Easy Creamy Marry Me Chicken Recipe

There’s something magical about a dish that makes you think, “I need to make this again.” Enter: Marry Me Chicken. The creamy sauce, the juicy chicken, and the pop of flavor from sun-dried tomatoes make this recipe feel like a restaurant-worthy meal, but it’s so simple to whip up at home. Whether you’re trying to impress someone or just craving something a little indulgent on a weeknight, this dish is a total game-changer. Trust me, once you’ve tasted it, you might just want to “marry” it, too. (Okay, I couldn’t resist.)

I first tried this recipe when I was in a pinch for a dinner idea that felt special without requiring a lot of ingredients. It was a late Sunday afternoon, and I had a pack of chicken breasts, a jar of sun-dried tomatoes hiding in the pantry, and some leftover cream in the fridge. Little did I know, that impromptu combo would turn into a go-to dish that I now make regularly. The first bite was enough to convince me this was one of those meals you want to have on repeat. So now, whenever I need a guaranteed winner, Marry Me Chicken is on the menu.

this RECIPE

A brief look at Marry Me Chicken’s backstory

Marry Me Chicken doesn’t actually have deep culinary roots, but it has become a bit of an internet sensation. It’s one of those recipes that went viral because people loved its ease and flavor so much that the name stuck. There’s a legend that someone made this dish for their partner, and after one bite, a proposal soon followed. While I can’t promise any marriage proposals, I can promise that this dish will win over anyone who tries it. And with that creamy, garlicky sauce? Yeah, it’s pretty irresistible.

Let’s talk ingredients: flavor-packed essentials

This recipe’s ingredients are simple, but they each bring something special to the table:

• Chicken breasts: These are the star of the show. Boneless and skinless breasts are great for quick cooking, and they absorb the sauce beautifully. If you don’t have chicken breasts, chicken thighs work just as well and add even more juiciness.
• Sun-dried tomatoes: These little gems are the flavor bombs in the dish. They add a tangy, sweet intensity that cuts through the richness of the cream sauce. If you don’t have them on hand, you could try roasted red peppers or even fresh cherry tomatoes in a pinch, but the sun-dried version really gives that concentrated burst of flavor.
• Heavy cream: This is where the magic happens. The cream blends with the parmesan and chicken broth to create that luscious sauce. If you’re looking for a lighter option, you can swap in half-and-half, though it won’t be quite as indulgent.
• Parmesan cheese: Freshly grated parmesan brings that salty, nutty flavor that ties the whole dish together. Pre-grated works too, but you’ll get a better melt with freshly grated. Plus, it adds an extra layer of richness to the sauce.
• Garlic: Garlic infuses the sauce with its unmistakable aroma and warmth. You could add more or less depending on how much you love garlic, but don’t skip it altogether—it really brings the sauce to life.
• Chicken broth: This adds depth and a bit of savoriness, balancing out the richness from the cream. You can use vegetable broth if you prefer, though chicken broth pairs best with the flavors in this dish.

Kitchen gear: what you need (and what you can totally skip)

You don’t need a ton of fancy equipment to make Marry Me Chicken, but a few tools will make the process smoother:

• A heavy-bottomed skillet: I love using my cast-iron skillet for this recipe because it retains heat so well, but any oven-safe skillet will work. You want something that can go from stovetop to oven without needing to transfer the chicken to a baking dish.
• Tongs: These make flipping the chicken in the skillet so much easier without losing that beautiful golden sear you worked so hard to get.
• A meat thermometer: If you’re like me and sometimes second-guess whether your chicken is cooked through, a meat thermometer is your best friend. You want the internal temperature of the chicken to hit 160°F before taking it out of the oven.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s cook this together! Here’s how I make sure this recipe turns out perfect every time:

