Marry Me Chicken (One-Pan)

Gathering Ingredients

Protein and primary components

• 4 boneless skinless chicken breasts, 5–6 oz each, pounded to even thickness (about ½ inch).
• Salt and freshly ground black pepper; ¾–1 tsp kosher salt per breast, adjust to taste.
• All-purpose flour for a light dredge, about ½ cup.

Sauce and flavoring

• 2 tbsp olive oil plus 1 tbsp butter for searing.
• 1 small yellow onion or 2 shallots, finely diced.
• 3–4 cloves garlic, minced.
• ½ cup sun-dried tomatoes, thinly sliced (oil-packed drained or rehydrated from dry).
• ¾ cup low-sodium chicken stock or broth.
• 1 to 1¼ cups heavy cream (use 10–15% less if you prefer a lighter sauce).
• ¾ cup freshly grated Parmesan cheese; reserve a tablespoon for finishing.
• Pinch of red pepper flakes (optional) and 2 tbsp chopped fresh basil.

Optional finishing and garnish

• Fresh basil leaves and lemon wedges for brightness.
• Chopped parsley for garnish.

Practical notes
Bring chicken to room temperature for even cooking; pat dry to ensure proper sear. If using oil-packed sun-dried tomatoes, reserve 1 tsp of the oil for extra flavor in the pan. Measure cream and stock before you start; the sauce reduces quickly, so having ingredients ready prevents overcooking. This ingredient list yields enough sauce to coat pasta or rice for 4 servings.

Equipment and cookware

Essential tools

• 1 large heavy-bottomed skillet or sauté pan, 10–12 inches, preferably stainless steel or cast iron for good fond development.
• Tongs for flipping, a fish spatula or turner for gentle handling.
• Measuring cups and spoons, microplane or fine grater for Parmigiano-Reggiano.
• Instant-read thermometer to check doneness (aim for 160–165°F target internal temp; carryover will raise it to safe range).
• Small mixing bowls for dredging and mise en place.

Why cookware matters
A heavy pan holds heat and creates a stable sear; a thin pan will drop temperature quickly and produce less fond. If you use nonstick, brown development is weaker but sticking is reduced — sear briefly and lower heat sooner to preserve the coating. A lid or splatter screen can be useful when simmering the sauce to retain moisture and prevent splatter. Keep a heatproof bowl handy to rest finished chicken so it does not sit in the hot sauce and overcook.
Prep workflow
Assemble ingredients and utensils within arm’s reach. Dry the chicken and set up a shallow dish with flour; have tongs and thermometer on the counter. Pre-grate the parmesan and chop basil so sauce assembly is continuous. A smooth workflow reduces pan time and prevents curdling of the cream.

Preparing the chicken

Trimming and flattening
Trim excess fat and silver skin; for even cooking, place each breast between plastic wrap and pound gently to about ½ inch thickness. Uniform thickness ensures searing and finish happen simultaneously and prevents thin edges from drying.
Seasoning and dredge
Pat the breasts completely dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Lightly dredge each breast in all-purpose flour, shaking off excess; the thin flour layer promotes a brown crust and helps the sauce cling. If you prefer gluten-free, use rice flour or a light dusting of cornstarch.
Temperature and timing
Allow chicken to sit at room temperature for 15–20 minutes after seasoning; this reduces the temperature differential and shortens cooking time, keeping the interior juicy. Heat your skillet until oil shimmers but is not smoking — around medium-high. A properly heated pan gives an audible sizzle when the chicken hits the surface. Sear each side undisturbed for 3–4 minutes to develop color; adjust timing for thickness. Use an instant-read thermometer inserted in the thickest part; remove from heat when it reaches 155–160°F since it will continue to 165°F while resting.
Practical tip
If the pan darkens too quickly, reduce heat and add a tablespoon of butter to stabilize temperature and add flavor. Rest the seared breasts on a plate while you build the sauce so they do not overcook in residual heat.

