Whether you’re planning a romantic dinner, impressing guests, or simply craving a rich chicken dish, Marry Me Chicken is the perfect choice. This chicken dish mixes together chicken breasts with a creamy sauce of sun-dried tomatoes, garlic and Parmesan cheese and finished off with fresh basil. The name “Marry Me Chicken” comes from the dish’s reputation for being so delicious that it could inspire a marriage proposal.
MARRY ME CHICKEN
Have you heard of Marry Me Chicken?
I first tried this dish a few years ago and knew I needed to create it for you guys.
I love sundried tomatoes in chicken dishes and this one creates a creamy, delicious sauce using cream, Parmesan cheese and sun-dried tomatoes.
I love the tangy, sweetness the sun-dried tomatoes adds to the dish. Marry Me Chicken became a popular chicken dinner years ago. The dish typically consists of chicken cooked in a flavorful sauce using ingredients like heavy cream, sun-dried tomatoes, garlic and Parmesan cheese and fished off with fresh herbs like basil and thyme.
You will love the creamy sun-dried tomato sauce. The name comes from the idea that the dish is so delicious that anyone who eats it will be tempted to propose marriage to the cook on the spot. You will have to try the dish and decide for yourself!
This recipe works great for a special occasions, romantic date night or just a delicious meal for busy weeknights.
If you like sun-dried tomatoes you also should check out my Sun-dried Tomato & Goat Cheese Stuffed Chicken Breasts, Sun-dried Tomato Farro Chicken Bake, Chicken Bryan , Creamy Sun-dried Tomato Pasta Recipe and this Sun-dried Tomato Pesto Pasta.
Why You Will Love This Marry Me Chicken Recipe:
- Easy to make: You will love how easy this weeknight meal is to prepare, on your table ready to enjoy in just 30 minutes! The chicken is cooked in a deliciously creamy sauce, with added tomatoes and spinach, and served with your favorite pasta. This is the perfect one-pan dinner.
- It is easy to modify: Feel free to load the sauce with other veggies, like carrots, celery, mushrooms, broccoli, green beans, asparagus or green peas.
- For a crowd: This recipe can be easily doubled if you are feeding a larger group of diners, and leftovers store really well for a few days in the refrigerator.
Recipe Ingredients and Substitutions:
- Boneless Skinless Chicken Breast – I find that skinless chicken breasts work nicely because the meat is juicier and I like to slice each breast lengthwise into thin cutlets which gives you 8 chicken cutlets. You could also use boneless, skinless chicken thighs in this recipe.
- Seasoning – I keep the seasoning for the chicken simple with some sea salt and freshly ground black pepper. Feel free to add other spices like cayenne pepper or a pinch of smoked paprika if you wish.
- Flour – I coat the chicken in all purpose flour. This not only seals the chicken and crisps it up, but it also helps the thicken the sauce.
- Oil – when it comes to oil I like to use olive oil as it has a great nutty flavor. However, you can use any other oil that you like cooking with like, sunflower or avocado oil.
- Garlic – minced garlic helps add a depth of flavor to this chicken dish. You could use garlic powder or garlic puree if you don’t have fresh garlic.
- Chicken Stock – I use good quality chicken stock or broth to flavor the sauce.
- Heavy Cream – helps to create a rich, creamy sauce which works really well with chicken. You also could add half and half or just leave it out for a slightly thinner, stock based sauce.
- Parmesan Cheese – grated Parmesan cheese is added into the sauce to add flavor. If you can’t find freshly grated Parmesan cheese you could use mozzarella cheese, goat cheese, or even try pepper jack or cheddar cheese.
- Spices – red pepper flakes, oregano and thyme are added for flavor. You could also use rosemary, parsley, or chili powder.
- Sun-Dried Tomatoes – sun-dried tomatoes have a really intense tomato flavor and add depth to the sauce. You could use fresh tomatoes with a little tomato paste if you can’t find sun-dried.
How to Make This Recipe:
Step 1. Prepare the Chicken : Lay the chicken on a cutting board and season both sides of the chicken with salt and pepper. Put the flour in a shallow dish.
Dredge each chicken cutlet in the flour and coat both sides. Shake off excess flour.
Step 2. Brown the Chicken: In a large skillet heat the olive oil over medium-high heat making sure the oil is coating the skillet.
Brown each side of the chicken for about 4 minutes until golden brown {you might need to work in batches}. Transfer the chicken to a plate, cover and set aside.
Step 3. Sauté the Garlic: In the same large skillet or cast iron skillet add 2 more tablespoons of olive oil and heat over medium heat. Add the garlic and sauté for 2-3 minutes.
Step 4. Deglaze the Pan: Add the chicken stock and de-glaze the pan making sure to remove the browned bits from the bottom of the skillet.
Step 5. Make the Sauce: Add the heavy cream and the Parmesan cheese. Turn the heat to low and simmer for about 2-3 minutes stirring occasionally to incorporate the cheese. Add the red pepper chili flakes, oregano and thyme.
Step 6. Finish the Sauce: Stir in the sun-dried tomatoes and then add the chicken into the sauce. Let the sauce simmer for 2-3 more minutes until the sauce thickens.
Stir in the basil leaves.
