Marry Me Chicken with Sausage

Marry Me Chicken with Sausage takes the creamy chicken dinner I already enjoy and gives it a little more savory flavor with browned sausage. The sausage adds richness to the skillet, while the chicken keeps the meal hearty without making it feel like you’re eating the same chicken dinner again.

I like cooking the sausage first because it leaves behind flavorful browned bits in the pan. When the chicken and sauce are cooked afterward, those little pieces become part of the finished dish instead of going to waste.

The creamy sauce is made with garlic, Parmesan, heavy cream, and sun-dried tomatoes. The tomatoes bring a sweet and slightly tangy flavor that helps balance the richness from the sausage and cream.

Everything finishes in one skillet, which makes this a practical dinner even though it tastes like something I would make when company is coming over. Serve it with rice, pasta, potatoes, or crusty bread and you have a meal that is easy to stretch for the whole table.

Why You Will Love This Recipe

The sausage adds a deeper savory flavor to the classic creamy chicken combination. As it browns, it releases flavorful juices into the skillet, which gives the sauce another layer of flavor without needing lots of extra seasonings.

The sun-dried tomatoes and Parmesan are especially important here. The tomatoes bring a little sweetness and tang, while Parmesan adds salty, nutty flavor that makes the cream sauce taste much more developed.

I also like that you can use a mild or Italian-style sausage depending on what you have. If the sausage is already well seasoned, you can keep the chicken seasoning simple and let the meat do some of the work.

And because the chicken and sausage are both cooked in the same skillet, you don’t have to prepare several separate dishes. Once the sauce comes together, dinner is ready to serve.

Ingredients for Marry Me Chicken with Sausage

For the Chicken and Sausage

2 boneless, skinless chicken breasts: Two chicken breasts give you plenty of chicken without making the dish overly heavy. If they are thick, slice them horizontally or gently pound them to an even thickness so they cook evenly.
2 mild or Italian sausage links: Sausage adds a rich, savory flavor that makes this version different from traditional Marry Me Chicken. You can use chicken sausage, pork sausage, or another mild variety you enjoy. Remove the casings if necessary and slice or crumble the sausage before cooking.
1 teaspoon Italian seasoning: This gives the chicken a simple herb flavor that works well with the sausage, Parmesan, and creamy sauce. You don’t need a large amount because the sausage already brings its own seasoning.
1/2 teaspoon salt: Salt seasons the chicken and helps bring out the flavor of the other ingredients. Use a little less if your sausage is particularly salty.
1/4 teaspoon black pepper: Black pepper adds mild warmth and gives the chicken a little more flavor before it goes into the skillet.
1 tablespoon olive oil: Olive oil helps the chicken brown nicely and prevents it from sticking. You may need less depending on how much fat the sausage releases while cooking.

For the Creamy Sauce

2 cloves garlic, minced: Garlic gives the sauce a strong savory base and works especially well with the browned sausage. Fresh garlic only needs a short time in the skillet to become fragrant.
1/2 cup chicken broth: Chicken broth adds savory flavor and helps loosen the browned pieces from the bottom of the skillet. Those browned bits are full of flavor and become part of the sauce.
1/2 cup heavy cream: Heavy cream creates the smooth, rich texture that makes this dish so comforting. It also helps carry the flavors of the garlic, Parmesan, sausage, and tomatoes.
1/3 cup grated Parmesan cheese: Parmesan gives the sauce a salty, nutty flavor and helps it thicken as it melts. Freshly grated Parmesan is ideal for a smooth sauce.
1/3 cup chopped sun-dried tomatoes: Sun-dried tomatoes add sweetness and tang to balance the rich cream and sausage. Drain oil-packed tomatoes before chopping them so the sauce doesn’t become unnecessarily oily.
1/2 teaspoon Italian seasoning: A little seasoning in the sauce brings the herb flavor through the entire dish instead of keeping it only on the chicken.
1/4 teaspoon red pepper flakes: Red pepper flakes add gentle heat that works well with sausage. You can leave them out if your sausage is already spicy or if you prefer a mild sauce.

For Finishing

2 tablespoons fresh basil, chopped: Fresh basil adds brightness to the finished dish and gives the rich sauce a fresh herbal flavor. Add it at the end rather than cooking it for a long time.
1/4 cup chicken broth, as needed: Keep some extra broth nearby in case the sauce becomes too thick. A small splash can loosen the sauce without taking away its creamy texture.