Making the sauce base

Start with aromatics and fond
After searing the chicken, leave 1–2 tablespoons of fond and oil in the skillet. Reduce heat to medium, add 1 tbsp butter and the diced onion or shallots; sauté until softened and translucent, about 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.
Deglaze and build flavor
Pour in about ½ cup chicken stock to deglaze, scraping the browned bits with a wooden spoon; those solids contain concentrated flavor for the sauce. Let the stock reduce by roughly half over medium heat to concentrate taste without adding salt. Stir in the sun-dried tomatoes and a pinch of red pepper flakes for subtle heat; cook 1–2 minutes to bloom their flavor.
Cream and cheese
Lower heat to medium-low and add heavy cream, stirring constantly to avoid scorching. Bring to a gentle simmer — not a boil — to thicken slightly, then whisk in grated Parmesan a little at a time to melt and emulsify. The cheese acts as a thickening and flavoring agent; freshly grated Parmesan integrates better than pre-grated. Taste and adjust seasoning after the cheese, because it adds salt. If sauce appears too thin, simmer gently to reduce, or whisk a slurry of 1 tsp cornstarch and 1 tbsp water and stir in, cooking 1–2 minutes until glossy.
Finish with herbs
Turn off heat and stir in chopped fresh basil and a pat of butter for sheen and silkiness. Reserve some basil for garnish. The ideal sauce coats the back of a spoon and has a creamy mouthfeel without tasting overly heavy; balance with acid (a squeeze of lemon) if it feels flat.

One-pan cooking process

Sear, remove, and degrease
Heat the skillet to medium-high and add 2 tbsp olive oil. When the oil shimmers, add the floured chicken breasts without crowding; sear undisturbed for 3–4 minutes until a deep golden crust forms. Flip and sear the second side 3 minutes. Remove the chicken to a plate and pour off excess fat if more than 2 tbsp, leaving browned bits for flavor.
Build the sauce in the same pan
Reduce heat to medium and add 1 tbsp butter; sauté onion and garlic until softened, then deglaze with ½ cup chicken stock, scraping the fond. Stir in ½ cup sun-dried tomatoes and simmer briefly. Add 1 cup heavy cream and lower to a gentle simmer, then whisk in ¾ cup grated Parmesan until the sauce becomes velvety. Adjust salt after cheese.
Return chicken and finish cooking
Nestle the seared breasts back into the sauce, spooning sauce over each breast so the top is coated. Reduce heat to low, cover loosely with a lid, and simmer gently for 6–8 minutes depending on thickness. Use an instant-read thermometer in the thickest part: remove when it reads 160–162°F, cover and rest 5 minutes for carryover to reach 165°F. Spoon the glossy sauce over the breasts while resting.
Texture notes
The finished chicken should be tender and juicy with a silky, clingy sauce. If the sauce splits or appears grainy, remove from heat immediately and whisk in a cold tablespoon of cream or a small knob of butter to re-emulsify. For a slightly thicker coating, simmer uncovered for an additional 1–2 minutes while watching closely.

Finishing touches and texture control

Resting and sauce consistency
After chicken reaches 160–162°F, transfer to a plate and tent loosely with foil to rest 4–6 minutes; carryover cooking will bring the internal temperature to 165°F. While the chicken rests, keep the skillet on the lowest heat and reduce the sauce slightly if needed to achieve coating consistency. Use the back of a spoon: the sauce should cling and form a ribbon when dragged across the spoon.
Correcting a thin sauce
Simmer uncovered for 1–3 minutes to concentrate flavor and thicken. Alternatively, whisk a small cornstarch slurry (½–1 tsp cornstarch mixed with equal water) and whisk into the simmering sauce, cooking 1–2 minutes until clear and glossy.
Fixing split or curdled sauce
If cream separates, remove pan from heat and whisk in a tablespoon of cold cream or a tablespoon of room-temperature butter to re-emulsify. Avoid boiling the sauce; strong boil causes proteins to curdle.
Final flavor adjustments
Taste for salt and acidity after reduction and cheese. Add a squeeze of fresh lemon (½ tsp at a time) to brighten, or a pinch of sugar if the tomatoes are overly acidic. Add chopped fresh basil and a final tablespoon of butter off-heat for gloss. Finish with an extra sprinkle of grated Parmesan and torn basil leaves to provide fresh herb contrast and umami.

Serving suggestions and pairings

Carb pairings
Serve the chicken and sauce over starchy bases that soak up the sauce:

• Pasta: 8–10 oz of tagliatelle or pappardelle for four servings; toss sauce with pasta and top with chicken.
• Polenta or mashed potatoes: creamy bases provide texture contrast.
• Rice: jasmine or basmati for a neutral bed.

