Rich & Creamy Marry Me Chicken Soup: The One-Pot Recipe That’ll Make Everyone Propose

You know those meals that silence a room because everyone’s too busy devouring them? This is that soup. It’s velvety, savory, and ridiculously romantic—like Alfredo and Tuscan chicken had a cozy, spoonable baby.

It tastes expensive, looks restaurant-level, and still comes together on a weeknight. If food were a love language, this would be fluent. Serve it once and watch the compliments flood your DMs.

What Makes This Recipe Awesome

This soup nails the perfect balance: rich and creamy without being heavy, thanks to a combo of chicken stock, cream, and a Parmesan finish.

It borrows the iconic flavors of “Marry Me Chicken”—sun-dried tomatoes, garlic, Italian herbs—and turns them into a cozy bowl of comfort. The chicken stays juicy and tender, the broth is glossy, and every spoonful hits you with salty, tangy, umami goodness. Bonus: it’s a one-pot situation with simple steps and minimal cleanup.

Are we flirting with perfection? Maybe.

Shopping List – Ingredients

• 2 tablespoons olive oil (plus 1 tablespoon oil from the sun-dried tomato jar for extra flavor)
• 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
• 1 teaspoon kosher salt and 1/2 teaspoon black pepper, divided
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes (adjust to heat preference)
• 1 tablespoon tomato paste
• 1/2 cup sun-dried tomatoes, thinly sliced (packed in oil)
• 1 teaspoon dried Italian seasoning (or 1/2 tsp dried oregano + 1/2 tsp dried basil)
• 6 cups low-sodium chicken stock
• 1 cup heavy cream (or half-and-half for lighter)
• 1/2 cup grated Parmesan (plus more for garnish)
• 2 cups baby spinach, roughly chopped
• 1 tablespoon lemon juice (fresh)
• 2 tablespoons fresh basil, sliced (optional but awesome)
• 2 tablespoons butter (optional for extra richness)
• Crusty bread or garlic croutons for serving (highly recommended)

Let’s Get Cooking – Instructions

1. Season the chicken. Pat chicken dry, then toss with half the salt and pepper. This builds flavor from the jump.
2. Brown the chicken. Heat olive oil and 1 tablespoon sun-dried tomato oil in a large pot over medium-high.

   Sear chicken in batches, 3–4 minutes per side, until golden. Don’t cook through. Transfer to a plate.

3. Build the flavor base. Lower heat to medium.

   Add onion and a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic, red pepper flakes, and tomato paste; cook 1 minute until fragrant and slightly darkened.

4. Add the tomatoes and herbs. Stir in sun-dried tomatoes and Italian seasoning.

   Toast 30 seconds to bloom flavors.

5. Deglaze and simmer. Pour in chicken stock, scraping up browned bits. Return chicken and any juices to the pot. Simmer 12–15 minutes until chicken is tender and the broth tastes cohesive.
6. Creamy finish. Reduce heat to low.

   Stir in heavy cream and Parmesan until smooth. If you want it extra luxe, swirl in butter. Do not boil after adding dairy.

7. Greens and brightness. Stir in spinach and cook 1–2 minutes until wilted.

   Add lemon juice. Taste and adjust with remaining salt and pepper. The lemon should make the flavors pop.

8. Serve. Ladle into bowls, top with extra Parmesan and fresh basil.

   Add croutons or bread if you’re a dunker (obviously yes).

How to Store

• Fridge: Cool completely, then store in an airtight container for up to 4 days. The flavors deepen—leftovers slap.
• Reheat: Warm gently on the stove over low heat, stirring. If it thickens, add a splash of stock or water.

  Avoid boiling to keep the dairy silky.

• Freeze: You can freeze for up to 2 months, but dairy may separate slightly. Reheat slowly and whisk in a bit of cream to revive the texture.

Health Benefits

• Protein-rich: Chicken thighs deliver satisfying protein that supports muscle recovery and keeps you full.
• Lycopene and antioxidants: Sun-dried tomatoes and tomato paste bring concentrated antioxidants linked to heart health.
• Leafy greens: Spinach adds iron, folate, and vitamin K with practically zero effort.
• Balanced fats: Olive oil and a moderate amount of dairy provide satiety and flavor—no need to overdo it.
• Customizable sodium: Using low-sodium stock and salting to taste helps keep your numbers in check, FYI.

Pitfalls to Watch Out For

• Boiling after adding cream: This can cause curdling. Keep heat low once dairy goes in.
• Skipping the browning step: That caramelization = depth.

  Don’t steam your chicken.

• Over-salting early: Parmesan is salty. Season lightly at first, then finish to taste.
• Thin, watery broth: Simmer long enough before adding cream so flavors concentrate. You want glossy, not brothy-brothy.
• Neglecting acid: Lemon at the end lifts the richness.

  Without it, the soup can feel flat.

Variations You Can Try

• Low-carb luxe: Swap spinach for chopped kale and add sautéed mushrooms for extra body.
• Hearty pasta vibe: Stir in 1 cup small pasta (like ditalini) with the stock. Cook until al dente, then proceed with cream and spinach.
• Veggie-forward: Add diced zucchini or roasted red peppers with the onions for more color and texture.
• Dairy-light: Use half-and-half instead of cream and reduce Parmesan to 1/4 cup. Still rich, just less extra.
• Spicy Tuscan: Double the red pepper flakes and add a pinch of smoked paprika.

  Hello, cozy heat.

• Rotisserie hack: Use shredded rotisserie chicken. Skip browning; start at the onion step and add chicken during the simmer.
• Gluten-free thicken: If you want thicker soup without pasta, whisk 1 teaspoon cornstarch into 2 tablespoons cream and stir in before the final simmer.

Can I use chicken breasts instead of thighs?

Absolutely. Breasts cook a touch faster and can be slightly leaner.

Just don’t overcook during the sear; the simmer will finish them gently.

What can I substitute for heavy cream?

Half-and-half works well, or try full-fat coconut milk for a dairy-free twist (flavor will shift slightly, but it’s delicious). Avoid skim milk—too thin and prone to curdling.

Do I have to use sun-dried tomatoes?

No, but they’re the signature. If you’re out, use roasted cherry tomatoes or a few spoonfuls of tomato confit.

You want concentrated tomato flavor.

How can I make it thicker?

Simmer a bit longer before adding cream to reduce the broth. Or use the cornstarch slurry trick. A handful of grated Parmesan also helps thicken and emulsify.

Is this good for meal prep?

Yes.

It holds up 3–4 days in the fridge. Reheat gently and add a splash of stock if needed. IMO it tastes even better on day two.

Can I add grains like rice?

For sure.

Add 1/2 cup rinsed white rice with the stock and simmer until tender. Keep an eye on liquid and add more stock if it drinks it up.

My Take

This soup hits the trifecta: fast, fancy, and foolproof. It’s the kind of recipe that feels like a cheat code for busy nights—minimal effort, maximum applause.

The sun-dried tomatoes and Parmesan do all the heavy lifting, while the lemon at the end keeps it bright, not blah. Make it once for dinner, then “accidentally” make it again two days later. Your future self (and whoever you’re feeding) will not complain.