Marry Me Chicken
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Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.
Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious, it will win the heart of anyone you cook it for. Using ready-to-cook thinly sliced chicken breasts, my version of Marry Me Chicken is quick and easy to make in just 30 minutes, making it perfect for a weeknight dinner or special occasion. While I can’t guarantee it’ll make someone profess their undying love to you, the balance of flavors in the dish does make it hard to resist!
Serve the saucy chicken with pasta, rice, garlic bread, or roasted potatoes and roasted broccoli. If you’d like to add some extra greens, simply toss a few handfuls of baby spinach into the sauce before adding the chicken back to the pan.
Table of Contents
“Everything about this is perfect. It’s quick, easy, and beyond delicious!”
What You’ll Need To Make Marry Me Chicken
- All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce.
- Thin-Sliced Boneless Skinless Chicken Breasts: Chosen for their quick cooking time and tender texture.
- Onion and Garlic: These aromatics form the flavor base for the sauce.
- Heavy Cream: Creates a rich, creamy sauce that envelops the chicken.
- Chicken Broth: Adds savory depth, complementing the creaminess of the sauce.
- Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish.
- Tomato Paste: Intensifies the tomato flavor, giving the sauce a robust and rich dimension.
- Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick.
- Grated Parmigiano Reggiano: Adds a salty, nutty element. For the best flavor, stick with authentic Parmigiano Reggiano—it’s richer and more complex than domestic Parmesan cheese.
- Basil: Offers a burst of freshness and color.
- Jump to the printable recipe for precise measurements
Step-by-Step 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 olive oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan, shaking off any excess first.
Cook, flipping once, until the chicken is lightly golden brown 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.
Frequently Asked Questions
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.)
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.
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.
Video Tutorial
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Marry Me Chicken
Fall in love with Marry Me Chicken, a dish of tender sautéed chicken in a creamy sun-dried tomato sauce.
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
Nutrition Information
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- 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
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Comments
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For a gluten friendly option would you recommend grilling the chicken or gluten free bread crumb coating on the chicken?
Hi Marlene, I’d use gluten-free flour to coat the chicken.
So far, every one of your recipes, that I have tried, has been 5 stars! This one included!
This was fantastic! My nine-year-old had a giant smile on his face as did my 86-year-old father (that is what it is all about). I benefited from the print version recipe but also the step by step pictures are awesome. I really like the picture of all the ingredients needed. Your website is terrific and is now my go-to site for all weekly cooking. Looking forward to following your weekly tips too. Thank you.
The recipe wants thin sliced chickie but your photo appears to be whole chickie pieces. Does it matter, whole or thin sliced?
It may look like they are whole chicken pieces, but they are in fact thin-sliced breasts. Hope you enjoy if you make it!
Just wondering, would this serve well over pasta?
Definitely!
Could I make the sauce the day before and reheat when cooking the whole dish? I’d like to double the recipe for company and haven’t tried this recipe yet. ( and I love all your recipes that I have tried)!!
Hi Marlene, I think that should work. After you’ve cooked the chicken, make sure to add the little browned bit from the pan to the sauce as they add a lot of flavor. Hope that helps and that everyone enjoys!
How can I make ahead ? And how would be the best way to reheat? Looking forward to making Merry Me Chicken but have these questions.
Connie
Hi Connie, If you really need to make this ahead, it’s doable, but it’s best if served right after cooking. If making it ahead, I’d reheat it gently in a skillet. You may need to add a touch more broth when reheating if the sauce is too thick.
I did make this delicious recipe and I will make it again. I had trouble cutting the chicken. Also, I bought four breasts and I only needed two cut in half. I think I might try using chicken tenders. Great recipe.
Soooo Goooood!!! The flavors are great… it’s a sauce that tastes like it takes forever to make… yet so easy!
It’s a definite “do over” at our house! Yummy!