If you’re craving a rich, comforting dinner that’s quick and easy, this Marry Me Chicken recipe delivers big flavor in under 40 minutes, helping busy home cooks feel capable and confident.
This creamy Marry Me Chicken is the kind of cozy skillet dinner that works just as well for family meals as for a romantic date night at home.
Why This Marry Me Chicken Recipe Is So Popular
There’s a reason Marry Me Chicken has taken over dinner tables and social feeds:
- Ready in about 35–40 minutes
- One-pan creamy chicken = less cleanup
- Rich garlic Parmesan sun-dried tomato sauce
- Cozy, indulgent flavor with a bit of heat
- Perfect for date nights or busy weeknights
This Marry Me Chicken recipe combines simple pantry ingredients with bold, crave-worthy flavor, making it approachable and encouraging for food enthusiasts of all skill levels.
Ingredients for Marry Me Chicken
Here’s everything you need to make the best Marry Me Chicken at home:
2 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 grams) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (43 grams) Parmesan cheese, grated
1 teaspoon red chili flakes
¼ teaspoon dried oregano
2 sprigs fresh thyme
⅓ cup sun-dried tomatoes, chopped
8-10 cherry tomatoes, halved
1 tablespoon fresh basil leaves, hand torn
How to Make Marry Me Chicken (Step-by-Step)
Step 1 – Prepare the Chicken for Marry Me Chicken
Pat the chicken cutlets dry and season both sides with salt and pepper. Lightly dredge each piece in flour, shaking off excess. This thin coating helps the chicken brown beautifully and later slightly thickens the Marry Me Chicken sauce.
Step 2 – Sear the Chicken Cutlets
Heat olive oil and butter in a large skillet over medium heat. Cook the chicken for 4–5 minutes per side until golden brown and cooked through. Transfer to a plate and keep warm.
A heavy-bottom skillet ensures even browning and helps create a smooth, creamy sauce, making all the difference in achieving perfect Marry Me Chicken.
Step 3 – Build the Garlic Parmesan Sauce
Add minced garlic to the same skillet and sauté briefly. Pour in chicken broth and scrape up the browned bits.
Stir in heavy cream and grated Parmesan. Let it bubble gently until thick and creamy — this is the heart of your Marry Me Chicken recipe.
Using freshly grated Parmesan melts more smoothly and enhances the flavor of your creamy sauce, elevating the dish as a whole.
Step 4 – Add Sun-Dried Tomatoes & Herbs
Stir in sun-dried tomatoes, oregano, thyme, and chili flakes for that classic sun-dried tomato chicken flavor.
Step 5 – Simmer the Chicken in the Sauce
Return the chicken to the pan and coat it in the creamy Parmesan sauce. Simmer until heated through, and the sauce thickens to your liking. Add cherry tomatoes for brightness.
Silicone-tipped tongs are perfect for turning chicken without scratching your skillet.
Step 6 – Finish & Serve
Scatter fresh basil over the top and serve immediately. Spoon the creamy sauce over pasta, rice, mashed potatoes, or crusty bread.
A good wooden spoon is ideal for deglazing and stirring creamy sauces.
My Favorite Kitchen Tools
These are the tools I reach for every time I make cozy skillet dinners like this Marry Me Chicken recipe:
- Heavy-bottom skillet
- Microplane or fine grater
- Silicone kitchen tongs
- Wooden spoon set
Tips for the Best Creamy Marry Me Chicken
- Use thin chicken cutlets so your chicken cooks evenly
- Deglaze the pan for deeper flavor
- Add broth or cream if the creamy chicken sauce thickens too much
- Don’t skip the cherry tomatoes — they balance the rich sauce
- Freshly grated Parmesan melts more smoothly than pre-grated Parmesan
This Marry Me Chicken recipe pairs beautifully with a variety of sides, such as pasta, rice, mashed potatoes, or crusty bread, inspiring home cooks to create a complete, personalized meal. This Marry Me Chicken recipe pairs perfectly with:
- Pasta (parfalle, fettuccine, linguine, or penne)
- Rice or risotto
- Mashed potatoes
- Crusty bread
Substitutions
- Chicken thighs can be used instead of breasts; just pound them thin so they cook evenly.
- Half-and-half or evaporated milk can replace the heavy cream for a lighter sauce, though it will be slightly thinner.
- Pecorino Romano or Asiago can be used instead of Parmesan.
