If you’re looking for a dish to impress your loved ones, or maybe even win someone’s heart, the Marry Me Chicken recipe is the answer. This creamy, flavorful, and utterly irresistible dish combines tender chicken breasts with a rich parmesan cream sauce, sun-dried tomatoes, and fresh basil.
Its name alone suggests that it’s so good, it might just inspire a marriage proposal! Whether you’re cooking for a special occasion or just want to elevate your weeknight dinner, this recipe is guaranteed to be a crowd-pleaser.
Why Is It Called Marry Me Chicken?
The name “Marry Me Chicken” comes from its reputation as a dish so delicious that it could lead to a marriage proposal. The combination of juicy chicken, creamy sauce, and bold flavors creates an unforgettable meal that feels romantic and indulgent. It’s the perfect recipe for date nights, anniversaries, or any time you want to make someone feel special.
Ingredients You’ll Need
Before we dive into the step-by-step process, let’s take a look at the ingredients required to create this masterpiece.
For the Chicken:
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts)
- Salt (to taste)
- Freshly cracked black pepper (to taste)
- 2 tablespoons olive oil (or another neutral oil)
For the Sun-Dried Tomato Cream Sauce:
- 2 tablespoons minced garlic
- ¾ cup low-sodium chicken broth
- ½ cup heavy cream (at room temperature)
- ½ cup grated fresh parmesan cheese (at room temperature)
- 1 cup sun-dried tomatoes (preferably packed in oil)
- 1 teaspoon dried oregano (more or less to taste)
- ½ teaspoon crushed red pepper flakes (more or less to taste)
Optional Garnishes and Serving Suggestions:
- Chiffonaded fresh basil
- Additional grated fresh parmesan cheese
Equipment You’ll Need
To make this recipe, you’ll need the following tools:
- Oven
- Cutting board
- Sharp knife (optional)
- Paper towels
- Large cast-iron skillet or oven-safe skillet
- Tongs
- Plate
- Whisk or silicone spatula
- Cheese grater
- Internal meat thermometer
- Spoon or small ladle
Step-by-Step Instructions
1. Prepare and Sear the Chicken
- Prep the Chicken: Place the chicken breasts on a cutting board. Trim any excess fat, then pound them flat to ensure even thickness. Pat the chicken dry with paper towels. Season generously on both sides with salt and freshly cracked black pepper.
- Sear the Chicken: Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it heat until shimmering. Place the seasoned chicken breasts in the skillet and sear for 3–4 minutes on each side until they develop a light golden crust. Transfer the seared chicken to a plate and set aside. Note that the chicken will not be fully cooked at this stage.
2. Make the Sun-Dried Tomato Cream Sauce
- Preheat the Oven: Preheat your oven to 375°F and adjust the racks so your skillet can sit in the center of the oven.
- Sauté Garlic: Reduce the heat under your skillet to medium-low. Add 2 tablespoons of minced garlic and sauté for 30–60 seconds until fragrant, stirring frequently to prevent burning.
- Deglaze the Pan: Pour in ¾ cup of low-sodium chicken broth and stir well, scraping up any browned bits from the bottom of the skillet for added flavor.
- Incorporate Cream and Cheese: Move the skillet off the heat and let it cool slightly for 2–3 minutes. Stir in ½ cup of heavy cream and whisk until fully combined with the broth. Gradually add ½ cup of grated parmesan cheese, whisking until it melts into the sauce.
- Add Flavor: Stir in 1 cup of sun-dried tomatoes, 1 teaspoon of dried oregano, and ½ teaspoon of crushed red pepper flakes. Taste the sauce and adjust seasonings as needed (add more salt, pepper, oregano, or red pepper flakes to suit your preferences). Bring the sauce to a gentle simmer over medium-low heat, stirring occasionally.
3. Finish Cooking the Chicken
- Combine Chicken and Sauce: Once the sauce is simmering, return the seared chicken breasts to the skillet. Flip each piece several times to ensure they’re fully coated in the creamy sauce.
- Bake in Oven: Transfer the skillet to your preheated oven. If you’re using a leave-in meat thermometer, insert it into the thickest part of one chicken breast before placing the skillet in the oven. Bake for approximately 13 minutes, then check the internal temperature of the chicken using a meat thermometer. Continue baking as needed until the thickest part reaches 160°F.
- Rest the Chicken: Remove the skillet from the oven and spoon some of the sauce over the tops of the chicken breasts. Let them rest in the skillet for 5 minutes so they can reach a food-safe internal temperature of 165°F through residual cooking.
4. Serve and Enjoy
After resting, transfer the chicken breasts to serving plates and spoon additional sauce over each piece. Garnish with chiffonaded fresh basil and extra grated parmesan cheese if desired. Serve immediately with your choice of sides such as pasta, mashed potatoes, rice, or crusty bread to soak up every drop of that delicious sauce!
Tips for Success
- Pounding Chicken Evenly: Use a meat mallet or rolling pin to pound your chicken breasts to an even thickness for consistent cooking.
- Room Temperature Ingredients: Ensure your heavy cream and parmesan cheese are at room temperature before adding them to prevent curdling in the sauce.
- Don’t Overcook: Use an internal meat thermometer to avoid overcooking your chicken; this ensures it stays juicy and tender.
FAQs About Marry Me Chicken Recipe
Can I Use Chicken Thighs Instead of Breasts?
Yes! Boneless, skinless chicken thighs are an excellent substitute for chicken breasts in this recipe. They may require slightly longer cooking times due to their higher fat content.
Can I Make This Dish Ahead of Time?
