Marry Me Chicken Recipe

I’ll never forget the first time I made this Marry Me Chicken Recipe-my whole family was raving about it, and honestly, I couldn t blame them! This dish is just ridiculously good, with tender chicken bathed in a silky, creamy sauce that has just the right amount of kick from chili flakes and the bright tang of sundried tomatoes. It s the kind of meal that feels fancy enough for a date night but simple enough to whip up on a weeknight.

The beauty of this Marry Me Chicken Recipe is how versatile it is. Whether you’re looking for a comforting dinner or something to impress guests without stressing in the kitchen, this recipe checks all those boxes. Plus, I love that it uses ingredients you can find at any grocery store, making it super approachable.

Ingredients You’ll Need

The magic of this Marry Me Chicken Recipe really comes from how these ingredients work together – tender chicken cutlets coated just right, and a sauce that s creamy but not heavy. When you re shopping, fresh garlic and parmesan really make a difference, so I always grab good-quality versions.

• Chicken Breasts: Thinly sliced for quick cooking and even browning; if you can’t find cutlets, just slice them yourself.
• Salt and Black Pepper: Basic seasoning to bring out the natural flavors of the chicken.
• All-Purpose Flour: For dredging, it helps create a nice crust and thickens the sauce.
• Olive Oil: Adds richness and prevents sticking when browning the chicken.
• Unsalted Butter: For a silky finish and enhancing the sauce s flavor.
• Garlic: Freshly minced garlic adds an irresistible aroma and depth.
• Chicken Stock: The base of the sauce, giving savory depth.
• Heavy Cream: Creates that luscious, thick sauce – don t substitute with half and half!
• Parmesan Cheese: Grate it fresh if you can – it melts beautifully and intensifies the flavor.
• Chili Flakes: Adds a gentle heat and balance.
• Oregano and Thyme: Classic herbs that bring sophistication and subtle earthiness.
• Sundried Tomatoes: They punch up the tang and add chewiness, making each bite interesting.
• Fresh Basil Leaves: A fresh, herbal finish just before serving.

Variations

Sometimes I like to switch things up with this Marry Me Chicken Recipe to match the mood or dietary needs. Feel free to make it your own – that s where all the fun happens in cooking!

• Using Chicken Thighs: I ve swapped in boneless skinless thighs when I wanted juicier meat; just give them extra cooking time.
• Spicy Kick: If you love heat, add a little more chili flakes or a dash of cayenne – it wakes up the cream sauce beautifully.
• Dairy-Free Version: For friends who avoid dairy, I ve experimented with coconut cream and nutritional yeast, but it changes the flavor profile significantly.
• Herb Variations: Switching the thyme and oregano for rosemary or tarragon gives the dish a whole new vibe.

How to Make Marry Me Chicken Recipe

Step 1: Prep and Dredge the Chicken

Start by seasoning your thinly sliced chicken cutlets with salt and pepper. Then, dredge each piece in flour, shaking off any excess-this step is crucial because it helps form that lovely golden crust when searing. I like to lay the cutlets out on a plate as I go so they don t get soggy or clump together.

Step 2: Brown the Chicken to Perfection

Heat the olive oil and butter together in a large skillet over medium heat until melted and shimmering. When the pan’s ready, add the chicken-don t overcrowd it, or the cutlets will steam instead of brown. Cook each side for about 4 to 5 minutes until golden and cooked through. I usually work in batches to get that beautiful even browning and then set the cooked pieces on a warm plate covered with foil.

Step 3: Build Your Creamy Sauce

In the same skillet, sauté the minced garlic for just a minute until fragrant-you don t want it to burn because it turns bitter fast. Then pour in the chicken stock and deglaze the pan by scraping up all those browned bits with a wooden spoon-this step is where the deep flavor happens! Turn the heat to medium-low and stir in the heavy cream and freshly grated parmesan, letting the sauce gently simmer for 2-3 minutes until it thickens slightly.

Step 4: Add Herbs, Sundried Tomatoes & Chicken Back In

Now it s time to season the sauce with chili flakes, thyme, oregano, and a pinch of salt and pepper (taste as you go!). Toss in the chopped sundried tomatoes; I love how their sweet tang contrasts with the creamy sauce. Nestle the chicken back into the pan and let everything simmer together for a few minutes so the flavors marry perfectly and the sauce thickens slightly.

Step 5: Finish with Fresh Basil & Serve

Just before serving, sprinkle chopped fresh basil leaves on top for a fresh, bright finish. This little herb addition instantly elevates the dish and adds a pop of color. Serve your Marry Me Chicken over pasta, rice, or even buttery mashed potatoes for the ultimate comfort meal.

How to Serve Marry Me Chicken Recipe

Garnishes

I m all about fresh basil as a garnish – it adds such a lovely aroma and a fresh punch that cuts through the richness of the sauce. Sometimes I add a little extra parmesan on top just before serving for that final hit of cheesy goodness. A sprinkle of extra chili flakes is great if you want a bit more heat.

Side Dishes

My go-to sides with this Marry Me Chicken are creamy mashed potatoes or simple buttered pasta to soak up that sauce. For something lighter, steamed green beans or a crisp side salad with lemon vinaigrette work perfectly to balance the richness.

