Marry Me Chicken
This post may contain affiliate links. Read my full disclosure policy.
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
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.
Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside.
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.
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.
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.
You May Also Like
Marry Me Chicken
Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.
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
- 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.
- 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.
- 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.
- 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 
- 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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
This was another winner! I followed the recipe exactly except I used half and half in place of the heavy cream to cut calories and honestly, it was still delicious. Restaurant quality worthy for sure. I served with a side of angel hair pasta and it was perfect.
Wow! This dish has amazing flavor and turned out beautiful! I served it over pasta with the garlicky broccoli. Dinner was a hit! It was a joy to share with neighbors and friends for dinner. and they raved about my cooking, thanks to you, Jenn:) Thank you!
My husband got so excited about this dish that he completely took over after I prepped and he cooked the whole thing. It was so delicious! Definitely will be in a regular rotation at our house!
This was an easy and REALLY tasty recipe – we loved it! Served it with your Garlicky Roasted Broccoli
I will serve this to my toddler. (And husband) , do the red pepper flakes add a significant amount of heat/spiciness ? Or can a toddler tolerate it
Hi Theresa, they don’t add much heat, but if you’re concerned about it, feel free to omit the red pepper flakes. Hope everyone enjoys!
Great recipe but I need to cut down on the fat content so I am going to make a roux with a little butter and flour, slowly add the stock then regular milk as needed. Any thoughts?
Hi Rob, I think that should work. I’d love to know how it turns out!
Made this last night for dinner and it was a hit! Followed the recipe exactly which I rarely do! We have leftovers so I can’t wait to see how this reheats. Thanks Jenn for a fabulous dish.
Hi Jen,
I’m planning to make this for and upcoming dinner night. Can I make it in a cast iron skillet? (I’m new to cast iron still figuring it out.)
Thanks!!
Jessie
Sure!
Really good and super easy!
This was amazing. Didn’t change a thing.
This dish was super yummy….the chicken was tender and the sauce was AMAZING!!! It tasted like we were out to dinner at a fine italian restaurant, but we actually made it at home in less than 30 minutes!! We will be serving this alot in our home…all of Jenn’s recipes have been winners in our house, especially the beef stew!!! YUM!!!!
I made this the second time within like a month, on request by hubby 😀
Even if we already are married since 2007 😉 😀
And that is saying a lot, as he is the one who requests new things again and again 😉 And while I have recipes in rotation, the request came quite “soon”, so he must really love it, too 😉 😀
The kids liked it too, they didn’t eat some of the tomato pieces, but ate most of it.
First time, I served it with rice, the second time with pasta (reginette). I cannot tell which I prefer, both combinations are great.
This was a winner for myself & husband. Will definitely be making this again. Love the sauce. Thinking abt trying it with pork chops.
My family really loved this . It was quick and easy to prepare after a very busy day. I added some baby spinach to the sauce for a little extra nutrition and color. I was too tired to make pasta or rice and wash and extra pot so we sopped up the sauce with French bread. I had some precut vegetables that I roasted on a sheet pan while making the chicken.
I can always count on you for outstanding recipes.
This recipe is absolute perfection!
Made this last night for dinner friends and it was delicious! Everyone enjoyed it and it was easy enough to make while trying to entertain guests at same time (not always easy for me!) I cooked the chicken, set it aside and prepared the sauce all before my guests arrived. All I needed to do was warm the sauce then add back chicken to heat thoroughly. I used sun-dried tomato pesto, which was perfect because I had leftover pesto on hand to use(from Jenn’s Grill Cheese w/Sun-dried Tomatoes Sandwich recipe) and it eliminated need for chopping sun-dried tomatoes. (Time saver-yay!) Thank you Jenn for another wonderful recipe!
Loved it! I would marry me lol I only had half and half and it was great!
This dish is a winner!! Every recipe of yours that I try has always turned out and this one is no exception. Thanks! I’m sharing this with my Mom cause she’s always looking for new recipes to try and I’m sure she’ll love this one as much as I do.
Delicious! My hubby just made it tonight. I really like the combination of the cream sauce with the sun dried tomatoes. We will definitely make this again!
