This one-pot Marry Me Chicken delivers a perfect balance of savory flavors in a rich, creamy Parmesan sauce. Sun-dried tomatoes, fresh thyme, Parmesan cheese, and a touch of red pepper flakes combine to create a restaurant-quality dish that’s quick and impressive.
This recipe is made in one pan and is ready in about 30 minutes. It’s versatile—serve it over pasta, rice, creamy mashed potatoes, or alongside green beans and crusty bread for a complete meal.
Easy Marry Me Chicken Recipe
This sun-dried tomato chicken is juicy, saucy, and made in a single skillet—perfect for weeknights or a special dinner.
What you’ll love about this recipe:
- EASY – one-pot chicken dinner in just 30 minutes
- TOP-RATED – a favorite for flavorful weeknight meals
- CREAMY SAUCE – rich, velvety, and full of flavor
- MAKE-AHEAD – reheats well for quick meals
What to Serve With Marry Me Chicken?
- Pasta such as pappardelle, cheesy mashed potatoes, garlic-stuffed bread, a fresh green salad, kale salad, cornbread, or a crusty baguette.
Marry Me Chicken Ingredients
- Chicken Breasts – boneless, skinless
- Avocado Oil
- Onion – yellow, finely chopped
- Sun-dried Tomatoes – jarred, julienned
- Garlic Cloves – minced
- All-Purpose Flour
- Butter – unsalted
- Chicken Stock – low-sodium
- Heavy Cream
- Parmesan Cheese – freshly grated preferred
- Seasonings – fresh thyme, dried oregano, red pepper flakes, concentrated chicken stock (or bouillon), salt and black pepper
Substitutions & Variations: If using non–low-sodium ingredients, taste the sauce before adding extra salt. You can substitute boneless chicken thighs for breasts. Use concentrated chicken stock or bouillon of your choice. For a variation, add olives and sliced mushrooms cooked with the garlic for extra depth.
How To Make Marry Me Chicken
STEP ONE – Heat 2 tablespoons avocado oil in a large skillet over medium heat. When hot (about 2–3 minutes), add the chicken breasts, chopped onion, black pepper, and salt. Cook over low–medium heat 5–9 minutes, then flip and cook another 5–9 minutes until juices run clear and the chicken is cooked through.
STEP TWO – Remove the chicken from the skillet and set aside.
STEP THREE – Reduce the heat to low and add the minced garlic to the skillet. Sauté briefly until fragrant, about 1–2 minutes.
STEP FOUR – Add the flour and butter, stirring to form a roux for about 2–3 minutes.
STEP FIVE – Pour in the chicken stock and heavy cream, stirring for 2–3 minutes until the sauce begins to thicken.
STEP SIX – Stir in the sun-dried tomatoes, Parmesan, 1 teaspoon of thyme leaves (pulled from the sprigs), concentrated chicken stock or bouillon, oregano, and red pepper flakes. Cook 2–3 minutes until the sauce is well combined and thickened.
STEP SEVEN – Return the chicken to the skillet and spoon sauce over each piece to coat thoroughly.
STEP EIGHT – Garnish with remaining thyme sprigs and serve.
Sandra’s Top Tips
- Taste the sauce before adding salt if you used low-sodium stock or ingredients.
- Use heavy cream, not light cream, for a richer, thicker sauce.
- Freshly grated Parmesan adds the best flavor and texture to the sauce.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 5 days. Cream-based sauces don’t freeze well, so freezing is not recommended.
Reheat gently in the microwave or on the stove over medium-low heat. Add a splash of water or stock to loosen the sauce if it becomes too thick.
Marry Me Chicken (Ready in 30 Minutes)
5 from 1 review
- Author: Sandra Flegg
- Total Time: 30 minutes
- Yield: 4 servings
Description
This one-pot Marry Me Chicken features a creamy Parmesan sauce with sun-dried tomatoes and thyme for a delicious, easy dinner the whole family will love.
Ingredients
2 tablespoons avocado oil
4 chicken breasts (about 2 pounds)
1/4 cup yellow onion, finely chopped
1/2 teaspoon black pepper
1/8 teaspoon salt
3 garlic cloves, minced
4 tablespoons all-purpose flour
3 tablespoons unsalted butter
1 cup low-sodium chicken stock
1 cup heavy cream
1/2 cup jarred julienned sun-dried tomatoes
1/2 cup Parmesan cheese, grated
3–5 thyme sprigs, divided (about 1 teaspoon leaves pulled from the stems)
1 teaspoon concentrated chicken stock or bouillon
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
Instructions
- Heat oil in a large skillet over medium heat. When hot, add chicken, onion, pepper, and salt. Cook 5–9 minutes per side until cooked through.
- Remove chicken and set aside.
- Reduce heat to low and sauté garlic for 1–2 minutes until fragrant.
- Add flour and butter, stirring for 2–3 minutes to form a roux.
- Pour in chicken stock and heavy cream, stirring until the sauce thickens slightly.
- Add sun-dried tomatoes, Parmesan, thyme leaves, concentrated chicken stock, oregano, and red pepper flakes. Cook until sauce thickens, about 2–3 minutes.
- Return chicken to the skillet and spoon sauce over each piece.
- Garnish with fresh thyme sprigs and serve.
Notes
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Freezing is not recommended because cream sauces can separate.
Reheat gently in the microwave or on the stove over medium-low heat, adding a splash of water or stock if the sauce needs thinning.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American