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There’s no messy frying in this easy baked marry me chicken recipe! It brings together juicy chicken with a creamy tomato sauce and fresh basil for a special weeknight meal.
Try my Easy Baked Pork Tenderloin or Baked Ricotta Chicken next.
Why you’ll love it
This creamy baked chicken is the latest addition to the marry me family. It’s in good company with this skillet Marry Me Chicken and Marry Me Shrimp Pasta. You’ll vow to add it to the rotation! The sun-dried tomato, parmesan, garlic cream sauce is elegant and cozy.
Every time I think of marry me chicken, Maeby from Arrested Development comes to mind when she becomes a film producer and says “Marry me” to everyone. And no one on that show has ever seen a chicken. IYKYK. Anyway, this chicken is melt-in-your-mouth good!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it gives the chicken flavor directly
- Italian seasoning – my go-to jarred blend of dried herbs
- Parmesan – grate your own from a block for best taste and meltability
- Basil – a burst of freshness that goes so well with tomatoes
For the sauce
- Heavy cream – we’re using the real deal for that luxurious texture
- Chicken broth and dry white wine – this duo is the base of the sauce. Use a wine you’d serve guests (not cooking wine) like pinot grigio
- Tomato paste – I like the double concentrated kind in a tube
- Cornstarch – to thicken the sauce
- Oregano – another pop of herb-y flavor
- Garlic – savory goodness
- Red pepper flakes – optional but infuses a gentle warmth throughout
- Sun-dried tomatoes – a signature ingredient in the “marry me” flavor profile!
Helpful tips
- Aim for chicken breasts that are a similar size so that they cook more evenly. If you buy particularly large ones, you can always cut them in half lengthwise and then test for doneness earlier than the recipe timing indicates.
- Letting the chicken rest helps it to continue cooking and for the juices to recirculate so that it’s tender and juicy!
How to make baked marry me chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven. Arrange the chicken in a 9×13 baking dish. Evenly sprinkle with the garlic powder, Italian seasoning, and salt & pepper. In a prep bowl, whisk together the sauce ingredients, then add in the sun-dried tomatoes.
Pour the sauce around the chicken breasts. Bake, uncovered, until the chicken is 165F in the middle. Remove from the oven, and spoon some sauce over the chicken. Sprinkle on the grated parmesan and chopped basil. Let it rest for a few minutes.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use a 9×13 baking dish.
- Some reader fave kitchen tools (and mine!) are this handy garlic press and Microplane zester for the fluffy dusting of parmesan.
- I highly recommend using an instant read thermometer.
Substitutions and variations
- I strongly advise not subbing the cream for something lower fat. It’s cooked at a high temperature for a fairly long time, and anything lower fat is likely to separate/curdle.
- You could add in some fresh baby spinach just prior to serving (while the chicken rests) for some extra greens. Just tuck it under the chicken to help it wilt faster.
What to serve with marry me chicken bake
- You’ll want to pair it with a big pile of my Garlic Mashed Potatoes for the swoon-worthy sauce. Rice works too!
- For veggies, try my Sautéed Green Beans, steamed broccolini, Stovetop Asparagus, or buttery Simple Sautéed Leeks for a creative change.
- My salad pick is an Olive Garden style salad with Parmesan Croutons, pepperoncini, and other goodies drenched in my Homemade Italian Dressing.
Leftovers and storage
- Store leftovers of these baked chicken breasts for 3-4 days in the fridge in an airtight container. I do like it best fresh, though.
- Reheat in a saucepan over a low heat until warmed through. Don’t dry it out!
- As with other creamy sauces, I don’t recommend freezing this one.
If you made this baked chicken with marry me sauce, please leave a star rating and review below! Hearing from readers is great for engagement. Or tag me on Instagram!
Baked Marry Me Chicken
Ingredients
- 2 pounds boneless skinless chicken breasts (aim for 4 chicken breasts roughly 8 oz each)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/3 cup freshly grated parmesan cheese
- 1 small handful fresh basil sliced thin
Sauce ingredients:
- 1 cup heavy/whipping cream see note
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon tomato paste I use double concentrated
- 1/2 tablespoon cornstarch
- 1/2 teaspoon dried oregano
- 2 cloves garlic minced
- 1/4 teaspoon crushed red pepper flakes optional
- 1/3 cup sun-dried tomatoes drained if packed in oil
Instructions
- Preheat your oven to 400F and move the rack to the top third of the oven.
- Place the chicken breasts side-by-side in a 9×13 baking dish. Sprinkle them with the garlic powder, Italian seasoning, and some salt & pepper.
- In a medium bowl, whisk the cream, chicken broth, white wine, tomato paste, cornstarch, oregano, garlic, and crushed red pepper flakes together until smooth, then stir in the sun-dried tomatoes.
- Pour the sauce around the chicken.
- Bake, uncovered, for 30-35 minutes or until the chicken is cooked through (165F). Keep in mind ovens vary as does the thickness of chicken breasts, so test early!
- Take it out of the oven. Give the sauce a stir and spoon it over the chicken. Sprinkle the parmesan and basil on top. Let the chicken rest for 5 minutes prior to serving or cutting. Season with extra salt & pepper if needed.
Notes
- Chicken breasts vary in size, so you may need to adjust cooking time. An instant read thermometer is your friend!
- Do not swap the heavy cream for something lower fat as it is likely to curdle. Use at least 33% fat whipping or heavy cream.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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