Marry Me Chicken

Okay, so let me tell you about the first time I tried cooking Marry Me Chicken. I thought it was going to be just another viral recipe — you know, something that looks ten times better on Instagram than it tastes in real life. But honestly? I got hooked right away. My partner rolled their eyes at the name (“are we getting engaged if you like it?”), but midway through dinner, I kid you not, they started plotting what to put this creamy sauce on next. Now it’s the dish I make when I want something comforting, a bit fancy, but not so fussy I set off the smoke alarm again.

Why You’ll Love This (or at Least Make It More Than Once)

I reach for this recipe when I need to impress but can’t face doing, like, a million dishes. My family goes a little bit bananas for that sauce (it’s the sun-dried tomatoes, I think. Or maybe the garlic. Actually, it’s probably both). It’s one of those dinners where everyone stops talking for a minute — except for someone mumbling, “can you pass the sauce?” Plus, there’s no flouring and breading of the chicken, thank goodness, because once I tried that and ended up with half the coating on my shirt. Oven to table in less than an hour, taste buds fully satisfied. And if you’re not into chicken, well… keep reading. I have thoughts.

Ingredients (and Those Substitutions I Always End Up Making)

• 4 chicken breasts (or thighs! I actually prefer thighs when I can get them, they’re juicier, but my cousin swears by breasts.)
• Salt and black pepper (I’m not picky on brands — I once used one of those tiny hotel salt packets, no regrets)
• 2 tablespoons olive oil (in a pinch, I’ve substituted in that leftover butter blend, which tastes amazing but probably isn’t “traditional”)
• 3 cloves garlic, minced (lazy days? Just use the stuff in a jar. Seriously.)
• 1 cup heavy cream (half-and-half works if you’re feeling lighter, it’s just, well, lighter)
• ½ cup chicken broth (I used vegetable broth once after running out — perfectly fine, maybe a bit less chicken-y)
• ½ cup sun-dried tomatoes, chopped (oil-packed are best, but dried are okay if you rehydrate ’em for a bit first)
• ⅓ cup grated Parmesan cheese (my grandma insisted on the kind from the green tube. Frankly, it works, but fresh is better.)
• 1 teaspoon dried Italian herbs (or just a random shake of oregano and basil if that’s all you’ve got)
• Red pepper flakes, optional (my brother adds way too much — proceed with caution)

How to Make Marry Me Chicken (You Got This)

1. Preheat your oven: Go for something around 375°F (190°C). I once forgot this step and, well, dinner was fashionably late.
2. Prep the chicken: Pat the chicken dry (paper towels are your friend). Sprinkle on salt and black pepper — don’t be shy. It’s the only seasoning on the meat before the sauce, so go for it.
3. Brown the chicken: Grab your biggest oven-safe skillet. If you don’t have one, use what you have, just be careful not to crowd the pan. Heat the olive oil over medium-high. Sear the chicken on both sides (about 4 minutes each side — but hey, no one’s timing you). Chicken shouldn’t be cooked through yet; it’ll finish in the oven.
4. Make the sauce: Swirl in your garlic and let it sizzle for a hot second (don’t walk away — burnt garlic is tragic). Pour in the cream, broth, sun-dried tomatoes, Parmesan, herbs, and a pinch of those red pepper flakes. Stir it all together while scraping up any funky brown bits from the pan. This is the best part — don’t fret if the sauce looks thin, it thickens up beautifully.
5. Add the chicken back: Nestle those chicken pieces into the sauce (I use tongs, but a big spoon works too). Spoon some sauce over each one. If you’re like me, this is where a little sample might mysteriously disappear form the pan.
6. Bake it off: Pop the whole skillet in the oven for 15-20 minutes, until the chicken’s cooked through and everything looks gorgeously bubbly. Sometimes, I’ll broil for the last 2 minutes — but only if I’m hovering nearby with a potholder ready!
7. Serve: Let it sit for 5 minutes so the sauce thickens up (I know, waiting is hard). Then spoon over pasta, rice, or honestly, just a pile of bread to mop up the sauce.

