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If you’re looking for a dinner that’s rich, flavorful, and comes together in one pan, this Marry Me Chicken recipe is a winner.
It’s a creamy and dreamy dish made with tender, golden brown skinless chicken breasts, a luscious sun-dried tomato sauce, and just the right balance of herbs, garlic, and Parmesan cheese.
Perfect for a quiet night in and impressive enough for date night.
This version uses coconut cream instead of heavy cream, making it a little lighter and dairy-free but still just as indulgent.
A touch of red pepper flakes brings the heat, and the whole thing comes together in a large skillet on the stove top, then finishes in the oven for juicy perfection.
There are many ways to make Marry Me Chicken — you’ll find pasta, shrimp, and orzo versions out there. But this basic version keeps it simple, bold, and totally weeknight-friendly.
Why You’ll Love This Recipe
- It is made in one large skillet with no stuffing required
- Uses pantry staples like olive oil, tomato paste, and red pepper flakes
- Naturally creamy with coconut cream and grated Parmesan
- Flavor-packed and incredibly tender
- Easy to reheat in the microwave or on the stove
- Very easy to customize with the ingredients you have
What is Needed to Make Creamy Sun-Dried Tomato Chicken Breast
Ingredients
- 2 tbsp olive oil
- 4 skinless chicken breasts, pounded into even cutlets
- 1 tsp sea salt
- ½ tsp black pepper
- 1 tbsp minced garlic (or 3–4 cloves, chopped)
- 1½ cups sliced mushrooms (optional)
- 1 small onion, finely chopped
- 1 tsp thyme
- 1 tsp oregano
- ¼ tsp red pepper flakes (or more to taste)
- ¾ cup chicken broth
- ¾ cup canned coconut cream (thick part only)
- 1 tbsp tomato paste
- ½ cup chopped sun-dried tomatoes
- 2 tbsp water + ½ tbsp cornstarch
- ⅓ cup grated Parmesan cheese
- ⅓ cup chopped fresh basil
- Optional: 1 tbsp butter for extra richness
How to Make It (Step-by-Step)
- Season and Sear: Season the chicken cutlets with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, about 4–5 minutes per side, until golden brown. Remove and set aside.
- Build the Sauce: Reduce heat to medium heat. In the same skillet, add butter (optional), then sauté the onion, mushrooms, and garlic for 3–4 minutes, scraping the bottom of the pan to release all the flavor. Stir in thyme, oregano, red pepper flakes, and tomato paste.
- Simmer and Thicken: Pour in the chicken broth and coconut cream, and stir to combine. Mix cornstarch with 2 tbsp water and pour it in. Add the sun-dried tomatoes and Parmesan cheese. Let the sauce simmer for 3–5 minutes, stirring occasionally. Taste and adjust seasoning.
- Bake to Finish: Return chicken to the pan, spoon sauce over the top, and bake at 375°F (190°C) for 20 minutes until fully cooked and juicy.
- Serve: Slice the chicken if desired, and top with sauce and fresh basil.
Recipe Tips
- Slice chicken breasts into even cutlets to speed up cooking.
- Let the sauce simmer gently to thicken naturally without curdling the coconut cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or on the stove top with a splash of broth.
Variations
- Use boneless chicken thighs for extra flavor.
- Swap coconut cream for heavy cream if preferred.
- Add baby spinach or chopped kale for greens.
- Serve over pasta, mashed potatoes, or crusty bread.
Frequently Asked Questions:
You can prepare it up to the baking step, store it covered in the fridge, then bake before serving.
It’s lighter on dairy thanks to coconut cream, but still includes Parmesan. You can omit or replace it if needed.
You can, but the sauce texture may slightly change. Freeze in an airtight container and thaw overnight in the refrigerator.
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Creamy Sun-Dried Tomato Chicken
Ingredients
- 2 tbsp olive oil or avocado oil
- 4 chicken breasts, cleaned and pounded to about ¾ inch thick
- 1 tbsp minced garlic, or 3–4 cloves, chopped
- 1½ cups sliced mushrooms, optional
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp sea salt
- ½ tsp ground black pepper
- ¼ tsp red chili flakes
- ¾ cup chicken broth
- ¾ cup canned coconut cream, thick part only
- ½ cup chopped sun-dried tomatoes
- 2 tbsp water
- ½ tbsp cornstarch
- ⅓ cup grated Parmesan cheese
- ⅓ cup chopped fresh basil
Video
Instructions
- Preheat oven to 375°F (190°C). Season the chicken breasts with salt and pepper. In a large skillet, heat the oil over medium-high heat. Sear the chicken for 5 minutes per side, or until golden brown. Remove and set aside.
- Reduce the heat to medium. Add mushrooms and garlic to the skillet, sauté for 3–4 minutes until softened.
- In a small bowl, whisk together cornstarch and water. Pour into the skillet. Add the sun-dried tomatoes and Parmesan cheese. Stir well and bring to a gentle simmer.
- Return the chicken to the skillet and spoon some sauce over each piece.
- Transfer the skillet to the oven and bake for 20 minutes, or until the chicken is fully cooked through.
- Serve topped with the sauce and chopped fresh basil.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