1. Preheat and prep: First, get your oven heated up to 375°F. You’ll be finishing the chicken in the oven, so it’s good to get that ready while you work on the stovetop.
2. Season and sear: Season the chicken breasts generously with salt and pepper. Heat olive oil in your skillet over medium-high heat. When the oil’s shimmering (but not smoking), add the chicken. Sear it for about 3-4 minutes per side until it’s golden brown. Don’t worry about cooking it through yet—we’ll finish that in the oven.
3. Garlic and broth magic: Set the chicken aside, and in the same skillet, toss in the minced garlic. Sauté for about a minute until it’s fragrant but not burnt (garlic can go from perfect to too toasty in no time!). Add the chicken broth to deglaze the pan, scraping up all the tasty brown bits from the bottom. This is where so much of the flavor comes from.
4. The creamy sauce: Once the broth has cooled just slightly, stir in the heavy cream, parmesan, sun-dried tomatoes, oregano, and red pepper flakes. Let everything simmer gently. The sauce should thicken slightly, but don’t rush it—low and slow is the way to go for the best flavor.
5. Back to the oven: Nestle the chicken back into the skillet, spooning some sauce over the top. Then, pop the whole skillet in the oven for 12-15 minutes. Use your trusty thermometer to check the internal temperature; when it hits 160°F, it’s ready.
6. Rest and serve: Take the skillet out of the oven and let the chicken rest for a few minutes. This keeps the juices locked in. Serve the chicken with plenty of sauce on top.

Variations and adaptations: make it your own!

One of the things I love most about this dish is how flexible it is. You can switch it up in all kinds of ways depending on what you have on hand or your dietary preferences.

• Gluten-free version: This recipe is naturally gluten-free, but if you’re serving it with pasta, make sure to use gluten-free noodles (zucchini noodles or cauliflower rice also work great!).
• Lighter version: If you want to make a lighter version, you can use half-and-half instead of heavy cream. It won’t be as rich, but it still tastes delicious.
• Vegan adaptation: Okay, I admit, this one’s a bit trickier, but you could try using a plant-based cream and a dairy-free parmesan substitute, and swap out the chicken for tofu or a vegan chicken alternative. I haven’t tried this version myself yet, but I imagine it could work!
• Add more veggies: Feel free to bulk this dish up with veggies! Spinach, mushrooms, or even artichokes could be tossed into the sauce.
• Extra kick: Like it spicier? Double the red pepper flakes for an extra kick.

How to serve and present this dish beautifully

If you’re serving Marry Me Chicken to impress, presentation matters! I love plating this dish with a side of buttery mashed potatoes, which soak up all that creamy sauce. You can also serve it over pasta or rice. Garnish with fresh basil or parsley for a pop of color. If you really want to make it stand out, sprinkle a little extra parmesan on top and let it melt into the sauce.

beverage pairings

you can’t go wrong with a crisp sparkling water infused with lemon or cucumber. The refreshing bubbles and slight citrus tang cut through the richness of the sauce perfectly. A homemade iced tea with a splash of citrus or a ginger lemonade would also pair well, adding a light zing that complements the savory flavors of the dish.

Storing and reheating tips

If you’ve got leftovers (lucky you!), store the chicken in an airtight container in the fridge for up to 3 days. When reheating, the best way is to warm it up slowly in a skillet over low heat. You might need to add a splash of chicken broth or cream to loosen up the sauce. Microwaving works too, but be sure to reheat in short bursts so the chicken doesn’t dry out.

Scaling the recipe for more (or fewer) servings

Need to feed a crowd? This recipe doubles easily—just use a larger skillet or bake everything in a casserole dish after searing the chicken. For fewer servings, you can halve the ingredients, but keep in mind that cooking times may vary slightly with smaller portions, so keep an eye on that chicken.

Possible hiccups (and how to avoid them!)

• Sauce too thick? If your sauce thickens too much, just add a bit more broth to loosen it up.
• Chicken too dry? Be sure not to overcook the chicken. Using a meat thermometer will help ensure it’s cooked just right.
• Curdled sauce? Make sure the cream isn’t too cold when you add it to the skillet, as this can cause curdling. I like to let it sit out for a bit while prepping everything else.

Ready to give it a try?

Marry Me Chicken is one of those recipes that looks fancy but is surprisingly simple to make. Whether you’re looking for an easy weeknight dinner or something a little special for the weekend, this dish fits the bill. Don’t be afraid to tweak it to your own tastes—half the fun of cooking is making a recipe your own. Give it a try, and who knows? You might just fall in love with it, too.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely! Thighs will add even more juiciness, but you may need to adjust the cooking time slightly since they tend to be thicker.

Can I make this dairy-free?
Yes, you can substitute the cream with coconut cream and use a dairy-free parmesan alternative. The flavor will be different, but still delicious!

How do I know when the chicken is cooked?
The internal temperature should reach 160°F. A meat thermometer is your best friend here!

What can I serve with Marry Me Chicken?
This dish goes great with mashed potatoes, pasta, rice, or even a simple green salad.

Can I freeze the leftovers?
Yes, you can freeze the chicken and sauce for up to 2 months. Just be sure to reheat gently to avoid the sauce separating.

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