Dump & Go MARRY ME CHICKEN

ByClaire Laurent August 28, 2025

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So this Dump and Go dinner saved my Tuesday

If you and I were neighbors, I would absolutely show up at your door with a warm dish of this Dump & Go MARRY ME CHICKEN and a spoon, because it’s the kind of creamy, cozy thing that makes everyone go quiet for a minute, then happy chatter kicks in. The first time I made it was after a long day where the sink looked like a dish mountain and I had exactly zero interest in searing anything. I mixed everything in a jug, poured it over chicken, and let the oven do the adulting. We ate it straight form the dish on the counter. Classy? Not really. Delicious? Completely.

I laughed at the name at first, but honestly, this version earns it. No fussy steps, but still that rich sun dried tomato and parmesan situation that makes you feel like you pulled off a tiny kitchen miracle. And if you catch me licking the spoon like a kid, mind your business, friend.

Also, quick detour. I once tried to warm the bread on the radiator because the oven was full. Did it work? Kind of. Did it make the house smell like a bakery and a hardware store had a chat? Also yes. Anyway.

Why I keep making this on repeat

I make this when I am knackered and need dinner to cook itself. Mix, dump, walk away for a bit.
My family goes a bit wild for the sauce, which is handy because it means they willingly eat spinach in it. Sneaky veg win.

The leftovers are excellent straight cold from the fridge. Actually, I find it works better if you rewarm gently with a splash of broth; but cold on toast is quietly brilliant.
I used to grumble about curdled sauces with lighter dairy. This one forgives a lot, still, cream is safest if you are new to it.
It feels fancy without being a faff. Basil, parmesan, that glossy pool of goodness, and boom.

What you need and the swaps I use without guilt

1.5 lb chicken thighs or breasts, boneless skinless. I prefer thighs for tenderness, but breasts work just fine.
1 cup heavy cream. I sometimes use 1 cup evaporated milk when I am in a hurry, just add 1 teaspoon cornstarch to help it hold.
1/2 cup chicken broth. Water with 1 teaspoon bouillon is fine. Homemade if you have it, obviously, but no pressure.

1/2 cup sun dried tomatoes in oil, chopped. My grandmother always insisted on the fancy jar, but honestly any version works fine. I like to use a bit of the oil too.
3 cloves garlic, minced. Or 1 teaspoon garlic powder if that is what you have.
1 teaspoon Italian seasoning or a mix of dried thyme and oregano, about a generous pinch of each.

1/2 teaspoon chili flakes, optional, for a little flutter of heat.
1/2 cup freshly grated parmesan, a good handful. Pre grated is okay, I will not tell the cheese police.
2 tablespoons olive oil or the oil from the sun dried tomatoes jar. Tasty gold.

1 tablespoon butter, optional, for extra gloss.
1 cup baby spinach, roughly chopped. Or skip it. Or use kale if you are feeling virtuous, cook a smidge longer.
Fresh basil, a handful, torn. Parsley if basil is hiding at the store.

1 teaspoon kosher salt and 1/2 teaspoon black pepper, plus a pinch for luck. I tend to eyeball, you do you.
Juice of 1/2 lemon, optional, for brightness.

How I do the dump and go thing

Heat the oven to 200 C or 390 F. Lightly grease a 9 by 13 baking dish with a bit of olive oil. No greasing spray today, the oil tastes better here.

In a large jug or bowl, whisk the cream, broth, chopped sun dried tomatoes, garlic, Italian seasoning, chili flakes, salt, and pepper. Stir in half the parmesan so it melts later like little treasures. This is where I usually sneak a taste.
Nestle the chicken in the baking dish in one snug layer. Pour the sauce all over. It will look like way too much liquid. Do not worry, it always does.
Dot with the butter. Bake 22 to 28 minutes for breasts, 28 to 32 for thighs, until the chicken reaches 165 F in the thickest part. An instant read thermometer helps a ton. If you are shopping for one, I like reading reviews like this guide on Serious Eats best instant read thermometers. Or check safe temps here if you like a chart, the USDA has a tidy page safe cooking temperatures.

Pull the dish out, stir in the spinach so it wilts in the hot sauce, sprinkle the rest of the parmesan and the torn basil. Squeeze in the lemon if using. Let it sit 5 minutes; the sauce thickens as it thinks about its life choices.
Taste for salt. If the sauce is too thick, splash in more broth. Too thin, actually, I find it works better if you let it sit another 3 minutes or pop it back in for 3 to 5. Then serve.

