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Delicious And Easy Marry Me Chicken

Marry Me Chicken combines succulent chicken breast, rich cream, parmesan cheese, and more. You’ll be surprised how much flavor is packed into each bite!

Marry me chicken garnished with herbs and dry chili

The Ultimate Chicken Dinner

This creamy, juicy, and flavourful marry me chicken recipe will make your partner propose to you; no jokes!

This chicken is perfect for any occasion, from an intimate dinner with your significant other to a big family gathering or even just a cozy night in with Netflix.

A closer look at Marry Me Chicken garnished with herbs and red chili flakes

What Is Marry Me Chicken?

Marry me chicken is a very easy but delicious chicken dinner recipe. It is a creamy, easy, and incredibly delicious chicken recipe made with boneless and skinless chicken breasts, parmesan cheese, heavy cream, and sun-dried tomatoes.

The words “marry me” seem to be out of place when we are talking about food. Interestingly, the coinage came from the satisfaction derived from the food. It is said to be a meal that evokes instant proposal.

This chicken recipe is an incredibly delicious restaurant’s quality meal you can make in your kitchen.

Other Chicken Recipes you can try for your family, friends, and partner include Easy Spatchcock Chicken, Honey Garlic Chicken Thighs, Juicy Baked Chicken Thighs, Chicken Fricassee, and Perfect Juicy Baked Chicken Breasts.

Ingredients for making marry me Chicken

Ingredients You Need to make it

  • Chicken: I used boneless and skinless chicken breasts. Ensure that you cut it into thin cutlets for even and faster cooking.
  • Seasoning: garlic powder, salt, and ground black pepper to add more flavor and taste to the Chicken.
  • All-purpose flour: you need this for dredging the chicken before frying it. You can also use gluten-free all-purpose flour if you are gluten intolerant.
  • Olive oil and butter: add flavor to the chicken and use it for frying the chicken.
  • For Cream Sauce, you need the following:
  • Garlic: for a savory aromatic flavor.
  • Heavy cream: for a rich and creamy sauce.
  • Chicken stock and Chicken flavor bouillon: for depth of flavor.
  • Parmesan cheese: gives a fruity, nutty flavor to the sauce.
  • Sun dried tomatoes: dried and salted tomatoes that give the sauce a unique taste thanks to their concentrated taste. It also adds a vibrant red accent to make a colorful sauce.
  • Red Pepper Flakes: add a kick of heat to the sauce to balance the taste.
  • Herbs: oregano and thyme add herby flavor for an intense and distinct flavor.
  • Fresh basil leaves: adds freshness and a pop of color.

How To Make Marry Me Chicken

The recipe for this chicken dinner is simple:

  • Step 1: Season the chicken and dredge in flour.
  • Step 2: Brown the coated chicken over medium heat.
  • Step 3: Remove from pan and set aside.
  • Step 4: In the same pan, combine the sauce ingredients and cook on medium-low.
  • Step 5: Return the chicken to the sauce and cook until the sauce is slightly thickened.
  • Step 6: Check the seasoning and adjust if necessary.
  • Step 7: Garnish with freshly chopped basil leaves and a sprinkle of red pepper flakes if desired.
Step by step directions on how to make marry me chicken

What kind of chicken should I use for marry me chicken?

Boneless, skinless chicken breasts are typically used because they are lean, have a mild flavor, and absorb the sauce well. The cut should have a consistent thickness and size to cook evenly.

You can also use chicken thighs (bone-in or boneless) if that is what you have. They will taste just as good!

How to Store Leftovers

You can store leftovers in an airtight container in the refrigerator for up to 4 days. Make sure the chicken has cooled completely before storing it.

You can keep the chicken and the sauce separately, if possible, to prevent the chicken from becoming soggy. Eat the leftovers as soon as possible to ensure the best quality and taste.

What To Serve with Marry Me Chicken

Marry me chicken served over pasta

Tips for making a delicious marry me chicken

  • Season the chicken well: Season it with salt and pepper before dredging it. This will help to bring out the flavors of the dish.
  • Use a thermometer: Ensure the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s cooked through.
  • Be careful not to overcrowd the pan: use a large enough pan to avoid overcrowding the pan. This will help to ensure that the chicken cooks evenly and doesn’t steam instead of fry.
  • Keep a close eye on the sauce: As the sauce cooks, it will thicken and quickly go from perfect to overcooked. Stir it frequently, and remove it from the heat once it reaches your desired consistency.

More Easy Chicken Dinners

Marry me chicken garnished with herbs and dry chili

Marry Me Chicken

Learn how to make sumptuous marry me chicken at home with this simple recipe featuring succulent chicken breast, rich cream, parmesan cheese, and more. This creamy, juicy and flavourful chicken recipe will make your partner propose to you; no jokes!
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 330.9kcal

Ingredients

Chicken

  • 3 large boneless, skinless chicken breasts sliced into thin cutlets
  • ¼ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 6 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter

Cream Sauce

  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken stock
  • 1 teaspoon chicken bouillon or 1 chicken bouillon cube
  • ½ cup parmesan cheese grated
  • cup sundried tomatoes chopped
  • 1 teaspoon chili flakes
  • ¼ teaspoon oregano
  • ¼ teaspoon thyme
  • 1 tablespoon fresh basil leaves

Instructions

  • Season chicken with garlic powder, salt, and pepper on both sides. Then dredge in flour and shake off any excess.
  • Add the olive oil and butter into a large cast iron skillet or heavy bottom pan over medium heat.
  • When the butter melts, add the coated chicken to the pan and brown on both sides. 4-5 minutes per side, or until golden brown. (Be careful not to overcrowd the pan and work in batches if needed). Remove from pan and set aside.
  • In the same pan, add the minced garlic and saute for about 30 seconds to a minute or until it’s fragrant. Add the heavy cream, chicken stock, parmesan cheese, sundried tomatoes, chili flakes, thyme, oregano, salt, and pepper to your taste. Stir to combine.
  • Reduce the heat to medium-low and bring the sauce to a simmer.
  • Return the chicken to the sauce and cook for another 4 to 5 minutes or until the sauce is slightly thickened and the internal temperature of the chicken reaches 165°F on an instant-read thermometer.
  • Check the seasoning and adjust if necessary. Garnish with freshly chopped basil leaves and a sprinkle of red pepper flakes if desired.
  • Serve warm over pasta, mashed potatoes, or rice.

Notes

  • Season the chicken well: Season it with salt and pepper before dredging it. This will help to bring out the flavors of the dish.
  • Use a thermometer: Ensure the chicken has reached an internal temperature of 165°F (74°C) to ensure it’s cooked through.
  • Be careful not to overcrowd the pan: use a large enough pan to avoid overcrowding the pan. This will help to ensure that the chicken cooks evenly and doesn’t steam instead of fry.
  • Keep a close eye on the sauce: As the sauce cooks, it will thicken and quickly go from perfect to overcooked. Stir it frequently, and remove it from the heat once it reaches your desired consistency.

Nutrition

Calories: 330.9kcal | Carbohydrates: 12.9g | Protein: 19g | Fat: 22.9g | Saturated Fat: 13.4g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.2g | Trans Fat: 0.2g | Cholesterol: 97.9mg | Sodium: 548.2mg | Potassium: 534mg | Fiber: 1.3g | Sugar: 4.2g | Vitamin A: 969.2IU | Vitamin C: 4.1mg | Calcium: 145.9mg | Iron: 1.5mg

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