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
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.
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.
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
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- 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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This was a huge hit with my family and friends. I’m definitely making it again!
One of the best chicken recipes I have ever made. Our family truly enjoys every recipe I have prepared through this website and from the two cookbooks. Just wondering if more healthy options would be considered …many are rich but wonderfully delicious.
I made this and thought it was just ok… My husband returned from work, ate it and said “Jenn, how much did you pay for this dish? We both know you you ordered it from a restaurant.” Couldn’t believe he loved it that much. I had to tell him it’s called Marry Me Chicken! Mind you I cook at least 3 recipes from this site each week so the man is used to fantastic home cooked meals. As always thank you Jenn. Now if we could pretty please get some instapot recipes, so mine can serve as more than a rice pot.
Hi Jenn! My grocery store was out of heavy cream. It seems to be the norm where I live lately. I happen to have half-and-half on hand. Do you think I could substitute that for the heavy cream, or would that just not work? Or would whole milk work?
Hi Lilee, I’d go with the half and half — it will work — the sauce just won’t thicken up quite as much. Hope you enjoy!
Loved by whole family
I made this over the weekend for my boyfriend and I. We both loved it — it was great that there was plenty of sauce as I also made Jenn’s focaccia and it was perfect for soaking up the extra. The chicken was really tender and the whole dish was very easy to make. My boyfriend is making dinner for two people tonight and has decided to make the dish again, just 3 days later — I think that says it all!
Hi! I’m not a fan of sun-dried tomatoes. Any chance I can use fresh? If so, how many, what kind and how should I incorporate it in this dish? Sounds amazing!
Hi Carol, Technically, fresh tomatoes would work, but I don’t think they’ll really add any flavor to the dish. If you don’t like sun-dried tomatoes, I’d just omit them. The sauce will still be good!
I am lactose intolerant, can I omit the cream and use gluten free flour to thicken
Hi K, Instead of thickening with gluten-free flour, I’d suggest using a dairy-free heavy cream substitute. 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.) Hope that helps!
No. I am not a fan either; actually despise them. However they are necessary in a few dishes I make. This is one. The first time i made it (1987), i used fresh tomatoes, eh ok. Next time canned san marzano not much better, but actually noticeable. Third time was sundried, and it was just right.
This was the best chicken dish I’ve had in a long time. It was restaurant quality. I served it over orzo that I mixed with butter, parmesan and pepper, a Caesar salad and a glass of red wine. My husband took one bite and said Oh My God….mmmmmmmmmmmm! It is company worthy. Delicious and beautiful. Thanks Jenn for another wonderful recipe!
This was really wonderful. I’ve never cooked with thin chicken breasts before and now I’m going to do so more often. They came out so tender, whereas I usually always wrestle with thicker pieces that dry out or come out underdone. I bet this sauce would work well with pork chops or shrimp. Definitely a keeper, and very easy to execute.
OMG I made this dish for dinner tonight and we all voted it best meal for 2023. OK it is only 24th Jan BUT we all adored it. It is going right to the best recipe book. I served it with steamed asparagus and sweet potato. The sweet potato was made for this dish. I have tried so many of your dishes and they are all superb! Winner!!
This is so delicious!! I can’t wait to make it again. It’s right up there with your Peruvian chicken recipe. I added some canned artichokes hearts to it. It reminds me of a recipe I used to make a few years ago with fresh artichokes, but that was way more labor-intensive.
Delicious and so easy. I didn’t have sun-dried tomatoes on their own but did have sun-dried tomato pesto. did add a little more salt. Sauce would probably go well with fish.
Hi Jenn,
Can I use chicken thighs boneless/skinless and pounded a little for this recipe?
Thanks,
Garilee
I wouldn’t recommend thighs here — I think the extra fat in them will make the sauce too greasy.
Hi Jenn. I have sun dried tomatoes with Chipotle, would these work? If so, should I omit the red pepper flakes? Thanks! Jan
Sure, Jan – I think those would work and, yes, I would omit the red pepper flakes. Enjoy!
We didn’t care for this unfortunately. It was dry , and a very tart taste!
This was absolutely phenomenal! Didn’t change a thing. The chicken came out moist and delicious.
I saw this recipe on your website a couple of days ago. I love sundried tomatoes so much that I had to make it. Last night I did it and it came out sooooooooooooooooooooo good! Happy table last night.
