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Creamy Sun-Dried Tomato Chicken

Often known as “Marry Me Chicken,” this dish pairs seared chicken with cream, sun-dried tomatoes, garlic, and parmesan. It comes together in one pan in about 30 minutes, with a rich but balanced finish.
Shared notes will appear here.
Everyday Cooking
International
Kitchen Pace : 🕒
Servings: 3
Recipe by NAVA Kitchen
Creamy sun-dried tomato chicken served with pasta and sautéed spinach on a neutral plate.
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Ingredients:

  • 1 lb. chicken thighs, about 6 pieces
  • 3 oz sun-dried tomatoes, drained and sliced
  • 2 tbsp oil, from sun-dried tomato jar
  • 3 garlic cloves, minced
  • 1 cup heavy cream
  • ⅓ cup parmesan cheese, finely grated
  • Salt, to taste
  • Black pepper, to taste
  • ¼ tsp crushed red pepper flakes
  • 1 tbsp fresh basil, chopped, or 1 tsp dried basil

Method:

Start Cooking
  • In a large skillet, heat the sun-dried tomato oil over medium heat.
  • Season chicken with salt and black pepper. Add to the pan and sear until golden on both sides and mostly cooked through, about 4–5 minutes per side. Remove and set aside.
  • In the same pan, add garlic and sun-dried tomatoes. Cook for about 1 minute, just until fragrant.
  • Pour in the heavy cream (add dried basil here if using) and bring to a gentle simmer. Let it simmer for 2–3 minutes to slightly reduce.
  • Stir in the parmesan until melted and the sauce begins to thicken.
  • Return the chicken to the pan. Simmer for 5–7 minutes, until fully cooked and the sauce is smooth and cohesive.
  • Add crushed red pepper flakes and adjust salt and black pepper to taste. Stir in fresh basil just before serving. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • Sear the chicken without moving it too much to build a golden crust and flavor in the pan.
  • Use the oil from the sun-dried tomato jar instead of regular oil for deeper flavor.
  • Keep the heat at medium-low after adding the cream to prevent the sauce from separating.
  • Add dried basil with the cream so it has time to soften and blend into the sauce.
  • Let the sauce simmer briefly before adding parmesan so it thickens smoothly.
 
Make it yours
  • Use chicken breast instead of thighs for a leaner option.
  • Add spinach at the end for a lighter finish.
  • Add mushrooms with the garlic for extra depth.
  • Reduce the cream slightly for a lighter sauce.
 
At the table
  • Serve warm with pasta, rice, or crusty bread.
  • A simple green or cabbage salad on the side balances the richness.

My notes:

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Nutrition:

Calories: 805 kcal | Carbohydrates: 20 g | Protein: 35 g | Fat: 67 g | Saturated Fat: 28 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 25 g | Trans Fat: 0.2 g | Cholesterol: 245 mg | Sodium: 347 mg | Potassium: 1382 mg | Fiber: 4 g | Sugar: 13 g | Vitamin A: 1654 IU | Vitamin C: 13 mg | Calcium: 234 mg | Iron: 4 mg
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