Vegetable sides
Roasted broccoli, sautéed green beans with garlic, or a crisp dressed salad cut through the richness. For color and texture contrast, serve quick-pickled red onions or a shaved fennel salad.
Portioning and plating
Spoon a generous layer of sauce onto warm plates, nestle a chicken breast on top, and finish with additional sauce spooned over. Garnish with torn basil, a grind of black pepper, and a light dusting of grated Parmesan. For family-style serving, keep extra sauce in the skillet on low heat and transfer to a warmed serving bowl.
Wine and beverage pairing
Choose medium-bodied whites like Chardonnay (unoaked or lightly oaked) or a light red such as Pinot Noir. Non-alcoholic: sparkling water with lemon or a chilled herbal iced tea complements the creaminess.

Storage, reheating, and make-ahead

Cooling and refrigeration
Cool leftover chicken and sauce to room temperature within two hours and refrigerate in an airtight container for up to 3 days. Store sauce separately from chicken if you plan to reheat only the pasta or base to prevent the chicken from drying out.
Freezing
For longer storage, freeze sauce and chicken separately in airtight containers for up to 2 months. Use freezer-safe bags to remove excess air and label with date. Thaw overnight in the refrigerator before reheating.
Gentle reheating to avoid separation
Reheat sauce over low heat, stirring frequently; add a splash of chicken stock or cream if it thickened too much. Reheat chicken in a 325°F oven for 10–12 minutes covered with foil until heated through (internal temp 160–165°F) or rewarm gently in the sauce on low heat for 6–8 minutes. Avoid rapid high heat, which can curdle dairy and toughen protein.
Make-ahead strategy
You can sear the chicken and refrigerate covered for up to a day before finishing. When ready to serve, bring the sauce base to a simmer and add the seared chicken into the hot sauce to finish cooking; this technique shortens dinner assembly time without sacrificing texture.

Variations, substitutions and dietary adaptations

Sun-dried tomato alternatives and additions
Substitute roasted red peppers or chopped canned tomatoes for a different sweetness and texture. Add capers or olives for briny contrast, or stir in a spoonful of tomato paste for deeper umami.
Dairy-free and lighter options
Replace heavy cream with full-fat coconut milk for dairy-free, noting the coconut flavor will be present. For a lighter sauce, use half-and-half or a mixture of milk and 2 tbsp cornstarch for thickness; reduce over lower heat and add grated hard cheese sparingly to maintain mouthfeel. Nutritional profiles change with substitutions, so adjust seasoning and acidity accordingly.
Protein swaps
Use boneless skinless chicken thighs for more forgiving juiciness; reduce searing time and ensure thickness uniformity. Thin pork cutlets or large shrimp work as alternatives — adjust final simmer time (shrimp finish in 2–3 minutes).
Gluten-free option
Use rice flour or a gluten-free flour blend for dredging and a cornstarch slurry to thicken instead of flour. Check labels on parmesan and stock for hidden gluten.
Spice and herb variations
Add smoked paprika or a pinch of cayenne for warmth; finish with fresh oregano or thyme for different herb notes. To create a lemonier profile, increase lemon juice by ½–1 tsp at the end and balance with a touch more butter or cheese for creaminess.

FAQs (Frequently Asked Questions)

How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part: remove from heat at 160–162°F and rest 4–6 minutes to reach a safe 165°F. Look for juices running clear and a firm but springy texture.
Can I skip dredging in flour?
Yes; skipping flour reduces crust development and can make the sauce slightly less clingy. For gluten-free, use rice flour or cornstarch. Dredging also helps brown and seal the chicken, preserving juices.
Why did my sauce split or curdle?
Aggressive boiling or high heat causes dairy to separate. Remove the pan from heat and whisk in a tablespoon of cold cream or butter to re-emulsify. Always simmer cream gently.
Can I make this ahead for guests?
Sear the chicken ahead and store chilled for up to a day. Reheat by simmering in the prepared sauce to finish cooking, which preserves juiciness and reduces last-minute work.
How do I thicken the sauce without adding more cream?
Simmer uncovered to reduce volume and intensify richness, or whisk in a small cornstarch slurry (½–1 tsp cornstarch mixed with cold water) and cook 1–2 minutes until glossy. Adding grated Parmesan also thickens by melting into the liquid.
Is there a low-fat method that still tastes good?
Use half-and-half or 2% milk with a cornstarch slurry for body, and increase flavorful elements like sun-dried tomatoes, brothy stock reduction, and a finishing splash of lemon to brighten. Finish with a small knob of butter for mouthfeel.
How long does leftover sauce keep?
Refrigerated in an airtight container, the sauce keeps 3 days. Freeze up to 2 months; thaw overnight in the fridge and reheat gently over low heat, adding a splash of stock or cream to restore texture.