Marry Me Chicken is as fantastic and heavenly as the name makes it seem! Generously seasoned chicken is doused in a gorgeous cream sauce making this dish one of the best chicken meals you’ll ever eat. Your taste buds are not prepared for the overload of juicy, tasty flavor that is in this Marry Me Chicken recipe.
Reasons You’ll Love This Recipe
Wedding Bells – No wonder why they call it Marry Me Chicken; one bite and you’ll fall in love with the dish, or the person who made it!
Viral Recipe – You may have seen this mouthwatering recipe on TikTok and Instagram, but now you need it written down so you can actually make it. I’ve got you covered!
Creamy Chicken – The great thing about a creamy chicken dish is that you can eat it by itself, or the cream sauce goes wonderfully over pasta.
Date Night Dinner – Maybe you’ve got an anniversary coming up, or just want something special to make for a night in. This recipe will blow you dinner guest away!
One Pan Wonder – This delicious Marry Me Chicken is made in one pan, so no need to dirty a million dishes!
If you’re not ready for marriage yet, stay clear of this chicken recipe! But seriously, this recipe is dang good. You’ll want to make this at least once a week, and you’re definitely not going to have any leftovers. I’d recommend saving this recipe and keeping it within arms reach just incase you need a dinner dish that’ll impress a crowd.
Ingredients and Substitutions
Let’s discuss how to make this Marry Me Chicken recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
- Chicken – You’ll need 2 boneless, skinless chicken breasts for this recipe. They will be sliced in half to create thinner chicken breasts. You can also use boneless, skinless chicken thighs, but if you do, you may not need to cut them in half.
- Oil – Since this is an Italian inspired dish, olive oil is a great base for this recipe. If you don’t have any, vegetable oil or avocado oil works great instead.
- Sun Dried Tomatoes – This really adds a beautiful sweetness and acidic flavor to the sauce, one that you may not get from using regular tomatoes. You can try to substitute or leave these out, but I don’t recommend it.
- Chicken Broth – You can also use chicken bouillon paste or the cubes, and mix them with water.
- Heavy Cream – Also known as heavy whipping cream. Both of those things are interchangeable and will work for this recipe. If you want, you can also substitute it for half and half, but the dish may not come out as creamy or thick if you do.
- Butter – Salted or unsalted works; for this recipe it doesn’t really matter.
- Minced Garlic – You can use fresh minced garlic or the stuff from the jar. Both will be amazing in this dish.
- Seasonings – For this recipe you’ll need oregano, red pepper flakes, thyme, paprika, salt and black pepper.
- Garnishes – Fresh basil and freshly grated parmesan add the perfect finishing touches to this dish. You can also top it with fresh parsley, Romano cheese, or gouda cheese.
How To Make Marry Me Chicken
- Start by grabbing a shallow dish or plate, and add flour, salt, pepper, garlic powder and paprika to the plate. With a fork or a whisk, combine the ingredients together to create a seasoned flour mixture. Slice your chicken breasts in half and add each half to the flour mixture. Make sure each piece of chicken is fully coated.
- Place a large skillet on the stovetop and heat over a medium high heat. Add your oil and let that warm up. Shake off the excess flour on the chicken breasts before adding them to the hot pan. Allow them to sear in the pan for 3-4 minutes on each side, or until they are cooked through completely and golden brown.
- Once fully cooked, remove the chicken from the skillet and keep it off to the side. To the same skillet that you just cooked the chicken in, add the minced garlic to the pan and let that cook for a minute or two until the garlic becomes fragrant.
- Deglaze the saucepan by adding the chicken broth to the pan along with the heavy cream. Stir them together until combined and the pan deglazes.
- Turn the heat down on the skillet and add parmesan cheese, red pepper flakes, and oregano to the cream. Stir that together before adding the sun dried tomatoes. Continue to stir until everything is combined.
