The Original Marry Me Chicken is a pan-seared chicken breast in a rich sun-dried tomato and cream sauce with garlic and thyme. It's an elegant, restaurant-quality dinner that comes together in under 30 minutes.
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Arrange a rack in center of oven; preheat to 375°. In a large ovenproof skillet over medium-high heat, heat 1 Tbsp. oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 2 Tbsp. oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in broth, tomatoes, cream, and Parmesan; season with salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.
Transfer skillet to oven. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10 to 12 minutes.
Arrange chicken on a platter. Spoon sauce over. Top with basil.
Refrigerate in an airtight container up to 3 days. Reheat gently on the stovetop over low heat with a splash of broth; do not microwave as the sauce may separate.
Yes. Thighs will take 5–10 minutes longer to cook. Check that the thickest part reaches 165°F before serving.
Pair with pasta, rice, mashed potatoes, or crusty bread to soak up the cream sauce.
Don't skip the pound step—even thickness ensures even cooking. Use a meat thermometer and pull at 165°F internal temp.
Cook the chicken through, then refrigerate separately. Reheat gently in a low oven or on the stovetop with a splash of broth to prevent overcooking.
Yes—it's what makes the sauce creamy. Half-and-half will work but will be thinner; avoid non-dairy creams as they may break in the heat.
