Delicate chicken breasts pan-seared and bathed in a rich sun-dried tomato-garlic cream sauce, then nestled between lightly toasted buns for a sandwich that feels both comforting and indulgent. Marry Me Chicken Sandwiches

Why You’ll Love This Recipe

I love how this sandwich brings together juicy chicken, a flavorful cream sauce and a crisp toasted bun — it turns a simple meal into something special without overly complicated steps. The sauce is rich but balanced by the tang of sun-dried tomatoes and fresh herbs, and the toasted bun adds the perfect texture. It’s something I like to serve when I want flavour and comfort in one.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts (about 170 g each)
½ teaspoon salt
¼ teaspoon black pepper
¼ cup (30 g) all-purpose flour
1 tablespoon butter
1 tablespoon olive oil
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes (optional)
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (50 g) grated Parmesan cheese
¾ cup (75 g) chopped sun-dried tomatoes
2 tablespoons chopped fresh basil or parsley
4 sandwich buns (such as brioche or other favourite roll)
2 tablespoons mayonnaise or softened compound butter, for toasting buns
4 tomato slices and a handful of arugula (optional toppings)

Directions

Season the chicken breasts with the salt and black pepper. Dredge each in flour and shake off the excess.
In a large skillet over medium-high heat, add the butter and olive oil. When hot, sear the chicken breasts until golden brown on each side and cooked through (about 6–8 minutes per side, or until internal temperature reaches 74 °C/165 °F). Remove the chicken from the pan and set aside.
To the same pan, reduce the heat to medium. Add the minced garlic and crushed red pepper flakes; sauté for about 30 seconds or until fragrant.
Pour in the chicken broth and bring to a gentle simmer. Then stir in the heavy cream, grated Parmesan cheese and chopped sun-dried tomatoes. Let the mixture simmer for 3–4 minutes until the sauce begins to thicken.
Return the chicken breasts to the pan and coat them with the sauce. Stir in the chopped fresh basil or parsley and taste the sauce, adding more salt or pepper if needed.
Meanwhile, spread mayonnaise or compound butter on the cut sides of the buns. Toast the buns in a skillet or under a grill until golden and crisp.
Assemble the sandwiches: place each saucy chicken breast on the bottom half of a toasted bun, spoon extra sauce over it, add a tomato slice and arugula if using, and top with the other bun half. Serve immediately.

Servings and Timing

Serves: 4 sandwiches
Preparation time: approximately 15 minutes
Cooking time: approximately 25 minutes
Total time: about 40 minutes

Variations

For a lighter version, I sometimes use half-and-half instead of heavy cream or stir in plain Greek yogurt after removing the pan from heat.
Substitute grilled chicken instead of pan-seared for a smoky variant.
Change the bread: ciabatta, focaccia roll or crusty artisan bun work well and add their own character.
Add a drizzle of hot sauce or chopped pickled jalapeños if I’m in the mood for heat.
Make it vegetarian by using grilled portobello mushrooms or thick slices of halloumi in place of the chicken.

Storage/Reheating

If there are leftovers, I store the chicken and sauce separately in an airtight container in the fridge for up to 3 days. The buns are best kept apart so they don’t become soggy. To reheat, I gently warm the chicken and sauce in a skillet or microwave until hot throughout, then toast the buns fresh and assemble just before serving.

FAQs

How can I make sure the chicken stays juicy?

I don’t overcook the chicken — I stop searing when the internal temperature reaches 74 °C (165 °F) and allow it to rest briefly. That helps keep it moist.

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs are great because they’re naturally more tender and forgiving. I just adjust the cooking time and ensure they’re cooked through.

Is it possible to make this ahead of time?

Absolutely. I prepare the chicken and sauce ahead of time, refrigerate them, and then when ready to serve I reheat them and toast the buns. It works well for busy weekday dinners or guests.

What if my sauce doesn’t thicken?

If the sauce stays thin, I simmer it a little longer over low heat to reduce further. Alternatively, I whisk in about 1 teaspoon of cornstarch mixed with 1 tablespoon water to help it thicken.

Can this recipe be made gluten-free?

Yes. I use a gluten-free flour alternative for dredging, make sure the chicken broth is gluten-free, and use gluten-free buns. Everything else remains the same.

Conclusion

I’ve found that this Marry Me Chicken Sandwich delivers on flavour, ease and indulgence all at once. It’s one of those dishes I choose when I want something that feels special but doesn’t require hours of effort. Whether I’m cooking for myself, a friend or a casual dinner date, this sandwich is a hit every time. I hope you enjoy making it as much as I do — and savour every delicious bite.