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Marry Me Chicken

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Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.

Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where many users shared the recipe and claimed it will win over the heart of anyone you cook it for. Using ready-to-cook thinly sliced chicken breasts, my version of Marry Me Chicken is quick and easy to make in just 30 minutes, making it perfect for a weeknight dinner or special occasion. While I can’t guarantee it’ll make someone profess their undying love to you, the balance of flavors in the dish does make it hard to resist! Serve the saucy chicken with pasta or rice and a roasted vegetable. If you’d like to add some extra greens, simply toss a few handfuls of baby spinach into the sauce before adding the chicken back to the pan.

What You’ll Need To Make Marry Me Chicken

ingredients to make marry me chicken

I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you’d like to use regular chicken breasts, you’ll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It’s important to cut them in half first; otherwise they’ll be enormous after pounding.)

Step-by-Step Instructions

Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine.

flour, salt, and pepper in ziplock bag

Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.

chicken in bag coated with flour and seasoning

Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first.

sautéing the chicken in oil

Cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.

sautéing the chicken on the second side

Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown.

onions and garlic in skillet

Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid.

cream, chicken broth, tomato paste, seasoning, and sun-dried tomatoes in skillet

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes.

sauce simmering in skillet

Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil.

adding basil and cheese to sauce

Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes.

chicken simmering with sauce in skillet

Sprinkle with more fresh basil, if desired, and serve.

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Marry Me Chicken

Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.

Servings: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients

  • 3 tablespoons all-purpose flour
  • Salt
  • ¼ teaspoon Freshly ground black pepper
  • 4 thin-sliced chicken breasts (about 1¼ lbs; see note)
  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped
  • 2 teaspoons tomato paste
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon sugar
  • 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese
  • 2 tablespoons fresh chopped basil, plus more for serving

Instructions

  1. Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
  2. Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside.
  3. Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve.
  4. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.)

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (4 servings)
  • Calories: 527
  • Fat: 35 g
  • Saturated fat: 17 g
  • Carbohydrates: 14 g
  • Sugar: 6 g
  • Fiber: 1 g
  • Protein: 38 g
  • Sodium: 719 mg
  • Cholesterol: 191 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Hi Jen! Made this for a family dinner the other night and everyone loved it!! Definitely a dish I’d make again, even though I’m vegetarian and didn’t get to enjoy it! Smelled heavenly though. Always love your recipes – thanks again for sharing them!

    • — Sonia on February 2, 2023
    • Reply
  • Very good. I think my husband would have liked more sauce but next time I can just double it.
    I am glad that I prepped in the morning though.

    • — Tish on February 1, 2023
    • Reply
  • Hi Jenn,
    Thank you for sharing your talent in the kitchen , I only cook food from your website and have been following for many years . I have both of your books and l am looking forward to more books to come.
    I made this last night served with noodles and your garlicky roasted broccoli 🥦 it was really good – my husband requested me to make at least once week.
    Best New Year for you and your family.
    Thanks again
    Rose

    • — Rose G.🌹 on February 1, 2023
    • Reply
  • This recipe was a hit tonight! We can’t wait to have the leftovers for breakfast tomorrow! Can’t wait to try more of your recipes!

    • — Lisa on February 1, 2023
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  • Delicious! I had some very small chicken breasts (a Christmas gift someone sent from a well-known company selling frozen meat, which won’t be named) but I was very excited to try this recipe. The breasts were so small I couldn’t even slice them in half, but I figured they could still be used if I pounded them. It worked! I had to cook the chicken a bit longer—more like five minutes per side—but they were juicy and so tasty! Thank goodness there was enough sauce to go around 😊

    • — Alex S. on January 31, 2023
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  • Just enjoyed this dish. What a winner. This is perhaps one of the best chicken dishes I’ve ever had. My husband loves prosciutto so I cut up a couple of pieces and added it to the finished chicken. So delicious! I will be sharing this recipe with friends and family, and keep it in my rotation for sure.

    • — Carol Z. on January 31, 2023
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  • Made this tonight and it was outstanding. Didn’t change a thing, but maybe added a bit of garlic powder and paprika to the chicken flour. Really loved it, thanks Jenn

    • — Kevin LeBlanc on January 30, 2023
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  • Made this recipe last night. Delicious. A little more trouble than I usually go to but oh so worth it. Looking forward to leftovers tonight!

    • — Cindie Buchanan on January 30, 2023
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  • I made and shared this dish with my daughter and her family. “dada, I love this chicken” said my 4 year old grandson:)
    This chicken recipe couldn’t be better!

    • — Christine W on January 30, 2023
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  • I searched for synonyms for delicious: delectable, scrumptious, savoury, exquisite. I made this recipe tonight and my husband and I agree, they all fit.
    Thanks for another fabulous recipe!

