Marry Me Chicken Sauce
Marry Me Chicken Sauce is a rich and creamy sauce made with sun-dried tomatoes, garlic, fresh basil, and Parmesan, simmered together to create an unforgettable flavor that pairs perfectly with chicken, seafood, or pasta. This viral sauce recipe is easy to make in one pan, requires simple ingredients, and delivers restaurant-quality results at home. Whether you are cooking for a weeknight dinner or a special occasion, this Marry Me Chicken Sauce will impress every guest and quickly become a family favorite. Gluten-free and easily adapted for dairy-free or keto diets.
Equipment
- Large deep skillet or sauté pan
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Tongs or spatula for flipping chicken
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs / 700g)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 3 garlic cloves minced
- ½ cup sun-dried tomatoes in oil drained and chopped
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes optional
- ½ cup chicken broth
- 1 cup heavy cream or full-fat coconut milk
- ½ cup grated Parmesan cheese
- ¼ cup mascarpone cheese optional, for extra creaminess
- ½ cup fresh basil leaves chopped
- 2 cups baby spinach optional
- Juice of ½ lemon
- Kosher salt and black pepper to taste
Instructions
Prepare Chicken:
- Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper.
Sear Chicken:
- In a large, deep skillet or sauté pan, heat olive oil and butter over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, until golden and cooked through (internal temperature should reach 165°F / 74°C). Transfer chicken to a plate and cover loosely with foil.
Cook Aromatics:
- In the same pan, reduce heat to medium. Add shallot and sauté for 2 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
Add Tomatoes and Spices:
- Add chopped sun-dried tomatoes, oregano, and crushed red pepper flakes. Cook for another 1-2 minutes, stirring frequently.
Deglaze Pan:
- Pour in chicken broth, scraping up any browned bits from the pan with a wooden spoon. Allow the liquid to simmer and reduce by half (about 2-3 minutes).
Build Cream Sauce:
- Reduce heat to low. Pour in heavy cream (or coconut milk) and mascarpone cheese (if using). Stir until smooth and creamy. Add grated Parmesan, stirring until cheese melts completely.
Add Greens and Basil:
- Stir in chopped spinach (if using) and half of the fresh basil. Simmer for 2-3 minutes until spinach wilts and sauce thickens slightly.
Finish Sauce:
- Squeeze in lemon juice and adjust salt and pepper to taste.
Return Chicken & Serve:
- Return chicken breasts to the skillet, spoon sauce over the top, and let everything simmer together for 2-3 minutes so the flavors meld. Garnish with remaining fresh basil before serving.
Serve Hot:
- Serve over pasta, rice, or your favorite side dish. Enjoy immediately for the best flavor and texture.
Notes
To make this recipe dairy-free, use coconut milk and replace Parmesan with nutritional yeast or a vegan hard cheese. Skip the mascarpone or use a dairy-free alternative.
For a lower-calorie or keto version, use light cream and serve with spiralized zucchini or cauliflower rice.
Marry Me Chicken Sauce is also delicious over shrimp, salmon, tofu, or mushrooms.
Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently on the stovetop with a splash of broth or milk to restore creaminess.
Not recommended for freezing as the sauce may separate.