Save I was scrolling through a food video late one night when I saw a skillet of golden chicken swimming in creamy tomato sauce, and someone in the comments said it was called Marry Me Chicken because it's that good. I laughed, but the next evening I made it anyway. My partner walked into the kitchen, took one bite, and didn't say a word, just closed their eyes and smiled. I knew I'd be making this again.
The first time I made this for friends, I was nervous about the Parmesan snow idea, worried it would seem over the top. But when I dusted it over the chicken at the table, everyone went quiet for a second, then someone said it looked like a winter scene. It became the thing people remembered most, that little flourish that turned dinner into an occasion.
Ingredients
- Boneless, skinless chicken breasts: Pat them very dry before seasoning so they sear properly and get that golden crust that adds flavor to the sauce.
- Kosher salt and black pepper: Season generously, these are the foundation flavors and chicken needs more than you think.
- Olive oil: Use a good quality one since it coats the chicken and starts the sauce, a fruity oil makes a difference.
- Garlic: Mince it fine so it melts into the sauce, big chunks can burn and turn bitter in the hot skillet.
- Dried oregano: This adds a warm, herbal note that ties the tomatoes and cream together beautifully.
- Crushed red pepper flakes: Optional but I always add them, just a pinch gives the sauce a gentle warmth without real heat.
- Sun-dried tomatoes in oil: Drain them well and slice thin, they bring concentrated sweetness and a slight chew that balances the cream.
- Chicken stock: Use a good quality stock, it deglazes the pan and becomes the backbone of the sauce.
- Heavy cream: This is what makes the sauce lush and cling to the chicken, don't swap for milk or it won't thicken right.
- Parmesan cheese (60 g for sauce): Freshly grated melts smoothly into the cream, pre-grated doesn't behave the same way.
- Unsalted butter: Swirled in at the end, it adds a glossy finish and rounds out the richness.
- Extra Parmesan (30 g for snow): Use a microplane for the finest, fluffiest texture, it should fall like actual snow over the chicken.
- Fresh basil: Optional but a few torn leaves add color and a sweet, peppery contrast to the rich sauce.
Instructions
- Prepare the chicken:
- Pat the chicken breasts completely dry with paper towels and season both sides with salt and pepper. Dry chicken sears beautifully and won't steam in the pan.
- Sear the chicken:
- Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and let it cook undisturbed for 4 to 5 minutes per side until golden brown. Remove to a plate, it will finish cooking in the sauce later.
- Build the aromatics:
- Lower the heat to medium, add the minced garlic, oregano, and red pepper flakes to the same skillet, and sauté for about 1 minute until fragrant. Don't let the garlic brown or it will taste harsh.
- Add the tomatoes:
- Toss in the sliced sun-dried tomatoes and cook for another minute, stirring them into the garlic oil. They'll release their sweet, tangy flavor into the base of the sauce.
- Deglaze and simmer:
- Pour in the chicken stock and scrape up all the browned bits stuck to the pan, those are pure flavor. Let it simmer for 2 to 3 minutes to reduce slightly.
- Make it creamy:
- Stir in the heavy cream and 60 g of grated Parmesan, then bring the sauce to a gentle simmer. It will start to thicken and turn silky as the cheese melts in.
- Finish the chicken:
- Nestle the seared chicken back into the skillet, spooning sauce over the top, and let it simmer uncovered for 5 to 8 minutes until cooked through and the sauce clings to the chicken. The sauce should be rich but still pourable.
- Swirl in butter:
- Turn off the heat and stir in the tablespoon of butter until it melts and gives the sauce a beautiful gloss. This step makes the sauce taste restaurant-quality.
- Plate and create the snow:
- Transfer each chicken breast to a plate, spoon the creamy sauce generously over the top, then use a microplane to dust a dramatic layer of finely grated Parmesan over everything. Garnish with fresh basil if you like.
Pin it One evening I made this after a long, frustrating day, and the act of watching the sauce come together, the way the cream swirled into the tomatoes and the smell of garlic filled the kitchen, somehow reset everything. By the time I sat down to eat, I felt like I'd given myself a gift, not just dinner but a moment of care in the middle of ordinary chaos.
Serving Suggestions
I love serving this with buttery pasta or creamy mashed potatoes, something that soaks up every drop of sauce. A hunk of crusty bread on the side is non-negotiable in my house, my partner uses it to mop up the plate until it's spotless. A simple green salad with lemon vinaigrette cuts through the richness and makes the whole meal feel balanced.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. Reheat gently in a skillet over low heat, adding a splash of chicken stock or cream to loosen the sauce back up. I don't recommend freezing this because cream-based sauces can separate when thawed, and the texture won't be the same.
Variations and Substitutions
If you want a deeper flavor, add a splash of dry white wine to the skillet with the chicken stock and let it reduce for a minute before adding the cream. Chicken thighs work beautifully here too, they stay juicier and have more flavor, just adjust the cooking time since they take a bit longer. For a lighter version, you can use half-and-half instead of heavy cream, but the sauce won't be quite as thick or rich.
- Swap fresh spinach or kale into the sauce during the last few minutes for color and a bit of green.
- Add a teaspoon of Dijon mustard to the sauce for a subtle tangy kick that plays well with the Parmesan.
- Use fresh cherry tomatoes if you don't have sun-dried, just halve them and let them cook down until jammy.
Pin it This dish has a way of making any night feel a little more special, whether it's just Tuesday or an anniversary. I hope it brings you as much joy as it's brought me, one creamy, golden, snow-dusted bite at a time.
Frequently Asked Questions
- → How do I achieve the Parmesan 'snow' effect?
Use a microplane or the finest grater side to finely grate the Parmesan, creating a light, fluffy dusting that melts slightly on the warm sauce, mimicking fresh snow.
- → Can I substitute chicken thighs instead of breasts?
Yes, chicken thighs can be used for a juicier and more flavorful result; adjust cooking time accordingly to ensure they are cooked through.
- → What side dishes complement this chicken dish well?
Mashed potatoes, pasta, or crusty bread are excellent choices to soak up the creamy tomato sauce and balance the rich flavors.
- → Is it possible to make this gluten-free?
Ensure the chicken stock used is gluten-free. The rest of the ingredients are naturally gluten-free, making the dish suitable for gluten-sensitive diets.
- → How can I enhance the sauce’s flavor?
Adding a splash of dry white wine to the sauce along with the chicken stock adds depth and an extra layer of aroma.