I’ll be honest. The first time I made Marry Me Chicken, I didn’t expect much. It was a random Tuesday, I had leftover sundried tomatoes, and I was craving something creamy but quick. One bite later, my partner looked at me like I had just invented dinner. It was rich, bold, and somehow… romantic. Now it’s the dish we keep going back to when we want comfort without compromise.
If you’re searching for a recipe that feels fancy but cooks fast, this one’s for you. Whether you're trying to impress a date or just treat yourself to something delicious, this chicken dish brings creamy, garlicky goodness with a side of “Wow, you made this?” Let’s get into it.
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Why You’ll Love This Recipe
- It’s Weeknight-Easy: This dish comes together in under 30 minutes with simple steps and everyday ingredients. No fancy equipment, no stress.
- Bold, Creamy Flavor: Garlic, parmesan, and sundried tomatoes melt into a dreamy sauce that tastes like it came from a restaurant kitchen.
- Romantic Without the Fuss: Whether it’s date night or just dinner, this recipe brings elegance without effort. It’s the kind of meal that feels like a love letter.
- Crowd-Pleaser Approved: Picky eaters? No problem. This chicken is tender, flavorful, and pairs perfectly with pasta, rice, or crusty bread.
Ingredients You’ll Need
- 3 large chicken breasts – Sliced lengthwise into thin cutlets for quicker, even cooking
- Salt and black pepper – Basic seasoning to bring out the chicken’s natural flavor
- All-purpose flour (6 tablespoons) – For dredging the chicken and creating that golden, crisp crust
- Olive oil (2 tablespoons) – Helps brown the chicken and adds richness to the pan
- Unsalted butter (2 tablespoons) – Adds flavor depth and helps the sauce come together
- Garlic (3 cloves, minced) – The base of the sauce’s savory aroma and taste
- Chicken stock (1 cup) – Deglazes the pan and builds the savory foundation of the sauce
- Heavy cream (1 cup) – Creates the creamy body of the sauce—don’t substitute with light cream
- Parmesan cheese (½ cup, grated) – Melts into the sauce and adds salty, nutty flavor
- Chili flakes (1 teaspoon) – For a gentle kick of heat
- Dried oregano and thyme (¼ teaspoon each) – Adds a hint of herbiness that balances the richness
- Sundried tomatoes (⅓ cup, chopped) – The secret star ingredient—tangy, sweet, and bold
- Fresh basil (1 tablespoon, chopped) – For a fresh, vibrant finish on top
How to Make Marry Me Chicken
Step 1: Prep the chicken
Start by slicing your chicken breasts lengthwise into cutlets. Pat them dry with paper towels, then season both sides with salt and pepper.
Step 2: Dredge and dust
Lightly coat each chicken cutlet in flour. Shake off any excess so you get a light, even crust without clumps.
Step 3: Sear to golden perfection
In a large skillet, heat olive oil and melt the butter over medium heat. Once hot, add the chicken and cook 4 to 5 minutes per side until golden brown and cooked through. Don’t overcrowd the pan—work in batches if needed. Transfer the chicken to a plate and keep it warm.
Step 4: Sauté the garlic
In the same skillet, toss in the minced garlic and sauté for about 30 seconds to 1 minute, just until fragrant.
Step 5: Deglaze and build the sauce
Pour in the chicken stock and use a wooden spoon to scrape up the browned bits on the bottom. That’s pure flavor. Reduce the heat slightly and stir in the heavy cream and grated parmesan.
Step 6: Season and simmer
Add chili flakes, oregano, and thyme. Let the sauce simmer for a few minutes, allowing it to thicken. Taste and adjust seasoning with more salt and pepper if needed.
Step 7: Add the sundried tomatoes and chicken
Stir in the chopped sundried tomatoes, then return the chicken cutlets to the pan. Let everything simmer together for another 3 to 5 minutes until warmed through and coated in sauce.
Step 8: Finish with fresh basil
Right before serving, sprinkle chopped basil over the top for a fresh, herbal finish. This dish is perfect over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce.
Pro Tips from My Kitchen
✓ Slice it thin, cook it fast – Thinner cutlets cook quicker and more evenly. If your chicken is still too thick after slicing, gently pound it out with a meat mallet or rolling pin.
✓ Don’t skip the flour – That light flour coating not only helps brown the chicken beautifully, but also slightly thickens the sauce later. It’s a small step that makes a big difference.
✓ Use the sundried tomato oil – Instead of plain olive oil, try using the oil from your sundried tomato jar. It adds extra flavor and makes the dish taste like you’ve been cooking all day.
✓ Grate your own parmesan – Pre-shredded cheese doesn’t melt as smoothly. A block of real parmesan adds way more flavor and texture to the sauce.
✓ Simmer low and slow – Once the sauce is in, reduce the heat. A gentle simmer helps it thicken without breaking or burning.
Frequently Asked Questions about Marry Me Chicken
Yes, boneless, skinless chicken thighs work well and bring a slightly richer flavor. Just note that they may need a few extra minutes to cook through.
It’s perfect over pasta, mashed potatoes, rice, or even zucchini noodles if you're going low-carb. Don’t skip the bread—this sauce was made for dipping.
You can cook the chicken and make the sauce a few hours in advance. Just reheat gently on the stove with a splash of stock or cream to loosen the sauce.
It’s best to stick with heavy cream. Light versions tend to split or thin out, and you won’t get that silky, rich texture.
Not really. Cream-based sauces tend to separate after freezing and reheating, so it’s better enjoyed fresh or from the fridge within 3 days.
Marry Me Chicken Recipe
Ingredients
- 3 large chicken breasts, boneless and skinless 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 grated
- 1 teaspoon chili flakes
- ¼ teaspoon oregano
- ¼ teaspoon thyme
- ⅓ cup sundried tomatoes chopped
- 1 tablespoon fresh basil leaves chopped
Instructions
- Slice chicken breasts lengthwise into thin cutlets. Pat dry and season with salt and pepper.
- Lightly coat each cutlet in flour and shake off the excess.
- Heat olive oil and butter in a large skillet over medium heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
- In the same skillet, sauté minced garlic for 30 seconds to 1 minute until fragrant.
- Deglaze the pan with chicken stock, scraping up browned bits. Stir in heavy cream and parmesan.
- Add chili flakes, oregano, and thyme. Simmer until slightly thickened. Adjust seasoning as needed.
- Stir in chopped sundried tomatoes. Return chicken to the skillet and simmer 3–5 more minutes.
- Sprinkle fresh basil over the top before serving.
- Serve warm with pasta, rice, or crusty bread.
Notes
- Use the oil from the sundried tomato jar instead of plain olive oil for extra flavor.
- Grate your own parmesan for a smoother sauce.
- Simmer gently to avoid breaking the cream sauce.
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