Marry Me Chicken

It’s creamy, savory, and just the right amount of indulgence. The sun-dried tomato sauce and succulent chicken breasts give it that restaurant-level flavor, but it’s shockingly simple to make.

And I’m happy to report that this “Marry Me Chicken” did make my husband want to renew his wedding vows (yay!), so I feel super confident sharing it with you! All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.

Easy Recipe for Marry Me Chicken

The name “Marry Me Chicken” supposedly comes from the idea that this dish is so delicious it could inspire a marriage proposal on the spot.

And listen—I love my husband, but we all know marriage is a big commitment! (Although my husband claims he married me for my vegan lasagna! Who wants the method?!) But I can understand why this recipe has won so many hearts.

The chicken breasts are pan-fried until perfectly golden, but the real magic here is in the sauce. It’s tangy, creamy, and perfectly garlicky.

It in addition simmers in the same skillet I cooked the chicken in, picking up every bit of taste. One bite and you’ll see what all the fuss is about. 😉 - Pound the chicken for even preparation.

I like to gently pound the chicken breasts to an even thickness so they cook evenly and stay juicy. I aim for a 1/2-inch thickness all the way across the breasts.

- Check the internal temperature of the chicken. I always make sure the chicken hits 165°F/74C on an instant-read thermometer before removing it from the pan. This keeps things safe and delicious!

If you don’t have a thermometer, it’s ready when the juices run clear, and the center is no longer pink. Chicken breasts can overcook and dry out pretty quickly, so I keep a close eye on them in those last few minutes.

- Grate your own Parmesan. Pre-shredded just doesn’t melt the same and can create a grainy texture in your sauce.

I recommend using freshly grated Parmesan cheese, if possible.

Marry Me Chicken Recipe

- 2 chicken breasts ($5.80) - ⅛ tsp freshly cracked black pepper ($0.02)

- ¼ cup (30 g) all-purpose flour ($0.03) - 2 Tbsp vegetable oil, divided ($0.10)

- 2 Tbsp (30 g) butter, divided ($0.24) - ½ onion, julienned (sliced thinly) ($0.45) - 4 cloves garlic, minced ($0.16)

- 1 ½ tsp Italian herb blend ($0.30) - ½ Tbsp fresh parsley, minced ($0.05) - 1 cup (250 ml) chicken broth* ($0.09)

- 1 cup (250 ml) heavy cream, room temperature ($1.68) - ¼ cup (60 g) sun-dried tomatoes in oil, diced ($1.38) - ¼ cup (25 g) Parmesan cheese ($0.67)

- 1 Tbsp fresh basil, torn ($0.89) - ½ 16 oz. (g) box rigatoni, cooked** ($0.48)

- Place the chicken into a heavy-duty freezer bag or between two sheets of plastic wrap. Tenderize the chicken, pounding it thin until it’s about 1/2 inch thick.

- Rub all sides of the chicken with salt and pepper and then sprinkle with the flour until completely covered. - Heat 1 Tbsp oil and 1 Tbsp butter in a skillet on medium heat and brown chicken on both sides for 6-8 minutes. Once the internal temperature reaches 165℉/74C, remove the chicken from the pan and let it rest.

- Add the remaining 1 Tbsp oil to the pan, plus 1 Tbsp butter, sliced onions, and minced garlic. Sauté until onions are softening and turning golden brown. - Add all herbs (except fresh basil) and deglaze the pan with chicken broth, whisking up all of the bits from the bottom of the pan.

Turn heat to medium-low and let it come to a gentle simmer. - Add heavy cream and sun-dried tomatoes, whisking to combine.

Let it simmer on medium-low heat, whisking occasionally until the sauce reduces to a gravy-like consistency. - Then, add grated Parmesan cheese and fresh basil. You’ll notice the sauce will really begin to thicken with the addition of the cheese.

Once the cheese is melted, just a minute later, turn off the heat. - Return cooked chicken breasts to the hot pan, spooning the sauce over the breasts. Serve over the cooked pasta!

See how we calculate method costs here.

Nutrition Information

how to make Marry Me Chicken step-by-step photos

Gather all of your components. Pound the chicken: Pop 2 chicken breasts into a heavy-duty freezer bag or layer them between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound the chicken into an even thickness, about 1/2 inch thick all the way across.

Coat the chicken: Season each side of the pounded chicken breasts with salt and black pepper. I use ¼ tsp salt and ⅛ tsp black pepper total. Now, cover them with ¼ cup all-purpose flour, evenly coating each side.

Pan-fry the chicken: In a skillet over medium heat, add 1 Tbsp of oil and 1 Tbsp butter. Once hot, add the flour-coated chicken and cook on both sides for 6-8 minutes. They’re done once the internal temperature reaches 165℉.

Remove the chicken from the skillet and transfer to a plate. Set aside for now to let the chicken rest. Make the sauce: Add 1 Tbsp oil, 1 Tbsp butter, ½ an onion (thinly sliced), and 4 cloves minced garlic to the same skillet you cooked the chicken in.

Sauté until the onions soften nicely and start turning golden brown. Add 1 ½ tsp Italian herb blend and ½ Tbsp fresh parsley to the skillet.

Pour in 1 cup chicken broth to deglaze the pan and whisk up all the stuck-on bits from the bottom of the pan (this adds savor!) Turn the heat to medium-low and bring everything to a simmer. Pour in 1 cup room temperature heavy cream and ¼ cup diced sun-dried tomatoes.

Continue to simmer over medium-low and whisk occasionally until the sauce is reduced. It should resemble a gravy-like consistency once reduced enough.

Once the desired consistency is reached, add ¼ cup grated Parmesan cheese and 1 Tbsp fresh basil. Whisk to evenly distribute the cheese and basil. The sauce will start to thicken pretty quickly as the Parmesan melts.

When all the cheese is melted, which will only take a minute, turn the heat off. Assemble the dish: Add your cooked chicken breasts back into the skillet and spoon some of that creamy sauce overtop.

Serve: Slice each chicken breast in half, plate up your Marry Me Chicken with the cooked rigatoni, and enjoy!

Storage & Reheating

I’d keep any leftovers in an airtight container in the fridge for up to 3 days.

Reheat them in the microwave or, better yet, on the stovetop until the internal temperature of the chicken reaches 165°F. You can add a splash of broth or water to loosen up the sauce as needed.

I wouldn’t really recommend freezing this dish, as cream-based sauces can separate and become grainy after thawing.

Serving Suggestions

I served this Marry Me chicken recipe over rigatoni, but any type of pasta will work out great.

My family as well loves it over creamy mashed potatoes or with a hunk of warm, crusty bread to soak everything up. A side of sautéed asparagus would also round out the meal nicely. Whatever you choose, just make sure nothing goes to waste…that sauce is gold!

Try These Marry Me Recipes Next! - Our Marry Me Chicken Soup is rich and cozy, and my family loves the gnocchi addition since it bulks up the soup and makes it feel like a proper dinner! - Marry Me Chicken Meatballs are tender and saucy, with sun-dried tomatoes and parmesan that make a simple dinner feel special without being fussy.

- This Marry Me White Bean Skillet is fast, satisfying, and packed with creamy beans in a rich, garlicky sauce with minimal dishes after (yay!) - I love how these Creamy Marry Me Lentils are a budget-friendly vegetarian dinner packed with savory lentils, cream, and Parmesan!