Marry Me Chicken with Creamy Sun-Dried Tomato Sauce
A lighter take on a globally popular dish, where we swapped the heavy cream for evaporated milk so the sauce stays warm and rich without the heaviness, with plenty of protein from the chicken breasts.
Flatten the chicken breasts to an even thickness of about two and a half centimeters, then season them with salt and pepper and lightly dredge them in flour so a thin coating clings on to help with browning and thickening later.
Heat the olive oil in a wide skillet over medium-high heat, then sear the chicken for about five minutes per side until it turns golden and reaches 74°C inside, then set it aside.
In the same skillet, add the garlic and red pepper flakes and stir for about thirty seconds until the garlic becomes fragrant without burning, then add the sun-dried tomatoes and stir for a minute.
Pour in the chicken broth and evaporated milk and let the mixture simmer gently for about five minutes until it begins to thicken, then add the parmesan and stir until it melts and the sauce becomes silky.
Return the chicken to the skillet, coat it in the sauce, and let it sit for two minutes until it heats through and absorbs the flavor, then sprinkle the fresh basil and serve hot.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Marry Me Chicken with Creamy Sun-Dried Tomato Sauce, and how to fix them:
Let it simmer gently for an extra two minutes uncovered until it thickens, as the flour coating on the chicken helps with that.
Do not exceed 74°C internally and remove it as soon as it reaches that, then return it for only the last two minutes.
Lower the heat before adding it and stir constantly, as high heat causes the protein to seize.
Keep it in an airtight container for up to three days.
Warm it over low heat with a splash of broth to restore the sauce's consistency.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Evaporated milk | Light cooking cream | Slightly richer texture | Equal amount |
| Chicken breast | Boneless chicken thighs | Deeper flavor and more moisture | Adjust cooking time until 74°C |
| Flour | Cornstarch | Gluten-free | Half the amount |
| Ingredient | Two servings | Four servings (base) | Eight servings |
|---|---|---|---|
| Chicken breast | 300 g | 600 g | 1200 g |
| Evaporated milk | 120 ml | 240 ml | 480 ml |
| Chicken broth | 120 ml | 240 ml | 480 ml |
| Sun-dried tomatoes | 30 g | 60 g | 120 g |
| Parmesan | 20 g | 40 g | 80 g |
Flatten the breast to an even thickness before cooking so it cooks uniformly and stays tender inside.
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