This is the kind of chicken dinner that gets people talking. Tender, golden-seared chicken in a rich, garlicky cream sauce with sun-dried tomatoes, Parmesan, and fresh basil—it’s cozy without feeling heavy. The twist?
It’s made low carb without losing the comforting flavor that made “Marry Me Chicken” famous. Serve it over cauliflower mash, zucchini noodles, or a simple side salad and you’ve got a meal that tastes restaurant-quality with minimal fuss.
Low Carb Marry Me Chicken - Creamy, Flavor-Packed, and Weeknight Easy
Ingredients
- Chicken: 4 small boneless, skinless chicken breasts or 6–8 chicken tenderloins
- Olive oil: Preferably the oil from the sun-dried tomatoes for extra flavor
- Butter: 1–2 tablespoons for searing and richness
- Garlic: 3–4 cloves, minced
- Chicken broth: Low-sodium, about 1/2 cup
- Heavy cream: 3/4 to 1 cup
- Parmesan cheese: Freshly grated, about 1/2 cup
- Sun-dried tomatoes: 1/3 cup, chopped (prefer the jarred kind in oil)
- Italian seasoning: 1 teaspoon (or a mix of dried oregano, basil, and thyme)
- Red pepper flakes: A pinch or two for gentle heat
- Fresh basil: A small handful, sliced
- Salt and black pepper
- Optional add-ins: Baby spinach, capers, lemon zest
Instructions
- Prep the chicken. Pat the chicken dry and season both sides with salt, pepper, and a light sprinkle of Italian seasoning. Thin, even pieces cook best. If using larger breasts, slice them horizontally into cutlets.
- Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
- Get a golden sear. Sear 4–5 minutes per side until the chicken is deeply golden and just cooked through. Transfer to a plate and tent with foil to keep warm.
- Sauté the garlic. Lower heat to medium. Add a touch more oil if the pan is dry. Stir in the minced garlic and cook 30 seconds until fragrant—don’t let it brown.
- Deglaze. Pour in the chicken broth and scrape up any browned bits. Let it simmer 1–2 minutes to reduce slightly. This builds flavor without adding carbs.
- Make it creamy. Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, and remaining Italian seasoning. Simmer gently 2–3 minutes to thicken.
- Add the Parmesan. Lower the heat and whisk in the grated Parmesan until smooth. The sauce should be glossy and lightly thickened. If it’s too thick, splash in more broth. If too thin, simmer another minute.
- Finish the dish. Return the chicken and any juices to the pan. Spoon sauce over the top and simmer 2–3 minutes, just until the chicken is heated through. Stir in fresh basil at the end.
- Taste and adjust. Add salt and pepper to taste. Finish with a squeeze of lemon if you like brightness.
- Serve. Plate with extra sauce. Pair with cauliflower rice, sautéed zucchini, roasted broccoli, or a crisp salad.
What Makes This Special
This version keeps everything you love—creamy sauce, tangy sun-dried tomatoes, and fragrant herbs—while staying friendly to low-carb goals. It skips the flour dredge and thickens naturally with cream and Parmesan.
The sauce clings beautifully to the chicken without starch or sugar. Best of all, it cooks in one pan and comes together fast, making it a great weeknight option that still feels special.
Shopping List
- Chicken: 4 small boneless, skinless chicken breasts or 6–8 chicken tenderloins
- Olive oil: Preferably the oil from the sun-dried tomatoes for extra flavor
- Butter: 1–2 tablespoons for searing and richness
- Garlic: 3–4 cloves, minced
- Chicken broth: Low-sodium, about 1/2 cup
- Heavy cream: 3/4 to 1 cup
- Parmesan cheese: Freshly grated, about 1/2 cup
- Sun-dried tomatoes: 1/3 cup, chopped (prefer the jarred kind in oil)
- Italian seasoning: 1 teaspoon (or a mix of dried oregano, basil, and thyme)
- Red pepper flakes: A pinch or two for gentle heat
- Fresh basil: A small handful, sliced
- Salt and black pepper
- Optional add-ins: Baby spinach, capers, lemon zest
Instructions
- Prep the chicken. Pat the chicken dry and season both sides with salt, pepper, and a light sprinkle of Italian seasoning. Thin, even pieces cook best.
If using larger breasts, slice them horizontally into cutlets.
- Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.
- Get a golden sear. Sear 4–5 minutes per side until the chicken is deeply golden and just cooked through.
Transfer to a plate and tent with foil to keep warm.
- Sauté the garlic. Lower heat to medium. Add a touch more oil if the pan is dry. Stir in the minced garlic and cook 30 seconds until fragrant—don’t let it brown.
- Deglaze. Pour in the chicken broth and scrape up any browned bits.
Let it simmer 1–2 minutes to reduce slightly. This builds flavor without adding carbs.