- Allow the sauce to come to a simmer and continue to stir for 5 more minutes. The sauce should thicken and bubble before adding the chicken back into the pan. Cook the chicken in the skillet for 10 more minutes continuously spooning the sauce over the chicken. Once everything is heated through, turn the stovetop off and serve the chicken with a side of pasta, rice or potatoes and garnish with freshly chopped basil and grated parmesan cheese.
Recipe Tips and Advice
Storage – Store the leftovers in an airtight container in the fridge for up to 3 days. If you decide to make this a pasta dish, I don’t recommend storing the pasta with the chicken. Store the noodles separately from the chicken and sauce otherwise it won’t reheat well and the sauce will stick to the noodles. You can reheat the Marry Me Chicken in the microwave or heat it back on the stovetop for a few minutes until warm.
Equipment – For this recipe you’ll need a shallow baking dish or plate, a fork or whisk, a large saucepan or skillet, and something to stir with.
If you’re worried because your chicken breast often comes out dry, you won’t have to worry with this recipe. Thanks to the lovely Marry Me cream sauce, this chicken comes out plenty juicy. However, you can replace chicken breasts with thighs, which will automatically make the chicken juicier. If you’re notorious for overcooking a chicken breast, I would recommend investing in a meat thermometer. The second the breasts reach an internal temperature of 165° F, remove them from the heat. This will ensure some juicy chicken.
This Marry Me Chicken is inspired by the recipe from Delish magazine. It’s called Marry Me Chicken because the editors of the magazine tried the recipe and started (jokingly) proposing marriage to the recipe developer.
The flour should stick to the chicken breast without any adhesive ingredient. It doesn’t need to be completely drenched in flour, but a nice even coat will do. If you’re really having trouble for some reason, you can rub half a teaspoon of oil to each breast half before dipping it into the flour.
More Recipe Suggestions
What To Serve WIth Marry Me Chicken
Marry Me Chicken is delicious served over some cooked pasta noodles, or with other starches like mashed potatoes, baked potatoes, or even over some white rice. Make it a full on meal with some green veggies like brussel sprouts, or green beans. And of course, would it really be dinner without some dinner rolls or garlic bread?
More Chicken Recipes To Try
Looking for more show stopping chicken dinners? Try out a few more of these scrumptious recipes!
- Chicken Marsala
- Longhorn Parmesan Chicken
- Cranberry Chicken
- Homemade Shake and Bake
- Buttermilk Fried Chicken
- Huli Huli Chicken
Marry Me Chicken
- 2 large chicken breasts boneless and skinless
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoons paprika
- 2 tablespoons butter
- 2 tablespoons oil
- 2 tablespoons minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup parmesan grated
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/3 cup sundried tomatoes chopped
- fresh basil and grated parmesan for garnish
- In a shallow dish, mix together the flour, salt, pepper, garlic powder, and paprika.
- Heat the oil and butter in a large skillet over medium-high heat. Add the coated chicken breasts and cook for 3-4 minutes on each side, or until they are golden brown and cooked through.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and cook for 1-2 minutes, or until fragrant. Stir in the chicken broth and heavy cream, deglazing the pot as you stir. Then add the parmesan cheese, red pepper flakes, oregano and thyme, and stir together on a low to medium heat.
- Finally, add the sun dried tomatoes to the skillet and stir until the sauce is well combined. Continue stirring and on a low simmer for 5 minutes as the sauce thickens and bubbles.
- Add the chicken back in for 10 more minutes, spooning the sauce over the chicken, until heated through.
- Garnish with fresh chopped basil and grated parmesan and serve warm over your favorite pasta, rice or potatoes.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Made this for dinner tonight.
Will be making it again!!!
Thanks for sharing your recipe!
T wilson says
This was amazing. Doubled the spices and it turned out super flavorful. The only thing I’d do differently is use the amount of thyme the recipe call for instead of doubling it. Either way I’m sure I’m gonna be getting a ring after this lol
I made ahead but will definitely make before dinner next time. The reheat dried out my chicken breasts. I used a non-dairy whipping cream from silk. Next time I want to use chicken thighs. It is a tasty dish. Thx.
Sarah B: its coated with the ingredients in step 1