Our homemade Traeger Marry Me Chicken brings together the gentle smokiness of a pellet grill with a rich, Italian-inspired cream sauce for a dinner that feels special without being fussy. This recipe is beloved for its bold, comforting flavors—sun-dried tomatoes, garlic, and Parmigiano Reggiano—combined with tender, juicy chicken. The pellet grill adds a subtle wood-fired aroma that elevates the dish beyond what an oven alone can achieve.
Traeger Marry Me Chicken
Whether you’re cooking for a date night, a family meal, or guests, this Marry Me Chicken recipe fits the occasion. It’s approachable for cooks at any level and delivers a restaurant-quality result at home. The creamy sauce—balanced with the tang of sun-dried tomatoes and the savory depth of aged Parmigiano Reggiano—clings to the chicken and makes every bite satisfying.
The key to success is avoiding overcooking the chicken. A wireless meat thermometer is a worthwhile investment because it lets you monitor the internal temperature without lifting the grill lid repeatedly. Aim for an internal temperature around 165°F, then rest the chicken briefly before serving to retain juiciness.
This dish pairs beautifully with classic sides—garlic mashed potatoes, buttered noodles, or a simple wild rice pilaf are great choices. A green salad or garlic bread also complements the rich sauce and makes for a complete, crowd-pleasing meal.
Why You’ll Love This Dish…
- Smoky, layered flavor: Pellet grilling adds a subtle wood-smoke note that enhances the chicken and sauce.
- Rich, creamy sauce: Whipping cream, sun-dried tomatoes, and Parmigiano lend a luxurious texture and savory tang.
- Versatile: Elegant enough for a special meal but straightforward for a weeknight dinner.
- Simple technique: Basic searing and a brief finish in the grill produce impressive results.
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Recipe Shopping List
You won’t need many specialty items—most ingredients are pantry staples. Exact amounts and a printable recipe card are included in the recipe section below.
- Olive oil — for searing and building flavor.
- Boneless, skinless chicken breasts — cook evenly and soak up the sauce.
- Salt & black pepper — essential for seasoning.
- Ground thyme — adds a subtle herbal note.
- Butter — enriches the sauce.
- Garlic (minced) — for savory depth.
- Red pepper flakes — a pinch for gentle heat.
- Chicken broth — forms the sauce base.
- Dry white wine — helps deglaze the pan and adds acidity.
- Sun-dried tomatoes (chopped) — concentrated tomato flavor and texture.
- Whipping cream — makes the sauce silky.
- Parmigiano Reggiano (shredded) — salty, nutty finish.
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How To Make This Recipe
Below is a clear overview of the method. Follow the full recipe instructions in the recipe card for exact measurements and timing.
- Preheat & season — Heat your pellet grill to 375°F and season the chicken with salt, pepper, and thyme.
- Sear the chicken — Brown both sides in a large oven-safe skillet with olive oil, then remove and set aside.
- Build the sauce — Reduce heat, add oil and butter, then sauté garlic and red pepper flakes briefly.
- Deglaze & simmer — Add chicken broth, white wine, and chopped sun-dried tomatoes; bring to a simmer.
- Finish in the grill — Return the chicken to the pan and place the skillet in the pellet grill; cook until the internal temperature reaches 165°F and the sauce reduces slightly.
- Enrich & serve — Stir in the cream, sprinkle with Parmigiano Reggiano, and serve over mashed potatoes or buttered noodles.
Try our Chicken Marsala Recipe!
Recipe FAQ
Can I make this without a pellet grill?
Yes. You can finish the dish in a conventional oven or simmer covered on the stovetop over low to medium-low heat. The flavor will still be excellent, though you’ll miss the subtle wood-smoke note from the pellet grill.
Is there a substitute for sun-dried tomatoes?
Sun-dried tomatoes contribute a concentrated, slightly tangy flavor and chewy texture that is central to this recipe. Omitting them will change the final flavor; if you must substitute, try a small amount of tomato paste plus a splash of balsamic for acidity, but expect a different result.
Can this dish be made in advance?
Yes. This recipe holds up well for transporting to a potluck or keeping warm in a low-temperature slow cooker. For meal prep, refrigerate and reheat gently; avoid freezing because the cream can separate during thawing and reheating.
Serve This With…
- Buttered noodles
- A simple green salad
- Garlic bread
More Traeger Chicken Recipes
- Grilled Chicken Caprese Recipe
- Chicken Bruschetta Recipe
- Smoked Chicken Taco Salad
- Traeger Chicken and Gravy
- Grilled Peanut Chicken Satay
- Grilled Huli Huli Chicken Kabobs
- Smoked Green Chile Chicken
- Traeger Jambalaya Recipe
Traeger Marry Me Chicken
This creamy, flavorful sauce pairs perfectly with tender chicken breasts. Serve the finished dish over garlic mashed potatoes or buttered noodles for a comforting, elegant plate.
10 minutes
40 minutes
50 minutes
Ingredients
- 3 tablespoons olive oil, divided
- 6 boneless, skinless chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon ground thyme
- 1 tablespoon butter
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 cup chicken broth
- ¼ cup dry white wine
- 4 ounces sun-dried tomatoes, chopped
- ½ cup whipping cream
- ½ cup shredded Parmigiano Reggiano
Instructions
- Preheat your pellet grill to 375°F.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat.
- Season the chicken breasts on both sides with salt, pepper, and thyme.
- Brown the chicken on both sides in the skillet, then remove and reduce the stovetop heat to medium-low.
- Add the remaining olive oil and the butter to the pan. Sauté the minced garlic and red pepper flakes for 30–60 seconds until fragrant.
- Pour in the chicken broth, white wine, and chopped sun-dried tomatoes, and bring the mixture to a gentle simmer.
- Return the chicken to the skillet and place the whole skillet into the preheated pellet grill.
- Cook for about 30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce has reduced slightly.
- Remove the skillet from the grill and stir the whipping cream into the sauce.
- Top with shredded Parmigiano Reggiano and serve hot over mashed potatoes or buttered noodles.
Nutrition Information
Yield: 6 | Serving Size: 1
Amount Per Serving:
- Calories: 429
- Total Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Cholesterol: 136mg
- Sodium: 765mg
- Carbohydrates: 13g
- Fiber: 3g
- Sugar: 8g
- Protein: 44g