Creative Ways to Present

For date nights or special dinners, I like to serve the chicken on a bed of risotto and drizzle the sauce elegantly around the plate. A sprinkle of microgreens or edible flowers can turn this cozy dish into a real showstopper. Even simple white platters with fresh basil sprigs make it look restaurant-worthy.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge and eat them within 3 days. The sauce thickens as it cools, so before reheating, I add a splash of water or stock to loosen it up. It reheats well on the stove or microwave with gentle stirring.

Freezing

I don t recommend freezing this Marry Me Chicken Recipe because creamy sauces tend to separate and get grainy once thawed. If you want to prep ahead, keep the sauce and cooked chicken separate before freezing to preserve texture, but fresh is best here!

Reheating

The best way I ve found to reheat this is gently on the stovetop over low heat, adding a bit of water or stock to bring back that silky, smooth sauce. Stir often and avoid high heat to prevent the cream from curdling.

FAQs

Final Thoughts

Honestly, this Marry Me Chicken Recipe holds a special place in my weeknight rotation because it s quick, decadent, and reliably delicious. Whenever I want to impress without the fuss, I turn to this one. I hope you give it a try and find it as comforting and crowd-pleasing as I do – it might just become your new favorite too!

Marry Me Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 81 reviews

• Author: Julia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

Marry Me Chicken is a creamy, flavorful skillet chicken recipe featuring tender chicken cutlets simmered in a parmesan cheese and sun-dried tomato cream sauce with aromatic herbs and a touch of chili flakes, perfect for serving over pasta or rice.

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Ingredients

Units USM Scale 1x2x3x

Chicken

• 3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons (50 grams) all-purpose flour

Cooking Fat

• 2 tablespoons (30 ml) olive oil
• 2 tablespoons (28 grams) unsalted butter

Sauce

• 3 cloves garlic minced
• 1 cup (240 ml) chicken stock
• 1 cup (240 ml) heavy cream (double cream in the UK)
• 1/2 cup (43 grams) parmesan cheese grated
• 1 teaspoon chili flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon thyme
• 1/3 cup sundried tomatoes chopped
• 1 tablespoon fresh basil leaves

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Instructions

1. Season the Chicken: Season the chicken cutlets evenly with salt and ground black pepper, then dredge them thoroughly in all-purpose flour, shaking off any excess flour to avoid a clumpy coating.
2. Heat Fat in Skillet: In a large skillet, heat the olive oil and melt the unsalted butter over medium heat, swirling the pan to ensure the oil and butter coat the surface evenly.
3. Brown the Chicken: Place the floured chicken cutlets in the skillet without overcrowding. Cook for 4-5 minutes on each side until they are golden brown and cooked through. Transfer the cooked chicken to a plate, cover to keep warm, and set aside.
4. Sauté Garlic: In the same skillet, add the minced garlic and sauté for about a minute until fragrant, taking care not to burn it.
5. Deglaze the Pan: Pour in the chicken stock and scrape up all the browned bits stuck to the bottom of the pan with a wooden spoon to infuse flavor into the sauce.
6. Add Cream and Cheese: Lower the heat to medium-low, then stir in the heavy cream and grated parmesan cheese. Allow the sauce to simmer gently for a couple of minutes until it begins to thicken.
7. Season the Sauce: Add chili flakes, thyme, oregano, and season with salt and pepper to taste. Stir well to combine all the flavors.
8. Add Sundried Tomatoes and Reintroduce Chicken: Stir in the chopped sundried tomatoes, then return the browned chicken cutlets to the skillet, submerging them in the creamy sauce. Let the sauce simmer and thicken for a few more minutes to meld the flavors and heat the chicken through.
9. Garnish and Serve: Sprinkle freshly chopped basil leaves over the top and serve the Marry Me Chicken warm over cooked pasta or rice as desired.

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Notes

• Chicken cutlets or steaks are commonly available at most supermarkets, but you can slice chicken breasts yourself for similar results.
• To slice chicken breasts into thin cutlets, place a breast flat on a cutting board, hold your hand flat on top, and carefully slice horizontally through the middle to create thin, even pieces about ¼ inch thick. Use a meat mallet if needed to pound thicker pieces thinner.
• Boneless, skinless chicken thighs can be substituted, but will require longer cooking time.
• When sautéing garlic, adding a bit of sundried tomato oil can enhance the flavor.
• Avoid using half-and-half or single cream as they won’t thicken the sauce sufficiently.
• For best flavor and melting, grate parmesan cheese yourself from a block rather than using pre-grated store-bought cheese.
• Store leftovers in a sealed container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of water to loosen the sauce if it thickens too much.
• Freezing creamy sauces is not recommended as they tend to separate and become grainy upon thawing.

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Nutrition

• Serving Size: 1 serving
• Calories: 447
• Sugar: 3g
• Sodium: 601mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 13g
• Trans Fat: 1g
• Carbohydrates: 13g
• Fiber: 1g
• Protein: 31g
• Cholesterol: 147mg