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Marry Me Chicken is your next new favorite recipe! Along with its simplicity, this dish marries juicy and tender chicken with a parmesan cream sauce laced with bits of sundried tomatoes, offering a sweet note to the nutty, cheesy sauce.
It’s said that this chicken dinner is so good that if you make it for your partner, a marriage proposal will be his next question. DISCLAIMER: I can’t guarantee that, but that’s one theory behind the name! Legend has it that this dish was created by someone over at Delish, and men were saying things such as “I would marry you for this dish” “OH MY GOD THAT’S MARRIAGE MATERIAL”, etc. After this dish gained some popularity on TikTok, I thought it was time to finally make it. I’ve seen this recipe float around in 2015 (when it was created) and it took TikTok by storm recently.
Everyone loves chicken in a cream sauce (hence why you’ll see chicken alfredo pasta in almost any restaurant), and when it’s combined with garlic, parmesan cheese, and sundried tomatoes, honestly there’s no better combination. This recipe is similar to a Tuscan Chicken recipe; the only difference is that Tuscan chicken uses spinach in the recipe, whereas Marry Me chicken does not.
How to make Marry Me Chicken
Given its marriage of flavors that are enticing, it’s very simple to make. All it takes is one pan! Serve it with pasta, rice, mashed potatoes with some roasted broccoli, steam veggies, or by itself with a salad. It’s just all around delicious.
- Boneless, Skinless Chicken Breasts: You’ll want to slice the chicken into cutlets. All you need to do is slice them in half lengthwise to create 2 cutlets. If you choose to use whole chicken breasts, you’ll need to finish them off in the oven to make sure that they’re cooked through.
- Sundried Tomatoes in Oil: The sundried tomatoes lend a sweet note to the dish to marry with the nutty parmesan sauce and the basil. It’s what makes this dish so special! Reserve the oil that the tomatoes are packed in.
- Unsalted Butter & Sundried Tomato Oil: There’s a reason why I say reserve the sundried tomato oil. You’ll be using the oil and butter together to brown the chicken. If you don’t want to use the sundried tomato oil, then feel free to substitute olive oil.
- Salt, Pepper, Oregano, Italian Seasoning, Crushed Red Pepper Flakes: The seasonings for this dish. The pepper flakes are optional, but I added a pinch in because my husband and I love a spicy kick in food.
- Garlic: Because anything with garlic just tastes much better.
- Chicken Stock: Helps deglaze the pan of any browned flavor bits that are on the bottom of the pan. You can use vegetable stock if you wish. It’ll work just fine.
- Grated Parmesan Cheese & Heavy Cream: The key ingredients for a creamy and flavorful sauce. I wouldn’t use half & half or milk for this recipe since it won’t thicken the sauce well.
- Fresh Basil: To garnish the dish and give it a bright pop of herbaceous flavor.
Tips & FAQs
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheat: Add a splash of water or milk to thin out the sauce when you are ready to reheat, since it’ll thicken in the fridge.
- Use the oil that the sundried tomatoes are packed in for more flavor: Instead of using regular extra virgin olive oil, I used the oil that the jarred sundried tomatoes come packed in. It offers a ton of flavor and really boosts the dish. You can use regular extra virgin olive oil if you wish.
- You can buy chicken breasts already sliced into cutlets: They’ll be commonly labeled as “thinly sliced chicken breasts”. You can easily slice a chicken breast in half and get the same result, but it’s up to you on how much work you want to do!
- Always use refrigerated cheese! Never buy the shelf-stable cheese that comes with a shakable canister. I feel that I need to say this because of the tests that I’ve done. The best cheese and most common is parmesan cheese, however, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used.
- What to serve Marry Me Chicken with: There are plenty of options. You can serve this with a simple garlic butter pasta, or toss the pasta right in the sauce. You can also serve it over mashed potatoes, rice, or crusty bread. You can also serve it with steamed veggies or roasted broccoli. If you’re looking for low carb, try zucchini noodles, cauliflower rice, or roasted butternut squash (it pairs perfectly!).
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Marry Me Chicken
Ingredients
- 3 chicken breasts, boneless, skinless, sliced into cutlets lengthwise
- Salt & pepper, to taste
- 1 tsp garlic powder
- 2 tbsp butter
- 3 garlic cloves, minced
- 7 oz jar sundried tomatoes in oil, chopped, oil reserved
- 1/2 cup low-sodium chicken stock
- 1 cup heavy cream
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1/3 cup grated parmesan cheese
- 2 tbsp fresh basil, chiffonade
Instructions
- Season chicken with salt, pepper, and garlic powder on both sides.
- In a large skillet over medium heat, heat the reserved sundried tomato oil and butter together until the butter is melted. Brown the chicken, being careful not to overcrowd the pan, about 4-5 minutes on each side or until cooked through with an internal temperature of 165F and golden brown. Transfer to a plate; cover with foil and set aside.
- Saute the garlic in the same skillet for 30 seconds or until fragrant. Add the chicken stock and deglaze the pan, scraping up any bits on the bottom of the pan. Reduce heat to medium-low, then pour in the heavy cream. Season with red pepper flakes (if using), oregano, and Italian seasoning. Season with salt and pepper to taste. Allow the sauce to simmer for 3 minutes to allow the seasonings to flavor the sauce further.
- Stir the parmesan cheese into the sauce until melted through. Stir in sun-dried tomatoes. Add the chicken and any accumulated juices into the skillet. Let the sauce simmer for 5-7 minutes, or until the sauce slightly thickens. Remove from the heat.
- Garnish with basil and serve over pasta, rice, or mashed potatoes with veggies.
Notes
Storage: Keep in an airtight container in the fridge for up to 3 days.
- Reheat: Add a splash of water or milk to thin out the sauce when you are ready to reheat, since it’ll thicken in the fridge.
Use the oil that the sundried tomatoes are packed in for more flavor: Instead of using regular extra virgin olive oil, I used the oil that the jarred sundried tomatoes come packed in. It offers a ton of flavor and really boosts the dish. You can use regular extra virgin olive oil if you wish.
You can buy chicken breasts already sliced into cutlets: They’ll be commonly labeled as “thinly sliced chicken breasts”. You can easily slice a chicken breast in half and get the same result, but it’s up to you how much work you want to do!
Always use refrigerated cheese! Never buy the shelf-stable cheese that comes with a shakable canister. I feel that I need to say this because of the tests that I’ve done. The best cheese and most common is parmesan cheese, however, other hard cheeses such as Parmigiano-Reggiano cheese, Pecorino Romano Cheese, Grana Padano, and Pecorino can be used.
What to serve Marry Me Chicken with: There are plenty of options. You can serve this with a simple garlic butter pasta, or toss the pasta right in the sauce. You can also serve it over mashed potatoes, rice, or crusty bread. You can also serve it with steamed veggies or roasted broccoli. If you’re looking for low-carb, try zucchini noodles, cauliflower rice, or roasted butternut squash (it pairs perfectly!).
Nutrition Facts
Calories
352.62Fat (grams)
23.78 gSat. Fat (grams)
13.23 gCarbs (grams)
21.66 gFiber (grams)
4.3 gSugar (grams)
13.69 gProtein (grams)
32.12 gSodium (milligrams)
256.53 mgCholesterol (grams)
132.15 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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