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Marry Me Chicken Tacos

Marry Me Chicken Tacos with creamy pink tomato-cream sauce feature tender, golden chicken simmered until silky and lightly thickened. Slice-thin chicken and a quick sun-dried tomato simmer make sauce coat each warm flour tortilla for a bold, romantic-style taco.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican-Italian Fusion
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast Sliced thin for quick golden sear and fast simmer.
Olive oil and aromatics
  • 2 tbsp olive oil
  • 4 garlic Minced.
Sun-dried tomato and liquids
  • 1 cup sun-dried tomatoes Chopped.
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 0.25 tsp red pepper flakes Adjust for heat.
Fresh herbs and seasoning
  • 0.25 cup fresh basil Torn; reserve a bit for serving.
  • 0.25 salt and pepper To taste.
Tacos and serving
  • 8 flour tortillas For warming and filling.
  • 0.25 fresh basil For topping.
  • 0.25 Parmesan cheese Shaved for serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and cook the chicken
  1. Season the sliced chicken breast with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat and cook the chicken until golden and nearly cooked through, about 8-10 minutes, then set aside.
Build the creamy pink sauce
  1. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
  2. Stir in the chopped sun-dried tomatoes and chicken broth, scraping up any browned bits.
  3. Reduce heat to medium and stir in the heavy cream and red pepper flakes.
  4. Return chicken to the skillet and simmer gently for 3-4 minutes until the sauce thickens slightly.
  5. Remove from heat and stir in the torn fresh basil.
Warm tortillas and assemble
  1. Warm the flour tortillas and fill each with chicken and sauce.
  2. Top with fresh basil and shaved Parmesan cheese before serving.

Notes

Pro tip: slice the chicken thin so it stays tender and cooks through in the first 8-10 minute sear, then only needs a short simmer to finish in the sauce. Store leftovers in an airtight container in the fridge for up to 3 days and rewarm gently to avoid sauce splitting; freezing is not recommended due to cream content. For a lighter option, use half-and-half instead of heavy cream for a similar silky consistency with fewer calories.