How to Make Marry Me Chicken with Sausage

Prepare the chicken: Pat the chicken breasts dry with paper towels, then season both sides with Italian seasoning, salt, and black pepper. If the breasts are thick, slice them horizontally or gently pound them to an even thickness. This helps the chicken cook evenly and makes it easier to serve with the sausage and sauce.
Prepare the sausage: Remove the sausage from its casing if needed, then slice it into small pieces or crumble it into bite-sized pieces. Keeping the pieces fairly small allows them to brown nicely and makes it easy to get some sausage in every serving.
Brown the sausage: Heat a large skillet over medium heat and add the sausage. Cook for about 4–5 minutes, stirring occasionally, until the sausage is browned and cooked through. Transfer it to a plate, leaving any flavorful fat and browned bits in the skillet. If there is a large amount of excess grease, carefully remove some while leaving enough behind to cook the chicken.
Sear the chicken: Add the olive oil to the same skillet and increase the heat to medium-high. Place the seasoned chicken into the hot pan and cook for about 4–5 minutes per side, or until the chicken develops a golden-brown crust and is cooked through. Transfer the chicken to a plate and let it rest while you prepare the sauce.
Cook the garlic: Reduce the heat to medium and add the minced garlic to the skillet. Stir for about 30 seconds, making sure the garlic doesn’t burn. Use a wooden spoon to scrape some of the browned pieces from the bottom of the pan so they begin mixing into the garlic.
Add the chicken broth: Pour the chicken broth into the skillet and stir well. Scrape the bottom of the pan again to loosen any remaining browned pieces from the chicken and sausage. Let the broth simmer for about a minute so it picks up all those savory flavors.
Build the creamy sauce: Pour in the heavy cream and add the Parmesan, sun-dried tomatoes, Italian seasoning, and red pepper flakes. Stir everything together and let the sauce gently simmer for about 2–3 minutes. Keep the heat moderate and avoid a hard boil so the cream stays smooth.
Return the sausage: Add the browned sausage back into the skillet and stir it through the sauce. Let it simmer for another 1–2 minutes so the sausage warms through and its savory flavor blends into the creamy mixture.
Return the chicken: Place the cooked chicken back into the skillet along with any juices that collected on the plate. Spoon the sauce over the chicken and let it simmer gently for another 2–3 minutes. This allows the chicken to warm through while picking up some of the creamy sauce.
Adjust the consistency: Check the sauce before finishing the dish. It should be creamy enough to coat the chicken and sausage but still loose enough to spoon over rice, pasta, or potatoes. If it has become too thick, add a tablespoon of chicken broth at a time until you reach the consistency you like.
Taste and season: Taste a little of the sauce before adding more salt because the sausage and Parmesan may already provide plenty. Add a little black pepper, extra Italian seasoning, or red pepper flakes if needed.
Finish with basil: Turn off the heat and sprinkle the fresh basil over the chicken, sausage, and sauce. Let it sit for a minute so the basil releases its flavor into the warm sauce.
Serve immediately: Spoon the creamy sauce and sausage around the chicken and serve while everything is warm. Make sure each plate gets plenty of sun-dried tomatoes and sauce because those are some of the best parts of the dish.

What to Serve Marry Me Chicken with Sausage With

This dish is rich and filling on its own, but I usually serve it with something that can soak up the creamy sauce. Rice is one of the easiest options, especially if you want a simple weeknight meal. White rice works well, while brown rice or a simple seasoned rice gives the meal a little more texture.

Pasta is another great choice when you want to make dinner feel extra comforting. Spoon the chicken, sausage, and creamy sauce over penne, rigatoni, or spaghetti. The sauce clings nicely to pasta, and you can stretch the meal further without needing to change the main recipe.

If you prefer potatoes, creamy mashed potatoes are a very good match. The sauce sinks into the potatoes, while the chicken and sausage provide plenty of savory flavor on top. Roasted potatoes can also work if you prefer something with crisp edges.

For something lighter, serve the chicken and sausage with a simple green salad or roasted vegetables. Broccoli, asparagus, green beans, and zucchini all work well because their fresh flavor gives you a break from the richness of the sauce.

Crusty bread is another option I wouldn’t skip if there is plenty of sauce in the skillet. A few slices are enough to scoop up the creamy Parmesan sauce and sun-dried tomatoes. If you’re serving this for guests, a salad, warm bread, and the chicken skillet make a simple but satisfying dinner without requiring several complicated side dishes.

How to Store and Reheat Marry Me Chicken with Sausage

Store any leftover Marry Me Chicken with Sausage in an airtight container and refrigerate it within a couple of hours after cooking. It will keep in the refrigerator for about 3–4 days. Keep the chicken, sausage, and sauce together so the meat stays coated and flavorful while it is stored.

The sauce will become thicker once it has been refrigerated because the Parmesan and cream firm up as they cool. When you’re ready to reheat it, I recommend using a skillet over medium-low heat. Add the chicken, sausage, and sauce to the pan, then pour in a small splash of chicken broth or cream. Warm everything slowly, stirring the sauce gently as it loosens.

If the sauce still looks thick after a few minutes, add another small splash of broth rather than turning up the heat. The goal is to warm the chicken gradually without making the cream sauce separate. This also helps prevent the chicken from becoming dry.

For a quick single serving, you can use the microwave. Place the chicken, sausage, and sauce in a microwave-safe dish and cover it loosely. Heat in short intervals, stirring the sauce between each interval, until everything is heated through. A teaspoon or two of broth or cream before reheating can help bring the sauce back to a smoother texture.

When serving leftovers, a little fresh basil or Parmesan on top can make them taste much fresher. If you have some rice, pasta, or potatoes left over too, reheat them separately and spoon the warm chicken, sausage, and creamy sauce over the top for an easy second meal.