Easy Marry Me Chicken Recipe

5 from 4 votes

Marry Me Chicken is quick and easy to make with minimal ingredients. Juicy chicken married with a creamy parmesan sauce is the perfect pairing for a family-friendly meal.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: American

Servings:

Calories: 739kcal

Author: Jennifer Fishkind

Ingredients

3-4 large boneless skinless chicken breasts
1 teaspoon salt
½ teaspoon Italian seasoning
17 ounces (2 8.5-ounce) jars sun-dried tomatoes divided
2 teaspoons minced garlic
10 ounces can cream of chicken soup
1½ cup half and half
½ cup shredded parmesan cheese
Fresh chopped basil, optional garnish

Instructions

Season each chicken breast evenly with salt and Italian seasoning.
In a large skillet stir together 1 jar of the sun-dried tomatoes, undrained, and the minced garlic over medium high heat until hot.
Add the seasoned chicken to the hot tomatoes and oil (the oil is from the undrained sun dried tomatoes) and brown it on both sides, 3-4 minutes on each side. The chicken does not need to be cooked all the way through yet, just browned on each side.
Remove the chicken and place it on a plate, covering it with a lid or aluminum foil. It will be added back in later.
Drain the other jar of sun-dried tomatoes and add the tomatoes to the skillet, reduce the heat to low.
Stir in the cream of chicken soup, half and half and parmesan cheese until completely combined.
Heat over low until bubbling, about 2-3 minutes, stirring constantly.
Add the chicken back into the pan, reduce the heat to low and cover.
Cook for 5-7 minutes or until the sauce is thickened and the chicken is cooked through.
Serve hot garnished with fresh basil, optional.

Notes

Note: It is important to drain one of the jars of sun-dried tomatoes and use one undrained jar. We are using the oils from the undrained jar to brown the chicken.

Storage:

To Store: Marry Me Chicken should be stored in an airtight container in the refrigerator and eaten within 3-4 days.
To Freeze: Marry Me Chicken can be frozen for 4-6 months, thawed overnight in the refrigerator and reheated before consuming. Be sure that your chicken reaches 165 degrees Fahrenheit in the center before serving.

Tips:

You can omit the Italian seasoning if you wish or replace it with dried basil or parsley.
You can get a brick of cheese and shred it or you can get pre-shredded parmesan cheese. The freshly grated parmesan cheese doesn’t usually work as well.
I recommend preparing the chicken breasts first before starting the dish. This gives the chicken some time to soak up the salt and seasoning.
Be careful when placing the chicken in the hot pan as the oil may splash and burn you.
Make sure the stove top temperature is turned to medium low or low before adding in the half and half and parmesan cheese. If it’s up too high, the sauce can break or curdle.

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