Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs will make the dish even juicier and add a bit more flavor. Just adjust the cooking time slightly as thighs can be thicker or thinner.

What kind of sundried tomatoes should I buy?

I recommend plain, oil-packed sundried tomatoes without herbs or added seasoning for the best control over flavor. Draining and dicing them before adding to the sauce makes sure they integrate beautifully.

Can I make this recipe dairy-free?

Yes! Substitute the half and half and cream cheese with coconut cream or a dairy-free cream cheese alternative. Use a dairy-free butter substitute as well, and choose a vegan Parmesan or nutritional yeast for that cheesy umami flavor.

How long does it take to make this recipe?

Prep time is about 15 minutes, and cooking takes around 45 minutes, so expect roughly an hour from start to finish—most of which is hands-off simmering. Perfect for a relaxed dinner!

Chicken in Sun-Dried Tomato Sauce

Name: Delicious Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian-American
Ingredients: 2 large boneless skinless chicken breasts; Salt to taste; Black pepper to taste; 2 teaspoons Italian seasoning; 1/4 cup all-purpose flour; 1-2 tablespoons olive oil; 2 1/2 cups chicken broth; 1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon; 1/2 cup half and half; 2 teaspoons honey; 1 teaspoon hot sauce; 1/2 cup white wine (Sauvignon Blanc recommended); 3 cloves garlic, minced; 1 tablespoon tomato paste; 3 tablespoons butter; 3 tablespoons flour; 1/3 cup sundried tomatoes, drained and diced; 1 tablespoon cream cheese, at room temperature; 1/2 cup Parmesan cheese, freshly grated; 3/4 teaspoon onion powder; 1/2 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/2 teaspoon mustard powder; 1 pinch red pepper flakes

Description

Marry Me Chicken is a flavorful and creamy chicken dish featuring tender seared chicken breasts smothered in a rich sauce made with chicken broth, sun-dried tomatoes, Parmesan, cream cheese, and a blend of Italian seasonings. This elegant yet simple recipe is perfect for an impressive weeknight dinner or special occasion.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
Salt to taste
Black pepper to taste
2 teaspoons Italian seasoning
1/4 cup all-purpose flour
1-2 tablespoons olive oil

Sauce

2 1/2 cups chicken broth
1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
1/2 cup half and half
2 teaspoons honey
1 teaspoon hot sauce
1/2 cup white wine (Sauvignon Blanc recommended)
3 cloves garlic, minced
1 tablespoon tomato paste
3 tablespoons butter
3 tablespoons flour
1/3 cup sundried tomatoes, drained and diced
1 tablespoon cream cheese, at room temperature
1/2 cup Parmesan cheese, freshly grated

Sauce Seasonings

3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon mustard powder
1 pinch red pepper flakes

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Instructions

Prepare the sauce mixture: In a large measuring cup with a spout, combine the chicken broth, bouillon, half and half, honey, hot sauce, and all sauce seasonings. Set aside.
Prepare the chicken: Slice the chicken breasts in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and pound with a meat mallet to 1/2 inch thickness.
Season and dredge: Season both sides of the chicken with salt, pepper, and Italian seasoning. Sprinkle with flour and rub evenly over both sides to help texture and prevent sticking.
Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side until golden brown crust forms. Remove from skillet and set aside.
Deglaze pan: Turn heat off and add white wine to the skillet. Turn heat back to medium and use a silicone spatula to scrape the browned bits from the bottom and sides. Allow the wine to reduce by half, about 3 minutes.
Add aromatics: Stir in minced garlic and tomato paste. Cook for 1 minute until fragrant.
Make roux: Add butter to skillet and melt over medium heat. Stir in flour continuously for 2 minutes to cook off raw flour taste.
Build the sauce: Gradually whisk in the prepared chicken broth mixture in small splashes, stirring constantly to avoid lumps.
Add sun-dried tomatoes and simmer: Stir in the diced sun-dried tomatoes. Bring sauce to a boil, then reduce heat and simmer for 10 minutes to thicken and meld flavors.
Finish sauce: Reduce heat to low and stir in cream cheese until melted and combined. Gradually add Parmesan cheese while stirring until fully incorporated.
Combine chicken and sauce: Return chicken breasts to skillet, spoon sauce over them, and simmer uncovered for 5-7 minutes to heat through and thicken sauce further.
Garnish and serve: Garnish with fresh basil or parsley if desired, then serve hot with your choice of sides.

Notes

Use Sauvignon Blanc for best flavor in the white wine; Chardonnay or Pinot Grigio can be substituted.
Select plain sun-dried tomatoes without herbs for balanced seasoning, and consider using their oil to sear the chicken for extra flavor.
Use tube tomato paste for easy measuring and freshness.
Frank's Hot Sauce adds flavor without making it spicy.
Shredded fresh Parmesan cheese melts better and tastes superior to pre-shredded varieties.
The sauce thickens and flavors intensify the longer it simmers.
Optional additions: sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil.
For variation, try Marry Me Chicken Pasta or Soup recipes.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat by defrosting overnight and baking covered at 350 degrees Fahrenheit for 20-25 minutes.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 5 g
Sodium: 700 mg
Fat: 28 g
Saturated Fat: 12 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 38 g
Cholesterol: 120 mg