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.
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!”
What You’ll Need 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.
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.
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Marry Me Chicken
Ingredients
- 3 tablespoons all-purpose flour
- Salt
- ¼ teaspoon freshly ground black pepper
- 4 thin-sliced chicken breasts, (about 1¼ lbs/567 g); 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 chopped fresh 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.
Notes
Pair with
Nutrition Information
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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Another terrific dish! Family loved it. I will make it with pasta next time because the sauce is so good.
Yummy!
Amazing recipe. My family loved it. I had some leftovers that I brought to my CO workers And they loved it too.
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!
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!!
This was a fantastic,easy, restaurant /chef quality dish. We loved it! And will be making it for company soon.
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?
Yep 🙂
Great! Can’t wait to try it. Thanks, Jen!
Looks amazing. Do you think I can substitute evaporated milk for the cream?
Hi Cindy, I wouldn’t recommend evaporated milk but I think you can get away with using half and half. Hope you enjoy!
Thank you!!
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.
So glad you like it! Unfortunately, I don’t think it will freeze very well – sorry!
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
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!
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.
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!
Silk makes a plant-based heavy cream that cooks up just like regular cream. I don’t buy “real” dairy cream anymore.