Creamy Marry Me Chicken without sun-dried tomatoes is an easy one skillet dinner that's rich and full of flavor. Tender chicken breasts simmer in a creamy Parmesan sauce made with garlic, Parmesan cheese, tomato paste, and roasted red peppers for a smooth, flavorful finish. It's simple enough for a weeknight meal but elegant enough to serve when friends or family come over.
I've made plenty of creamy chicken recipes over the years, and while I enjoy the flavor of traditional Marry Me Chicken, I wanted a version without the sun-dried tomatoes. They add concentrated tomato flavor, but some people find them a little chewy in a quick skillet recipe. I found that using tomato paste and roasted red peppers creates the same rich tomato flavor while giving the sauce a smooth, creamy texture.
One thing I enjoy most about recipes like this is that they feel a little special without requiring complicated ingredients or hours in the kitchen. Everything comes together in one skillet, letting the browned chicken and creamy Parmesan sauce do most of the work. If you enjoy easy stovetop chicken dinners, be sure to check out my Stovetop Chicken Thighs, Honey Chicken Thighs and Jalapeño Chicken. They're both simple skillet recipes that make great weeknight meals.
Recipe Highlights
- Easy one-skillet chicken dinner
- Rich and creamy Parmesan sauce
- Made without sun-dried tomatoes
- Uses simple pantry ingredients
- Ready in about 40 minutes
- Perfect for weeknight dinners or casual entertaining
Ingredients
Ingredient Notes & Variations
- Chicken: Boneless, skinless chicken breasts work best for this recipe. Slice larger breasts into evenly sized pieces so they cook at the same rate, or buy thin-sliced chicken breasts to save a little prep time. Boneless, skinless chicken thighs are also a great substitute, although they may need a few extra minutes to cook through.
- Roasted Red Peppers: Jarred roasted red peppers work perfectly. Drain and pat them dry before chopping to prevent thinning the sauce.
- Tomato Paste: I use 1 tablespoon of tomato paste to add extra tomato flavor without the chewy texture of sun-dried tomatoes. For a stronger tomato flavor, use 2 tablespoons.
- Heavy Cream: Heavy cream creates the richest, smoothest sauce. Half-and-half can be substituted for a lighter sauce.
- Parmesan Cheese: Freshly grated Parmesan melts more smoothly, but packaged grated Parmesan works well too.
- Sweet Paprika: Use sweet paprika for gentle flavor and beautiful color. Smoked paprika can overpower the creamy sauce.
How to Make Creamy Marry Me Chicken
(full instructions in recipe card below)
Step 1: Heat oil in pan and brown chicken. Remove to plate.
Step 2: Saute' the red pepper and seasonings for about 2 minutes.
Step 3: Add chicken broth and simmer for 2 minutes.
Step 4: Turn off heat and add heavy cream. Stir another minute. Turn heat back to low and add parmesan cheese. Stir to melt in the sauce.
Step 5: Add the chicken back to skillet and spoon sauce over top. Simmer on low for about 10 minutes, occasionally stirring and spooning sauce over chicken to coat. Chicken should reach 160°F.
Step 6: Turn off heat. Let chicken sit in the warm sauce and it will rise to 165°F. Serve with optional chopped parsley, basil and shaved parmesan cheese.
Recipe Testing Tips & Troubleshooting
- Don't crowd the skillet. Brown the chicken in a single layer with a little space between each piece. Overcrowding the pan traps moisture and prevents the chicken from browning.
- Taste the sauce before returning the chicken.
This is the easiest time to adjust the flavor. Add another tablespoon of tomato paste for a richer tomato flavor, a splash of chicken broth if you'd like a thinner sauce, or a little more crushed red pepper for extra heat. - Slice the chicken evenly. Even sized pieces cook at the same rate and help from drying out.
- Simmer gently. Keep the sauce at a low simmer instead of a rolling boil. This allows the sauce to thicken while keeping it smooth and creamy.
- Check the temperature. Use an internal meat thermometer. Remove the chicken when it reaches about 160°F. It will continue to cook to the recommended 165°F while resting in the warm sauce.
Serving Suggestions
This creamy Parmesan sauce is delicious spooned over garlic mashed potatoes, Sour Cream mashed potatoes, buttered egg noodles, or steamed white rice.
