Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Boneless, skinless chicken thighs will work wonderfully and provide even more juicy, rich flavor. Just adjust the cooking time slightly, as thighs may take a bit longer to reach the right doneness.

Is the hot sauce necessary or can I omit it?

The hot sauce acts as a flavor enhancer and doesn’t make the dish particularly spicy. You can omit it if you’re sensitive to heat, but I recommend starting with a small amount if you want that subtle complexity it adds.

Can I prepare the sauce ahead of time?

You can prepare the sauce up to step 5 and refrigerate it separately for up to 24 hours. When ready to eat, reheat gently and add the cream cheese, Parmesan, and chicken to finish cooking. This cuts down your hands-on time on dinner day.

What’s the best way to reheat this dish without drying out the chicken?

The best way is to reheat it on the stovetop over low heat with a splash of broth or water to loosen the sauce. Alternatively, bake it covered at 350°F until warmed through. Avoid microwaving to keep the chicken juicy and tender.

Spicy Sundried Tomato Chicken Skillet

Description

Marry Me Chicken is a creamy, flavorful skillet dish featuring tender seared chicken breasts simmered in a rich sauce made from chicken broth, sundried tomatoes, Parmesan, and a touch of white wine. This easy one-pan meal combines Italian seasonings, garlic, and a hint of honey and hot sauce for balanced sweetness and depth, perfect for an impressive dinner any night of the week.

Ingredients

Scale

Chicken

2 large boneless skinless chicken breasts
Salt to taste
Black pepper to taste
2 teaspoons Italian seasoning
1/4 cup all-purpose flour
1-2 tablespoons olive oil

Sauce

2 1/2 cups chicken broth
1/2 chicken bouillon cube or 1/2 teaspoon better than bouillon
1/2 cup half and half
2 teaspoons honey
1 teaspoon hot sauce (such as Frank's Hot Sauce)
1/2 cup white wine (preferably Sauvignon Blanc)
3 cloves garlic, minced
1 tablespoon tomato paste
3 tablespoons butter
3 tablespoons flour
1/3 cup sundried tomatoes, drained and diced
1 tablespoon cream cheese, at room temperature
1/2 cup Parmesan cheese, grated (preferably shredded from a block)

Sauce Seasonings

3/4 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon mustard powder
1 pinch red pepper flakes

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Instructions

Prep the Sauce Ingredients: In a large measuring cup or bowl with a spout, combine chicken broth, bouillon cube or better than bouillon, half and half, honey, hot sauce, onion powder, dried oregano, dried basil, mustard powder, and red pepper flakes. Mix well and set aside.
Prepare and Pound the Chicken: Slice the chicken breasts lengthwise to create 2-3 thinner cutlets. Place them between sheets of plastic wrap and use a meat mallet (textured side) to pound each piece to about 1/2 inch thickness for even cooking.
Season and Flour the Chicken: Season both sides of each chicken piece generously with salt, pepper, and Italian seasoning. Lightly sprinkle all-purpose flour on each side, rubbing it in to create a thin coating; this adds texture, prevents sticking, and helps thicken the sauce later.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. In batches if necessary, sear chicken pieces for 4-5 minutes per side until golden brown. Remove and set aside.
Deglaze the Pan: Turn heat off briefly, then add the white wine to the skillet. Return heat to medium and use a silicone spatula to scrape up any browned bits (fond) from the bottom of the pan. Simmer gently until the wine reduces by half, about 3 minutes.
Add Garlic and Tomato Paste: Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant.
Make a Roux: Add butter to the skillet and melt. Sprinkle in flour and stir continuously for 2 minutes to cook off raw flour taste and thicken the base.
Incorporate Broth Mixture: Gradually add the prepared chicken broth mixture in small splashes while stirring constantly to prevent lumps and form a smooth sauce.
Add Sundried Tomatoes and Simmer: Stir in diced sundried tomatoes. Bring the sauce to a boil, then reduce heat to a simmer. Let simmer uncovered for 10 minutes to thicken and concentrate flavors.
Finish the Sauce: Lower heat to low and stir in cream cheese until fully combined, then gradually add grated Parmesan cheese while stirring until melted and smooth.
Combine Chicken and Sauce: Return the seared chicken to the skillet, spooning sauce over the top. Let it simmer uncovered for 5-7 minutes more to meld flavors and finish cooking the chicken through.
Serve: Garnish with fresh basil or parsley if desired, and serve immediately alongside pasta, rice, or your preferred side.

Notes

Use Sauvignon Blanc for the wine for best flavor, or substitute additional chicken broth if avoiding alcohol.
Choose plain sundried tomatoes without herbs for balanced seasoning; you can use their oil for extra flavor when searing chicken.
Using fresh-shredded Parmesan cheese yields better melting and richer flavor than pre-shredded cheese.
Frank’s Hot Sauce adds a subtle flavor boost without noticeable heat.
Longer simmering of the sauce results in a thicker, more concentrated sauce.
Optional add-ins include sautéed mushrooms, spinach, sliced cherry tomatoes, or fresh basil to enhance the dish.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Defrost overnight in fridge or microwave, then reheat covered in a 350°F oven for 20-25 minutes.
Try this dish over pasta or as a hearty chicken soup variation.

Nutrition

Serving Size: 1 serving
Calories: 460 kcal
Sugar: 5 g
Sodium: 550 mg
Fat: 28 g
Saturated Fat: 10 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 1 g
Protein: 42 g
Cholesterol: 120 mg