Ultimate Marry Me Chicken

Here is my favorite Marry Me Chicken recipe, with tender chicken breasts in a creamy sun-dried tomato sauce, garlic, Italian herbs, and parmesan cheese that comes together in just 30 minutes.

This chicken dish got its name because it’s supposedly so good, it’ll make someone want to propose! I make it at least twice a month for my family, and it’s always a hit. Serve it over pasta, rice, or with crusty bread to soak up all that delicious sauce.

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What Kind of Chicken Should I Use?

For this recipe, you’ll want boneless, skinless chicken breasts that you can slice lengthwise into thin cutlets. If you’re not comfortable slicing them yourself, many grocery stores sell pre-sliced chicken cutlets that work perfectly and save you some prep time. You can also use chicken tenderloins in a pinch, though you may need to adjust the cooking time slightly since they’re naturally smaller. Whether you go for organic, free-range, or conventional chicken is totally up to you and your budget – all will work great in this creamy sauce.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Chicken breasts: You can use chicken thighs instead if you prefer darker meat – they’ll stay even more tender in the creamy sauce. Just adjust the cooking time slightly as thighs may take a minute or two longer.
• Heavy cream: If you want to lighten things up, try half-and-half mixed with 2 tablespoons of cream cheese to maintain that creamy texture. Full-fat coconut milk also works for a dairy-free option, though it will add a subtle coconut flavor.
• Parmesan cheese: Pecorino Romano makes a great substitute and adds a slightly sharper, saltier taste. You could also use Asiago or Grana Padano.
• Sundried tomatoes: Fresh cherry tomatoes (halved and sautéed) or roasted red peppers work well if you don’t have sundried tomatoes. They’ll give you a different but still tasty flavor profile.
• Chili flakes: Leave these out entirely if you’re not into spice, or reduce to ½ teaspoon for just a hint of heat.
• Fresh basil: Dried basil works in a pinch – use about 1 teaspoon instead of the tablespoon of fresh. Add it earlier in the cooking process with the other dried herbs.

Watch Out for These Mistakes While Cooking

The biggest mistake when making Marry Me Chicken is overcooking the chicken cutlets, which can turn them dry and tough – use an instant-read thermometer and remove them from the pan when they hit 155°F, as they’ll continue cooking while you make the sauce.

Another common error is adding the parmesan cheese while the sauce is boiling, which causes it to clump and separate instead of creating a smooth, creamy texture – always reduce the heat to low before stirring in the cheese.

Don’t skip dredging the chicken in flour, as this step not only helps the chicken brown nicely but also thickens the sauce naturally when those bits mix into the cream.

Finally, if your sauce seems too thick, add a splash of chicken stock or pasta water to thin it out, and if it’s too thin, let it simmer on low heat for a few extra minutes until it coats the back of a spoon.

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What to Serve With Marry Me Chicken?

This creamy, flavorful chicken is begging to be served over something that can soak up all that incredible sauce. My go-to is pasta – think fettuccine, penne, or even angel hair – which turns this into a complete meal that’s restaurant-worthy. If you’re not in the mood for pasta, creamy mashed potatoes or garlic butter rice work just as well and won’t let a single drop of that sundried tomato sauce go to waste. For a lighter option, serve it alongside roasted vegetables like asparagus or green beans, or a simple arugula salad dressed with lemon and olive oil to balance out the richness of the dish.

Storage Instructions

Store: Keep your leftover Marry Me Chicken in an airtight container in the fridge for up to 3 days. The creamy sauce might thicken up a bit as it sits, but that’s totally normal. This dish actually tastes amazing the next day once all those flavors have had time to meld together.

Freeze: You can freeze this for up to 2 months in a freezer-safe container. Just know that cream-based sauces can sometimes separate a bit when frozen and thawed, but a good stir while reheating usually brings it back together nicely.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken stock or cream if the sauce seems too thick. You can also microwave individual portions, but I’d recommend doing it in 30-second intervals on medium power to keep the chicken from getting rubbery.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2000-2200
• Protein: 180-200 g
• Fat: 130-145 g
• Carbohydrates: 45-55 g

Ingredients

For the chicken:

• 6 tbsp all-purpose flour (I use King Arthur flour)
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp unsalted butter (room temperature)
• 3 large boneless, skinless chicken breasts (pound to even thickness)

For the sauce:

• 1/4 tsp thyme
• 1 tsp chili flakes
• 3 garlic cloves, minced (fresh preferred)
• 1/4 tsp oregano
• 1/3 cup chopped sundried tomatoes
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 cup chicken stock
• 1 cup heavy cream

For the garnish:

• 1 tbsp fresh basil leaves (I always add this for brightness)

Step 1: Prepare and Dredge the Chicken

• 3 large boneless, skinless chicken breasts (pound to even thickness)
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 6 tbsp all-purpose flour (I use King Arthur flour)

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper.