A green vegetable goes really well with a meal that has a rich sauce. And Charred Broccoli, Garlic Green Beans, and Pan Fried Asparagus all pair beautifully with this creamy chicken dinner. They can cook alongside the chicken on the stovetop; no need to turn on the oven for another recipe. A slice of crusty bread is also perfect for soaking up every bit of the sauce.
Storage & Reheating
Refrigerate: Allow the chicken to cool completely before storing it in an airtight container in the refrigerator for up to 4 days.
Freeze: Freeze the chicken and sauce in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Warm gently in a skillet over low heat or in the microwave using short intervals. If needed, stir in a splash of chicken broth or cream while reheating to loosen the sauce.
Frequently Asked Questions
Yes. Browning the chicken adds flavor and creates the browned bits left in the skillet that become part of the sauce. It only takes a few extra minutes and makes a noticeable difference in the finished dish.
Cream sauces can separate if they're cooked over heat that's too high, especially in a cast iron skillet, which retains heat longer than other pans. Lower the heat before adding the heavy cream and let the sauce return to a gentle simmer rather than a rapid boil. If the sauce begins to bubble too hard, reduce the heat and stir until it becomes smooth again.
Yes. If you're planning to make this recipe ahead or know you'll have leftovers, I recommend doubling the sauce. As the chicken rests in the refrigerator, it naturally absorbs some of the sauce, leaving less behind when it's reheated. Having extra sauce keeps the chicken moist and gives you plenty to spoon over mashed potatoes, rice, or pasta.
If you try this version of Marry Me Chicken, I'd love to hear what you think. Leave a comment and star rating below, and let me know what you served it with or if you made any of your own variations. Thank you!
Here are some more delicious one-pot/pan chicken recipes:
Marry Me Chicken without Sun Dried Tomatoes
- Prep Time: 10
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Bake/Stovetop
- Cuisine: American
Description
Creamy Marry Me Chicken without sun-dried tomatoes is an easy one-skillet dinner with tender chicken breasts in a rich Parmesan cream sauce with tomato paste and roasted red peppers. It's simple enough for weeknights and special enough for guests.
Ingredients
- 2 pounds of boneless, skinless chicken breast. (8 pieces)*
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive olive
Sauce
- ½ cup jarred roasted red peppers, drained and chopped
- 3 teaspoons garlic powder or paste
- 1 teaspoon thyme
- 1 teaspoon sweet paprika
- ½ teaspoon crushed red pepper, optional
- ½ cup low sodium chicken broth
- ½ cup heavy cream
- ¼ cup freshly grated parmesan cheese
- garnish with chopped basil, parsley, shaved parmesan, optional
Instructions
- Pat the chicken dry and season both sides with the salt and black pepper.
- Heat the olive oil in a large cast iron or stainless steel skillet over medium heat.
- Add the chicken in a single layer, working in batches if needed so the pieces don't overlap. Brown both sides until lightly golden, then transfer the chicken to a plate.
- Add the chopped roasted red peppers to the same skillet and sauté for 1 to 2 minutes.
- Stir in the tomato paste, garlic, thyme, paprika, and crushed red pepper. Cook for about 1 minute, stirring constantly.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the skillet. Simmer for about 2 minutes.
- Turn off the heat before stirring in the heavy cream for another minute. Turn heat to low, stir in the Parmesan cheese until melted and the sauce is smooth.
- Taste the sauce and adjust the seasoning if needed. Add another tablespoon of tomato paste for a richer tomato flavor, a splash of chicken broth if you'd like a thinner sauce, or a little more crushed red pepper for extra heat.
- Return the chicken to the skillet, spooning the sauce over each piece to coat evenly.
- Simmer gently over low heat for about 10 minutes, stirring the sauce occasionally and spooning it over the chicken, until the thickest piece reaches 160°F. As the chicken rests, the temperature will continue to rise to 165°F.
- Garnish with chopped fresh basil or parsley and shaved Parmesan cheese before serving.
Notes
-
- Slice the breast thinly, but not as thin as a chicken cutlet
- Don't crowd the skillet. Brown the chicken in a single layer with a little space between each piece. Overcrowding the pan traps moisture and prevents the chicken from browning.
- Taste the sauce before returning the chicken.
This is the easiest time to adjust the flavor. Add another tablespoon of tomato paste for a richer tomato flavor, a splash of chicken broth if you'd like a thinner sauce, or a little more crushed red pepper for extra heat. - Simmer gently. Keep the sauce at a low simmer instead of a rolling boil. This allows the sauce to thicken while keeping it smooth and creamy.
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