Description

Treat someone special with OnePan Marry Me Chicken a creamy skillet supper ready in minutes Rich sauce simple steps irresistible flavor to share

Ingredients

Scale

4 boneless, skinless chicken breasts (about 1.5–2 lbs) — even thickness is best; pound lightly if needed for uniform cooking.
Salt and freshly ground black pepper — taste as you go; good salt makes a big difference.
2 tablespoons olive oil — for searing; substitute avocado oil for a higher smoke point.
2 tablespoons butter — adds glossy richness; can use all oil for dairy-free.
4 cloves garlic, minced — fresh garlic gives the best aroma; use 1 tsp garlic powder in a pinch.
1/2 cup sun‑dried tomatoes, thinly sliced (oil‑packed recommended) — concentrated tomato flavor; rehydrate dry ones in hot water first.
1 cup low‑sodium chicken broth — builds the sauce base; vegetable broth works for a lighter flavor.
1 cup heavy cream — gives that silky, clingy sauce; for lighter swap 3/4 cup half‑and‑half plus 1/4 cup cream.
3/4 cup freshly grated Parmesan cheese — melts smoothly; use Pecorino for a sharper bite.
1 teaspoon Italian seasoning (or 1/2 tsp each dried oregano and basil) — pantry-friendly herb blend.
1/4–1/2 teaspoon red pepper flakes — adds warmth; omit or sprinkle more to taste.
2 tablespoons fresh basil, torn — bright finish; parsley is a good substitute.
1 teaspoon lemon juice (optional) — brightens the sauce at the end; add gradually.
1 tablespoon all‑purpose flour or 1 tsp cornstarch (optional) — for extra thickening if needed; use GF flour for gluten‑free.

Instructions

Prep the chicken: Pat breasts dry and season both sides generously with salt and pepper. If pieces are uneven, place them between plastic wrap and gently pound to about 3/4″ thickness for even cooking.
Sear until golden: Heat olive oil and butter in a large oven‑safe skillet over medium‑high heat until shimmering and the butter smells nutty (about 1 minute). Add chicken; don’t overcrowd. Sear until deep golden brown, about 5–6 minutes per side depending on thickness. You’re aiming for a nicely browned crust — it will continue cooking in the sauce.
Remove and rest: Transfer chicken to a plate and tent with foil. Leave the browned bits (fond) in the pan — they’re flavor gold.
Sauté garlic and sun‑dried tomatoes: Lower heat to medium. Add minced garlic to the pan and stir until fragrant (20–30 seconds), then toss in the sun‑dried tomatoes and Italian seasoning. The garlic should smell fragrant and lightly toasted, not brown.
Deglaze with broth: Pour in chicken broth, scraping up browned bits with a wooden spoon. Let the liquid simmer and reduce slightly for 2–3 minutes so it concentrates and the pan loosens.
Make the cream sauce: Stir in the heavy cream and red pepper flakes. Bring to a gentle simmer — you’ll see small bubbles around the edges and the sauce will thicken noticeably after 3–5 minutes.
Add cheese and finish seasoning: Lower heat and whisk in Parmesan until melted and the sauce is glossy. Taste and add more salt, pepper, or lemon juice for brightness. If you want the sauce thicker, whisk a teaspoon of flour with a tablespoon of water (slurry) and stir in, or dissolve 1 tsp cornstarch in cold water then add; simmer 1–2 minutes to activate.
Return chicken to the pan: Nestle the seared breasts into the sauce. Spoon sauce over each breast, then simmer gently 4–6 minutes more, or transfer the skillet to a preheated 375°F oven for 6–8 minutes until internal temp reaches 165°F. Look for sauce to cling to a spoon and chicken to feel springy.
Finish with herbs: Remove from heat, sprinkle torn basil over the top and spoon any extra sauce over the chicken. Let rest 3 minutes before serving to let juices settle and flavors meld.

Notes

A cozy, restaurant-worthy one-pan creamy chicken with golden seared breasts, a garlicky sun-dried tomato and basil cream sauce, and a hit of Parmesan—an easy weeknight showstopper that’s forgiving and delicious.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: Italian-American

Nutrition

Serving Size: 4 servings
Calories: 650 kcal
Sugar: 3 g
Fat: 40 g
Carbohydrates: 8 g
Fiber: 1 g
Protein: 45 g

Keywords: one-pan, marry me chicken, creamy chicken, sun-dried tomato, weeknight dinner, skillet dinner, easy recipe