Marry Me Chicken
This post may contain affiliate links. Read my full disclosure policy. Marry me chicken is sure to win hearts! This creamy, flavorful chicken dish comes together in a flash, packed with rich, sun-dried tomato goodness—perfect for a quick weeknight dinner or a special meal. Marry Me Chicken is a dish of tender sautéed chicken in a rich and creamy sun-dried tomato sauce. The recipe gained popularity after going viral on TikTok, where it was touted as so delicious, it will win the heart of anyone you cook it for. Using ready-to-cook thinly sliced chicken breasts, my Marry Me Chicken recipe is quick and easy to make in just 30 minutes. While I can’t guarantee it’ll make someone profess their undying love to you, the balance of flavors in the dish does make it hard to resist! Serve the chicken with garlic bread and roasted broccoli. If you’d like to add some extra greens, simply toss a few handfuls of baby spinach into the sauce before adding the chicken back to the pan. “Quick, easy, and beyond delicious!” What You’ll Need To Make Marry Me Chicken All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce. Thin-Sliced Boneless Skinless Chicken Breasts: Chosen for their quick cooking time and tender texture. If you’d like to use regular breasts, cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. Onion and Garlic: These aromatics form the flavor base for the sauce. Heavy Cream: Creates a rich, creamy sauce that envelops the chicken. While heavy cream yields the best results, half-and-half can be used for a lighter version. Chicken Broth: Adds savory depth, complementing the creaminess of the sauce. Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish. Tomato Paste: Intensifies the tomato flavor. Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick. Grated Parmigiano Reggiano: Adds a salty, nutty element. For the best flavor, stick with authentic Parmigiano Reggiano—it’s richer and more complex than domestic Parmesan cheese. Basil: Lends freshness and color. Jump to the printable recipe for precise measurements All-Purpose Flour: Used for coating the chicken, giving it a light crust that helps thicken the sauce. Thin-Sliced Boneless Skinless Chicken Breasts: Chosen for their quick cooking time and tender texture. If you’d like to use regular breasts, cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. Onion and Garlic: These aromatics form the flavor base for the sauce. Heavy Cream: Creates a rich, creamy sauce that envelops the chicken. While heavy cream yields the best results, half-and-half can be used for a lighter version. Chicken Broth: Adds savory depth, complementing the creaminess of the sauce. Sun-Dried Tomatoes: Provide a tangy, concentrated tomato flavor that brightens the dish. Tomato Paste: Intensifies the tomato flavor. Oregano and Red Pepper Flakes: Add a touch of earthy flavor and a slight kick. Grated Parmigiano Reggiano: Adds a salty, nutty element. For the best flavor, stick with authentic Parmigiano Reggiano—it’s richer and more complex than domestic Parmesan cheese. Basil: Lends freshness and color. Jump to the printable recipe for precise measurements Step-by-Step Instructions Add the flour, ¾ teaspoon salt, and black pepper to a ziplock bag and shake to mix. Add the chicken, seal the bag tightly, and shake to coat the chicken evenly. Set aside. Heat the olive oil in a large nonstick skillet. Place the floured chicken in the pan, shaking off any excess. Cook until the chicken is lightly golden brown and just cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate and set aside. Reduce the heat to medium and add the onions to the skillet. Cook, stirring often, until softened and translucent, about 2 to 3 minutes. Add the garlic and cook for another 30 seconds. Stir in the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt, using a wooden spoon to scrape up any brown bits from the bottom of the pan. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more. You May Also Like RecipeComments (288)Add Comment Recipe Comments (288) Add Comment Ingredients 3 tablespoons all-purpose flour Salt ¼ teaspoon Freshly ground black pepper 4 thin-sliced chicken breasts (about 1¼ lbs; see note) 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped 3 cloves garlic, minced 1 cup heavy cream 1 cup chicken broth ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped 2 teaspoons tomato paste ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes ¼ teaspoon sugar 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese 2 tablespoons fresh chopped basil, plus more for serving 3 tablespoons all-purpose flour Salt ¼ teaspoon Freshly ground black pepper 4 thin-sliced chicken breasts (about 1¼ lbs; see note) 2 tablespoons extra-virgin olive oil 1 small yellow onion, finely chopped 3 cloves garlic, minced 1 cup heavy cream 1 cup chicken broth ⅓ cup sun-dried tomatoes packed in oil, drained and finely chopped 2 teaspoons tomato paste ½ teaspoon dried oregano ¼ teaspoon crushed red pepper flakes ¼ teaspoon sugar 2 tablespoons grated Parmigiano Reggiano or Pecorino Romano cheese 2 tablespoons fresh chopped basil, plus more for serving Instructions Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside. Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside. Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.) Place the flour, ¾ teaspoon salt, and the black pepper in a ziplock bag and shake to combine. Add the chicken to the bag; seal the bag tightly and shake to coat the chicken evenly. Set aside. Heat the oil in a large nonstick skillet over medium-high heat. Place the flour-dusted chicken in the pan and cook, flipping once, until the chicken is lightly golden and just cooked through, about 3 minutes total. Transfer the chicken to a plate and set aside. Reduce the heat to medium and add the onions to the skillet. Cook, stirring frequently, until softened and translucent, 2 to 3 minutes. Add the garlic and cook, stirring constantly, for 30 seconds more; do not brown. Add the cream, broth, sun-dried tomatoes, tomato paste, oregano, red pepper flakes, sugar, and ¼ teaspoon salt; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is thickened, about 5 minutes. Stir in the Parmigiano Reggiano (or Pecorino Romano) and basil. Add the chicken back to the pan, along with any juices that accumulated on the plate; reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 1 to 2 minutes. Sprinkle with more fresh basil, if desired, and serve. Note: I use pre-cut, ready-to-cook, thin-sliced chicken breasts for this recipe. If you'd like to use regular chicken breasts, you'll need to first cut them in half horizontally to form flat fillets, then pound them until they are between ⅛ and ¼-inch thick. (It's important to cut them in half first; otherwise they'll be enormous after pounding.) Pair with Nutrition Information Powered by Per serving (4 servings) Calories: 527 Fat: 35 g Saturated fat: 17 g Carbohydrates: 14 g Sugar: 6 g Fiber: 1 g Protein: 38 g Sodium: 719 mg Cholesterol: 191 mg Per serving (4 servings) Calories: 527 Fat: 35 g Saturated fat: 17 g Carbohydrates: 14 g Sugar: 6 g Fiber: 1 g Protein: 38 g Sodium: 719 mg Cholesterol: 191 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: ChickenDinnerQuick & EasyItalian Chicken Dinner Quick & Easy Italian