Marry Me Chicken

2 weeks ago 24

Creamy sun-dried tomato chicken recipe served over curly pasta, garnished with chopped herbs on a white plate. A gold fork and spoon rest beside this inviting Marry Me Chicken dish.

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Creamy Marry Me Chicken made in one skillet with parmesan, sun-dried tomatoes, and garlic. Easy enough for weeknights, special enough for date night.

Know Before You Scroll

Servings: 6

Prep: 25 minutes

Cook: 25 minutes

Total Time: 50 minutes

Chicken cutlets, garlic, sun-dried tomatoes, cream, parmesan

Creamy, savory, garlicky with a gentle kick and a bright finish

Large skillet, tongs, wooden spoon

Don’t skip the vinegar at the end. It’s what makes the sauce taste restaurant-level.

Chicken thighs work well if you prefer darker meat

Chicken breasts in a creamy orange sauce with herbs and sun-dried tomatoes, this Marry Me Chicken is served in a skillet. A spoon lifts one piece, revealing the thick, flavorful sauce coating each tender bite.

Why This Recipe Works

I’ve tested a lot of “Marry Me Chicken” versions over the years, and the difference between good and unforgettable always comes down to balance. This one gets richness from heavy cream and parmesan, depth from sun-dried tomato paste, and just enough acid at the end to keep the sauce from feeling heavy. Finishing with fresh basil and vinegar instead of more salt makes the flavors pop without overpowering the chicken.

Sliced cooked chicken breast topped with a creamy sun-dried tomato sauce, served over rigatoni pasta and garnished with herbs—this easy dinner is inspired by the beloved Marry Me Chicken recipe.

Ingredient Notes

A variety of ingredients on a white surface, including raw chicken breasts for a creamy chicken recipe, spinach leaves, garlic, butter, spices in jars, shredded cheese, fresh herbs, oil, flour canister, broth, heavy cream, and condiments.

Thin-sliced chicken cutlets cook evenly and stay tender

Pound regular chicken breasts to an even thickness if needed

Oil-packed, drained well

Sun-dried tomato paste adds depth, but chopped tomatoes give texture

Heavy cream and freshly grated parmesan

Half-and-half works, but the sauce will be thinner

Apple cider vinegar or a squeeze of lemon in a pinch

You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.

Step By Step Instructions

Prep the Chicken

Pat the chicken cutlets dry with paper towels. Season both sides with kosher salt and black pepper. Lightly dredge each piece in the flour, shaking off any excess so you’re left with a thin coating.

Raw chicken cutlets coated in flour are shown on two white plates, ready to be used in a delicious chicken recipe like Marry Me Chicken. One plate has a single cutlet, while the other displays several floured cutlets side by side.

Sear the Chicken

Heat the olive oil and butter together in a large skillet over medium-high heat. Add the chicken in batches and cook for 3 to 4 minutes per side, until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.

Top half shows raw chicken breasts being cooked in a frying pan with oil; bottom half shows the golden, perfectly browned Marry Me Chicken arranged on a white plate.

Build the Sauce Base

Reduce the heat to medium. Add the minced garlic to the same skillet and cook for about 30 seconds until fragrant. Stir in the sun-dried tomato paste and cook for another minute, letting it deepen in color and flavor.

the top half has chopped garlic sautéing in oil for a creamy chicken recipe, and the bottom half shows the garlic cooked into a rich, reddish-brown paste.

Deglaze and Simmer

Pour in the chicken stock, scraping up all the browned bits from the bottom of the pan. Stir in the heavy cream, parmesan cheese, red chili flakes, dried oregano, sun-dried tomatoes, and Dijon mustard. Simmer for 3 to 4 minutes, stirring often, until the sauce thickens slightly and turns glossy.

on the left, a pot with a reddish-brown seasoned liquid; on the right, creamy Marry Me Chicken sauce with meat chunks, being stirred with a wooden spoon—a delicious chicken recipe in progress.

Add the Tomatoes and Chicken

Return the chicken to the skillet. Spoon the sauce over the top and let everything simmer gently for 3 to 5 minutes, until the chicken is heated through and coated in sauce. Remove the skillet from the heat. Stir in the chopped parsley and torn basil leaves. Add 1 teaspoon of vinegar, taste, and adjust with more vinegar, salt, or pepper until the sauce feels balanced and bright.

