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.

White plate of Marry Me chicken.

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 it was touted as so delicious, it will win 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, rice, or roasted potatoes and roasted broccoli. 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. Looking for more quick and easy Italian chicken recipes? Don’t miss my chicken piccata and easy chicken Parmesan—both firm family favorites!

“Everything about this is perfect. It’s quick, easy, and beyond delicious!”

Cindy

What You’ll Need To Make Marry Me Chicken

ingredients to make marry me chicken
  • All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce.
  • Thin-Sliced Chicken Breasts: Chosen for their quick cooking time and tender texture.
  • Onion and Garlic: These aromatics form the flavor base for the sauce.
  • Heavy Cream: Creates a rich, creamy sauce that envelops the chicken.
  • Chicken Broth: Adds savory depth, complementing the creaminess of the sauce.
  • Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish.
  • Tomato Paste: Intensifies the tomato flavor, giving the sauce a robust and rich dimension.
  • Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick.
  • Grated Parmigiano Reggiano: Adds a salty, nutty element.
  • Basil: Offers a burst of freshness and color.
  • Jump to the printable recipe for precise measurements

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.

Frequently Asked Questions

Can I use regular chicken breasts for this recipe?

Yes, but 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.)

Can I make Marry Me Chicken in advance?

Marry Me Chicken is best enjoyed fresh, but you can prepare it in advance if needed. Cook the chicken and sauce as directed, then cool and refrigerate. When ready to serve, gently reheat the chicken in the sauce over low heat, adding a little chicken broth if the sauce has thickened too much during storage.

Is there a substitute for the heavy cream?

While heavy cream yields the richest and most flavorful sauce in Marry Me Chicken, there are alternatives for those seeking lighter or dairy-free options. Half-and-half can be used to achieve a lighter version of the sauce. For a dairy-free alternative, full-fat coconut milk offers a creamy texture, though it will alter the flavor profile.

White plate of Marry Me chicken.

Video Tutorial

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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

  • Fabulous mild tomato taste very popular in our house

    • — Vicki on September 12, 2024
    • Reply
  • Hi Jenn,
    I plan on making Marry Me Chicken tomorrow night for company. I happened to find Organic Lemon Torchietti Pasta Imported from Italy at Trader Joe’s yesterday, would this work as a compliment to the dish?

    • — Phyllis on September 10, 2024
    • Reply
    • Definitely! Hope everyone enjoys. 😊

      • Thank you Jenn, made it last night and it was a big hit!
        Started dinner with butter baby lettuce served with pears, feta cheese and pistachios and Poppy Seed dressing. I did serve it with the Lemon pasta and everyone enjoyed the side. Also with a couple of Ciabatta Demi-Baguettes. So yummy! Love, love all your recipes. I also had forgotten how easy it was to make another plus.

        • — Phyllis on September 12, 2024
        • Reply
        • Sounds like a delicious meal – I’m sure your guests left happy and full!

  • Our family absolutely loves this recipe, it has to go on repeat. We often have chicken tenders more than breasts and I just pound them following the instructions and everything else I do exactly as stated! I have also used cassava flour as a gluten free alternative to coating the chicken with great results too.

    • — Charity H. on August 12, 2024
    • Reply

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