Marry Me Chicken

Marry me chicken is a delectable dish featuring tender chicken breasts in a creamy, flavorful sauce with tangy sundried tomatoes and nutty parmesan.

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Get ready to fall in love with our marry me chicken! This irresistible dish boasts tender, golden-brown chicken breasts smothered in a luscious, creamy sauce with sundried tomatoes and a hint of spice.

Marry Me Chicken Ingredients

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In this recipe, the main ingredient is the chicken, while sundried tomatoes, packed in olive oil, contribute a burst of tangy and concentrated tomato flavor, enhancing the dish’s depth. 

The velvety texture of the sauce comes from the addition of heavy cream, making each bite delightful. Grated parmesan cheese adds a savory and nutty note that perfectly complements the other flavors in the dish.

Substitutions and Additions

CHICKEN: If you’re looking for a leaner option, turkey cutlets can be an excellent substitution for chicken breasts. For a plant-based twist, try using tofu or seitan for a vegetarian version.

HEAVY CREAM: To make the dish lighter, you can opt for half-and-half or a combination of milk and Greek yogurt. 

SUNDRIED TOMATOES: If you prefer a different flavor profile, consider using marinated artichoke hearts or roasted red peppers for a delightful twist.

ITALIAN SEASONING: Create your custom blend using dried oregano, basil, thyme, rosemary, and marjoram. Adjust the ratios to your taste preference.

RED PEPPER FLAKES: For those who crave extra heat, swap the red pepper flakes with chili powder or a pinch of cayenne pepper.

How To Make This Marry Me Chicken Recipe

STEP ONE: Add the boneless skinless chicken breasts, all-purpose flour, salt, and black pepper to a large zip-top bag. Seal the bag and shake to fully coat the chicken with the flour and seasonings. 

Remove the coated chicken breast from the bag, being sure to shake off any excess flour, and set the chicken on a plate. Discard the bag and excess flour. 

STEP TWO: In a large 12-inch skillet, on medium-high heat, add the olive oil. Once the oil and skillet are hot, add the chicken breasts (be sure to shake off any excess flour from the chicken before placing them into the hot skillet) and cook for 5-7 minutes on each side or until golden brown. 

Once all the chicken has been browned, remove it from the skillet, place it on a plate, and set aside.

STEP THREE: Wipe out any remaining oil and overly browned flour from the bottom of the pan using a dry paper towel. This is especially important if you cook your chicken in 2 batches. 

STEP FOUR: Turn the heat to medium and add the butter, chopped sweet yellow onion, diced sundried tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Stir to combine and cook for 2-3 minutes or until the onions are tender.

STEP FIVE: To the skillet, stir in the chicken stock and heavy cream. Allow the liquids to come to a low boil, then reduce the heat to medium-low heat and add the grated parmesan cheese and chopped basil. Stir to combine. 

Add the chicken back to the skillet. Make sure not to coat the chicken in the sauce, as you want to keep the flour coating on the top of the chicken as crisp as possible. Allow the chicken to gently finish cooking in the simmering sauce for 15-20 minutes.

STEP SIX: Once the chicken has finished cooking, you can remove the skillet from the heat and spoon some of the sauce over the top of the chicken before plating and serving.

How To Serve

Here are some suggestions for serving our marry me chicken:

Serve the chicken with al dente pasta or fluffy rice to soak up the delectable sauce. Add a side of roasted broccoli or a crisp tomato cucumber salad for a balanced and satisfying meal.

Impress your guests by plating the chicken on a bed of creamy mashed potatoes with a side of roasted vegetables.

Keep it simple and comforting by serving the chicken with garlic bread or crusty bread and your favorite sauteed vegetables on busy weeknights.

Shred the cooked chicken and make a mouthwatering sandwich with toasted ciabatta, arugula, and a dollop of aioli.

If you are looking for more chicken dinner ideas that the whole family will enjoy, our Tuscan chicken and lemon chicken are two favorites. 

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Storage

MAKE AHEAD: If you want to get a head start, you can coat the chicken with flour and seasonings in the zip-top bag and refrigerate it a day in advance. However, it’s best to cook and serve it on the same day for the freshest taste and texture.

IN THE FRIDGE: You can store any leftover marry me chicken in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm it in a skillet over medium heat, adding a splash of chicken stock if needed to retain its juiciness.

