Chicken Marry Me — Creamy Garlic Sauce with Dried Tomatoes and Parmesan

Name: Chicken Marry Me — Creamy Garlic Sauce with Dried Tomatoes and Parmesan
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Méditerranéenne
Ingredients: 4 boneless chicken breast slices (approximately 150g each); 20 cl of whole liquid cream (30% MG minimum); 80 g of oil-packed dried tomatoes, drained and cut into strips; 50 g of freshly grated parmesan; 2 finely chopped garlic cloves; 15 cl of chicken broth; 1 tablespoon of olive oil; 10 fresh basil leaves; A pinch of Espelette pepper; Fine salt and freshly ground black pepper

By Marie Lefebvre · Updated August 7, 2026

A perfectly golden chicken dish smothered in an irresistible creamy garlic sauce with dried tomatoes and melting parmesan. Legend has it that this comforting and savory dish would make anyone propose marriage who tastes it.

Prep⏱️ 5 min

Cook🔥 8 min

Servings👥 2 servings

Difficulty📊 Very Easy

↓ Jump to Recipe Pin it

Be the first to rate this recipe

Pinterest WhatsApp Facebook

🛒 Ingredients

2 servings

4 boneless chicken breast slices (approximately 150g each)
20 cl of whole liquid cream (30% MG minimum)
80 g of oil-packed dried tomatoes, drained and cut into strips
50 g of freshly grated parmesan
2 finely chopped garlic cloves
15 cl of chicken broth
1 tablespoon of olive oil
10 fresh basil leaves
A pinch of Espelette pepper
Fine salt and freshly ground black pepper

🛍️ Recommended tools

🫕Cocotte en fonteSee on Amazon →🔪Couteau de chefSee on Amazon →

Amazon affiliate links

🎬 Original video

Directions

1
Take the chicken slices out of the refrigerator 15 minutes before cooking to bring them to room temperature. Gently pat them dry with paper towels, then generously season both sides with salt, pepper, and a touch of Espelette pepper.
2
Heat a drizzle of olive oil in a large skillet over high heat until it's very hot. Add the chicken slices and cook for 4-5 minutes on each side without moving them to achieve a beautiful golden crust. The meat should be cooked through (71°C). Set aside on a plate and cover with aluminum foil to keep warm.
3
In the same skillet, reduce the heat to medium. Add the chopped garlic and dried tomatoes. Cook for 1-2 minutes while stirring until the garlic is translucent and fragrant without burning.
4
Deglaze with chicken broth by scraping the cooking juices well at the bottom of the skillet — that's where all the flavor resides. Let it reduce for 2 minutes.
5
Pour in the whole liquid cream and incorporate the grated parmesan. Mix well and let simmer over low heat for 4-5 minutes until the sauce thickens and coats the back of a spoon. Adjust seasoning as needed.
6
Return the chicken to the skillet and coat it generously with the sauce. Let it cook for 1-2 minutes over low heat to absorb the flavors. Garnish with chopped fresh basil leaves and serve immediately with pasta, rice, or steamed vegetables.