While Marry Me Chicken is best served fresh, you can prepare it ahead of time by making the sauce separately and storing it in an airtight container in the refrigerator for up to 2 days. Reheat gently before combining with freshly cooked chicken.
What Sides Pair Well with Marry Me Chicken?
This dish pairs beautifully with pasta, mashed potatoes, rice, or roasted vegetables like asparagus or green beans. A side of crusty bread is also perfect for soaking up any leftover sauce!
Can I Freeze Leftovers?
Yes! Allow leftovers to cool completely before transferring them to an airtight container or freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating on the stovetop or in the oven at a low temperature.
With its rich flavors and creamy texture, Marry Me Chicken is sure to become one of your go-to recipes for special occasions or cozy nights at home. Give it a try—you might just fall in love!
PrintMarry Me Chicken
This crowd-pleaser takes juicy, tender chicken breasts and marries them with an incredible parmesan cream sauce, sun-dried tomatoes, and fresh basil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Oven and Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
For the Chicken
- 3 pounds boneless, skinless chicken breasts (approximately 3–4 large chicken breasts; see Notes)
- Salt, to taste
- Pepper, to taste
- 2 tablespoons olive oil or other neutral oil
For the Sun-Dried Tomato Cream Sauce
- 2 tablespoons minced garlic
- ¾ cup low-sodium chicken broth (see Notes)
- ½ cup heavy cream (at room temperature)
- ½ cup grated fresh parmesan cheese (at room temperature; see Notes)
- 1 cup sun-dried tomatoes (preferably packed in oil)
- 1 teaspoon dried oregano (more or less to taste)
- ½ teaspoon crushed red pepper flakes (more or less to taste)
Serving Suggestions (All Optional)
- Chiffonaded fresh basil
- Grated fresh parmesan cheese
Instructions
To Prepare and Sear the Chicken
- Place 3 pounds boneless, skinless chicken breasts on a cutting board. Trim chicken if needed, then pound chicken flat until all chicken breasts are the same size and thickness.
- Pat chicken breasts dry on all sides with paper towels. Once dried, generously season tops of chicken breasts with plenty of salt and freshly cracked black pepper. Flip chicken breasts over and sprinkle salt and pepper on the other side.
- Place a large skillet on the stovetop over medium-high heat. When the pan is warm, add 2 tablespoons olive oil and continue heating until the oil is hot and shimmery, swirling and tilting the skillet as needed to distribute oil across the surface.
- Once oil is hot and shimmery, place seasoned chicken breasts in the skillet. Sear chicken breasts for 3 to 4 minutes, or until lightly golden in spots. Flip chicken breasts over and sear for another 3 to 4 minutes.
- When chicken breasts are lightly golden on both sides, carefully transfer seared chicken breasts to a plate and set aside. Do not drain the skillet. Note: chicken should not be fully cooked through at this point.
To Make the Sun-Dried Tomato Cream Sauce
- Preheat the oven to 375° Fahrenheit. Adjust racks as needed so the skillet can sit in the center of the oven.
- Return the skillet to the stovetop and reduce heat to medium-low. When the skillet has cooled slightly, add 2 tablespoons minced garlic. Sauté garlic for 30 to 60 seconds, stirring often, or until garlic is just fragrant.
- When garlic is fragrant, add ¾ cup low-sodium chicken broth to the skillet. Stir to incorporate broth, making sure to scrape up any browned bits of chicken or garlic that may be stuck to the bottom of the skillet.
- Move the skillet to a cool stovetop burner. Let it cool for 2 to 3 minutes, then add ½ cup heavy cream. Whisk heavy cream into chicken broth until fully incorporated.
- When cream and broth are fully incorporated, sprinkle ½ cup grated fresh parmesan cheese into the mixture. Gently whisk parmesan into the liquid until the cheese is completely melted.
- Once cheese has melted, return the skillet to the burner over medium-low heat. Continue stirring for 1 to 2 minutes or until the skillet returns to full temperature.
- Add 1 cup sun-dried tomatoes, 1 teaspoon dried oregano, and ½ teaspoon crushed red pepper flakes to the cream sauce. Gently stir ingredients together until well blended. Taste sauce and adjust salt, pepper, oregano, and/or red pepper flakes as desired.
- Bring sauce to a slow simmer over medium-high heat, stirring occasionally to prevent burning.
To Finish the Chicken
- When the sauce begins to simmer, return seared chicken breasts to the skillet. Flip chicken breasts 3 to 4 times each to coat all sides in sauce.
- Once chicken is well coated in cream sauce, place the skillet in the preheated oven. Note: if using a leave-in meat thermometer probe, insert the probe into the chicken before placing the skillet in the oven.
- Bake the dish for approximately 13 minutes. After 13 minutes, check the doneness of the chicken with an internal meat thermometer. Continue cooking chicken as needed, checking the internal temperature frequently, until the thickest part of the chicken reaches 160° Fahrenheit.
- When the target temperature is reached, carefully remove the skillet from the oven. Spoon sauce from the skillet up and onto the tops of chicken breasts, then set the skillet aside.
- Allow chicken to rest in the skillet for 5 minutes. Chicken will cook residually, reaching a food-safe internal temperature of 165° Fahrenheit.
To Serve
- After 5 minutes, transfer chicken to serving plates. Top chicken with remaining sauce from the skillet and garnish with chiffonaded fresh basil and additional grated fresh parmesan cheese if desired.
- Serve marry me chicken immediately with your choice of sides. Enjoy!
Notes
- Adjust seasonings and ingredients as needed based on personal preference.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: Approx. 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 150mg
