Marry Me Chicken is one of those irresistible dishes that has quickly earned a spot in the “must-make” category for home cooks. It’s creamy, flavorful, and deeply comforting — the kind of meal that makes everyone at the table ask for seconds (and maybe even joke about marriage proposals). This easy-to-make chicken recipe combines tender, juicy chicken cutlets with a luscious cream sauce infused with garlic, Parmesan, and sun-dried tomatoes. Whether you’re cooking for a weeknight dinner, a date night at home, or entertaining guests, this dish is sure to impress
Why You’ll Love This Marry Me Chicken Recipe
There’s a reason why Marry Me Chicken has become an internet-famous recipe — it’s simply that good. Here’s why you’ll love it:
Restaurant-quality flavor at home: The creamy Parmesan and garlic sauce tastes like something straight out of a high-end Italian restaurant.
Quick and easy: It comes together in about 30 minutes, making it perfect for busy nights.
Crowd-pleaser: Even picky eaters can’t resist this flavorful, comforting dish.
Versatile: Pair it with pasta, rice, mashed potatoes, or even a side of roasted vegetables for a complete meal.
Ingredients
Here’s what you’ll need to make this creamy, dreamy Marry Me Chicken:
3 large boneless, skinless chicken breasts (sliced lengthwise into thin cutlets)
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream (double cream in the UK)
½ cup Parmesan cheese, freshly grated
1 teaspoon red chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sun-dried tomatoes, chopped
1 tablespoon fresh basil leaves, chopped
Step-by-Step: How to Make Marry Me Chicken
Prepare the chicken: Season the chicken cutlets with salt and pepper, then dredge them in flour, shaking off any excess.
Brown the chicken: Heat olive oil and butter in a large skillet over medium heat. Once hot, add the chicken and sear for 4–5 minutes per side, or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding. Transfer to a plate and set aside.
Make the sauce: In the same skillet, sauté the garlic for about a minute until fragrant. Add the chicken stock, scraping up any brown bits from the bottom of the pan for extra flavor.
Add cream and cheese: Reduce heat to medium-low, then pour in the heavy cream and stir in the Parmesan cheese. Simmer for a few minutes until the sauce begins to thicken.
Season and add tomatoes: Stir in the red chili flakes, oregano, thyme, and sun-dried tomatoes. Taste and adjust seasoning with salt and pepper.
Return the chicken: Place the chicken back into the pan, coating it with the sauce. Let everything simmer for a few minutes until the sauce reaches your desired consistency.
Garnish and serve: Sprinkle with fresh basil before serving. Enjoy it over pasta, rice, or mashed potatoes for the ultimate meal.
Helpful Tips
Use freshly grated Parmesan: It melts better and gives the sauce a richer, creamier taste.
Don’t skip the deglazing: Those browned bits at the bottom of the pan add incredible depth of flavor to the sauce.
Adjust the spice level: If you prefer a milder dish, reduce the chili flakes or omit them altogether.
Add sundried tomato oil: For an extra flavor boost, use a little of the oil from the sundried tomato jar when sautéing the garlic.
Substitutions and Variations
Chicken thighs: Boneless, skinless thighs work well but may require a longer cooking time.
Lighter version: Substitute half the heavy cream with whole milk (note: the sauce will be thinner).
Cheese options: Try Pecorino Romano or Asiago for a slightly different flavor profile.
Extra veggies: Add spinach or mushrooms to the sauce for more nutrition and texture.
Storage Instructions
Refrigeration: Store leftovers in an airtight container for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave, adding a splash of chicken stock or water to loosen the sauce if needed.
Freezing: Not recommended. Cream-based sauces tend to separate and become grainy when frozen.
Nutritional Information
Calories: 447 kcal
Carbohydrates: 13 g
Protein: 31 g
Fat: 30 g
Saturated Fat: 15 g
Cholesterol: 147 mg
Sodium: 601 mg
Potassium: 749 mg
Calcium: 154 mg
Iron: 2 mg
Serving Suggestions
Marry Me Chicken pairs beautifully with:
Pasta: Fettuccine, spaghetti, or penne to soak up the sauce.
Rice: Steamed white or brown rice makes a hearty base.
Mashed potatoes: A creamy mash complements the rich sauce perfectly.
Roasted vegetables: Broccoli, green beans, or asparagus balance the richness of the dish.
Frequently Asked Questions About Marry Me Chicken
Why is it called “Marry Me Chicken”?
The name comes from how delicious and irresistible this dish is — some say it’s so good, it might just inspire a marriage proposal!
Can I make this ahead of time?
Yes, but for the best texture, prepare the chicken and sauce separately, then combine them when reheating just before serving.
Can I use half-and-half instead of heavy cream?
It’s not recommended, as half-and-half won’t thicken the sauce enough. Stick with heavy cream for the best results.
What can I do if my sauce is too thick?
Simply add a splash of chicken stock or a little extra cream to loosen it to your desired consistency.
Can I make it dairy-free?
You can substitute the cream with coconut cream and use a dairy-free Parmesan alternative, though the flavor will be slightly different.
Marry Me Chicken Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Marry Me Chicken recipe features juicy chicken cutlets in a rich, creamy Parmesan and garlic sauce with sun-dried tomatoes. A restaurant-quality dish you can make at home in under 30 minutes!
Ingredients
3 large boneless, skinless chicken breasts, sliced into thin cutlets
½ teaspoon salt
¼ teaspoon ground black pepper
6 tablespoons all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 cup chicken stock
1 cup heavy cream
½ cup Parmesan cheese, freshly grated
1 teaspoon red chili flakes
¼ teaspoon oregano
¼ teaspoon thyme
⅓ cup sun-dried tomatoes, chopped
1 tablespoon fresh basil leaves, chopped
Instructions
Season chicken cutlets with salt and pepper, then dredge in flour and shake off any excess.
In a large skillet, heat olive oil and butter over medium heat. Sear chicken for 4–5 minutes per side until golden brown and fully cooked. Remove from pan and set aside.
In the same skillet, sauté garlic for 1 minute. Add chicken stock, scraping up any browned bits.
Reduce heat to medium-low. Stir in heavy cream and Parmesan cheese. Simmer until slightly thickened.
Add red chili flakes, oregano, thyme, and sun-dried tomatoes. Stir to combine.
Return chicken to the pan and coat with the sauce. Let simmer for 2–3 minutes.
Garnish with fresh basil and serve warm over pasta, rice, or mashed potatoes.
Notes
Use freshly grated Parmesan for the best flavor and texture.
For a flavor boost, add a teaspoon of sun-dried tomato oil when sautéing the garlic.
Store leftovers in an airtight container in the fridge for up to 3 days. Avoid freezing — cream sauces separate when frozen.
If the sauce becomes too thick, add a splash of chicken stock to loosen it.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 447 kcal
- Sugar: 3 g
- Carbohydrates: 13 g
- Protein: 31 g
Conclusion
Thank you for stopping by and trying this Marry Me Chicken recipe! It’s one of my absolute favorites for its rich, creamy flavor and how easy it is to make — even on a busy weeknight. I hope it brings as much joy to your table as it does to mine. Whether you’re cooking for family, friends, or that special someone, this dish is sure to impress. Enjoy every bite, and happy cooking!