Easy Marry Me Chicken Without Heavy Cream

If you love the classic, rich Marry Me Chicken but want to skip heavy cream, this Easy Marry Me Chicken Without Heavy Cream gives you the same silky, savory sauce using plain Greek yogurt and chicken broth. It’s weeknight-friendly, full of sun-dried tomato flavor, and simple enough to make in about 30 minutes.

Easy Marry Me Chicken Without Heavy Cream

This version keeps the romantic name but trims the heaviness. If you’re short on time, swap in a store-bought rotisserie chicken (see the note in Ingredients). The technique is straightforward: sear the chicken, build a garlic-parmesan-tomato pan sauce, then gently stir in a yogurt-thickened sauce so it stays smooth and glossy.

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts; ~6 ounces cooked per serving)
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 1 small shallot, finely chopped (about 2 tablespoons)
• 3 cloves garlic, minced
• 1/2 cup dried sun-dried tomatoes, rehydrated and chopped (or 3/4 cup jar-packed drained)
• 3/4 cup low-sodium chicken broth
• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry)
• 1 cup plain full-fat Greek yogurt, room temperature
• 1/2 cup freshly grated Parmesan cheese (about 45 g)
• 1 tablespoon fresh lemon juice
• 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley, for garnish
• Optional: cooked pasta, rice, or roasted vegetables to serve
• Optional shortcut: 2 cups shredded rotisserie chicken (replace raw chicken; reduce searing time and add shredded chicken to sauce)

Instructions

1. Prep the chicken: Pat breasts dry. Then season both sides with 3/4 teaspoon salt, 1/4 teaspoon pepper, and smoked paprika. If thick, halve horizontally to 1/2-inch for quick, even cooking.
2. Sear the chicken: Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium-high until shimmering. Add chicken and cook 4–5 minutes per side until golden and just cooked through (internal temp 160–165°F). Transfer to a plate and tent with foil to rest.
3. Sauté aromatics: Lower heat to medium. Add remaining 2 tablespoons butter to the skillet. Sauté shallot 1–2 minutes until softened, then add garlic and cook 30 seconds until fragrant.
4. Add sun-dried tomatoes: Stir in the rehydrated, chopped sun-dried tomatoes and cook 1 minute to release flavor.
5. Build the sauce: Pour in 3/4 cup chicken broth and scrape up browned bits with a wooden spoon. Stir in the cornstarch slurry and simmer 1–2 minutes until the sauce thickens slightly.
6. Temper the yogurt: Remove 2 tablespoons of the hot sauce into a small bowl and whisk with the Greek yogurt to warm it; this prevents curdling. Then stir the yogurt mixture back into the skillet with Parmesan, lemon juice, thyme, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Warm gently over low heat—do not boil—for 1–2 minutes until glossy.
7. Return chicken to skillet: Nestle the seared chicken back into the sauce and spoon sauce over the top. Simmer very gently 2–3 minutes to marry flavors and finish cooking. If using shredded rotisserie chicken, add it now and heat through 2 minutes.
8. Finish and serve: Taste and adjust seasoning. Sprinkle chopped parsley over the chicken and serve with pasta, rice, or roasted vegetables to soak up the sauce.
9. Tip: If the sauce is too thick, thin with 1–2 tablespoons warm broth. Meanwhile, keep heat low to avoid splitting the yogurt.

Recipe Details

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 4 servings
• Category: Main dish
• Cuisine: American (comfort/modern)

Nutrition Facts

Estimated nutrition per serving

Calories~470 kcal

% Daily Value*

Protein

~44 g

Saturated Fat

~8 g

Total Carbohydrate

~7 g

Dietary Fiber

~1 g

Total Sugars

~3 g

Sodium

~650 mg

Substitutions

• Chicken: Use boneless skinless thighs for moister meat; cook 5–6 minutes per side.
• Yogurt: Sour cream or crème fraîche replaces Greek yogurt 1:1; reduce heat to prevent splitting.
• Sun-dried tomatoes: Substitute 1 cup halved cherry tomatoes for a fresher flavor—sauté 2–3 extra minutes.
• Thickener: Swap cornstarch slurry for 1 tablespoon all-purpose flour added to shallots, cooking 1 minute before adding broth.

Storage and Reheating

• Refrigerator: Store cooled chicken and sauce in an airtight container up to 3 days.
• Freeze: Freeze portions in a freezer-safe container up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Gently reheat on the stove over low heat, stirring and adding 1–2 tablespoons water or broth if too thick. Avoid boiling to keep the yogurt from breaking. Alternatively, microwave on medium in 30–45 second bursts, stirring between bursts.

FAQs

• Can I use skim or nonfat Greek yogurt? Full-fat Greek yogurt gives the creamiest, most stable sauce; nonfat can be used but the texture will be thinner and more prone to separation—temper carefully and keep heat low.
• Why temper the yogurt? Tempering (mixing a little hot sauce into yogurt before adding to the pan) prevents curdling by bringing yogurt up to temperature gradually.
• Can I make this dairy-free? Yes—use a cashew cream made by blending soaked cashews with water until silky, then stir into the broth in place of yogurt.

This Easy Marry Me Chicken Without Heavy Cream keeps the heart of the original—garlic, sun-dried tomatoes, and Parmesan—but swaps heavy cream for a lighter, everyday-friendly sauce that still feels indulgent. It’s a reliable weeknight option that doubles as a charming dinner for two.

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