    • — Mary W. on January 29, 2023
    • Reply
  • Truly a dish to fall in love with. We both think this is out of this world. Served it over a bit of linguine and a side of roasted cauliflower A most memorable meal. Thank you for another fabulous recipe.

    • — Kathie on January 29, 2023
    • Reply
  • Followed recepie and came out perfect! We all agreed it goes into the make again pile!

    • — Roxann on January 29, 2023
    • Reply
  • Loved it. Lots of flavor. Easy prep. Served over orzo with an arugula salad. On the repeat list !

    • — Joseph Hanlon on January 29, 2023
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  • Jenn thank you for another delicious recipe my husband and 3 sons loved this dish!! Sauce is wonderful!

    • — Jen moore on January 29, 2023
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  • Lots of yum, yum noises at the dinner table tonight! My kids say it’s the best chicken they’ve ever had, which is high praise coming from those guys! They just gave the sun dried tomatoes to dad & I. This will be on the monthly rotation. Thank you!

    • — Adrienne on January 29, 2023
    • Reply
  • Soooo good!!! And easy. Added to our regular rotation.

    • — Cathy J. Read on January 29, 2023
    • Reply
    • I don’t care for the texture of sun dried tomatoes, would using an immersion blender with or without the sauce work?

      • — Julie Hill on January 29, 2023
      • Reply
      • Hi Julie, The tomato paste gives the sauce a nice subtle tomato flavor, so I would just leave out the sun-dried tomatoes if you’re not a fan. My kids eat around them and still love the dish. 🙂

        • — Jenn on January 30, 2023
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        • Lovely dinner, added some nduja because I had it open and served with pasta, so good, thanks Jennifer your recipes always get thumbs up.

          • — Mary on January 30, 2023
          • Reply
  • I made this last night, along with the roasted broccoli Jenn recommends. Both were great, but my husband liked the sauce so much he actually drank the rest of it after we ate all of the chicken. It is easy to make and very flavorful.

    • — Kathy on January 28, 2023
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  • Fantastic! Thank you!

    • — Denise Lynch on January 28, 2023
    • Reply
  • This was absolutely delicious! So rich and flavorful. Make it!!

    • — Yasmine on January 28, 2023
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  • This was delicious and it will be going into our rotation as per my hubby’s request. So easy to make!!! I was feeding 5 so I added two more pieces of chicken and a tad more cream/broth and it worked out great. I served it over pearled barley and asparagus. Thanks again for another great and tasty weeknight dinner!! I’m trying your chicken nachos this weekend for the football games. 🤗🏈

    • — Lori on January 28, 2023
    • Reply
  • I made this tonight exactly as the recipe stated…it was heavenly. I am a horrible cook and my hubby AND kids were impressed! It tasted like something you would get at a nice restaurant. Thank you for sharing!

    • — Amanda S on January 27, 2023
    • Reply
  • This looks yummy. That being said, I have seen a hundred varied recipes of “Marry Me Chicken” and none of them are accurate. MMC is actually “Engagement Chicken” by Barefoot Contessa (Ina Garten) and is a reworked recipe for simple roast chicken with lemon and seasonings and a white wine pan sauce. Just thought I’d throw that out there in case anyone is seeing the same things I am seeing. ?

    • — EmmyLou on January 27, 2023
    • Reply
    • Hi EmmyLou, Engagement Chicken and Marry Me Chicken are actually quite different (and there are many versions of both). The Daily Meal breaks it down here. 🙂

      • — Jenn on January 27, 2023
      • Reply
      • Amazing! My husband could not stop raving about it! Very flavorful and just the right amount of spiciness to it. As always, your recipes are always easy to follow and they turn out amazing!

        • — Jenny G on January 27, 2023
        • Reply
        • This recipe was dynamite.
          Both my picky daughters ate this and that says a lot. I made it with white rice and stewed zucchini. Will definitely be making it again.
          Thank you for sharing

          • — Scott on January 28, 2023
          • Reply
      • Mic drop!

        • — Chris on January 29, 2023
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  • The sauce in this dish might just be the best tasting I’ve ever had. Creamy, mildly spicy, with SO much flavor. We enjoyed this dish so much that the next day I made just the cream sauce itself (doubled the recipe), so I will have it on hand for other dishes. It would complement any pasta dish, chicken, vegetable…so much variety to it, without overwhelming what it is paired with. The Marry Me Chicken was a great dish, in and of itself, but the sauce….WOW!

    • — GreyCat on January 27, 2023
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  • Jenn, this was AMAZING!!!

    I used my home grown basil from my hydroponic garden, lol
    Keep the recipes coming.

    Thanks, Rose

    • — Rose Kidd on January 26, 2023
    • Reply
  • Another delicious recipe I am adding to my list! Than you Jen!

