Creamy Pesto Marry Me Chicken (Printable Version)

Juicy chicken in creamy pesto sauce with sun-dried tomatoes and Parmesan, ready in 40 minutes.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts

→ Seasonings

02 - 1 tsp salt
03 - 1/2 tsp black pepper
04 - 1/2 tsp garlic powder

→ For Searing

05 - 2 tbsp olive oil

→ Sauce

06 - 2 cloves garlic, minced
07 - 1/2 cup sun-dried tomatoes, drained and chopped
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/3 cup basil pesto (store-bought or homemade)
11 - 1/2 cup grated Parmesan cheese

→ Garnish

12 - Fresh basil leaves, torn
13 - Extra Parmesan cheese, for serving

# Method:

01 - Pat the chicken breasts dry and season both sides evenly with salt, black pepper, and garlic powder.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes per side until a golden crust forms. The chicken does not need to be fully cooked at this stage. Remove from the skillet and set aside on a plate.
03 - In the same skillet, add the minced garlic and chopped sun-dried tomatoes. Sauté for 1–2 minutes until fragrant and lightly softened.
04 - Reduce the heat to medium. Pour in the heavy cream and chicken broth, stirring to deglaze the pan and scrape up any browned bits from the bottom.
05 - Stir in the basil pesto and grated Parmesan cheese until the sauce is smooth and well combined. Bring to a gentle simmer.
06 - Nestle the seared chicken breasts back into the skillet, spooning sauce over each piece to coat evenly.
07 - Cover the skillet with a lid and reduce the heat to low. Simmer for 10–12 minutes, or until the chicken is cooked through to an internal temperature of 165°F and the sauce has thickened.
08 - Transfer to plates and garnish with torn fresh basil leaves and additional grated Parmesan cheese. Serve alongside pasta, mashed potatoes, or sautéed greens.

# Chef's Tips:

01 -
  • The pesto takes the original Marry Me concept and gives it a deeply savory, herbaceous backbone that feels restaurant worthy without the effort.
  • Everything cooks in one skillet, which means cleanup is almost nonexistent and the flavors build on each other in the same pan.
02 -
  • Do not skip the searing step thinking you can save time, because that golden crust and the fond left behind are what give the sauce its deep, complex flavor.
  • If your sauce seems too thick at the end, a splash of chicken broth stirred in gently will bring it right back to the perfect consistency.
03 -
  • Let the chicken rest for two minutes after taking it off the heat before slicing, so the juices redistribute and every piece stays incredibly moist.
  • Use a skillet that goes from stovetop to table, because serving this bubbling directly from the pan makes the whole meal feel more special with zero extra effort.

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