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All the flavors you love from classic Marry Me Chicken, baked into an easy casserole! Tender chicken breasts, a rich sauce made from heavy cream and parmesan cheese, and tangy sun-dried tomatoes come together quickly and easily to make a delicious chicken dinner. Pair it with mashed potatoes, pasta, or rice and a helping of your favorite veggies – everyone around your table will fall in love!
Before You Get Started
- For more sun-dried tomato flavor, use tomatoes that have been packed in oil.
- Fresh parmesan will melt better than pre-grated parm, and it’ll have a much more pronounced, richer flavor, too.
- Be careful not to overcook the chicken! Use a meat thermometer and remove the casserole from the oven when the chicken reaches 160° Fahrenheit internally.
How to Make This Recipe
See recipe card below for full list of measurements, ingredients, and instructions.
Season the Chicken.
Make sure the chicken breasts are all the same size and same thickness, then season them to taste with garlic powder, Italian seasoning, salt, and pepper.
Make the Sauce.
In a large bowl, whisk together the heavy cream, chicken stock, garlic powder, and flour. When the flour’s fully incorporated, with no clumps at all, whisk in the parmesan cheese.
Bake the casserole.
Pour the prepared sauce into the casserole dish, then top the chicken with sun-dried tomatoes and the rest of the parmesan. Pop the baking dish into the preheated oven and bake the chicken until it reaches 160° Fahrenheit internally.
Serve and Enjoy!
When the chicken’s fully cooked, remove the baking dish from the oven. Set the dish aside and let the chicken rest 5 minutes, then plate the chicken with your favorite sides, spoon extra sauce from the dish over the top of the chicken, and garnish with fresh basil. Serve and enjoy!
Cheryl’s Tip: Don’t skip the rest! The chicken needs to reach 165° Fahrenheit internally for food-safety reasons, but you don’t want to leave it in the oven until then or you’ll overcook it. During the 5-minute rest time, carryover cooking will bring the chicken from 160° to 165° Fahrenheit without making it tough or rubbery.
What I Love About This Recipe
- I say this about every variation of marry me chicken, but this casserole is absolutely no exception. The flavors are incredible! Rich heavy cream. Nutty, sharp parmesan. Delightfully tangy sun-dried tomatoes. Crushed red pepper flakes, Italian seasoning, garlic powder, salt, pepper. There’s a depth to the dish that’s a little surprising given how simple the ingredients are, and how few of them you need.
- This casserole version might be the easiest and fastest way to enjoy marry me chicken. The Crockpot is great and hands-off, sure, but it takes obviously takes much longer than the other methods. The stovetop is faster, but more involved. But this casserole? It’s quick, it’s easy, and it’s low-effort. Winner, winner, chicken dinner!
Recipe Variations
- Oil: To get more of that incredible sun-dried tomato flavor, use the oil from the package of tomatoes to grease the baking dish.
- Make it Dairy Free: Replace the heavy cream with unsweetened, full-fat coconut milk. Use the canned kind, not a carton, and be sure it’s unsweetened! Use a dairy-free parmesan in the sauce and on top of the chicken.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Creamy Marry Me Chicken Casserole
Equipment
- Oven
- Cutting board or food-safe plastic bag, optional
- meat pounder or rolling pin, optional
- 9×13 casserole dish
- neutral-flavored cooking spray
- Large bowl
- whisk
- internal meat thermometer
Ingredients
For the Marry Me Chicken Casserole
- 4 large boneless, skinless chicken breasts approximately 8 ounces each
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- salt to taste
- freshly cracked black pepper to taste
- ½ cup heavy whipping cream at room temperature
- ½ cup chicken stock
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon all-purpose flour
- ¼ cup grated fresh parmesan at room temperature
- ¼ cup julienned sun-dried tomatoes packed in oil
Serving Suggestions (All Optional)
- ¼ cup grated fresh parmesan at room temperature
- chiffonaded fresh basil
Instructions
- Preheat oven to 400° Fahrenheit. Lightly spray 9×13 baking dish with neutral-flavored cooking spray, covering bottom and sides of dish completely.
- Place 4 large boneless, skinless chicken breasts in baking dish. Note: if chicken breasts are very large or thick, first place chicken breasts on cutting board. Trim chicken breasts, then pound each chicken breast until evenly thin, making sure all chicken breasts are same size and thickness. Alternately, use sharp knife to halve chicken breasts horizontally, creating thin cutlets.
- Sprinkle 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, plenty of salt, and plenty of freshly cracked black pepper over chicken breasts in baking dish, covering chicken breasts evenly. If desired, flip chicken breasts over and repeat seasoning on other side. Set baking dish aside.
- Add ½ cup heavy whipping cream, ½ cup chicken stock, ½ teaspoon crushed red pepper flakes, and 1 tablespoon all-purpose flour to large mixing bowl. Whisk ingredients together until fully incorporated, with no clumps of flour remaining.
- When flour is fully incorporated, add ¼ cup grated fresh parmesan to bowl. Whisk until parmesan is fully incorporated.
- Pour cream mixture into baking dish, covering and surrounding chicken breasts.
- Spread ¼ cup julienned sun-dried tomatoes evenly over tops of chicken breasts.
- Sprinkle ¼ cup grated fresh parmesan evenly over tops of chicken breasts.
- Place baking dish in preheated oven. Bake chicken 20 minutes.
- After approximately 20 minutes, check internal temperature of chicken breasts with internal meat thermometer. When temperature reaches 160° Fahrenheit in thickest sections of chicken, remove baking dish from oven and set aside.
- Let casserole rest 5 minutes. After 5 minutes, transfer chicken breasts to serving plates. Garnish chicken with chiffonaded fresh basil, spoon additional sauce from baking dish over chicken, and serve immediately with mashed potatoes, boiled noodles, or steamed rice.
- Internal Temperature: The food-safe temperature for chicken breasts is 165° Fahrenheit. To avoid over-cooking the chicken, though, remove the baking dish from the oven when the chicken reaches 160° Fahrenheit internally and let it rest 5 minutes. The carryover cooking will bring the chicken to 165° Fahrenheit.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did You Make This Recipe?
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Some of Our Favorite Chicken Dishes
- Creamy Chicken and Stuffing Casserole
- Creamy Chicken Enchiladas
- Mexican Chicken Casserole
- Chicken Pot Pie Casserole
- Frozen Chicken Breasts in the Air Fryer
- Cheesy Chicken Broccoli Rice Casserole
- Easy, Cheesy Mexican Rice Casserole
- Chicken Cordon Bleu Casserole
- Gluten Free Chicken Pot Pie
- Ground Chicken Soup
- Ultimate Chicken Casserole
- Poppy Seed Chicken
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