If you’re looking for a recipe that’s guaranteed to impress, Marry Me Chicken is it. This dish has taken social media by storm, earning its playful name because it’s said to be so good, it might just inspire a marriage proposal. It’s easy to see why: perfectly seasoned chicken in a rich, creamy sun-dried tomato sauce bursting with flavor, all ready in about 30 minutes.
This one-pan wonder is ideal for busy weeknights but elegant enough for a date night or family dinner. With a sauce that balances garlic, herbs, parmesan, and just the right touch of tomato, every bite is luscious and satisfying. Pair it with pasta, rice, or crusty bread to soak up every last drop.
Why You’ll Love Marry Me Chicken
- Ready in 30 minutes
- One-skillet recipe with easy cleanup
- Creamy, rich, and full of bold flavor
- Family-friendly and date-night approved
- Versatile — pairs beautifully with pasta, rice, or veggies
Ingredients
- 2 large chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- ⅓ cup sun-dried tomatoes, drained and chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup freshly grated parmesan cheese
- 1 small handful fresh basil, chopped or torn
Equipment You’ll Need
- Large skillet
- Tongs
- Whisk
- Knife and cutting board
- Measuring spoons and cups
Instructions
Step 1: Prepare the Chicken
Cut each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
Step 2: Sear the Chicken
In a large skillet over medium-high heat, melt the butter with the olive oil. Once the pan is hot, add the chicken cutlets and cook for about 5–6 minutes per side, until golden brown and fully cooked (165°F internal temperature).
Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
Step 3: Make the Sauce Base
Reduce heat to medium. In the same skillet, add the flour and minced garlic. Stir continuously for about 1 minute to cook off the raw flour taste.
Pour in the white wine (or chicken broth), whisking constantly until the flour dissolves and the liquid reduces by about half.
Step 4: Build the Creamy Sauce
Add the heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Stir well, then let the sauce simmer for a few minutes until it thickens to your desired consistency. Turn the heat down if the sauce is bubbling too rapidly.
Step 5: Finish the Dish
Remove the skillet from heat. Stir in the grated parmesan cheese and chopped basil. Taste and adjust seasoning with extra salt and pepper if needed.
Return the cooked chicken (along with any juices collected on the plate) to the skillet and spoon the sauce generously over the chicken.
Step 6: Serve
Serve hot, garnished with additional fresh basil and parmesan if desired. Enjoy with pasta, rice, or a slice of crusty bread.
Tips and Variations
- Use chicken thighs: Boneless, skinless thighs work beautifully if you prefer dark meat.
- Make it dairy-free: Substitute coconut cream for heavy cream, but the flavor will change slightly.
- Make ahead: Cook the chicken and sauce separately, then combine and gently reheat before serving.
- Add veggies: Spinach or sautéed mushrooms can be stirred into the sauce for extra nutrition.
- Wine-free: Swap wine for chicken broth if you prefer to cook without alcohol.
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed
- Avoid freezing, as the creamy sauce can separate
Serving Suggestions
Marry Me Chicken pairs beautifully with:
- Pasta, like fettuccine or penne
- Mashed or roasted potatoes
- Steamed green beans or asparagus
- Rice pilaf
- Garlic bread
Nutritional Information (approximate, per serving)
Servings: 4
- Calories: ~560
- Fat: 34 grams
- Carbohydrates: 12 grams
- Protein: 45 grams
Frequently Asked Questions
Can I use pre-shredded parmesan?
Freshly grated parmesan is best since it melts smoothly into the sauce, but you can use pre-shredded in a pinch.
Can I make this gluten-free?
Yes — use gluten-free flour for thickening and be sure your chicken broth is certified gluten-free.
Why is it called “Marry Me Chicken”?
The flavors are so good, people joke that anyone who tries it will instantly want to marry you!
Can I double the recipe?
Absolutely — just use a larger skillet or work in batches to sear the chicken.
Final Thoughts
Marry Me Chicken is more than just a catchy name — it’s a flavorful, creamy, and perfectly seasoned dish that’s guaranteed to impress. From its luscious sauce to the tender seared chicken, this is the kind of recipe you’ll come back to again and again. Whether you’re cooking for your family or hosting a special dinner, this dish is sure to win hearts at the table.
If you make this recipe, I’d love to hear how it turned out — and what you served with it!
Marry Me Chicken
Ingredients
- 2 large chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 tablespoon all-purpose flour
- 4 cloves garlic minced
- ½ cup dry white wine or chicken broth
- 1 cup heavy/whipping cream
- 1 tablespoon tomato paste
- ⅓ cup sun-dried tomatoes drained and chopped
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes
- ⅓ cup freshly grated parmesan cheese
- 1 small handful fresh basil chopped or torn
Instructions
Step 1: Prepare the Chicken
- Cut each chicken breast in half lengthwise to create four thinner cutlets. Season both sides with garlic powder, salt, and pepper.
Step 2: Sear the Chicken
- In a large skillet over medium-high heat, melt the butter with the olive oil. Once the pan is hot, add the chicken cutlets and cook for about 5–6 minutes per side, until golden brown and fully cooked (165°F internal temperature).
- Transfer the cooked chicken to a plate and loosely cover with foil to keep warm.
Step 3: Make the Sauce Base
- Reduce heat to medium. In the same skillet, add the flour and minced garlic. Stir continuously for about 1 minute to cook off the raw flour taste.
- Pour in the white wine (or chicken broth), whisking constantly until the flour dissolves and the liquid reduces by about half.
Step 4: Build the Creamy Sauce
- Add the heavy cream, tomato paste, sun-dried tomatoes, oregano, and crushed red pepper flakes. Stir well, then let the sauce simmer for a few minutes until it thickens to your desired consistency. Turn the heat down if the sauce is bubbling too rapidly.
Step 5: Finish the Dish
- Remove the skillet from heat. Stir in the grated parmesan cheese and chopped basil. Taste and adjust seasoning with extra salt and pepper if needed.
- Return the cooked chicken (along with any juices collected on the plate) to the skillet and spoon the sauce generously over the chicken.
Step 6: Serve
- Serve hot, garnished with additional fresh basil and parmesan if desired. Enjoy with pasta, rice, or a slice of crusty bread.
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