From Mila's kitchen
Marry Me chicken is a 30-minute skillet dinner of seared chicken breasts in a Parmesan cream sauce with garlic, sun-dried tomatoes, thyme, and optional red pepper flakes. Deglazing with chicken broth captures the browned skillet flavor before cream and cheese are added at gentler heat.
Recipe
Creamy Parmesan Marry Me Chicken
Ingredients
- 4 boneless skinless chicken breasts
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/3 cup sun-dried tomatoes in oil, chopped
- 1/2 tsp dried thyme
- 1/4 tsp red pepper flakes (optional)
- Fresh chopped parsley or basil, for garnish
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- In a large skillet over medium-high heat, heat olive oil and sear chicken for 4–5 minutes per side until golden. Remove and set aside.
- Add garlic to skillet and sauté for 1 minute.
- Deglaze pan with chicken broth, scraping up any browned bits.
- Reduce heat to medium. Stir in heavy cream, Parmesan, sun-dried tomatoes, thyme, and red pepper flakes.
- Simmer sauce until slightly thickened, about 4 minutes.
- Return chicken to the pan, spoon sauce over, and cook 2–3 more minutes until heated through.
- Garnish with fresh herbs and serve immediately.
Recipe Notes
- Pair with pasta, mashed potatoes, or roasted vegetables.
- Use freshly grated Parmesan for a smoother sauce.
- For extra flavor, add a splash of white wine with the broth.
Nutrition
- Serving Size
- 1 chicken breast with sauce
- Calories
- 520
- Sugar
- 3g
- Sodium
- 540mg
- Fat
- 34g
- Saturated Fat
- 17g
- Unsaturated Fat
- 15g
- Trans Fat
- 0g
- Carbohydrates
- 5g
- Fiber
- 0g
- Protein
- 41g
- Cholesterol
- 150mg
Method at a glance
Why this recipe works
- Searing the chicken first creates browned flavor while allowing the sauce to be built in the same skillet.
- Broth loosens the browned bits before cream and Parmesan thicken the pan liquid into a sauce.
Recipe-specific success guide
- Use chicken breasts of similar thickness so they sear and finish at the same rate.
- Reduce the heat before stirring in cream and Parmesan; keep the sauce at a gentle simmer rather than a hard boil.
- Return the chicken only long enough to reach 165°F and become coated with sauce.
Troubleshooting
The sauce separates or looks oily
The heat is likely too high. Remove the skillet from the burner and stir gently; next time reduce the heat before adding the dairy.
The sauce is too thin
Let it simmer gently for the full listed time before returning the chicken. Parmesan and brief reduction provide the intended thickening.
Storage and reheating
Refrigerate promptly and use within 3 to 4 days. Reheat slowly with a splash of broth or cream until the chicken reaches 165°F; high heat can split the sauce.
What to serve with it
Pasta, mashed potatoes, or roasted vegetables all match the serving note already present in the recipe card.
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