IN THE FREEZER: Due to the flour coating and creamy sauce, freezing the dish is not recommended. The texture may not be as enjoyable when thawed and reheated.

REHEATING: For reheating, use the stovetop method to preserve the chicken’s tenderness and the sauce’s creaminess. Avoid using a microwave as it can make the chicken rubbery and the sauce separate.

Why We Love This Recipe

There’s so much to adore about our delicious marry me chicken:

FLAVOR EXPLOSION: The combination of tangy sundried tomatoes, creamy sauce, and savory parmesan creates lots of delicious flavors.

CROWD-PLEASER: It’s a recipe that impresses everyone. Your guests will be asking for the recipe before the night is over.

ELEGANT: With straightforward steps and everyday ingredients, you can achieve an elegant and indulgent meal effortlessly.

Our easy marry me chicken recipe is easy to create and impossible to resist. With juicy chicken breasts enveloped in a creamy, flavor-packed sauce, it’s the perfect recipe for romantic dinners, family gatherings, and special occasions alike. 

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Marry Me Chicken

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Marry me chicken is a delectable dish featuring tender chicken breasts in a creamy, flavorful sauce with tangy sundried tomatoes and nutty parmesan.

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

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Ingredients

  

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• 4 boneless skinless chicken breasts, approximately 1½ pounds
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• ½ cup small chopped sweet yellow onion
• ⅓ cup diced sundried tomatoes, that were packed in olive oil
• 1 tablespoon minced garlic
• ½ teaspoon dried Italian seasoning blend
• ¼ teaspoon red pepper flakes
• 1¼ cups chicken stock
• ¾ cup heavy cream
• ½ cup grated parmesan cheese
• 1 tablespoon chopped fresh basil leaves

Instructions

 

• Add the boneless skinless chicken breasts, all-purpose flour, salt, and black pepper to a large zip-top bag. Seal the bag and shake to fully coat the chicken with the flour and seasonings. Remove the coated chicken breast from the bag, being sure to shake off any excess flour, and set the chicken on a plate. Discard the bag and excess flour.
• In a large 12-inch skillet, on medium-high heat, add the olive oil. Once the oil and skillet are hot, add the chicken breasts (be sure to shake off any excess flour from the chicken before placing them into the hot skillet) and cook for 5-7 minutes on each side or until golden brown. You may need to cook your chicken in two batches to avoid overcrowding your skillet. Once all the chicken has been browned, remove the chicken from the skillet and place it on a plate and set aside.
• Wipe out any remaining oil and overly browned flour from the skillet using a dry paper towel. This is especially important if you had to cook your chicken in 2 batches.
• Turn the heat to medium and add the butter, chopped sweet yellow onion, diced sundried tomatoes, minced garlic, Italian seasoning, and red pepper flakes. Stir to combine and cook for 2-3 minutes or until the onions are tender.
• To the skillet, stir in the chicken stock and heavy cream. Allow the liquids to come to a low boil, then reduce the heat to medium-low and add the grated parmesan cheese and chopped basil. Stir to combine. Add the chicken back to the skillet. Make sure not to coat the chicken in the sauce, as you want to keep the flour coating on the top of the chicken as crisp as possible. Allow the chicken to gently finish cooking in the simmering sauce for 15-20 minutes.
• Once the chicken has finished cooking, you can remove the skillet from the heat and spoon some of the sauce over the top of the chicken before plating and serving.

Notes

• If you want to freeze this marry-me chicken, we suggest skipping the flour coating and just pan-searing your chicken in the skillet. The flour coating gives it a wonderful light crust, and the flour helps to thicken the sauce slightly. The flavors will be equally as delicious if you skip the coating for the purpose of freezing extras.
• You may need to cook your chicken in 2 batches depending on the size of your chicken breasts. You do not want to overcrowd your pan, or you will have a harder time evenly browning your chicken.
• If you want your parmesan cream sauce a little thicker, remove the chicken to a plate once it has cooked, increase the heat to medium-high, and allow the sauce to bubble and thicken for 2-4 minutes or until your desired consistency is reached. Just be sure to stir often.
• You can add an extra ¼ cup of grated parmesan at this point as well to help thicken your sauce. You can then place your chicken back into the sauce and serve.

Nutrition

Calories: 521kcal | Carbohydrates: 15g | Protein: 32g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 764mg | Potassium: 647mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1060IU | Vitamin C: 6mg | Calcium: 165mg | Iron: 1mg

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