Marry Me Chicken

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Marry me chicken is sure to win hearts! This creamy, flavorful chicken dish comes together in a flash, packed with rich, sun-dried tomato goodness—perfect for a quick weeknight dinner or a special meal.

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 Marry Me Chicken recipe is quick and easy to make in just 30 minutes. 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 chicken with garlic bread 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.

“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 Boneless Skinless Chicken Breasts: Chosen for their quick cooking time and tender texture. If you’d like to use regular breasts, cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick.
  • Onion and Garlic: These aromatics form the flavor base for the sauce.
  • Heavy Cream: Creates a rich, creamy sauce that envelops the chicken. While heavy cream yields the best results, half-and-half can be used for a lighter version.
  • 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.
  • Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick.
  • Grated Parmigiano Reggiano: Adds a salty, nutty element. For the best flavor, stick with authentic Parmigiano Reggiano—it’s richer and more complex than domestic Parmesan cheese.
  • Basil: Lends freshness and color.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

Add the flour, ¾ teaspoon salt, and black pepper to a ziplock bag and shake to mix. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside.

Heat the olive oil in a large nonstick skillet. Place the floured chicken in the pan, shaking off any excess. Cook until the chicken is lightly golden brown and just cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add the onions to the skillet. Cook, stirring often, until softened and translucent, about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Stir in the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt, using a wooden spoon to scrape up any brown bits from the bottom of the pan.

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.

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.

White plate of Marry Me chicken.

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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

  • This recipe is very simple and I luckily had all ingredients on hand. One modification I made it at the end I added in 1.5tsb of miso paste. I’ve discovered that Miso is an incredible complement to cream based dishes. It super charges the unami flavor. I’m sure that is the purpose of the parmesean, but the Miso takes it to the next level.

    • — Melissa on February 5, 2025
    • Reply
  • I made this and your beef stew this week and both were outstanding. My husband literally drank the leftover sauce he liked it so much! I would definitely make this again.

    • — Katherine Scruggs on January 26, 2025
    • Reply
  • Have made this several times, it’s excellent.
    I sometimes substitute fresh spinach about 1/4-1/3 cup when the fresh basil is not available in the winter.
    Great over white rice or noodles.

    • — Kim Williamson on January 22, 2025
    • Reply
  • Your Cook mode disappeared! Help! Lol. The “send to your inbox” is where it used to be. I love this recipe and have made it several times now.

    • — Mary on January 4, 2025
    • Reply
    • Hi Mary, so sorry about that! I recently had my developer make some changes so the recipes would always be in cook mode, but there obviously been some glitches. I’ve made them aware and hopefully we’ll have it resolved soon!

      • — Jenn Segal on January 8, 2025
      • Reply
  • Made a lot of sauce so there’s plenty to spoon over a simple side like rice, noodles or potatoes. My husband says it’s his new favorite chicken recipe!

    • — Angela G. on December 20, 2024
    • Reply
  • Jen,
    Would it be ok to make this a few hours before my guests arrived and keep it warm in a crock pot?
    BTW I have become a much better cook since using your recipes!

    • — Ellen on December 18, 2024
    • Reply
    • Hi Ellen, So glad you’re having success with the recipes. I would just make it ahead, refrigerate, and then reheat when your guests arrive. I’m afraid the chicken would overcook if left in a crock pot too long. Hope that helps!

      • — Jenn Segal on December 20, 2024
      • Reply
    • Made this last night and it turned out delicious! Next time I’ll do rice alongside since garlic bread was a great accompaniment but not filling enough. Everyone wanted seconds so might double the recipe for four hungry adults, to have leftovers.

      • — Laura on January 12, 2025
      • Reply
  • Is there a reason why you use cutlets for this recipe but others like Marsala you say to cut and pound your self to get best tenderness?

    Just wondering

    • — Beth on November 21, 2024
    • Reply
    • I went with easy cutlets for this recipe because the sauce is so rich, if the chicken isn’t quite as tender, it wouldn’t negatively impact the recipe. Hope that clarifies!

      • — Jenn Segal on November 22, 2024
      • Reply
      • This was excellent thank you !!

        • — Beth on December 3, 2024
        • Reply

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