Notes From Someone Who’s Messed It Up a Few Times

• If your sauce separates (it’s happened to me, especially with pre-grated Parmesan), turn off the heat, add a splash more cream, and whisk like mad. Usually saves it.
• This is one of those “better the next day, maybe?” kind of dishes, if you’re into leftovers. The flavors get friendly overnight.
• I used to add spinach at the end, but honestly it goes a bit slimy. Arugula works better, thrown in just before serving.

So Many Variations I’ve Tried (and One That Flopped)

• Mushroom version: Toss in a handful of sliced mushrooms before the chicken goes in the oven. So good.
• Dairy-free? I used coconut cream once — not quite Italian, but actually pretty tasty.
• Vegetarian: Swapped chicken for big old portobello mushrooms. Works, but you’ll want to skip the oven step and just simmer everything until tender.
• Tofu instead of chicken? Didn’t love it, but maybe I did something wrong. Or tofu just isn’t for me!

Some Gear You’ll Need (or Not)

I always use my cast-iron skillet for this because it can go from stove to oven — but if you don’t have one, use any oven-safe pan. Or do the stove part, then transfer everything into a casserole dish. Honestly, sometimes I just wing it with a big pot, covering tightly with foil for the oven step. Don’t stress!

About Storage (Like It Ever Lasts That Long)

This’ll keep in the fridge 2–3 days, tightly covered. “Keep” being the operative word — in my house, it’s usually gone by lunch the next day, no matter how I try to portion it out. Reheat it gently, though, or the sauce might get sad and separate.

Serving Ideas: How We Do It

It’s absolutely lush over pasta (I like rigatoni, but whatever’s hanging out in the cupboard will do), or even mashed potatoes. Sometimes we serve it with crusty bread and a way-too-simple salad. Last Christmas, I tried pouring the sauce over roast veggies — accidental genius.

If I Could Do It Again: Pro Tips

• I once tried to shortcut the browning step and just dumped everything in at once — ended up with pale, sad chicken and flavorless sauce. Don’t do what I did, always sear your meat first.
• Don’t use reduced-fat cream; it gets weird. Trust me, I tried.
• Read the whole recipe before you start — I know, but it’s saved me more than once from last-minute panics.

FAQ (These Come Up Way Too Often)

• Can I make this ahead? Oh totally. Honestly, I find it tastes even better the next day — something magical happens in the fridge. Just reheat gently.
• Does the type of sun-dried tomato matter? I prefer oil-packed, but dried ones are fine too (just soak them in warm water for 10 min first — learned that the hard way).
• Is there a way to lighten it up? Sure, swap in half-and-half, and maybe use chicken thighs for extra flavor. Or don’t worry about it — treat day!
• What’s the best side? Pasta’s classic, but my neighbor swears by buttery rice. Both work, but I’d go with a big hunk of bread if forced to choose. Oh — and roasted broccoli on the side is pretty nice, actually.
• Where can I get a good oven-safe skillet? If you’re shopping, Serious Eats has a rundown that helped me pick mine. Or check Bon Appetit’s guide for alternatives.

If you make it, please let me know how it came out — and if you have tips or swaps I should try next time because I’m always tinkering. Maybe next time I add a splash of white wine? Or just stick with what works. Either way, happy cooking!

★★★★★ 4.80 from 120 ratings

Marry Me Chicken

yield: 4 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

Marry Me Chicken is a creamy, flavorful chicken dish simmered in a rich sauce with sun-dried tomatoes, parmesan, and fresh herbs. Perfect for a romantic dinner or an impressive weeknight meal.

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Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried Italian herbs
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/3 cup sun-dried tomatoes, sliced
• 1/4 cup grated parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh basil

Instructions

1. 1
   Season chicken breasts with salt, pepper, and Italian herbs.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Sear chicken breasts until golden and cooked through, about 5-6 minutes per side. Remove chicken and set aside.
3. 3
   In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
4. 4
   Pour in chicken broth and heavy cream, stirring to combine. Bring to a simmer.
5. 5
   Add sun-dried tomatoes and parmesan cheese. Stir until cheese is melted and sauce is slightly thickened.
6. 6
   Return chicken to the skillet and spoon sauce over the top. Simmer for 2-3 minutes. Garnish with chopped basil and serve.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 410 caloriescal

Protein: 43gg

Fat: 23gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 8gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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