Marry Me Chicken Recipe tastes rich, creamy, garlicky, and just a little tangy from sun-dried tomatoes, like chicken Alfredo that went on a fancy date. It works perfectly for busy weeknights or at-home date nights, since you can finish it in about 35–40 minutes. I first cooked this for friends during a snowstorm, and we still joke that the sauce almost caused a proposal at the table.
Why You Should Try This Marry Me Chicken Recipe
This Marry Me Chicken Recipe gives you juicy chicken in a parmesan cream sauce with garlic, herbs, and sun-dried tomatoes that feel restaurant-level but cook in one skillet. You get big flavor with simple steps, which helps a lot when you feel tired and hungry at the same time.
The recipe uses basic pantry staples like broth, cream, and dried herbs, so you avoid a long grocery list. It also reheats nicely, so leftovers taste just as cozy the next day.
“This Marry Me Chicken Recipe tastes like something from a fancy bistro, but I pulled it off in under 40 minutes on a Tuesday night. ★★★★★”
Ingredients You’ll Need
Chicken
- 4 boneless skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika or sweet paprika
Coating & Searing
- ½ cup all-purpose flour
- Use it to lightly coat the chicken for better browning and a slightly thicker sauce.
- Use a gluten free all-purpose blend if you need a gluten free version.
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- Butter adds flavor while oil raises the smoke point so the chicken browns nicely.
Sauce Base
- 3 cloves garlic, minced
- ½ teaspoon crushed red pepper flakes
- Adjust to taste; use a pinch for mild heat or a full teaspoon if you enjoy spice.
- ½ cup oil-packed sun-dried tomatoes, drained and sliced
- I like the kind from a jar in olive oil; they blend into the sauce better than dry-packed.
- 1 cup low sodium chicken broth
- Use a good quality boxed broth; I like Kitchen Basics or Pacific for consistent flavor.
- 1 cup heavy cream
- You can swap half-and-half, but the sauce will turn slightly thinner.
- ¾ cup freshly grated parmesan cheese
- Grate from a block; pre-shredded parmesan often clumps and does not melt as smoothly.
Herbs & Seasoning
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley for garnish
Pantry Shortcuts & Substitutions
- Use jarred minced garlic if you feel short on time; 1 teaspoon equals about 1 clove.
- Swap sun-dried tomatoes with a handful of halved cherry tomatoes if needed, though the flavor turns fresher and less intense.
- Use grated Grana Padano instead of parmesan if that sits in your fridge already.
Equipment List
- Large skillet or sauté pan with high sides (10 to 12 inch)
- Meat mallet or rolling pin to pound chicken
- Tongs for turning chicken
- Wooden spoon or silicone spatula
- Cutting board and sharp knife
- Small whisk for blending the sauce
Tips & Tricks
- Pound chicken breasts to an even ½ to ¾ inch thickness so they cook evenly and stay juicy.
- Pat chicken dry before seasoning so the flour coating sticks and browns better.
- Do not crowd the pan; sear chicken in batches if needed so it develops a golden crust instead of steaming.
- Use medium heat for searing; high heat burns the flour and garlic before the chicken cooks through.
- Grate parmesan fresh from a block so it melts smoothly into the cream sauce.
- Let the sauce simmer gently, not boil hard, so the cream stays silky and does not separate.
- Taste the sauce before adding extra salt, since parmesan and sun-dried tomatoes already add saltiness.
- Add a splash of extra broth if the sauce thickens too much while it simmers.
- Slice chicken before serving if you want the pieces to soak up more sauce.
- Garnish with fresh basil or parsley right before serving for color and a fresh flavor boost.
How to Make Marry Me Chicken
1: Prep and Season the Chicken
Lay the chicken breasts between two sheets of parchment or plastic wrap and pound them to an even thickness. Pat them dry with paper towels so the seasoning sticks. Season both sides with salt, pepper, and paprika.
Pour the flour into a shallow dish and coat each chicken breast lightly, shaking off extra flour. This thin coating helps the chicken brown and also thickens the sauce later. Set the floured chicken on a plate while you heat the pan.
2: Sear the Chicken
Heat the olive oil and butter in a large skillet over medium heat until the butter foams. Add the chicken in a single layer, leaving space between pieces. Sear for about 4 to 5 minutes per side, until the outside looks golden and the inside reaches about 160°F.
Move the chicken to a clean plate and tent it loosely with foil. The chicken will finish cooking in the sauce. Keep the browned bits in the pan, since they carry a lot of flavor.
3: Build the Flavor Base
Lower the heat slightly if the pan looks very hot. Add the minced garlic and cook for about 30 seconds until it smells fragrant. Stir in the crushed red pepper flakes and sun-dried tomatoes and cook 1 to 2 minutes so they soften and release flavor.
Pour in the chicken broth and scrape up the browned bits from the bottom of the pan with a wooden spoon. Those bits dissolve into the broth and deepen the flavor. Let the mixture simmer for 2 to 3 minutes to reduce slightly.
4: Add Cream, Cheese, and Herbs
Pour in the heavy cream and stir until the mixture looks smooth and combined. Sprinkle in the Italian seasoning and onion powder. Keep the heat at medium low and bring the sauce to a gentle simmer.
Add the grated parmesan a small handful at a time, stirring after each addition so it melts fully. The sauce should thicken to a velvety consistency that coats the back of a spoon. Taste and adjust with a pinch of salt and pepper if needed.
5: Finish the Chicken in the Sauce
Nestle the seared chicken breasts back into the skillet, along with any juices that collected on the plate. Spoon some of the sauce over the top of each piece. Let the chicken simmer in the sauce for 5 to 7 minutes, until it reaches 165°F in the thickest part.
Turn the heat off and sprinkle chopped fresh basil or parsley over the top. The herbs add color and a fresh finish that balances the rich sauce. Give the sauce a final stir around the edges to blend everything.
What to Serve with Marry Me Chicken
Serve this Marry Me Chicken Recipe over buttery mashed potatoes, fluffy white rice, or cooked pasta so the sauce has something to cling to. Steamed green beans, roasted broccoli, or a simple side salad with lemon dressing balance the richness. Garlic bread or warm crusty rolls help soak up every last drop of the creamy parmesan sauce.
Storage Options
- Store leftover Marry Me Chicken Recipe in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove over low heat with a splash of broth or cream, stirring often until the sauce turns smooth again.
- You can freeze the cooked chicken and sauce for up to 2 months, though the cream sauce may turn slightly grainy after thawing.
- Thaw frozen portions overnight in the fridge, then reheat slowly on the stove while you stir and adjust with a little extra cream if needed.
Marry Me Chicken Recipe
Ingredients
Instructions
- Pat the chicken breasts dry and season both sides with salt, black pepper, and paprika.
- Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium, then add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream, sun-dried tomatoes, dried oregano, dried thyme, and red pepper flakes if using.
- Bring the sauce to a gentle simmer and cook for 3–4 minutes, then stir in the grated Parmesan cheese until melted and the sauce is smooth and slightly thickened.
- Return the seared chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 8–10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Taste the sauce and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh basil before serving.
- Serve the Marry Me Chicken hot with pasta, mashed potatoes, or crusty bread to soak up the sauce.
Notes
Approximate per serving (1 of 4): 520 calories; fat 36 g; saturated fat 17 g; carbohydrates 9 g; fiber 1 g; sugars 4 g; protein 39 g; sodium 940 mg. Values are estimates and will vary based on specific ingredient brands, exact portion sizes, and optional ingredients used.