A creamy Marry Me Chicken dish in a skillet with a rich orange sauce, sun-dried tomatoes, and fresh chopped basil, shown both being cooked and served with a spoon.

Creamy sun-dried tomato chicken recipe served over curly pasta, garnished with chopped herbs on a white plate. A gold fork and spoon rest beside this inviting Marry Me Chicken dish.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes

Serves 6

Chicken:

▢ 6 thin-sliced chicken cutlets (from 3 large boneless, skinless breasts)
▢ 1 teaspoon kosher salt
▢ Ground black pepper (to taste)
▢ ½ cup all-purpose flour
▢ 2 tablespoons olive oil
▢ 2 tablespoons unsalted butter

Sauce:

▢ 4 cloves garlic (minced)
▢ 2 tablespoons sun-dried tomato paste
▢ 1 cup chicken stock
▢ 1 cup heavy cream
▢ ½ cup grated parmesan cheese
▢ ½ teaspoon red chili flakes
▢ ½ teaspoon dried oregano
▢ 1 teaspoon Dijon mustard (optional but highly recommended)
▢ ⅓ cup sun-dried tomatoes (chopped)
▢ 2 tablespoons fresh parsley (chopped)
▢ 6 fresh basil leaves (torn)
▢ 1 teaspoon white wine vinegar (or apple cider vinegar (or more to taste))
▢ Additional salt and pepper (to taste)

Pat the chicken cutlets dry. Season both sides with salt and pepper.
Lightly dredge in flour, shaking off excess — just enough to coat the surface.
Heat the olive oil and butter in a large skillet over medium-high heat.
Add the chicken in batches and sear for 3–4 minutes per side, until golden and cooked through.
Transfer to a plate and cover loosely with foil.
In the same skillet, add the minced garlic and cook for 30 seconds, just until fragrant.
Stir in the sun-dried tomato paste and cook for another minute to deepen the flavor.
Pour in the chicken stock, scraping up all the golden bits from the pan.
Stir in the heavy cream, parmesan, chili flakes, oregano, and Dijon mustard.
Simmer for 3–4 minutes, stirring often, until the sauce slightly thickens and turns glossy.
Stir in the chopped sun-dried tomatoes, then return the chicken to the pan.
Spoon sauce over the chicken and simmer on low for another 3–5 minutes, until heated through.
Remove from heat and stir in the parsley and torn basil leaves.
Add 1 teaspoon of vinegar, to taste — start with a little and adjust until the flavor feels bright and balanced.
Taste again and season with more vinegar, salt and pepper as needed.
Spoon the creamy sauce generously over the chicken.
Serve with pasta, mashed potatoes, or crusty bread to soak up every bit of that sauce.

Erren’s Top Tips

A light flour coating helps the chicken brown without making the sauce heavy
Simmer gently once the cream is added to prevent splitting
Taste before adding more salt. Parmesan and sun-dried tomatoes already bring saltiness
Vinegar should wake up the sauce, not dominate it. Add gradually

Variations & Add-Ins

Add sautéed mushrooms for extra depth
Stir in baby spinach at the end until just wilted
Swap basil for fresh thyme or rosemary for a cozier flavor
Finish with crispy prosciutto bits for texture

Storage & Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken stock or cream to loosen the sauce. Freezing is not recommended, as the cream sauce can separate.

A plate of pasta topped with creamy Marry Me Chicken breasts, garnished with chopped herbs. A bowl of herbs and a pan with more chicken in sauce complete this easy dinner scene.

FAQs

Why is it called Marry Me Chicken?

The name comes from how rich and comforting the dish is — the idea being that it’s so good, it could inspire a proposal. It’s not traditional, but the combination of creamy sauce, garlic, and sun-dried tomatoes made the nickname stick.

Can I make Marry Me Chicken ahead of time?

You can make it a few hours ahead and gently reheat it on the stovetop with a splash of chicken stock or cream. It’s best served fresh, as the sauce is at its creamiest right after cooking.

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thighs work well and stay very juicy. They may need a few extra minutes to cook through, but the sauce works beautifully with dark meat.