Marry Me Chicken is hands down one of the most indulgent one-pan dinners you’ll ever make! Perfect for date nights, special occasions, or a cozy weeknight, this dish features juicy, perfectly seared chicken smothered in a rich, creamy sauce made with Parmesan cheese, fresh garlic, and sun-dried tomatoes. It’s a family-friendly, crowd-pleasing meal that comes together in just 30 minutes.
Your new go-to for effortless, impressive dinner.
My favorite chicken recipes are the ones that look really impressive, but are actually super easy to make. Marry Me Chicken is exactly that! The entire recipe takes about 30 minutes, it has a beautiful presentation, and layers upon layers of flavor.
That’s why Marry Me Chicken is one of my go-to recipes for entertaining. Whenever I serve it at a dinner party, guests always ask for seconds and for the recipe. Yet it’s just as easy to whip up on a busy weeknight.
The chicken and creamy sauce speak for themselves, so I like to keep the sides simple rice, pasta (spaghetti is perfect!), parmesan green beans, caesar salad or mashed potatoes are great for soaking up all that sauce. It’s also irresistible with some crusty bread for dipping, like this garlic bread.
Why Is It Called Marry Me Chicken?
There are countless variations of Marry Me Chicken out there, and while I adapted this recipe from Delish (with a few tweaks), the concept is always the same: juicy chicken breasts simmered in a creamy, flavorful sauce.
The story goes that this dish is so delicious, whoever you serve it to will instantly fall in love and want to marry you!
Of course, the name is just a playful exaggeration. But one thing’s for sure: this might be the best chicken you’ll ever make.
P.S. This recipe is also great with fish! If you’d like to try it, check out my Marry Me Salmon recipe too!
Here’s What You Need for Marry Me Chicken
Chicken breasts — To keep this recipe easy, I slice the chicken breasts into thin cutlets. This way, it cooks quickly and doesn’t require any time in the oven. You can also buy thin-sliced chicken breasts at the supermarket to save some prep time or use skinless chicken thighs too.
Flour — I coat the chicken in a little bit of all-purpose flour to get a light crust and an extra-crispy sear. If you want to skip the flour, try my Creamy Parmesan Chicken Skillet. It is gluten-free and low-carb, with the same great flavors.
Heavy cream — Thickens the sauce so it really clings to the chicken. I’ve tested this recipe using half-and-half and milk, but they just don’t thicken the sauce enough.
Chicken stock — Helps to balance the richness of the cream sauce. I’m using homemade chicken broth, but feel free to use what you have on hand.
Parmesan cheese — Freshly grated Parmesan melts like a dream and makes the sauce even more decadent. Asiago or Romano cheese would also work well here.
Sun-dried Tomatoes – I’ve made this recipe with and without sun-dried tomatoes, and after testing both ways, I can say they really make a difference. When chopped into strips, they blend into the sauce beautifully and add a rich flavor that ties everything together. They’re optional, but I highly recommend them for that extra burst of flavor.
Aromatics & Spices – I like to keep the seasonings simple with pantry staples: fresh garlic and basil, dried thyme, and a pinch of chili flakes. I have also tried using dried oregano, Italian seasoning, and red pepper flakes and they work great too.
Marry Me Chicken Step-by-Step
First: Pat both sides of the chicken dry before seasoning with salt and pepper. Once they’re seasoned, coat each piece with flour and shake off the extra.
Second: Preheat the olive oil and butter in a skillet over medium-high heat. Sear the chicken for a few minutes on both sides until it’s golden brown. Set aside.
Third: Lower the temperature on the same skillet to medium before adding the minced garlic. Sauté until the garlic gets fragrant.
Four: De-glaze the pan with chicken stock, scraping up all the browned bits. Add the heavy cream, Parmesan, and seasonings, stirring while it simmers and thickens up.
Then: Stir the chopped sun-dried tomatoes and basil into the cream sauce before returning the seared chicken. Arrange the chicken so it’s not overlapping and there’s room to stir the cream.
Finally: Spoon the cream sauce generously over each piece of chicken until they’re evenly coated. Bring it to a simmer once again and let the flavors meld before finishing the dish with fresh basil.
Olivia’s Recipe Tips
Let the chicken rest for 3–5 minutes in the sauce before serving. This helps the flavors meld together and keeps the chicken juicy.
I always recommend using cast-iron for the best sear. I’m going with my cast-iron casserole since it has taller sides for the sauce. But, a cast-iron or regular skillet will also work, just make sure they’re not too shallow.
For juicy chicken that isn’t a bit dry, try to slice or buy breasts that are even in thickness and size. This way, each piece of chicken is done at the same time.
More Chicken Dinners
Marry Me Chicken – Juicy Chicken in Garlic Parmesan Cream
Equipment
Ingredients
- 3 large boneless skinless chicken breasts, sliced lengthwise into thin cutlets
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- ½ cup chicken stock
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- ½ teaspoon chili flakes
- ¼ teaspoon dried thyme
- ¼ cup sun-dried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped (plus more for garnish)
Instructions
- Pat the chicken cutlets dry with paper towels. Season both sides with salt and black pepper. Lightly coat each piece in flour, shaking off the excess.
- In a large skillet, heat the olive oil and butter over medium-high heat. Add the chicken and sear for 3–4 minutes per side, or until golden and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, reduce heat to medium. Add the minced garlic and sauté for 30 seconds to 1 minute, until fragrant.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the skillet. Stir in the heavy cream, Parmesan cheese, chili flakes, and thyme. Simmer for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
- Stir in the chopped sun-dried tomatoes and fresh basil. Return the seared chicken to the skillet, spooning some sauce over the top. Let everything simmer together for 4–5 minutes, until the chicken is heated through and coated in the creamy sauce.
- Garnish with extra fresh basil and serve warm over pasta, mashed potatoes, or crusty bread to soak up the sauce.
Notes
- Be sure to pat the chicken very dry before coating it in flour. The moisture on the chicken will keep the flour from sticking and prevent a crispy sear.
- For the best texture, I recommend shredding a block of Parmesan cheese. It will taste and melt much better than pre-grated Parmesan in the shaker.
- Chicken breasts are fully cooked when the thickest part reaches an internal temperature of 165°F. Always use a food thermometer to check for doneness.
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- It’s best to reheat the chicken and cream sauce in a skillet over low heat so the sauce doesn’t separate. If you’re using the microwave, reheat the leftovers in 30-second increments, stirring in between. Add a splash of water to thin the sauce, as it will thicken up in the fridge.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?
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Wow! A delicious and flavorful recipe. This was so easy to make and my husband loved it!
Amazing! I’m so happy to hear that your husband loved it too. My family loves this recipe too and I’ve been making it all the time.