Hi Jenn,
I simply love everything of yours I’ve ever tried (and even test baked a couple items for your last cookbook). I was wondering if this recipe would work with boneless, skinless thighs? Thanks,
Kathleen
Hi Kathleen, So glad you like the recipes! 🙂
I wouldn’t recommend chicken thighs here. Because they’re thicker, the cook time would be different. They’re also fattier and I’m concerned that it would make the sauce too greasy. Sorry!
What do you suggest as substitutes to make this dish dairy-free? Would nutritional yeast work for the Parmesan? Plant milk for the heavy cream?
Hi Adele, nutritional yeast should work in place of the Parmesan, or you can just omit the cheese. I think plant milk will be too thin as a substitute for heavy cream. For a non-dairy option, 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 the dish comes out if you make it with any of these substitutes!
Can I substitute sun dried tomato paste for the jarred sun dried tomatoes?
Hi Nancy, I don’t recommend using the paste – sorry!
Love the name of this dish, and I am certain if someone made this recipe for a romantic pursuit, their love guest would propose before they finished their meal. It was amazing and not difficult to make. I will confidently make it for guests. Thanks, Jenn.
Absolutely delicious! Made it exactly as written——so good!
My picky “don’t put gravey on anything” husband just LOVED this. It was easy to make and absolutely goof proof! I will definitely make this again. Jenn, your recipes never disapoint❤️
This was an outstanding meal that was very easy to make due to your wonderful approach to posting step by step instructions with photos and an easy to follow written recipe. I’ve made many of your recipes over the past few years and have never been disappointed. My family and I thank you for sharing such wonderful recipes each year. Your cookbook was also great and a nice go to for those weekends when I feel like cooking for the masses! Thanks
Had to tell you that last evening we made this and it was just outstanding. The sauce was killer good. There was just my wife and I and we cut the recipe in half and it was more than adequate. Would recommend this dish to anyone. We have already forwarded the recipe to friends.
Excellent! Once again, never fail to impress. Served it with your garlicky broccoli and dinner was very yummy.
Del-icious! I, too, used chicken tenders and half & half because it’s what was in the house. I also upped the parmesan- just because. It reminded me of chicken with stuffed shells filling as a sauce. I made a double recipe- we had it two nights and I gave the last serving to my neighbor who is single and don’t you know he asked me to marry him! I’m already married so that’s a ‘no’- but happy to share delicious leftovers!
BTW- one of my favorite things of your recipes is the photo with the ingredients. I can do a quick look-see and go from there- do I already have everything in the house, should I shop for it, etc. Thank you, Jenn!
I made this last night and felt like a world class chef! Delish!
I absolutely loved this dish but made some modifications. I didn’t want to use the cream, so I used a cup of 2% milk. I also added some feta cheese – probably about a 1 1/2 inch square chopped into little cubes. Because of the salt in the feta cheese, though, next time, I will cut down all other salt in the dish, because I’ve found it a wee bit too salty. It reduced and thickened up just beautifully. Next time I think I might add some sautéed mushrooms as well.
Hi Jenn, thanks so much for this new recipe…..just delicious. Husband absolutely loved it and said he could eat it every night, so it’s on the weekly rotation for awhile. 🙂
Made it with your garlic broccoli which I make often and it was the perfect pairing. Oh and of course a glass of red.
A few minor tweaks for us was to cut up a medium size onion (I don’t need cup measurements… small if you want less and larger onion if you want more…grin). Doubled the chilli flakes, or I think I tripled, and doubled the tomato paste for a bit richer flavour. Oh and I’m lucky to have a local lady who makes all wonderful jams, sauces etc. and sun-dried tomatoes with herbs in oil that are so tasty.
Thank you for spending so much effort to bring us your delicious recipes, very much appreciated and I have writing and page marks all over both of your books.
My family loved this dish! All of your recipes are pretty spot on. Can I use my All Clad pan instead of a nonstick pan?
Glad you enjoyed, Donna! Yes, a stainless steel pan will work too.
Good stuff! Next time might add some smoked paprika and finely chopped sautéed mushrooms for a little more flavor.
Hi Jenn, would chicken thighs work instead of chicken breasts? Thanks!
Hi Emily, I don’t they’re the best choice here. Because they’re thicker, the cook time would be different. They’re also fattier and I’m concerned that it would make the sauce too fatty. Sorry!
Just made this- absolutely delicious! I didn’t have sun dried tomatoes in oil, so I substituted a roasted red pepper tapenade that I had on hand. I did have dried sun dried tomatoes which I added. Even with these substitutions it turned out great! Thanks!
Another winner!
