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.

Marry Me Chicken - Once Upon a Chef

Marry Me Chicken

By Jenn Segal

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

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

Garlicky Roasted Broccoli

Nutrition Information

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