Slow cooker vibe today instead of the oven? Same dump situation. Low for about 3 to 4 hours or High for 2 to 2 and a half, then stir in spinach and cheese at the end. Sauce will be a bit looser. Still dreamy.

Little notes I scribbled after a few tries

Salt your chicken lightly first. It does more than you think.
Breasts vary in thickness. If they are very chunky, cut them in half horizontally so they cook evenly. I am not great at pounding them, so I do the lazy cut.
If you only have half and half, warm it slightly before mixing and add 1 teaspoon cornstarch per cup to prevent splitting.

Using the oil from the sun dried tomato jar gives extra flavor. Save the rest of the jar for tossing into eggs. Or pasta. Or just nibble, I will not judge.
Want more tomato oomph? Stir in 1 tablespoon tomato paste with the cream mix. I got that tip here and loved it how to use sun dried tomatoes.

Variations that made us smile and one that did not

Mushroom moment: add 1 cup sliced mushrooms to the dish before baking. They release a little liquid and make the sauce extra savory.

Bacon sprinkle: crisp 2 strips, crumble over at the end. Not necessary, quite tasty.
Green boost: swap spinach for chopped broccolini, bake an extra 5 minutes so it softens.
White wine twist: replace 1/4 cup of the broth with dry white wine. Lovely depth.

Did not love: coconut milk instead of cream. It split on me and fought the parmesan. Edible, not great, I would skip.

Gear that helps, and what to do if you do not have it

9 by 13 baking dish. Glass or metal, both fine. I say this dish is essential for the dump and go life, but if you only have a skillet, use that and tent with foil.
Instant read thermometer. Takes the guesswork out. If you do not have one, poke the thickest piece and check juices run mostly clear, still, a thermometer is worth it.

Whisk. A fork works too. Hands if you are feeling chaotic.

Storing leftovers without drama

Cool completely, then tuck into an airtight container. Fridge for 3 to 4 days. Reheat gently on low with a splash of broth or water so the sauce relaxes again. You can freeze it for up to 2 months, but the sauce gets a bit grainy. Still tasty in a pinch. Though honestly, in my house it never lasts more than a day.

How we like to serve it

Team carb here. We spoon the chicken and sauce over buttered orzo or fluffy mashed potatoes. On second thought, rice is excellent when you need set and forget. A pile of garlicky green beans on the side and a little extra basil on top. On Sundays, we do crusty bread and let everyone mop their own plate. My nephew puts it in a soft roll like a saucy slider, which is chaotic good.

Pro tips learned the hard way

I once tried rushing the rest time and regretted it because the sauce seemed thin. Five minutes off heat lets it thicken, then it hugs the chicken properly.
I dumped in all the parmesan at the start and it stuck to the bottom. Better to add half early, half later.
Too salty happens. A squeeze of lemon and a splash of cream mellows it. Or add a cooked potato to the sauce, let it sit, then take it out before serving.

Forgot the basil once and it was fine, but the fresh herb does a lot. Parsley is a decent understudy.

FAQ from my inbox and the group chat

Can I use frozen chicken
Short answer, thaw first if you can. Frozen will water down the sauce and mess with timing. If you must, add 10 to 15 minutes and expect a thinner sauce.

Can I make this dairy free
You can try a creamy oat product and skip the parmesan. The flavor is different, still comforting. I prefer full dairy here.

What if I do not like sun dried tomatoes
Roasted red peppers are great. About 3/4 cup sliced. Different vibe, still rich and lovely.

Is there a stovetop method
Yep. Simmer the sauce in a skillet until slightly thick, add seasoned chicken, cover, cook gently 12 to 18 minutes until 165 F. Stir in spinach and basil at the end.

Can I double it for guests
Totally. Use two dishes so the chicken is not crowded. Crowding makes it stew instead of roast and we want that gentle bubbly edge.

How do I know the chicken is done without a thermometer
Look for opaque meat and clear juices. If you cook a lot, a thermometer is worth it, and here is a quick reference for temps from the source I trust official temp chart.

There you go. Dump & Go MARRY ME CHICKEN that tastes like you fussed, but you absolutely did not. If you make it, tell me what you served it with. I am always looking for new sides to try.