Step 7. Serve: Garnish with more fresh basil and thyme. Serve over pasta to create a marry me chicken pasta and serve with crusty bread.
Recipe Tips and Modifications for this Marry Me Chicken Recipe
- Vegetables: This recipe can be easily bulked up by adding extra nutritious vegetables. Try broccoli, green beans, carrots, celery, mushrooms, red onion, jalapeno peppers, zucchini, roasted red peppers, asparagus or peas.
- Greens: I’ve added spinach to this recipe, but you can add other greens like arugula, chard or kale. Just add it in where I’ve added the spinach and allow the greens to wilt.
- Cheese: When ready to serve top the chicken with some extra Parmesan cheese, or try adding mozzarella, goat cheese or Pecorino Romano.
- Herbs: Fresh herbs add so much flavor to a dish. I’ve added basil and thyme to the sauce but you could also use rosemary, parsley or tarragon.
- Spices: Adding different spices can help create different flavors in this easy chicken dish. Try adding Italian seasoning, smoked paprika or cayenne pepper.
- Tomato: I use sun-dried tomatoes for their intense tomato flavor, but you can use fresh diced tomatoes with some tomato puree in place of sun-dried tomatoes.
Recipe FAQ
Store leftover chicken in an airtight container in the refrigerator for 3-4 days. When ready to enjoy heat up in a skillet over the stove, or in the microwave.
Once cooked and cooled, store the chicken in an airtight container in the freezer for up to 3 months.
To reheat the chicken you can add it to a skillet and slowly reheat on low to medium low heat. You also could microwave the chicken to reheat.
Don’t overcrowd the skillet – when sautéing the chicken work in batches and allow it to properly brown. If you overload the skillet you won’t get the same color on the chicken.
I find that boneless, skinless chicken breasts or thighs are a great option. Thighs are the juiciest and are forgiving if they are overcooked while chicken breasts are a leaner option. You also could use chicken tenderloins if you like.
This sauce is great as is but if you add a plash of lemon juice or some lemon zest it will brighten the flavors and cuts through the richness of the sauce.
What to Serve with Marry Me Chicken:
- I like to serve this chicken dish over some orzo pasta, or feel free to substitute with your favorite pasta, using what you have in your stores at home. You could also serve it with my Lemon Pasta.
- I always serve a big salad for dinner, and some of my favorites are this Lemon Arugula Salad, Simple Kale Salad, or this Lemon Brussels Sprout Slaw.
- Side dishes are also great with this chicken dish, try these Roasted Balsamic Mushrooms, Roasted Balsamic Brussels Sprouts, Balsamic Roasted Carrots or this Roasted Parmesan Garlic Cauliflower.
Other Recipes You Might Like:
We love chicken in our house. If you like chicken recipes too you should try out one of these delicious recipes:
- SUN-DRIED TOMATO FARRO CHICKEN BAKE
- YOGURT MARINATED CHICKEN TENDERS
- AIR FRYER MEDITERRANEAN CHICKEN THIGHS
- CHICKEN KOFTA
- LEMON GARLIC CHICKEN
- CHICKEN SHAWARMA
Marry Me Chicken
Ingredients
- 4 large boneless and skinless chicken breasts, sliced lengthwise into thin cutlets, making 8 cutlets
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 6 tablespoons all purpose flour
- 5 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup chicken stock or chicken broth
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon red pepper flakes
- 1/2 teaspoon oregano
- 1/4 teaspoon thyme
- 1/2 cup sun-dried tomatoes, drained and chopped
- 3 cups baby spinach, packed
- 1 tablespoon fresh basil leaves, plus more for garnish
- fresh thyme, for garnish
Instructions
- Lay the chicken on a cutting board and season both sides of the chicken with salt and pepper.
- Put the flour in a shallow bowl.
- Dredge each chicken cutlet in the flour and coat both sides. Shake off excess flour.
- In a large skillet heat the olive oil over medium heat making sure the oil is coating the skillet.
- Brown each side of the chicken for about 4 minutes until golden brown {you might need to work in batches}.
- Transfer the chicken to a plate, cover and set aside.
- In the same large skillet add 2 more tablespoons of olive oil and heat over medium heat. Add the garlic and sauté for 2-3 minutes.
- Add the chicken stock and deglaze the pan making sure to remove the browned bits from the bottom of the skillet.
- Add the heavy cream and the parmesan cheese. Turn the heat to low and simmer for about 2-3 minutes stirring occasionally to incorporate the cheese.
- Add the red pepper chili flakes, oregano and thyme.
- Stir in the sun-dried tomatoes and then add the chicken into the sauce. Let the sauce simmer for 2-3 more minutes until the sauce thickens.
- Stir in the basil leaves. Garnish with more fresh basil and thyme. Serve over orzo or pasta.
Notes
- Don’t overcrowd the skillet – when sauteeing the chicken work in batches and allow it to properly brown. If you overload the skillet you won’t get the same color on the chicken.
- Leftovers – Store leftover chicken in an airtight container in the refrigerator for 3-4 days. When ready to enjoy heat up in a skillet over the stove, or in the microwave.
- Freeze – Once cooked and cooled, store the chicken in an airtight container in the freezer for up to 3 months.
