I’ll be honest — the first time I made Marry Me Chicken, I didn’t expect it to become such a hit in my kitchen. But one bite into that creamy, garlicky, sun-dried tomato sauce and I knew why it had earned its name. The combination of rich cream, parmesan, and herbs baked into tender chicken breasts is pure magic.

This version is baked, which means less fuss and more flavor baked right into every bite. It’s simple enough for a weeknight but impressive enough for a dinner date or special occasion. You don’t need a ring to make it — but it might just win someone’s heart.

Prep Time:

10 minutes

Cook Time:

25 minutes

Total Time:

35 minutes

Servings:

4 people

Ingredients:

Here’s what you’ll need to make this creamy, dreamy baked chicken. Every ingredient plays a part in building the flavor — try not to skip anything!

4 boneless, skinless chicken breasts – Pounded to even thickness for juicy, even cooking
2 tablespoons olive oil – To sear the chicken before baking
3–4 cloves garlic, minced – For deep aromatic flavor
¾ cup heavy cream – The base for the rich, velvety sauce
½ cup chicken broth – Helps thin and balance the richness
⅓ cup grated parmesan cheese – Adds salty, nutty depth
½ cup chopped sun-dried tomatoes (packed in oil) – Brings sweet-tart flavor and texture
1 teaspoon dried thyme – Adds herbaceous notes
1 teaspoon dried oregano – For warmth and earthiness
Salt and pepper – To taste
Fresh basil (optional) – For a fresh finish before serving

Equipment:

Here’s what I use and why it matters:

Oven-safe skillet or cast iron pan – For searing and baking in one pan
Tongs – For easy flipping without tearing the chicken
Mixing spoon or silicone spatula – To stir the creamy sauce without sticking
Meat mallet – Helps even out thick chicken breasts for consistent baking
Oven – For finishing the dish evenly and effortlessly

Method:

Step 1: Preheat and prep
Preheat the oven to 375°F. Pound chicken breasts to an even thickness (about ¾ inch) and season with salt and pepper.

Step 2: Sear the chicken
Heat olive oil in an oven-safe skillet over medium heat. Sear the chicken for 2–3 minutes per side until golden (but not fully cooked). Transfer the chicken to a plate.

Step 3: Make the sauce
In the same skillet, reduce heat and add the garlic. Sauté for about 30 seconds, then stir in the cream, chicken broth, parmesan, sun-dried tomatoes, thyme, and oregano. Let it simmer for 2–3 minutes until slightly thickened.

Step 4: Return and bake
Return the seared chicken to the skillet, spoon some sauce over each piece, and transfer the skillet to the oven. Bake for 18–22 minutes or until the chicken reaches an internal temp of 165°F.

Step 5: Rest and serve
Remove from the oven and let rest for 5 minutes. Sprinkle with fresh basil if desired and serve hot with your favorite side.

Notes:

If you don’t have an oven-safe skillet, transfer everything to a baking dish after searing. Add a splash of white wine to the sauce for extra flavor. Don’t overbake — chicken breasts can dry quickly.

Variations I’ve Tried and Loved:

This dish is so flexible! Here are a few ways I’ve played with it:

Marry Me Chicken Thighs: Use boneless thighs for extra juiciness
Spicy twist: Add a pinch of red pepper flakes to the sauce
Keto-friendly: Skip the sun-dried tomatoes and add spinach or mushrooms
Dairy-free: Use coconut cream and nutritional yeast in place of dairy (flavor shifts, but still delicious)

(00)

How I Like to Serve It:

I love serving Marry Me Chicken over creamy mashed potatoes or buttered pasta so it can soak up all that dreamy sauce. A crisp green salad or roasted asparagus on the side helps balance the richness perfectly.

Make Ahead and Storage Tips:

Make-ahead: Prepare the sauce and sear the chicken up to a day in advance. Assemble and bake when ready.
Storage: Leftovers will keep in the fridge in an airtight container for 3–4 days.
Reheating: Warm gently on the stove with a splash of cream or broth. Avoid microwaving too long or the sauce may separate.
Freezing: It can freeze, but the creamy sauce may change texture slightly. For best results, freeze before baking.

Nutrition:

Calories: ~420
Protein: 36g
Fat: 28g
Carbs: 6g
Sodium: 520mg
Nutrition may vary slightly depending on ingredients used.

WRMP Recipe Card:

(Insert WP Recipe Maker card here for print/save features)

Frequently Asked Questions

Can I make this with bone-in chicken?

You can, but you’ll need to adjust the baking time and make sure it reaches a safe internal temp.

Can I use milk instead of heavy cream?

Whole milk can be used, but it won’t be as rich or thick. You can add a little cornstarch slurry to help it thicken.

Can I double this recipe?

Yes, just use a larger skillet or transfer to a casserole dish and bake uncovered. Watch the cooking time carefully.

Marry Me Chicken (Baked)