    • — Malia on January 26, 2023
    • Reply
  • Made this for the first time last night – absolutely delicious!! Creamy but not too heavy and the sundried tomatoes really pair well with the chicken! Very quick and easy recipe but tastes and looks very elegant.

    • — Yelena on January 26, 2023
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  • Hello, this looks delicious. Can you recommend a gf substitute for the all purpose flour?
    Thank you

    • — E on January 26, 2023
    • Reply
    • Are you looking for a gluten-free alternative? If so, gluten-free flour is fine.

      • — Jenn on January 26, 2023
      • Reply
    • Bobs Red Mill has a GF all purpose that’s good. Trader Joe’s has one too. Best ones so far that I’ve found.

      • — Emily Pratt on January 27, 2023
      • Reply
    • I used almond flour and it tasted great!

      • — Amanda S on January 27, 2023
      • Reply
  • Jenn… This is AWESOME! My husband’s eyes closed as he let out a sigh of pleasure.
    Thank you so much. We LOVE it and I’m going to make it and take it to our next lunch gathering.

    • — Sue Ann Day on January 26, 2023
    • Reply
  • Yummm! Loved this recipe Jenn! I used light cream instead of heavy and it still thickened up very nicely. I added some fresh spinach when I added the chicken back to the pan. I can’t wait for my leftovers 🙂

    • — Erin Putnam on January 26, 2023
    • Reply
  • Another terrific dish! Family loved it. I will make it with pasta next time because the sauce is so good.

    • — Anniemae on January 25, 2023
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  • Yummy!

    • — Darla on January 25, 2023
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    • Amazing recipe. My family loved it. I had some leftovers that I brought to my CO workers And they loved it too.

      • — Ezequiel Gonzalez on January 27, 2023
      • Reply
  • I’m already married but my husband said he could “drink the sauce” so I think I’ve got another 10 years with him. Delicious dish and easy to make. I subbed half and half for the heavy cream. Will make again for sure! I forwarded the recipe to at least 4 people. YUMMY!

    • — Kaye Anne Starosciak on January 25, 2023
    • Reply
  • Another absolutely delicious meal. The recipe was easy and consistent to follow – no substitutions. Served it with toasted gnocchi and sautéed zucchini. Huge family hit!! Thanks again Jen for another scrumptious and easy family meal!!

    • — Renee Orozco on January 25, 2023
    • Reply
  • This was a fantastic,easy, restaurant /chef quality dish. We loved it! And will be making it for company soon.

    • — June Nathan on January 25, 2023
    • Reply
  • I love Tuscany chicken and this dish seems to be closely related with a slightly more tomato based slant. Would that be an accurate description?

    • — Shan on January 25, 2023
    • Reply
    • Yep 🙂

      • — Jenn on January 26, 2023
      • Reply
      • Great! Can’t wait to try it. Thanks, Jen!

        • — Shan on January 26, 2023
        • Reply
  • Looks amazing. Do you think I can substitute evaporated milk for the cream?

    • — Cindy on January 25, 2023
    • Reply
    • Hi Cindy, I wouldn’t recommend evaporated milk but I think you can get away with using half and half. Hope you enjoy!

      • — Jenn on January 26, 2023
      • Reply
      • Thank you!!

        • — Cindy on January 30, 2023
        • Reply
  • Hi Jenn
    Can this be frozen? It’s so good I’d love to make extra for quick meals out of the freezer. Thanks for all the FANTASTIC recipes.

    • — Jan on January 25, 2023
    • Reply
    • So glad you like it! Unfortunately, I don’t think it will freeze very well – sorry!

      • — Jenn on January 26, 2023
      • Reply
  • I made this for dinner It is now 2:30. Can it stay out without spoiling until 6:30 dinner? It came out absolutely delish. I used half and half and I thickened the sauce by sprinkling just a touch of wonders flour

    • — Carolyn on January 25, 2023
    • Reply
    • Hi Carolyn, I refrigerate it and then reheat in the skillet before dinner. You made need to add a touch more broth when reheating if the sauce is too thick. Enjoy!

      • — Jenn on January 25, 2023
      • Reply
  • is there a non-dairy option for my lactose intolerance husband? I was wondering about some combo of olive oil and almond milk for the same mouthfeel and richness.

    • — Patricia on January 25, 2023
    • Reply
    • Hi Patricia, I don’t think the sauce will thicken up that way. Some readers have commented that they’ve used Rich’s non-dairy coffee creamer (frozen) and Trader Joe’s unflavored non-dairy creamer. (Please keep in mind that I haven’t tried either of these.) Please LMK how it turns out if you try it!

      • — Jenn on January 25, 2023
      • Reply
      • Silk makes a plant-based heavy cream that cooks up just like regular cream. I don’t buy “real” dairy cream anymore.

        • — Deb on January 26, 2023
        • Reply

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