Hi Jenn
I cannot wait to make this chicken, looks delicious! What would you pair with it? Rice, potatoes, or pasta?
Thanks so much
Melissa
Out of the three, I’d opt for pasta. Hope you enjoy it!
Hi Melisa, I stir fried some mediterean veggies. I cut up sweet potato, eggplant, red onion and capsicum. It went with the dish perfectly.
Hello Jenn. There isn’t a week that goes by that I don’t make ‘something’ new of yours. My question is, I have sun dried tomatoes but NOT packed in oil . Can I substitute or no? Thank you in advance.
Gail
Hi Gail, I think those should work well here. Please LMK how it turns out!
Very good! I served it over sautéed polenta squares.
I would like the recipes to give both weight and cups and be more specific than “one small onion chopped”.
Okay….this is OUTSTANDING!!!!!!! Seriously good. Great flavor. I need to take a nap now it was soooo savory. My whole house smells good. Easy to make due to her great instructions. So savory….going to take a nap now. Thank you chef!!!!
Absolutely delicious and very easy to make. My husband and I loved it!!!
This looks so good! I can’t wait to try it. Out of curiosity, do you think this would work with fish? We were gifted some frozen fish so we have a lot in our freezer.
The sauce would definitely be rich with fish, but it will work. A couple of options that may work nicely are cod or snapper. Please LMK how it turns out if you try it with fish!
This recipe was wonderful! My husband made it last night for dinner and we loved the way the cream, onion and garlic carried the sauce. The fresh basil garni gave it so much flavor. Thanks for another fabulous recipe!
I had 10 minutes left to add items to my grocery order when your email came through with this recipe, so I added the couple items I didn’t have on hand to make it. We had it last night and it was really really good. I prefer chicken tenderloins to breast so that is what I went with. Since it needed a little more time to warm through the cooked tenderloins, the sauce started to thicken more than I wanted so I just put in more broth and the flavor and consistency were perfect. Served over egg noodles with a side of sautéed mushrooms- absolute perfect comfort food for the cold and gloomy weather we have been having. Husband and 7y/o daughter cleaned their plates and had seconds. Thank you for keeping the recipes coming!
Great new recipe! Made this on a weeknight and it came together quickly and everyone loved it! Paired with angel hair pasta and roasted broccoli! Thanks, Jenn!!!
Can you refrigerate it or freeze it. You usually say. My family loves your food and I am making a double batch tommorrow.
Hi Laurie, If you really need to make this ahead, it’s doable, but it’s best if served right after cooking. Leftovers can be definitely be refrigerated and reheated though.
This recipe was delicious. I didn’t have cream in the house, so I substituted half and half and it was still wonderful. My husband loved it!
Wonderful! Hubby loved as well! Thank you Jenn for your excellent recipes. I made your 5 star beef stew a couple of days ago and family loved it as well, as always.
Once you add the cream, broth, etc. do you put the heat on high to bring it to a boil?
Yep ?
I made this last night. So very yummy! I used my oven-roasted tomatoes from last summer. More stuff out of the freezer, yay! I ate mine with pasta and my husband had mashed potatoes with his. Looking forward to the leftovers. Thank you, Jenn.
Please stop using one-use plastic baggies. Plastic is choking our oceans, rivers, fish are dying and we’re killing the planet. You don’t need to use a baggie to marinate foods. A bowl works perfectly well. Please start caring about the environment by offering sustainable ways to mise en place and prepare meals. STOP THE WASTE!!!
This recipe looks delicious. What do you think of using chicken tenders?
Hi Dawn, Chicken tenders will work well. I’d use the palm of your hand to press them flat. Please LMK how it turns out!
Jenn, this recipe looks like it would be delicious. Do you think I could replace the heavy cream with half & half or evaporated milk to lower the fat content?
Hi Jan, I think you could get away with half & half, although the sauce won’t thicken quite as much. I’d love to know how it turns out if you try it that way.
If I wanted to make this dairy free, can you recommend a substitute for the heavy cream?
Hi Liz, You can use half and half in place of the cream — the sauce just won’t thicken up as much. Enjoy!
Looks amazing! Is there anything that can be used to substitute the heavy cream? Would coconut cream work?
Hi Jackie, if you’re OK with dairy, I’d suggest half-and-half in place of the heavy cream (the sauce won’t thicken up quite as much though). If you need something non-dairy, 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.). And coconut cream will work from a texture standpoint, though it may add a slightly unusual flavor to the sauce. Hope it comes out nicely with whatever you try!