Pound the chicken breasts to an even thickness if needed.

Dredge each piece in the all-purpose flour, making sure both sides are coated.

Shake off any excess flour before proceeding.

Step 2: Brown the Chicken

• 2 tbsp olive oil
• 2 tbsp unsalted butter (room temperature)
• dredged chicken breasts from Step 1

In a large skillet, heat the olive oil and melt the unsalted butter over medium heat.

Swirl the pan to combine both and coat the bottom evenly.

Add the floured chicken breasts in batches if needed, and brown them for 4-5 minutes per side until golden and cooked through.

Transfer the browned chicken to a plate, cover loosely, and set aside.

Step 3: Make the Pan Sauce Base

• 3 garlic cloves, minced (fresh preferred)
• 1 cup chicken stock

In the same skillet, sauté the minced garlic for about 1 minute until fragrant, scraping up any browned bits left from the chicken.

Pour in the chicken stock to deglaze, using a wooden spoon to loosen any stuck bits on the bottom of the pan.

Step 4: Finish the Cream Sauce

• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 tsp chili flakes
• 1/4 tsp thyme
• 1/4 tsp oregano

Lower the heat to medium-low and add the heavy cream to the skillet.

Stir in the grated Parmesan cheese and simmer the sauce gently for a couple of minutes until slightly thickened.

Season with chili flakes, thyme, and oregano for flavor.

I find the chili flakes really liven up the sauce, so feel free to adjust the amount to your preferred level of heat.

Step 5: Combine Chicken and Finish Dish

• 1/3 cup chopped sundried tomatoes
• browned chicken breasts from Step 2

Taste the sauce and adjust seasoning with extra salt and pepper if needed.

Add the chopped sundried tomatoes, then return the browned chicken breasts (from Step 2) to the skillet, nestling them into the sauce.

Simmer for a few more minutes, allowing the chicken to warm through and the sauce to thicken further.

Step 6: Garnish and Serve

• 1 tbsp fresh basil leaves (I always add this for brightness)

Take the skillet off the heat and sprinkle the chopped fresh basil leaves over the dish.

Serve warm, ideally over pasta or rice for a complete meal.

For a vibrant, fresh note, I always finish with basil just before serving—it makes the flavors pop.

Ultimate Marry Me Chicken

Delicious Ultimate Marry Me Chicken recipe with step-by-step instructions.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 32 minutes mins

Total Time 47 minutes mins

Servings 4

Calories 2100 kcal

Ingredients

  

For the chicken:

• 6 tbsp all-purpose flour (I use King Arthur flour)
• 1/4 tsp ground black pepper
• 2 tbsp olive oil
• 1/2 tsp salt
• 2 tbsp unsalted butter (room temperature)
• 3 large boneless, skinless chicken breasts (pound to even thickness)

For the sauce:

• 1/4 tsp thyme
• 1 tsp chili flakes
• 3 garlic cloves, minced (fresh preferred)
• 1/4 tsp oregano
• 1/3 cup chopped sundried tomatoes
• 1/2 cup grated Parmesan cheese (freshly grated for best flavor)
• 1 cup chicken stock
• 1 cup heavy cream

For the garnish:

• 1 tbsp fresh basil leaves (I always add this for brightness)

Instructions

 

• Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Pound the chicken breasts to an even thickness if needed. Dredge each piece in the all-purpose flour, making sure both sides are coated. Shake off any excess flour before proceeding.
• In a large skillet, heat the olive oil and melt the unsalted butter over medium heat. Swirl the pan to combine both and coat the bottom evenly. Add the floured chicken breasts in batches if needed, and brown them for 4-5 minutes per side until golden and cooked through. Transfer the browned chicken to a plate, cover loosely, and set aside.
• In the same skillet, sauté the minced garlic for about 1 minute until fragrant, scraping up any browned bits left from the chicken. Pour in the chicken stock to deglaze, using a wooden spoon to loosen any stuck bits on the bottom of the pan.
• Lower the heat to medium-low and add the heavy cream to the skillet. Stir in the grated Parmesan cheese and simmer the sauce gently for a couple of minutes until slightly thickened. Season with chili flakes, thyme, and oregano for flavor. I find the chili flakes really liven up the sauce, so feel free to adjust the amount to your preferred level of heat.
• Taste the sauce and adjust seasoning with extra salt and pepper if needed. Add the chopped sundried tomatoes, then return the browned chicken breasts (from Step 2) to the skillet, nestling them into the sauce. Simmer for a few more minutes, allowing the chicken to warm through and the sauce to thicken further.
• Take the skillet off the heat and sprinkle the chopped fresh basil leaves over the dish. Serve warm, ideally over pasta or rice for a complete meal. For a vibrant, fresh note, I always finish with basil just before serving—it makes the flavors pop.