- Make it creamy. Stir in the heavy cream, sun-dried tomatoes, red pepper flakes, and remaining Italian seasoning. Simmer gently 2–3 minutes to thicken.
- Add the Parmesan. Lower the heat and whisk in the grated Parmesan until smooth.
The sauce should be glossy and lightly thickened. If it’s too thick, splash in more broth. If too thin, simmer another minute.
- Finish the dish. Return the chicken and any juices to the pan.
Spoon sauce over the top and simmer 2–3 minutes, just until the chicken is heated through. Stir in fresh basil at the end.
- Taste and adjust. Add salt and pepper to taste. Finish with a squeeze of lemon if you like brightness.
- Serve. Plate with extra sauce.
Pair with cauliflower rice, sautéed zucchini, roasted broccoli, or a crisp salad.
Keeping It Fresh
Leftovers keep well for 3–4 days in the fridge. Store the chicken and sauce together in an airtight container. Reheat gently in a skillet over low heat or in the microwave at 50% power, stirring the sauce so it doesn’t separate.
If the sauce tightens up, add a splash of broth or cream to loosen it.
This dish also freezes nicely for up to 2 months. Thaw in the fridge overnight, then reheat slowly to keep the sauce silky.
Health Benefits
- High-quality protein: Chicken breast supports muscle recovery and keeps you full.
- Healthy fats: Olive oil and cream provide satiety and make low-carb eating more satisfying.
- Lower carb count: Skipping flour and sugar keeps net carbs low while retaining rich flavor.
- Micronutrient boost: Garlic and basil add antioxidants and fresh flavor without extra calories.
- Balanced plate: Pairing with non-starchy veggies helps round out fiber and nutrients.
What Not to Do
- Don’t overcrowd the pan. You’ll steam the chicken instead of searing it. Cook in batches if needed.
- Don’t scorch the garlic. Burnt garlic turns bitter fast.
Lower the heat before adding it.
- Don’t boil the cream hard. A gentle simmer keeps the sauce smooth and prevents splitting.
- Don’t skip seasoning. Taste at the end. Parmesan is salty, so add salt gradually.
- Don’t add flour or cornstarch. The cream and Parmesan thicken the sauce naturally—no starch needed.
Recipe Variations
- Spinach upgrade: Stir in 2 cups baby spinach at the end until just wilted for extra greens with minimal carbs.
- Mushroom twist: Sauté sliced cremini mushrooms after searing the chicken, then proceed with the sauce for earthy depth.
- Lemon-basil version: Add 1 teaspoon lemon zest and a squeeze of lemon at the end for brighter, lighter flavors.
- Caper kick: Stir in 1–2 teaspoons capers for briny balance to the creamy sauce.
- Thighs instead of breasts: Use boneless, skinless thighs for juicier meat. Adjust cook time to ensure doneness.
- Dairy-light option: Swap half the cream for unsweetened almond milk and add 2 ounces cream cheese for body while keeping carbs low.
- Spicy version: Increase red pepper flakes or add a dash of Calabrian chili paste for heat.
FAQ
How many carbs are in this Low Carb Marry Me Chicken?
Exact carbs vary by brand, but it typically lands around 5–7 net carbs per serving, mainly from sun-dried tomatoes and dairy.
Using unsweetened cream and checking labels helps keep it low.
Can I make it dairy-free?
You can approximate it with full-fat coconut milk and nutritional yeast instead of Parmesan. The flavor will be different but still rich. Add a bit of dairy-free cream cheese to help thicken if needed.
What can I serve with it to keep it low carb?
Cauliflower mash, zucchini noodles, spaghetti squash, roasted asparagus, sautéed green beans, or a simple arugula salad with olive oil and lemon all work well.
Can I meal prep this?
Yes.
Cook as directed, cool completely, then portion with a low-carb side. Reheat gently to protect the sauce. It holds up well for several days.
Do I have to use sun-dried tomatoes in oil?
Oil-packed gives better flavor and texture.
If you only have dry-packed, rehydrate them in warm water or broth for 10 minutes, then pat dry and chop.
How do I prevent the sauce from separating?
Keep the heat moderate, add Parmesan off the boil, and avoid rapid boiling. If it starts to split, whisk in a tablespoon of cold cream off heat to bring it back together.
Can I bake this instead?
You can. Sear the chicken first, make the sauce on the stovetop, then combine and bake at 375°F (190°C) for 10–12 minutes until bubbly and the chicken is cooked through.
Is this gluten-free?
Yes, as written it’s naturally gluten-free.
Always double-check broth and packaged ingredients to confirm.
Wrapping Up
Low Carb Marry Me Chicken keeps all the creamy, garlicky magic of the original without the extra carbs. It’s quick enough for weeknights and impressive enough for guests. With just a handful of pantry staples, you’ll have a silky sauce and perfectly tender chicken that pairs with nearly any veggie side.
Keep this one in your rotation—you’ll come back to it again and again.