- If you don’t have fresh thyme, use about ½ teaspoon of dried thyme.
- Sun-dried tomatoes, packed in oil or dry-packed, both work; just rehydrate the dry ones first.
Variations
- Add sautéed mushrooms or baby spinach to the sauce for a veggie boost.
- For a lemony twist, add a teaspoon or two of lemon zest at the end.
- Swap the cherry tomatoes for diced roasted red peppers for a slightly smoky note.
- To make it extra spicy, increase the red chili flakes or add a pinch of cayenne.
Storage & Reheating
- Store leftover in an airtight container for up to 3 days.
- Reheat gently with a splash of broth or cream to keep the sauce smooth. This dish is best fresh, but it does reheat well when handled gently.
Marry Me Chicken FAQ
Can I make this recipe ahead of time?
Yes. Reheat slowly so the creamy sauce doesn’t separate.
Can I freeze the finished recipe?
Freezing isn’t recommended. Cream sauces can become grainy.
Why dredge the chicken in flour?
It helps brown the chicken and thickens the sauce.
What should I serve with Marry Me Chicken?
Pasta, rice, mashed potatoes, or crusty bread all work beautifully.
Final Thoughts
This Marry Me Chicken recipe is cozy, indulgent, and guaranteed to impress without being complicated. It’s the kind of one-pan creamy chicken dinner that feels special even on a regular weeknight.
MORE CHICKEN DINNER RECIPES YOU’LL LOVE!
Creamy Tuscan Chicken
Chicken Parmesan Meatballs
Creamy Chicken Pesto Pasta
Teriyaki Chicken and Rice Bowls
One-Pan Baked Chicken, Potatoes and Asparagus with Garlic Herb Butter
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Marry Me Chicken – Creamy Parmesan Sun-Dried Tomato Chicken
Ingredients
2 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons (50 grams) all-purpose flour
2 tablespoons (30 ml) olive oil
2 tablespoons (28 grams) unsalted butter
3 cloves garlic, minced
1 cup (240 ml) chicken broth
1 cup (240 ml) heavy cream
½ cup (43 grams) Parmesan cheese, grated
1 teaspoon red chili flakes
¼ teaspoon dried oregano
2 sprigs fresh thyme
⅓ cup sundried tomatoes, chopped
8–10 cherry tomatoes, halved
1 tablespoon fresh basil leaves, hand torn
Instructions
- Pat the chicken dry, then season both sides with the salt and black pepper. Lightly coat each piece with flour, tapping off any excess to achieve a thin, even layer.
- Set a large skillet over medium heat. Add the olive oil and butter and let the butter melt, swirling the pan so the fats cover the bottom.
- Lay the chicken cutlets into the pan without crowding. Cook for about 4 to 5 minutes per side, until they develop a golden crust and are cooked through. Move the chicken to a plate and loosely cover to keep warm.
- Add the minced garlic to the same pan and stir for about 30 to 60 seconds, just until fragrant.
- Pour in the chicken stock and use a wooden spoon to scrape up all the browned bits from the bottom of the skillet.
- Lower the heat slightly, then stir in the heavy cream and grated Parmesan. Let the mixture gently bubble for a few minutes until the cheese melts and the sauce begins to thicken.
- Sprinkle in the chili flakes, oregano, and thyme. Taste and adjust the seasoning with more salt or pepper if needed.
- Stir in the chopped sun-dried tomatoes.
- Return the chicken to the skillet, turning it in the sauce so each piece is well coated. Let everything simmer together for a few more minutes until the chicken is hot and the sauce has thickened to your liking. Add the quartered cherry tomatoes and cook for an additional minute or two.
- Finish by scattering the fresh basil over the top and serve right away, spooning plenty of sauce over pasta or rice.
Notes
This is a fast stovetop dish, so have everything prepped before you start cooking.
Thin chicken cutlets are key because they cook quickly and stay tender. You may find already-cut chicken cutlets at the grocery store.
If your sauce thickens too much while it sits, just loosen it with a splash of chicken broth or cream before serving.
Fresh cherry tomatoes add a lighter, juicier contrast to the rich cream sauce, so don’t skip them if you want that balance.
A former school teacher, Jocelyn Brown created Hip Mama’s Place in 2007. Her motto for this blog is: get inspired, create and share! Jocelyn loves sharing about food and recipes, crafts, DIY projects and her random travels with her family. She also loves all things social media, but her latest obsession is Instagram.
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