until it reaches an internal temperature of 165°F on an instant-read thermometer, about 5 minutes more.
  10. Top the chicken with thinly sliced basil leaves, remaining Parmesan cheese, and red pepper flakes (optional)
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: Main Courses
  • Cuisine: American
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