Creamy sundried tomato chicken that’s basically a marriage proposal on a plate
Let’s be honest, “Marry Me Chicken” is a big promise for a chicken breast to live up to. But after you make this one, you’ll get it. Juicy seared chicken sitting in a rich, garlicky, sundried-tomato-and-parmesan cream sauce that you’ll want to drink with a spoon — it’s the kind of dinner that turns a normal Tuesday into an occasion. Whether or not it gets you a proposal, it will absolutely get you seconds.
This is my take on the viral original: a few tweaks to the ratios, a proper hit of sundried tomato (oil included, because that’s where the flavour is), and a method that’s genuinely doable on a weeknight — one pan, about 30 minutes, minimal cleanup. If you’re after more easy dinner recipes like this one, you’ll find plenty more where this came from.
Why You’ll Love This One
- One pan, one skillet, minimal washing up.
- Ready in around 30 minutes — proper weeknight territory.
- That sauce. Creamy, garlicky, a little tangy from the sundried tomato, and salty-sharp from the parmesan.
- Endless possibilities — pasta, mash, rice, gnocchi or just crusty bread for mopping.
If a one-pan dinner is your love language too, my Beef Meatballs in a Tomato Sauce is another one worth bookmarking.
Ingredient Notes
A quick word on a few of the ingredients before you shop:
- Sundried tomato strips + their oil — don’t tip the oil down the sink. It’s already infused with flavour and you’ll use it to sear the chicken.
- Thickened cream / heavy cream — this is what gives the sauce its silky body. I wouldn’t swap it for anything lighter, like milk or light cream, as the sauce can split when it simmers.
- Parmesan — freshly grated melts into the sauce far more smoothly than the pre-shredded bagged kind.
- Garlic — crushed or very finely minced, so it disappears into the sauce rather than sitting in chunks.
Ingredients:
- 4 Chicken breasts
- 2/3 cup Sundried tomato strips
- 3 tbsp Sundried tomato oil (from the jar)
- 1.5 tsp Garlic, crushed
- 0.5 tsp Tomato paste
- 240 ml Chicken stock
- 240 ml Thickened cream (heavy cream)
- 0.25 tsp Dried basil
- 1/3 cup Parmesan cheese, grated
Method
Preheat your oven to 170°C.
Slice the 4 chicken breasts in half horizontally so they cook quickly and evenly. Season both sides of the chicken breast with salt and pepper.
Heat 3 tbsp sundried tomato oil from the jar in a large skillet or frying pan over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden. It doesn’t need to be cooked through yet — it’ll finish in the oven and sauce. You may need to cook the chicken in batches; I did!
Add the 2/3 cup sundried tomato strips and stir them through. Drop the heat to medium. Add the 1.5 tsp crushed garlic and 0.5 tsp tomato paste to the same pan and stir for about 15 – 20 seconds, until fragrant (don’t let the garlic catch and burn).
Pour in the 240 ml chicken stock, scraping up all those golden browned bits from the bottom of the pan — that’s flavour, don’t waste it.
Stir in the 240 ml thickened cream, 1/3 cup grated Parmesan and 0.25 tsp dried basil. Lower the heat and let it come to a gentle simmer, then stir until the sauce is smooth and starting to thicken, about 3–4 minutes.
Return the chicken from the oven (and any juices) to the pan, spoon the sauce over the top, and simmer gently for 8–10 minutes, until the chicken is cooked through (internal temp of 75°C / 165°F) and the sauce has thickened to coat the back of a spoon.
Serve Marry Me Chicken and Enjoy!
Tips for Getting It Right
- Don’t crowd the pan when searing the chicken — do it in batches if needed, so it browns instead of steaming.
- Slice the chicken breasts in half horizontally so they cook through at the same rate as the sauce thickens.
- Add the parmesan off a rolling boil, so the sauce stays smooth rather than grainy.
- Let the sauce reduce properly before returning the chicken — it should coat the back of a spoon.
What to Serve It With
This sauce was made for soaking up. My go-to are pasta (tagliatelle or penne), creamy mashed potato, gnocchi, or steamed rice, with some steamed or roasted greens on the side to cut through the richness. A crusty loaf for the leftover sauce is never a bad idea either.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove top over low heat, with a splash of extra stock or cream to loosen the sauce back up — it will have thickened further in the fridge. You can also freeze it (chicken and sauce together) for up to 2 months; thaw overnight in the fridge before reheating.
Watch It Come Together
I filmed the full recipe if you’d like to see the method in action — watch it on YouTube here.
You Might Also Like
- Craving something else quick and saucy? Try my Hokkien Noodles — ready in 25 minutes.
- Want more cosy comfort food? My Potato and Bacon Soup is a firm favourite in my house too.
Marry Me Chicken (My Creamy Sundried Tomato Twist)
Description
Juicy seared chicken breast smothered in a creamy sundried tomato and parmesan sauce. One pan, about 30 minutes, and good enough to earn its name.
Ingredients
Instructions
-
Preheat your oven to 170°C.
-
Slice the 4 chicken breasts in half horizontally so they cook quickly and evenly. Season both sides of the chicken breast with salt and pepper.
-
Heat 3 tbsp sundried tomato oil from the jar in a large skillet or frying pan over medium-high heat. Sear the chicken for 3–4 minutes per side, until golden. It doesn't need to be cooked through yet — it'll finish in the oven and sauce. You may need to cook the chicken in batches; I did!
-
Add the 2/3 cup sundried tomato strips and stir them through. Drop the heat to medium. Add the 1.5 tsp crushed garlic and 0.5 tsp tomato paste to the same pan and stir for about 15 - 20 seconds, until fragrant (don't let the garlic catch and burn).
-
Pour in the 240 ml chicken stock, scraping up all those golden browned bits from the bottom of the pan — that's flavour, don't waste it.
-
Stir in the 240 ml thickened cream, 1/3 cup grated Parmesan and 0.25 tsp dried basil. Let it come to a gentle simmer, then stir until the sauce is smooth and starting to thicken, about 3–4 minutes.
-
Return the chicken from the oven (and any juices) to the pan, spoon the sauce over the top, and simmer gently for 8–10 minutes, until the chicken is cooked through (internal temp of 75°C / 165°F) and the sauce has thickened to coat the back of a spoon.
-
Enjoy!
Note
Use the leftover sundried tomato oil for searing — don't discard it. Sauce will thicken further as it cools, so loosen with a splash of stock or cream when reheating.