This recipe was fantastic and a great weeknight dinner!! Didn’t change a thing and it was perfect exactly as written. My husband tells me that he hates chicken breasts yet he didn’t leave a speck on the plate. Loved it!!!! Thanks for another winning recipe ❤️
A coworker suggested a viral Marry Me Chicken for dinner and after a little search this recipe came up. I really didn’t think it would surpass Gigi Hadid’s famous pasta but it was at the very least just as good! I could not believe how easy it was. Already had all the ingredients and dinner was on the table in less than an hour. Served with pappardelle pasta (a new favorite) and steamed broccoli. Will definitely make again!
As with all your recipes, this was a huge hit with the family! Loved it and it was easy too! I will definitely make this again!
Great recipe! Many thanks:)
I’m not even a mediocre cook and cannot do anything longer than 20 min, so this chicken stuff was ideal. I’ve just made it and it’s as delicious as easy
This was a huge hit with my family. Hubby said it was one of the best meals he’d had in a long time. Made it with angel hair and roasted broccoli, as suggested by another reviewer. This will definitely be going into the regular rotation! Love the recipes on your site, I’ve yet to have one fail me.
Even my picky eater gave this recipe a thumbs up. 😀 My husband said that the chicken melted in his mouth just like the chicken at his favourite restaurant. Thank you, Jenn.
This was delicious! I had to stop my husband from literally eating the entire thing in one sitting. Definitely worthy of its name and I liked the addition of tomato paste, which I haven’t seen in some other recipes.
Made this dish for my wife. She said she’d eat it once a week it was so good!
another winner. kids agreed it’s better than chicken marsala.
I tried this recipe for the first time tonight, Jenn. I followed the directions precisely; it was outstanding! So many layers of flavour, from the onion/garlic, the seasonings, the chopped sun-dried tomatoes added such an exceptional taste! The fresh basil and the creaminess of the sauce itself, was absolutely delicious! My 37-year old son said “If you weren’t my Mom, I’d ask you to marry me!”, and at the time I forgot that the recipe is actually called Marry Me Chicken, so that made me giggle when I realized his intention! This will be on my rotation, not too often because it’s one of those special dishes, but certainly will be making this again! I give it a 10/10, Jenn!
Fantastic. Made exactly as written, served with roasted broccoli and angel hair pasta. My boyfriend asked me to text him my ring size so he doesn’t forget. 😉
LOL! 💗
For a gluten friendly option would you recommend grilling the chicken or gluten free bread crumb coating on the chicken?
Hi Marlene, I’d use gluten-free flour to coat the chicken.
So far, every one of your recipes, that I have tried, has been 5 stars! This one included!
This was fantastic! My nine-year-old had a giant smile on his face as did my 86-year-old father (that is what it is all about). I benefited from the print version recipe but also the step by step pictures are awesome. I really like the picture of all the ingredients needed. Your website is terrific and is now my go-to site for all weekly cooking. Looking forward to following your weekly tips too. Thank you.
The recipe wants thin sliced chickie but your photo appears to be whole chickie pieces. Does it matter, whole or thin sliced?
It may look like they are whole chicken pieces, but they are in fact thin-sliced breasts. Hope you enjoy if you make it!
Just wondering, would this serve well over pasta?
Definitely!
Could I make the sauce the day before and reheat when cooking the whole dish? I’d like to double the recipe for company and haven’t tried this recipe yet. ( and I love all your recipes that I have tried)!!
Hi Marlene, I think that should work. After you’ve cooked the chicken, make sure to add the little browned bit from the pan to the sauce as they add a lot of flavor. Hope that helps and that everyone enjoys!
How can I make ahead ? And how would be the best way to reheat? Looking forward to making Merry Me Chicken but have these questions.
Connie
Hi Connie, If you really need to make this ahead, it’s doable, but it’s best if served right after cooking. If making it ahead, I’d reheat it gently in a skillet. You may need to add a touch more broth when reheating if the sauce is too thick.
I did make this delicious recipe and I will make it again. I had trouble cutting the chicken. Also, I bought four breasts and I only needed two cut in half. I think I might try using chicken tenders. Great recipe.
Soooo Goooood!!! The flavors are great… it’s a sauce that tastes like it takes forever to make… yet so easy!
It’s a definite “do over” at our house! Yummy!